Snack with fish
By VicentaLakin
"Pipcake with fish" is an old Beijing tradition of salty fish on thin and soft rolls, rolls, big bites, and it tastes so good! And when it comes to this, surely the Lord who has eaten is spat, and those who have not eaten are in doubt. It's true that fish tastes nice, but it's long with fish and hard with bones. It's been a long time since you've been eating fish and stinging 100 stingers. How can you roll it up and eat it together? Hey, let's not talk about this old Beijing food. Almost everyone doubts its authenticity before they eat it, but after a bite, 99% of them are addicted. It's like my rice-eating southern man, who ate my pastry fish, and if he didn't eat once a month, he was like, "Go to the house." This old Beijing dish, which is popular not with the width of the fish, but with its unique diet and taste, is not inferior to the traditional Beijing foods of halogen, fried liver, fried noodles, etc. There's nothing to do with this. If you want fish bones and thorns, you have to use a high-pressure pan. And the important thing is said three times: "Take the pressure pot! Take the pressure pot! We'll make a two-step burrito fish, one with a fish, and the other with a cake. These two steps are complete, and the most important one is-- eat
Recipe Recommendations
- flour 600 grams
- cold water
- narrow-band fish 1500 grams
- octagonal the 2
- cinnamon 1 block
- pepper 1 pinch
- green onions half a piece of
- fresh ginger 1 block
- garlic 6-merous
- geranyl 3 tablets
- dried red pepper 5 stars five
- salt 2 grams
- rock sugar 25 grams
- rice vinegar 20 grams
- soy sauce 30 grams
- oyster sauce 20 grams
- cooking wine 100 grams
- fish-flavored
- burn
- ten minutes
- ordinary
Steps for Snack with fish
1
Flour, water in the basin, covered with dry flour, covered with a lid for more than 30 minutes, removable with soft and fertilized flour; now warm, so that the surface can be covered with cold water; when room temperature is low, the surface can be covered with warm water or half-open water
2
Bringing fish to fins, internal organs, inner membranes, stains, white degenerative scales outside without deliberately scraping
3
(b) When a part of the abdominal part of the fish is removed, the belly is softly collapsed and cut off with scissors, so that when cooking, it does not affect the appearance of the fish section by breaking it
4
The fish were washed several times over the water, then poured into about 100 grams of wine, tumbled evenly with their hands, and grabbed a few times
5
(a) The 15-minute scavenging and immersion of the scavenging leg of the fish is less gruesome and removes some of the less detectable stains; after the scavenging of the fish it is abandoned
6
(b) When the fish section is impregnated with wine, the sauce is prepared: eight cents, one piece of cinnamon, one set of pepper, one half of an onion, one piece of ginger, six carbs of garlic, three slices of vanilla, five pieces of dry chili, two grams of salt, 25 grams of ice sugar, 20 grams of rice vinegar, 30 grams of soy sauce and 20 grams of platinum; the amount is adjusted to the taste, since the soy sauce and beak oil all taste salt, so salt should not be increased; the ice sugar is used in order to reconcile the taste and improve the sweetness
7
(b) The high-pressure frying pan is ready, first the onions and ginger blades are laid down and the fish bands are put up at will, thus increasing the space between the fish and the bottom of the pan, so that the soup juice can fully penetrate the bottom of the fish, and also prevent adhesives; once the fish bands have been prepared, the various sauces and juices are evenly poured into the pots, so that the cool water and fish are kept even
8
(b) Cover the lid, cap the pressure valve, heat the fire, and turn the fire down for 15 minutes, when the sound of the "polymers" from the pressure valve is restricted
9
(a) Opens the pan, picks out the sauces of eight horns, peppers, cinnamon, etc., and does not roll with fish, does not cover the lid, does not heat up the small fire, consumes the excess soup, makes the soup thicker on the surface of the fish; then, with a shovel, it is careful to shovel the fish to the plate, and then cools it up into the pancakes, and then it tastes better
10
(b) Breads are made in the course of the beads: soft and fermented noodles are placed on the board, some flour is not glued, and they are coated into rectangles of approximately 5 mm thick, and on the surface they are coated with vegetableseed oil, and they are yellow withseed oil, and other oils are allowed; because they are used to carry fish, so no salt is required
11
(a) From one end to the other, the seal is tight
12
(a) Cut the face of the roll and split it into four flat pieces, with both seals tight
13
(a) Pressing the small rolls, plating the squares, which are about 4 mm thick; thinning the cakes, which can easily roll up the bands of fish; and growing the squares, which can be divided into four pieces, each of which is basically a small rectangular size, which is conducive to the bands of fish
14
(a) The cake is evenly oiled withseed oil and placed in the pan, then the bottom is stymied and turned over, with a small fire, a lid on the lid, and a mid-to-tread drum, with an additional one or two turns in the middle, evenly heated and slightly yellow on the surface
15
Put all four and a half cakes on the cake with fish bands, as much as possible
16
Scrambled up, scrambled meat, nothing to worry about, and the cake is so soft and chewy, it's so addictive to eat once a weekSnack with fish Make Tips
1. If you want fish-carrying entrances, you must use high-pressure pots; it may not be possible to use other pots for hours. They must be thin and soft; they should not have too little or too much firepower; they are too small and evaporate; they are too big, they are innate. Three, the pastry is this one, which can be rubbed on the face with cold, warm water; if you want to eat separately or not to heat again, it is better to use half of the open water and half of the cold water and the face, often referred to as “half-hot noodles”, which are cold or soft。