Li Shimin's sister, Bagu, went to Mianshan to chant Buddhist scripture and practice medicine, collecting medicine for the villagers. One day, Aunt Ba prepared medicine and cooked for a sick old woman. When kneading dough, add the dough when it is soft, add water when it is hard, and finally stir the dough until it is soft. Seeing the water boiling in the pot, Aunt Ba used her quick wits, picked up a piece of wood, put the soft dough on the chopping board, tried to dial it into the boiling water pot with chopsticks, and actually set aside noodles. The old woman who cooked the bowl was delicious and asked, "What's this called, son?" Aunt mistook "this" for "you" and blurted out, "Call aunt." The old lady mistakenly heard it as "dialing shares", and from then on she had the face of "dialing shares", which was the earliest choice. Later, picking tips gradually spread, using chopsticks to pick, the face is fish-shaped, also known as "picking fish", and the two-headed tips are also called picking tips.
Some people say that "fishing" is a bit old and unfamiliar. Few people seem willing to do it except restaurants. It seems that grandma can cook, and everyone in my mother's generation can cook. Not really. As long as it has an impact on the spread of food, there are diners and ideas, someone will think of it one day. Nowadays, we are always in a busy state every day. When we come home from work, we especially expect a robot to follow our instructions and present delicious food in a short time. Therefore, it seems that it is not popular for General Cai to make complicated pasta, such as mixing noodles, kneading noodles and mixing noodles. In the kitchen on weekdays. However, but, this "cooking fish" is simple and delicious. Today, Xiao Gui will present it again.
The following tortoise will introduce the family practice of "pulling fish". Let's try it together!
Ingredients: flour, tomatoes, spinach, eggs, onions, coriander, soy sauce, sesame oil and salt.
Production method:
Step 1: Prepare side dishes. After washing tomatoes, spinach and coriander, peel tomatoes and cut them into pieces, cut spinach into small pieces, cut coriander into powder, cut onion into chopped green onion, and beat eggs in a bowl for later use.
Step 2: Make soup base. Sit in a pot on fire, put oil in the hot pot and cool it. When the oil is hot, add chopped green onion, stir-fry, add diced tomatoes and stir-fry, add a little soy sauce to enhance the flavor and color, stir-fry, then add clear water, cover the pot and let it boil.
Step 3: Make batter. Pour two small bowls of flour into the bowl, then slowly add a small bowl of water, while adding water, stir the flour in one direction with chopsticks until it becomes a shaped and firm batter. Pulling chopsticks will be a bit laborious.
Step 4: Pull the fish. After the water in the pot is boiled, turn to the bowl with batter on the left hand side, tilt the bowl slightly to the side of the pot, and use chopsticks to push the outermost part of the batter into the pot with a little force and speed. [Note in this step: When stirring the fish, stir the bottom of the pot with chopsticks if necessary to prevent the fish from sticking to each other or sticking to the bottom of the pot. ]
Step 5: Cook the fish. Turn the batter into fish and put it in the pot. Turn up the fire slightly, stir the fish around the pot with a spoon to prevent it from sticking to the bottom of the pot, cook for three minutes, and then add the spinach.
Step 6: Pour in the egg liquid. After all the fish in the pot float, pour the egg liquid into the pot, add a little salt, stir well, and take out the pot. Sprinkle a little sesame oil and sprinkle coriander powder before eating.
1: The key to "stirring fish" is to stir the batter. If the batter is too thin, the fish will become soft and shapeless. If it is thicker, the fish looks upright and has no gas field. So when adding water to stir, add a small amount one by one, and stir the flour in one direction with chopsticks until there are no bumps, and stir it into a powerful batter. Generally speaking, the ratio of flour to water is about 2: 1, which is more suitable.
When you use chopsticks to stir fish with your right hand, it is easier for chopsticks to stick to batter. At this time, you just need to dip the chopsticks in the noodle soup, then stir the batter so that the chopsticks won't stick, and so on. It is important that when you use chopsticks, you should be clean and fast. The slower the batter, the stickier the chopsticks.
3. The choice of side dishes can be based on your own preferences. Besides tomatoes and spinach, potatoes, carrots, fungus and green peppers can also be used.
4. The practice is different: A fish's practice is to make noodle soup in one pot. Educated friends can make some gravy/topping first, then cook the fish separately, then put the fish in a bowl and pour it with gravy before eating.
"Pai Fish" is delicious and easy to digest. It is very refreshing with side dishes. You can also add vinegar, pickled leeks, Chili oil, Laba garlic and so on. You can also use spinach juice, carrot juice or other fruit and vegetable juices to make batter, if you like this model. The small fish you set aside is beautiful and nutritious. (Even if you are not skilled in picking fish, you feel that "big fish and small fish are thrown into the pot", I believe it will not affect your favorite eating method at all. )
Every day's daily necessities make us lose the feeling of trivial and complicated cooking, but "regardless of gains and losses, forget about enjoyment" is still our unremitting pursuit every day. I am a turtle lying on the window watching the rain. I love life and food. I share food and stories with you. If you like me, I will pay attention! ~ like it! ~ support me ~-~
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