Penglai small noodles is a traditional food in Penglai with a long history and unique seafood flavor. Penglai small noodles is a flavorful noodle dish developed on the basis of Fushan Ramen. Do you like to eat Penglai small noodles? Do you want to make your own nutritious and delicious Penglai small noodles? Let me introduce you to 4 ways to make Penglai small noodles.

2500 grams of fine flour (1500 grams), 5 grams of alkali, 10 grams of refined salt, 1 Gaji fish (about 1000 grams), 1 egg, 100 grams of soy sauce, 15 grams of fungus, 5 grams of star anise, pepper, green garlic. Starch to add the right amount, is the taste of brine soup to meet the requirements, starch is very important, is the classic, must not forget.

Now, many restaurants will also add some fresh shellfish, sea oysters, etc., to increase the fresh flavor.

1. Stretching noodles: add flour and water and become a dough, add alkali powder, knead well, kun face to 6 buckle, immediately thrown into a pot of boiling water, cooked and fished into 30 small bowls.

2. Do fish soup: the Gaji fish processing clean, in the fish on both sides of the graver slash; fungus cut and washed and torn, green garlic minced.

3. Add water to the pot and boil, put the fish with cooking, and then add star anise, pepper, soy sauce, refined salt, wine, fungus, starch, to be cooked when the fish fish fish, skimming foam, fishing out star anise, pepper, cut the fish into cubes.

4. Egg knocked into the bowl, stirring well, sprinkled into the boiling pot of soup, sprinkled with minced garlic, pot, respectively, poured into the bowl of noodles, and then sprinkled with diced fish into.

Penglai small noodles production materials:

2500 grams of fine flour (about 1500 grams), 5 grams of soda, 25 grams of refined salt, Gaji fish 1 (about 1000 grams), 5 eggs, 100 grams of soy sauce, 15 grams of fungus, 50 grams of green garlic, monosodium glutamate (MSG) 3 grams of star anise, peppercorns, cooking wine each 5 grams.

Characteristics of the small noodles:

Noodles are thin and tough, and the fish soup is fresh.

Practice:

1. Put the flour into the pot, add the right amount of water (10 grams of salt in the summer) and good, and then add alkaline water and kneaded, pulling the noodles six buckles into a fine even strip, cooked in the pot, fish out and then respectively into 30 bowls.

2. Gaji fish gutted and cleaned, in the body of the fish on both sides of the curved diagonal knife. The ear of the wood is good to rise and wash, tearing. The first thing you need to do is to cut the garlic into pieces.

3. pot with 7500 grams of water to boil, put the fish to cook, and then add star anise, pepper, soy sauce, salt 15 grams, cooking wine, fungus, fish cooked fish, skimming foam, fishing star anise, pepper, cut the fish into cubes.

4. Egg knocked into the bowl, whisked evenly, sprinkled in the boiling soup pot, add monosodium glutamate, sprinkled with minced green garlic, open the pot, respectively, poured in the bowl of noodles, sprinkled with diced fish, that is.

Ingredients

Main Ingredients 1 gaji fish 250g ramen noodles Ingredients 2 tsp soy sauce 1 tsp cooking wine 1 tsp sesame oil 1 egg 2 tsp salt moderate amount of fungus moderate amount of water starch 1 star anise moderate amount of green onion moderate amount of ginger

Steps to Prepare

1 Prepare the materials

2 Wash the gagi fish, scrape off the scales and remove the internal organs

3 Add 1 tsp of salt and marinate for 20 minutes

4 Cut the scallions into segments, ginger into slices, and soak the fungus into small slices

5 Put the gagi fish into a pot, add half a pot of water, put in the scallions, ginger, star anise, and cooking wine, and turn the heat to a simmer and simmer for 20 minutes

6 Pick the fish off the fish meat, and the fish broth into the pot, add the fungus, add scallions, ginger and water starch, add the water starch, add the fish soup, and then put the fish broth into a pot, and then put it into the pot, and then put it into the pot. Add the fungus, add the chopped green onion and ginger

7 Add 2 tablespoons of soy sauce, 1 tablespoon of salt

8 When the fish soup boils, sprinkle the water starch evenly into the pot, stirring with a large spoon until the soup thickens

9 Sprinkle in the beaten egg

10 After a dozen seconds, to be solidified can be sprinkled with sesame oil and stirred

11 pot of water, the next ramen noodles into the pot to cook, pull out and put in a small bowl.

2. Sprinkle the egg mixture, to stop ten seconds before stirring, so that the good egg flowers even look good

Step 1: Preparation

Penglai XiaoMian is not compared to the big dishes, but the ingredients, workmanship, fire is also very careful. It's a highly technical process that involves mixing the noodles, slipping the noodles, making the noodles, and making the marinade.

The noodles are as thin as hair, smooth and sinewy, and have a good alkaline flavor, so they are really skillful and ingenious.

Preparation materials are: flour, water, alkali, old hen, bone, Gaji fish, minced green onion, minced ginger, salt, monosodium glutamate, black fungus, eggs, starch, soy sauce, pepper, dashi noodles, sesame oil.

Step 2: and noodles

The material has 5 pounds of flour, 3 pounds of water, 3 grams of salt, 2 grams of alkali. Flour to choose medium-grade flour, fine flour or special powder. To master the temperature of the water, 30 degrees Celsius in winter and tap water in summer is fine.

Adding salt and alkali can improve the production rate and quality of gluten in the dough, so that the noodles have a special flavor, and pull out the noodles smooth through the yellow, sinewy and powerful.

To make small noodles, and the noodles is quite a skill, the hand should be a loose one, pay attention to three times the water, three times the alkali, ninety-nine eighty-one times kneading.

The water and alkali should not be added at once, but constantly added in the process of repeated kneading. The noodles and the usual package of dumplings and steamed buns are not the same, too soft and too hard can not be too hard, too hard and strong bad pull, too soft to pull out of the texture is not good without gluten. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you have a good idea of what you're doing.

Cover with a clean, damp cloth and let rise for 30 minutes.

Step 3: Slip the dough

This is commonly known as the "Slide" or the "Shun". The first step is to make the dough more flexible.

Knead the dough repeatedly on the board to strengthen the toughness and roll it into a long thick strip, hold both ends in both hands and repeatedly wrestle and stretch it on the board. After the strip is long, the two ends are folded into a figure of 8 buckle and strip, and then leave the board, to both sides of the continuous stretching and shaking, buckle and strip, so repeated stretching and shaking, the gluten smooth until.

Step four: out of the strip

Out of the strip is the production of small noodles in the process of the most difficult to master a link, is a very technical operation. First, put the slippery noodles on the board, sprinkle molded noodles, and roll the noodles with your hands to make them even in thickness.

And then the two ends of the noodle merged in the left hand fingers, the second buckle, with the right middle finger down hooked buckle, palm up, both hands at the same time towards the sides of the stretching, and so on for 8 times, that is, 8 buckles 256 roots into a fine uniform strip.

Hollow noodles are special noodles that are hollow in the center using a special process.

Step 5: Make brine

The brine modulation of the small noodles is more delicate. If the small noodles are counted very much,? The first thing you need to do is to make sure that you have a good understanding of what you're doing. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Since the first bowl of noodles in Yifutang was made with the famous local Kaji fish, the authentic Penglai noodles have been made with Kaji fish.

Nowadays, besides Gaji fish, you can also use braid fish, black fish, sea oysters and so on to make the brine, which is also very delicious.

1, do the base soup: old hen and stick bone in boiling water blanch, and then put into the water stewed for an hour, and then fished out, soup to stay.

2, add fish meat: wash and scale the gagi fish meat, pick off the fish meat, put it into the base soup and cook for 10 minutes.

3, add accessories: add chopped green onion, ginger, black fungus, salt, pepper, soy sauce, soy sauce, wet starch, eggs, sesame oil, monosodium glutamate.

Correctly grasp the fire of the marinade and the concentration of the marinade, slowly simmering.

Boil the water in the pot, both hands flat end noodles, stand sideways in front of the pot will be slightly stretched, the right hand end of the noodles into the pot, the left hand moved forward, the right hand along the back of the left finger inserted upward to pick the noodles, and then put into the pot.

The noodles are cooked and fished out, put into the cold water basin over the cool, this time the noodles bright, very tendon. Finally, a bowl of one or two, poured with marinade, a bowl of noodles, flexible, soup and marinade fresh, steaming Penglai small noodles is completed.

Step 6: with the noodle code

Finally, with a rich little noodle code: chili sauce, chives, toon, green onions, cilantro, pickles, etc., so that it can be considered to make the authentic Penglai small noodles.

Penglai small noodles home cooking

Penglai small noodles is Penglai's traditional food, which has a long history and has been passed down for a hundred years. It has a long history and has been passed down for hundreds of years. It is made by Penglai chefs with no intention to innovate. The key to good noodles is the special practice of soup and brine, which is made of rare sea fish and Ji boiled soup, thickened with mung bean starch to make brine, so the flavor is very fresh and delicious. After the noodles are cooked, put them into a small bowl and pour the brine to eat, the amount of noodles is small, one or two per bowl, so it is named small noodles. The small noodles are soft and tender, the marinade is delicious and smooth, and it is not uncommon for ordinary people to eat a few bowls of it, which is the favorite delicacy of Penglai people, and it is also the necessary food for entertaining valuable guests and wedding ceremonies.

1. Prepare materials.

2. Wash the Gaji fish, scrape off the scales and remove the internal organs.

3. Add 1 tsp salt and marinate for 20 minutes.

4. Cut green onion into pieces, slice ginger, and tear soaked fungus into small pieces.

5. Gaji fish in a pot, add half a pot of water, add green onions and ginger, star anise, cooking wine, high heat boil to low heat and simmer for 20 minutes.

6. Pick off the fish, and fish soup together in the pot, add fungus, add onion and ginger minced.

7. Add 2 tsp of soy sauce and 1 tsp of salt.

8. When the fish soup boils, sprinkle the water starch evenly into the pot and stir with a big spoon until the soup thickens.

9. Sprinkle in the beaten egg.

10. After ten seconds or so, when the egg is solidified, you can sprinkle sesame oil and stir well.