This noodle is so special, no need to knead the noodles without rolling, a chopstick can be made, fragrant and slippery tendons are particularly delicious
In the morning, I made knotty soup and suddenly remembered another delicacy, plucking fish. Fish noodles, also known as plucked fish, pick-up, pick-out stock, etc., is popular in Shanxi Han traditional noodles, with its convenient and fast, smooth taste, easy to digest and favored by the majority of the people, is a very representative of Shanxi noodles, is also one of the main lunches of residents. In Beijing and other places, it is also called plucking fish. Place the noodles on a special board shaped like a table tennis board, hold the board in your left hand and hold a stick in your right hand (usually a bamboo or iron skewer, slightly longer than chopsticks), cut the noodles into a noodle fish one by one, and put it into the boiling water in the pot. Cook and remove, pour or marinate. I'm not from Shanxi or Beijing, but I like this way of eating and often make it.
According to legend, this tip was created by Li Shimin's cousin Bagu, during the Tang Zhenguan years of eight hundred miles of Qinchuan drought, Li Shimin was in a hurry to attack his heart, and then asked the mianshan monks to succeed in praying for rain, in order to repay the grace of the rain, Li Shimin went up the mountain to make a wish, and the imperial sister Bagu went with him. One day, Bagu cooked medicine for a sick old woman, and when the noodles were soft, the noodles were hard and added water, but the noodles were still soft and soft, but the water in the pot was already open, and the eight girls were anxious and wise, put the reconciled dough on the wooden board, used a chopstick to pluck the noodles into the pot, and even pulled out a noodle. Make a good end for the old woman to eat, the old woman asked what this is called, Eight Gu mistakenly heard "this" as "you", blurted out that it was called Eight Gu. The old woman misheard it as "allocating shares". Since then, there has been a "dial-up share". Later, Yuci, Qixian, Taiyuan and other folk, housewives put the reconciled noodles in a large bowl, with chopsticks to pluck, the noodles are very similar to fish belly, so it is also called plucked fish, in addition to like fish, this noodles are large in the middle of the two points, so it is also called tipping.
Doing tipping is a technical job, practice can make skill, in the pasta town of Shanxi, housewives can do the tip very well, which is also a must. Let's try to do it at home, don't ask how beautiful this noodle shape is, it's good to experience it. The noodles made by this method have a particularly good taste, which is different from handmade noodles, ramen noodles, etc., and the taste is smooth and smooth, but it is particularly strong when chewed.
Shredded meat with pointed surfaces
Dough ingredients: 200 g of dumpling flour, 180 g to 190 g of water, 2 g of salt.
Ingredients: lean meat, fungus, carrot, green vegetables, fried tofu, cooking oil, green onion, salt, broth, sesame oil, coriander, shallots, pepper.
method:
1, first put the dough material in a large bowl and mix into a dough, just so wet and sticky, as long as there is no dry flour on it, and put the dough through, I am in the morning and the noodles, only used at night, gluten after the formation of the tip is delicious. If you don't have enough time to make the dough, you can use chopsticks to stir the dough in a pan along one side, and you can also produce tendons. This is how the dough is made.
2: Prepare the ingredients, cut the carrots into coarse strips, soak the black fungus in advance, and change the fried tofu to a knife for later.
3: Cut the lean meat into strips, add salt and raw and squeeze evenly, chop the green onion and set aside.
4: Pour oil into a wok, sauté the green onion until fragrant, then stir-fry the shredded meat and season with soy sauce.
5: Add carrots and fried tofu strips and stir-fry, add salt and pepper to taste. Stir-fry the dish and set aside.
6, after cleaning the pot, add water to boil, keep the low heat heat, one hand holding a large bowl containing dough, one hand with chopsticks, two hands to cooperate, dial out the noodle fish, the focus is on the noodles, the noodle fish will be pulled longer when it leaves the bowl, and it is particularly delicious after cooking.
7: After the noodles are cooked, add the broth and the previously fried dishes, put on the black fungus, green vegetables to cook, add some salt and soy sauce and pepper to taste, and drizzle with sesame oil when you come out of the pot.
A few more words:
Do tipping, dough and technology are more important, the absorption of flour is different, the formula as a reference, the important thing is to see the state of the dough, too thin to produce noodles, too thick and can not move, 100 grams of flour 90 grams of water ratio, almost can be operated.
I boiled the noodles into a soup today, but it was actually cooked and fished out, and the boiled cheeks were poured on top, and it was also very delicious.