Cake and fish
By VicentaLakin
After a mid-Autumn Festival, it feels like the big fish are eating too much meat, so they want some coarse food. Coarse grains, such as groceries, pasta and porridge, are also used in common, but are used only as an accompaniment. What's so good about it? It's like the paste, the roughness of the mouth, the way it slips in the esophagus. Tortilla pasta, fish soup, beverage. Northerners are the best. Fish bones can be eaten. Fish doesn't smell meat, but it's a big pot of fire, and the bones are soaking, and the meat tastes like soup. The pasta is the former master's food of the northerners and, if so, the “guest of the table”. When I was a kid, I lived in a flat, had a big casserole in the corner of the courtyard, made a pot of cakes, had a curry bottom, and put some jam on it for snacks. Today I'll make a little fish with my one-hand cast pan. Well, it's a stew, but it's just a custom call. I can't believe they've opened their throats, completely ignored the roughness of the paste and smashed them in fish soup. Mother taught me how to cook a fish with a pot of cake
Recipe Recommendations
Steps for Cake and fish
1
The small fish is ready. One box on the left is packed fresh water fish, and the one on the right is full yellow fish
2
Scratch the small yellow fish to the intestines, clean and dry water
3
Coarser corn noodles pour into large bowls; not too thin for paste, too thin for stasis, fine for bitterness, not too large for particles, easy to disperse and uncorrupt, choosing thin but slightly rough for corn paste, sticky and chewy head
4
2 grams of small soda, evenly mixed with corn paste, with small sodas, which soften the taste of paste
5
With hot water of around 80 degrees, all the corn flour is wet and mixed with spoons; corn paste is less watery than wheat flour, so the amount of water can increase on a case-by-case basis and can be formed by hand
6
(b) The sauce for the stew is ready: half-cut garlic, onions cut, dry chili slices, eight horns, salt, wine, soy sauce and pelican oil
7
My casserole will sit on the fire, the fire will burn, the oil will pour, the amount of oil will be more than the usual cuisine, when the heat is 60, pour all the small fish of the dry water into the casserole, then don't roll, and with oil the bottom fish will be cooked, and the fish will be strewn with the casserole; it is cast iron, without coatings, and it will all depend on oily and leaning pans
8
(b) The amount of wine that can be added along the pot so as to remove the smell of the fish
9
In turn, soy sauce, stork oil, salt, onions, garlic, dried chili, eight horns, a proper amount of hot water, water without small fish, and fire
10
Ping-pong in the palm of your hand and a little pie in the hands
11
Every little pie that is made is put on the side of the pot, and don't worry about the bottom part of the soup, but it will not be broken until it is touched now; all the little cakes are put on the top of the pan for 20 minutes; if the soup is too small, it can be added to the full amount
12
The soup is much less consumed, the paste's head is bigger than before, and it's full, it's on fire, it's on the table, or it's on board。
13
Tortilla pasta and fish soupCake and fish Make Tips
The small fish, though small, must also be removed from their internal organs and their acupunctures, but if they are not eaten, the bad matter will also infiltrate the meat, soup and the fish will suffer from the bitterness of its mouth; 2. The fish soup must be kept in the pot, which can be eaten with a paste on the soup, or half a cake in the soup。