stir-fried buckwheat fish
By VicentaLakin
Recipe Recommendations
- buckwheat flour 200 grams
- wheat flour 150 grams
- refined salt 2 grams
- qingshui 170ml
- Xiangqin Duan 100 grams
- Red pepper strips 30 grams
- Yellow sweet pepper strips 30 grams
- Spring bamboo shoots strips 30 grams
- Onion strips 50 grams
- ginger 10 grams
- Shredded pork belly 80 grams
- Shaoxing wine 15 grams
- fresh soy sauce 25 grams
- balsamic vinegar 15 grams
- MSG 2 grams
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried buckwheat fish
1
Mix the buckwheat flour and wheat flour with a little salt and mix well.
2
Then use water to close the dough until the dough is moderately soft and soft.
3
After the dough is mixed, cover it with a wet towel and relax for ten minutes.
4
Remove the dough after it is relaxed and roll it with a rolling pin into a 0.5 cm thick dough sheet.
5
Cut the rolled dough into 5 centimeters wide.
6
Then cut into small noodles.
7
Rub the small noodles one by one by one to make noodles fish.
8
Bring water to a boil in the pot, add the noodle fish and cook until it floats on the water. Cook for another 3 minutes and then fish out.
9
Then cool the noodle fish with clear water and set aside.
10
Heat the wok on heat and add a little oil. Add in the shredded pork belly and stir-fry. Stir the shredded pork to remove the oil and add shredded ginger to stir until fragrant.
11
Then add onion strips and spring bamboo strips and stir-fry, stir-fry until they are raw, add Shaoxing wine and soy sauce.
12
Pour in the noodle fish and stir fry over high heat. Stir fry the noodle fish thoroughly and season with a little salt and MSG.
13
Season well, pour in all ingredients and stir fry well.
14
Stir the ingredients until they are raw, then add a little balsamic vinegar and stir well.
15
Wait until the vinegar has evaporated a little before it can be taken out of the pot and plate.stir-fried buckwheat fish Make Tips
Characteristics of fried noodles fish: oily and beautiful color, slightly vinegar aroma, chewable and smooth, strong taste, simple and easy to make, rich and healthy nutrition.
Warm reminder;
1. The dough should be moderately soft and soft. The dough should be five to seven centimeters long and the thickness should be similar to the small head of chopsticks.
2. You can match the side dishes according to your preference, or you can also stir-fry spicy or Maotai-flavored dishes.
3. When eating noodle fish in summer, you can also mix it with sesame paste, garlic mashed, chili oil, etc. after cooking and cooling.
This private healthy food "stir-fried buckwheat fish" is ready for friends 'reference!
Warm reminder;
1. The dough should be moderately soft and soft. The dough should be five to seven centimeters long and the thickness should be similar to the small head of chopsticks.
2. You can match the side dishes according to your preference, or you can also stir-fry spicy or Maotai-flavored dishes.
3. When eating noodle fish in summer, you can also mix it with sesame paste, garlic mashed, chili oil, etc. after cooking and cooling.
This private healthy food "stir-fried buckwheat fish" is ready for friends 'reference!