I'm going to have to do some fish and noodle

By VicentaLakin

I'm going to have to do some fish and noodle
I have lived in Nanjing for four years, and in addition to my obsession with Nanjing's salt ducks and duck blood fans, I miss the food without tin. It's a grotesque food from the folk. Instead of the most traditional pork pie, this time I'll make a fresher gravy with a radish。

Recipe Recommendations

  • Long Liliu 400 grams
  • oil gluten of 10
  • white radish 200 grams
  • qingchong 4 pieces
  • chicken soup
  • sea salt appropriate amount
  • pepper appropriate amount
  • sesame oil appropriate amount
  • cornflour appropriate amount

Steps for I'm going to have to do some fish and noodle

  • Make I
    1
    First of all, let us look at the staple food。
  • Make I
    2
    After thawing in the lower freezer, draining the moisture with kitchen paper, cutting into large pieces and placing it in the StrandMixer, preferably with an oar and rubber。
  • Make I
    3
    Some sea salt, pepper powder and powder were added, and fish glue was used as fast as possible, a process that took about 12 to 15 minutes。
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    4
    During this period, if too many fish glues were found on the interior wall, the machine would have to be stopped and the fish scraped back with the glue。
  • Make I
    5
    We shaved a handful and cooked it in a frying pan and tasted it。
  • Make I
    6
    It's supposed to be this state after the glue。
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    7
    Finally, slices of onion white and a proper amount of soy oil are added, evenly mixed in low-class。
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    8
    We're gonna take the mixed fish glue off the face and get ready for the plug。
  • Make I
    9
    Knocking the face off a little hole。
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    10
    Put the fish glue slowly inside。
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    11
    Plugged faceballs are printed on the powder pile in case the bottom of the pan is sticky during the subsequent frying。
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    12
    On the other side, the chicken soup and the equivalent of water are burned open。
  • Make I
    13
    Hot boilers, some raw oil, put in ginger。
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    14
    Cut the radish into a one-cm long strip and make the scent in the frying pan. During this period, some sea salt was inserted。
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    15
    Make the chicken soup before joining, for eight minutes。
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    Put your face down and put it in the frying pan。
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    For about two or three minutes, the bottom part of the fish that is exposed can fry the yellow colour。
  • Make I
    18
    Roll in hot radish and chicken soup。
  • Make I
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    Cover the lid, boil the fire for 5-7 minutes, wrinkle the face。
  • Make I
    20
    When you fill a bowl, you'll be able to make a difference by adding soy oil and onions。
  • Make I
    21
    Finally, we can identify the importance of flashlights in food photography

    • I'm going to have to do some fish and noodle Make Tips

    1. If you don't have a stand mixer, you can also cut the fish fillets into smaller pieces, pound them with a rolling pin, or beat them in a mixing bowl to achieve the same effect. 2. There are two things to note when handling the fish fillets: first, you must pat them dry. This is a key secret to removing the fishy smell. 3. Second, you must thaw them in the refrigerator, because the high-speed beating process generates a lot of heat. To prevent the fish meat from cooking, the temperature of the fish should be as low as possible, but it cannot remain frozen. 4. For the soup base, it would be even more delicious if you use fish stock! 5. It is recommended not to stuff the gluten completely; leave a little space to allow the soup to enter the gluten, making it juicier to eat.

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