Noodles fish is an authentic food in Jiaodong. Every New Year, almost every household eats Zhajiang Noodles fish and fries it into a cauldron. Now, material life is rich. Unlike in the past, eating fish on it is the New Year, and that feeling can never be found again. ?

Here is a simple way to share a fish with you.

Materials:

Flour, beans, tomatoes, vegetables, potatoes

Composition:

Bean paste, salt, thirteen spices

Method:

1. Put 150g flour into a bowl, then stir it with chopsticks, stir it into a paste, and ferment for 5 minutes (pay attention to the ratio of flour to water, not too thin).

2. Continue to knead the dough after the dough is proofed. At this time, 15g edible oil can be added. It is better to add cooking oil, which is not easy to stick to your hands. Fried fish is more brittle. Knead the dough until it can't be pulled by hand, and continue to wake up for half an hour.

3. Pour oil into a hot pan, add appropriate amount of bean paste, stir-fry a few times, then add chopped beans, stir-fry and add potatoes. When the potatoes are cooked to medium maturity, add salt and thirteen spices, continue to stir fry, then add tomatoes and vegetables in turn, stir fry a few times, and then pour in boiling water.

You can fry noodle fish then. You don't have to knead dough when you wake up again. Just drag a noodle on the panel according to the size of your pot and press it to stretch it. You can also make two cuts in the middle, which is easier to cook when frying.

5. When the oil is heated to 60%, grab both ends of the noodle fish and gently put them into the oil pan, shaking them back and forth in the oil pan. After the noodle fish is set in the middle, let go of your hand so that the noodle fish will not retract. After several twists and turns, the noodle fish from the summer solstice is golden on both sides, fluffy and crisp, and delicious!

6. When the water boils, you can start to pinch the noodle fish. Tilt the bowl a little. When the noodles are poured out, keep dividing the noodles into small pieces with chopsticks and then cook them, so that a bowl of hot noodle fish is ready. (Dip the chopsticks into the water in the pot constantly when holding the noodle fish, and the noodle fish will be slippery. )

The taste of this spaghetti is mainly sticky, so be careful not to be too thin and a little sticky when stirring, so it is cooked? Face fish? It tastes chewy. When we cook noodle fish, we like to put some sweet potato vermicelli, which is round and round. Friends who like it can try it! ?