Click above to follow and follow the second brother!

I’ll take you to eat, take you to play, and take you to have fun!

Let’s talk about the general method of making this Penglai noodles. Prepare the ingredients according to the portion for three people. You need to prepare 250 grams of fine flour, 0.5 grams of salt, 1 gram of refined salt, a piece of Jiaji fish, 1 egg, 10 grams of soy sauce, and 2 grams of fungus.

, 0.5 grams each of star anise and Sichuan peppercorns, appropriate amount of green garlic.

Add an appropriate amount of starch to ensure that the taste of the stewed soup reaches the required level. Starch is very important.

The first step is to stretch the noodles: add flour and water to form a dough, add alkali powder, knead evenly, throw it into a pot of boiling water, cook and put it into 3 small bowls.

The second step is to make fish soup: clean the fish and cut the fish on both sides with a diagonal knife; cut the fungus, wash and tear it into pieces, and mince the green garlic.

In the third step, add water to the pot and bring to a boil. Add the fish and cook together. Add star anise, peppercorns, soy sauce, refined salt, Shaoxing wine, fungus, and starch. When the fish is cooked, take it out, skim off the foam, and take out the star anise and peppercorns.

, cut the fish into cubes.

In the fourth step, crack the eggs into a bowl, stir well, sprinkle into the boiling soup pot, sprinkle with minced green garlic, after the pot is boiled, put it into a bowl, and then sprinkle with diced fish and serve.

Penglai noodles are a local traditional food in Penglai District, Yantai, Shandong Province. They are delicious and have a long history. The noodles are flexible and chewy. The preparation of Penglai noodles is also very simple. The key to whether Penglai noodles are delicious is the soup. Penglai noodles are also deeply loved.

Everyone's favorite, it is also a must-have delicacy for entertaining weddings and distinguished guests.

For someone like me who likes to eat pasta, I have really eaten all kinds of noodles. Penglai noodles are also one of my favorite noodles. Penglai noodles are a traditional famous food in Penglai. They have a long history, delicious taste and flexible noodles.

It is chewy and the marinade is delicious and smooth. It is loved by everyone. When I was in Shandong a few years ago, I often ate Penglai noodles. If I want to make them delicious, the main thing is soup and marinade. Let’s share how to make Penglai noodles.

1. How to make Penglai noodles 1. Prepare ingredients: 500g flour, 3g salt, 1 yellow gardenia, 3g alkali, 5g sugar, 280g warm water, 1 egg 2. Add flour to the basin, add sugar and eggs

Stir evenly, soak the yellow gardenia in warm water to bring out the color, add the yellow gardenia to make the noodles more beautiful in color, take out the yellow gardenia, add alkali and salt to the yellow gardenia water and stir evenly.

3. Knead the dough with alkaline water. Add the water slowly and stir while adding. Stir until it becomes flocculent and knead into a dough. The dough should be soft and hard. After kneading into a dough, cover it and let it rise for 30 seconds.

minute.

4. After the dough has risen, sprinkle dry flour on the chopping board, place the dough on the chopping board, knead it into a long strip, repeatedly drop and pull it, and finally pull it into noodles. The noodles you make are chewy and delicious.

2. How to make Penglai Noodle Soup 1. Prepare ingredients: Jiaji fish, ginger, onion, pepper, star anise, salt, mung bean starch, fungus, green vegetables, chicken essence, pepper, sesame oil, soy sauce, eggs 2. How about Penglai noodles?

It tastes delicious. The soup is very important. The soup should be cooked with jaji fish. The meat of jaji fish is very delicious. Clean the fish scales, fish viscera, and the black membrane in the fish belly, clean it and cut it.

3. Soak the fungus in advance, pick and wash it, wash and slice the ginger, wash and cut the green onion into sections, heat the water in the pot, put the fish in, add the ginger slices, green onion segments, star anise, and Sichuan peppercorns, bring to a boil over high heat, and add the fish.

Skim off the foam and cook for seven or eight minutes.

4. Cook the fish meat until it is separated from the bones. Pull up the fish and the residue, remove the fish meat, add a little salt to the soup to taste, put the fish bones in and continue to cook until the soup turns white and filter the fish bones.

come out.

5. When making Penglai noodle soup, you must use mung bean starch to thicken it. The stewed soup produced in this way is particularly bright. Add mung bean starch to the bowl, add a little water and stir evenly. Shred the fungus, wash and cut the green vegetables into sections, and beat the eggs.

Egg liquid.

6. Put the fungus into the soup and cook for a while, then add the green vegetables, add chicken essence and pepper, pour in starch water to thicken, stir while pouring, add soy sauce after boiling, pour in egg liquid, pour in sesame oil soup and marinate.

When it's done, boil the water and cook the noodles, take them out and put them in cold water, drain them and put them in a bowl. Pour the soup over them and the Penglai noodles are ready.

Summary: Penglai noodles are soft and chewy, and the marinade is delicious and smooth. They are very delicious. Both Penglai noodles and soup are very important. The noodles you make yourself are more chewy and delicious. The soup is also the soul of Penglai noodles.

Just follow the above steps to make Penglai noodles, and the noodles will be soft and chewy, and the marinade will be delicious and smooth.

The founder of Penglai Noodles is from Qixia, his surname is Yi and his name is Futang.

You can use either dried noodles or hand-rolled noodles. Personally, I think the essence of Penglai noodles is to make the stew well. To make the stew, you need to choose fresh fish to make soup, and other home-cooked methods will suffice.

I often make it at home. If you want to eat, come to Longkou. The warm Longkou people welcome you.