Noodle fish
By VicentaLakin
Noodle fish is what we locals call it. It's called silverfish, and the calcium is very rich, and the best way to eat a pasta is to fry it with fried oil, and it's so smelt and delicious。
Recipe Recommendations
- noodle fish 400 grams
- salt 2 grams
- pepper 1 gram
- chicken essence 1 gram
- cooking wine 2 grams
- oil 500 grams
- flour appropriate amount
- eggs of 2
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Noodle fish
1
Noodle fish wash。2
I'm going to add salt, chicken, wine, pepper for 10 minutes. Dry water control。3
Two eggs scattered, floured and starch converted to paste. Flour, starch ratio: 3:1. Make it sticky。4
Add the salted pasta to the pasta so that it can hang the pasta. If you feel thin, a little flour is evenly mixed。5
500 grams of oil are added to the pot, and when the temperature reaches 45% of the heat, the fish drops down, one by one, to prevent adhesive. Oil temperature can be tried with chopsticks. Just bulge 40% heat, bubbles disappear 50% heat。6
Keep it under control, keep it warm, keep it warm. Noodles are well fermented, and they're almost ripe when they come up。7
When the oil in the boiler continues to heat up to 70-80%, the bottom-line fish is rebuffed. It's a little bit tougher this time. The pasta is getting darker. Seventy percent of the heat is the state in which the oil smokes。8
The finished plate. When snacks can be eaten。Noodle fish Make Tips
It's important to blow up the pasta. It's got to be sticky. It can hang the pasta. Otherwise, the blast will be broken. If you blow something up, it'll be 40% hot. It was about 70% hot at the time of the bomb。