1, egg fried sauce and fish noodles
Preparation materials: 250g of flour, 260g of water, 60g of dried yellow sauce, 40g of soybean sauce, two eggs, 8g of white sugar, 5g of chopped green onion/kloc-0, 5g of minced garlic.
1, dried soybean paste and soybean paste are mixed with 80g of water, and the eggs are scattered for later use.
2, the wok is hot, put more oil than usual, and fry the eggs first.
3. Don't lower the yellow sauce until the eggs are completely coagulated into pieces. Stir-fry for about five minutes on medium heat, with sugar in the meantime.
4. Finally, turn off the torch and put the chopped green onion down, then pour some sesame oil.
5. Mix the flour with water and make it into a paste. Put it aside and cover it for fifteen minutes.
6. Then boil a pot of water, take a bigger knife, spread the batter on the surface of the knife, and use another knife to stir the noodles vertically. In this way, the noodles will go into the boiling water pot, although they are not good-looking, and the taste is very good.
2. Stir-fry fish noodles with soy sauce
Preparation materials: medium gluten flour and fried sauce marinade.
1, the ratio of water to flour is generally one catty of flour and six ounces of flour, and it becomes a thin and soft dough. Here, ordinary medium-gluten flour is selected.
2. Cover the dough with a lid, plastic wrap or a wet cloth. In the process of releasing, rub it every 15 minutes until it is smooth.
3. Put the dough in the picking tray.
4. Boil the water in the pot and remove it along the edge of the plate or bowl with chopsticks.
5. Cook for two minutes and remove.
6. Pour your favorite halogen and you're done.
3, tomatoes stir fish noodles
Preparation materials: 250g of flour, 40g of tomato, 60g of spinach, 20g of green pepper, egg 1 piece, vegetable oil, soy sauce, water starch and salt.
1, pour clear water into the flour, make dough slightly softer than jiaozi noodles, and cover it with plastic wrap for 30 minutes.
2. Wash tomatoes, cut them into pieces, wash spinach, cut them into sections, wash green peppers, cut them into shreds, and break up eggs to make egg liquid.
3, add a proper amount of water to the pot, add tomato pieces, spinach segments and shredded green peppers after boiling, add a proper amount of soy sauce and salt to taste after boiling, pour water starch to thicken, pour in egg liquid, quickly stir into egg blossoms, boil again, and serve for later use. A simple topping is ready.
4. Use chopsticks to stir the dough in the same direction until it is smooth.
5. Add a proper amount of water to the pot. After boiling, use chopsticks to pick the dough into noodles with two tips and a round middle into the pot, cook it, fish it into a bowl, and pour the topping.
Improvement:
1958, Taiyuan Wang Yuxiu and Zeng Zhaozhi, two masters, improved the method of making folk fish. They put the noodle paste on a special plate and held a special bamboo chopstick in their right hand. When picking, they turned the plate with their left hand and picked it out with their right hand, which improved the speed of production and the length of finished products. Later, this practice was fully popularized in Taiyuan pasta industry and became one of the basic skills of Shanxi noodle chef.
For thousands of years, the name of pick-pointed noodles has been changing, the utensils have been improved and the soup materials have been innovated. What remains unchanged is its unique chopstick picking technique, the beauty of round face with pointed head and belly, and the smooth, fragrant and tender taste, which has been passed down from generation to generation. Picking tips tastes soft and smooth, and it is easy to digest. For friends who love noodles and have no experience in making noodles, try to make them.