Practice: put the yeast into warm water to melt, add flour, and stir with chopsticks to form a flocculent. Grab the flocculent dough with both hands and knead it together, and gradually knead it into a ball. Make fists with both hands, alternately knead the noodles and knead them into smooth dough. After kneading until the basin is bare, cover the basin with plastic wrap, then cover the lid and put it in a warm place for fermentation. When the dough rises several times, the dough can be spread out in a honeycomb structure. Sprinkle dry noodles on the chopping board to prevent sticking, take a large piece of fermented dough and knead it into a smooth shape. Knead long and cut into small dough of appropriate size. Take a small piece of dough and knead it into a smooth oval shape. Stick a little dry surface on the smooth side, press it down into the mold for compaction, and then buckle it out. Insert the green and red silk decoration into the fish's eyes, and put it in the cage for 20 minutes. Steam over high fire, turn to medium heat after boiling, and steam for another 20 minutes.
2. Practice 2: Ingredients: flour1000g; Appropriate amount of salt; Proper amount of yeast
Practice: Prepare flour, salt and yeast. Because in the United States, we use Korean small packaging noodles, which are very strong and full of flavor.
Use a bread machine to make dough. The characteristics of noodle fish noodles are that they must be soft enough and strong enough. When kneading dough, the water is at least 1.5 times that of steamed bread noodles. In order to increase the strength, you need to add a proper amount of salt, and you can add more salt if you like. Ferment to twice the size, take it out and put it into the basin, and scoop water into the cooked flour. One catty of flour is about half a bowl of water. Wake up for 30 minutes after drinking water. When you wake up, it's like a glove film of bread, then you heat the oil pan, take out a piece and put it on the panel, put oil or salt water on the panel and hands to prevent it from sticking, then pat it out with your hands, then gently pick it up and send it to the oil pan, and fry it until both sides are golden.
3. Practice 3: Ingredients: dough (fermentation); Salad oil is appropriate.
Practice: put the dough on the panel; Divide into small portions (depending on the size of the oil pan); Take one of them and dilute it by hand; Make two cuts on the dough with a cutter; Enough oil in the pot is heated (slightly lower than the temperature of fried dough sticks, about 180 degrees); Pull up the dough embryo with both hands, put the middle part into the pot first, let go after it is basically formed, and fry until both sides are golden.