Ingredients

Main ingredient: 200g preserved fish, 50g dried mustard greens, 80g flour, 40g cornmeal

Seasoning: salad oil, pinch of salt, pinch of soy sauce, 1 tablespoon of ginger, 5 slices of garlic, 5 cloves of garlic, water, 1 teaspoon of chili sauce

Home cooking of dried preserved fish

Methods for making corn tortillas:

1. Mix 80 grams of flour with 40 grams of cornstarch and add a pinch of salt

2. Press a small depression in the center of the flour and pour in the boiling water

3. Pour in the water while stirring with chopsticks until the flour is in the form of large snowflakes

4. Knead the flour by hand to form a smooth dough, put it into a bowl, cover with plastic wrap and let it rise for half an hour or so, kneading it twice in the meantime

5. Take out the dough that has been kneaded three times, and put it on the board to knead again

6. Shape it into a cylinder, and cut it into equal-sized dosage pieces

7. Take one dosage piece and roll it out into a rectangular strip with a thickness of 5 millimeters

8. Cut a slit in the middle of the piece, and don't cut through the two ends

9. Pinch up the piece of dough, tuck it into the middle, and pull out from the slit

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10.the other end also follow this method, from the opposite direction tucked in, hollowed out, made a small roll, all corn rolls molding, covered with plastic wrap to be used, so as not to wind dry

Stewed preserved fish stewed with dried plums:

1. preserved fish washed, chopped in large chunks

2. preserved plums ahead of time soaked through the water, cleaned, chopped

3. pot boiled heat Put a little oil, put in ginger and garlic. Put a little oil, put ginger and garlic burst incense

4. Put the waxfish, quickly stir fry

5. Stir fry until the waxfish change color, put the dried plum cabbage

6. Pour a tablespoon of braised soy sauce

7. Put a tablespoon of chili sauce

8. Add the water did not exceed the ingredients, high heat to cook, turn to medium heat

9. Take out the corn rolls

10. Stew until the soup is located in the ingredients 1/3 of the time, the corn rolls on the waxfish, cover the pot with a lid, simmer over low heat until the soup thick, fragrant pot out on the pot

Cooking tips

1, and the noodles should be used hot water, scalding the role of the pasta is to make the dough soft enough.

2, during the process of molasses, knead the dough several times repeatedly, which can make the dough smoother and make the finished product more sinewy.

3, the small rolls should be covered with plastic wrap or saran wrap after they are done to avoid air drying.

4, preserved fish itself contains salt, do not need to put more salt.

5, small rolls in the soup collection almost when put into the stew, put too early will soak soft, affecting the taste.