Generally speaking, fish noodles taste very delicious and are very nutritious, so they are very suitable for us to eat. So is fish noodles the only delicacy in Zhejiang?

Let’s take a look!

Does the fish noodle taste delicious? It tastes very delicious.

1. Prepare the fish. If you are a novice, please buy two or three kilograms first and try it out.

2. This kind of red fish or squid can be used. Some people use small hairtail fish, but it is not as delicious as these fish.

3. Scrape the scales, remove the head, clean and wash the internal organs, and dry the water. 4. Use a spoon or other tools that you can use to scrape off the fish meat. 5. Scrape the bones of the meat. 6. Roll the sweet potato flour into fine pieces and put it on gauze.

Powder it 7. Take a small ball of fish meat, dip it in some sweet potato powder, put it on the marble, or put a plastic bag on the marble, and beat the fish meat with a stick. If it feels a little sticky, sprinkle some sweet potato powder on it, and powder it from time to time.

And turn it over and beat?

8. Knock it into a thin sheet and put it aside. Then knock out one sheet and stack it on top. Before stacking, put some powder on the previous sheet to prevent it from sticking.

9. Generally, a dozen or so sheets can be fried first. If there are too many, they may stick and be difficult to tear off.

It can be placed in a pan or pan, and the fish will turn white and fry for a while.

10. Take five or six pieces, roll them up and cut them into shreds, dry them overnight, then bag them and store them in the freezer.

You can also dry it for a longer time, but you need to put it in cold water when cooking, otherwise it will be difficult to cook.

Just store the fish noodles in rolls, don't shake them out, otherwise they will break easily when dry.

Tips: Pay attention to the size of the fish noodles. It is about the same size as your pan. If it is too big, it will not be easy to fry.

In addition, try to make the fish noodles as thin as possible, as they will shrink when fried.

Is Knocking Fish Noodles a delicacy in Zhejiang? Knocking Fish Noodles is a traditional pasta snack in Yuhuan, Zhejiang Province and belongs to the Zhejiang cuisine.

The method is to remove the flesh from fresh fish (preferably seafood eels), sprinkle with potato starch, and then beat it with a mallet until it starts to look like a pancake, then bake it in a pan until it is half cooked, take it out and cut it into pieces.

The silk becomes fish noodles.

According to local people, this kind of fish noodles can be stored for a year and a half without going bad.

Yuhuan Fish Noodles and Fish Skin Wontons are made from selected deep-sea fish, preferably conger eel, which must be de-thorned, and beaten into wonton wrappers with Yuhuan’s specialty sweet potato powder.

Then the fresh shrimps are used as stuffing and kneaded into lotus shape, steamed or boiled in boiling water, and then put into a big bowl for guests.

What kind of fish is used to make fish noodles? Every year before the Spring Festival, the fishing areas along the coast of Yuhuan have the habit of making fish noodles to welcome the New Year.

In the past, hairtail and mackerel were used to make fish noodles.

Hairtail and Spanish Mackerel are expensive, but they don’t taste too tender. Most of them use red-skinned angler fish which is cheaper and has a more delicious meat.