Noodle fish dumplings
By VicentaLakin
The pasta fish are produced in the area of Mount Tang and Lotten, with only one or twenty days of fishing in late March each year. Noodle fish are impotent, soft and thin, with high protein content, suitable for consumption by persons with weak physical condition, undernourishment, indigestion, high-fatal haemorrhagic disease, spleen infirmity, pneumatic cough, labour, etc. It is also an extremely calcium-rich, high-protein, low-fat-eating fish with no fish pricks, which are particularly suitable for children. Noodle fish can be fried with eggs, or they can be made of dumplings, buns, and dumplings made with herbs and eggs, which taste soft and beautiful, with lips on their lips。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Noodle fish dumplings
1
Noodles clean, dry。
2
The mussels go to the root, clean their leaves and bathe for half an hour to remove pesticide residues。
3
Hot pots of cool oil for 50% of the temperature boiled and mixed eggs. A few drops of white wine when the eggs are scattered。
4
Noodles are equally mixed with wine, and they are also cooked and fall into eggs for a minute, with salt and oil. And then it's mixed with shredded herbs. Flour hot water and a noodle group, and a small pot starts packing dumplings。
5
After a minute and a half of cooking, the dumplings were seen floating and pouring into the cold water again, so that the dumplings could come out of the pot again。