Knocking fish noodles is a specialty of where
Knocking fish noodles is a traditional noodle snack in Yuhuan, Zhejiang Province, belonging to the Zhejiang cuisine. The practice is to pick out the flesh of fresh fish (preferably seafood eel), sprinkle potato flour, and then hit with a wooden mallet, knocking to the breading, like a pancake, and then baked in a pot until half-cooked, take out and shredded into fish noodles. According to the local people, this kind of fish noodles can be put in a year and a half will not be bad.
Knocking Fish Noodle Characteristics
Yuhuan Knocking Fish Noodle, Fish Skin Wonton Selected deep-sea fish, preferably sea eel, be sure to remove the thorns, and Yuhuan specialties of sweet potato flour pounded into wonton skin. The wontons are then stuffed with fresh shrimp and pinched in the shape of a lotus flower, steamed or boiled in boiling water, and then served in large bowls for guests.
How to make Knock Fish Noodles ?
1, prepare fish, novice please buy two or three pounds to try first.
2, this red fish or otolithic fish can be, there are people who use small scallop knock, just not as good as these knock.
3, scrape the scales, remove the head, clean up the internal organs and wash, dry the water
4, take a spoon or other tools you call hand, scrape down the fish
5, scrape the meat of the bone
6, sweet potato flour rolled fine and put in gauze used to pounce on the powder
7, take a small group of fish, dipped in a little sweet potato flour, put on the marble, or in the marble and then pave A plastic bag, with a stick to beat the fish, feel a little sticky on the pouncing point of sweet potato flour, positive and negative from time to time to pounce on the powder, and turn over and beat?
8, knocked into a thin one on the edge, then knock a stack of the top, before stacking, in the last one pouncing a little powder to prevent sticking.
9, generally ten or so sheets can be fried first, too much fear of sticking bad tear down. Put the electric cake pan or pan can be, fish whitening turn over and fry for a while on it.
10, take five or six rolled up and shredded, drying one night can be bagged and put in the freezer to save. You can also dry for a long time, but cook with cold water in the pot, otherwise it is not good to cook. Fish noodles just so a roll roll collection, do not shake open, or when dry easy to break.
Tips
Fish noodle size to pay attention to Oh, with your pan size is about the same, too big by the time not good fried. In addition, try to knock the fish surface a little thinner, frying will also shrink.