Slurry fish
By VicentaLakin
The slurry fish are traditional snacks for the middle and southerly farmers. It's also a necessity for summer relief. It's characterized by clean mouths and sour breaths。
Recipe Recommendations
- hot and sour
- skills
- half an hour
- simple
Steps for Slurry fish
1
Raw materials
2
Corn flour, flour
3
Sliced herbs, celery, onions cut the acne and squeaked the slurry into the bowl
4
Let's have some hot oil, some cuisine and soy sauce
5
Put salt in it
6
Cleaning the pot, adding a little oil to 50% of the heat to dry peppers and peppers
7
The smell of dry red peppers and pepper peppers, the onions and the ginger mush
8
It smells good when you pour it in
9
Celery
10
Two bowls of water and fire
11
I'll put salt in for a few minutes
12
Flavour. Turn off the fire
13
Smash the flour into thin ground
14
Cooking pots of water, burning fires and pouring pasta
15
The paste burns and turns on the fire. It's a long chopstick
16
The paste burns and turns into a fire, with a long chopstick (or a cane), and then with corn powder
17
It'll be smooth and fine until it's in the past
18
Spoken into the leak
19
Spoken the mess into the leak, and squirted the leak into the cooling basin
20
There's plenty of fish out there
21
Fish and fish
22
Squeeze the fish with a spoon, water the sluice soup and herbs, and spicy oil when eatingSlurry fish Make Tips
1. When making Jiaotuan, always stir in one direction; do not stir back and forth, otherwise the dough will not achieve the right consistency.
2. Use a rolling pin or long chopsticks to stir, as the mixture will bubble continuously to prevent burning your hands. Keep the heat low so the dough does not scorch.