The practice of fish flavored noodles, how to make fish flavored noodles, fish flavored noodles

Hello. Hello.

1.Flour add a pinch of salt, water, and form a smooth dough.

2.Sprinkle the flour dry, roll out the dough into a centimeter thickness, cut evenly into long strips, and then cut into small squares.

3.After cutting, sprinkle dry flour and loosen and set aside.

4.Carrots, green peppers, and shiitake mushrooms are evenly cut into cubes of similar size to the dough cubes.

5.Dice the chicken breast, add salt, cooking wine, pepper and cornstarch, mix well and marinate for 5 minutes.

6.Bring water to a boil, cook the dough, remove the cold water and rinse, drain.

7.2 teaspoons sugar, 2 teaspoons light soy sauce, 1 teaspoon red oil bean paste, 1 teaspoon tempeh paste, stir well.

8.Add 1 2 amounts of water with seasoning, then pour in an appropriate amount of cornstarch, stir evenly to make a fish sauce.

9.Heat the oil in a pan and sauté the chicken breasts until the meat is white.

10.Pour in the carrots and stir-fry the diced shiitake mushrooms for 2 minutes.

11.Add diced green peppers and stir-fry for 1 minute.

12.Pour in the drained noodles and stir-fry well with the ingredients in the pan.

13.Pour in the prepared fish sauce.

14.Stir-fry evenly so that all ingredients are coated with fish sauce and ready to go.

How to make the fish-flavored rabbit: Wash the rabbit legs, debon, cut them into cubes, add starch, pepper powder, star anise powder, salt, and liquor, put them in a fresh-keeping bag and marinate them overnight Cut the pickled peppers, green onions, and garlic cloves Heat the pan with cold oil, stir-fry the pickled peppers, green onions, and garlic cloves Add a large spoon of Pixian bean paste and stir-fry well Add diced rabbit legs and stir-fry well Add an appropriate amount of extremely fresh flavor and remove from the pot.

Preparation of clove fish ball soup:

1.Ingredients: 500 grams of clove fish, 200 grams of asparagus, 100 grams of cherry tomatoes, 1 piece of ginger, half a spoon of sugar, half a spoon of light soy sauce, 5 grams of salt, 1 tablespoon of cooking wine, appropriate amount of water;

2.Remove the bones of the clove fish, chop it into minced meat with the back of a knife, add minced ginger, sugar, light soy sauce, salt, and cooking wine;

3.Stir with chopsticks in one direction to get the fish on the tendons;

4.Boil hot water, add a small amount of salt, turn to medium heat, add the fish balls, after all the fish balls have floated, add vegetables and cook together for 5 minutes.

A big bowl of clove fish ball soup, between the square inches of the bucket, what more can you ask for in life!

Ingredients: Clove fish.

1 handful of accessories. 1 pepper and 1 green onion.

Peanut oil to taste, salt to taste.

Appropriate amount of chicken bouillon. 4 slices of ginger.

Step 1Prepare a small handful of cloves.

2.Wash one pepper and cut it into rings of uniform thickness.

3.Put oil in the pot, cut off a section of the shallots into the pot, put the ginger, and stir-fry until fragrant.

4.Add the peppers and stir-fry them slightly.

5.Finally, put the clove fish, stir-fry quickly for about two minutes to collect the soup, add salt and chicken essence and stir evenly and put it on a plate. The preparation process and the production process only take 5 minutes together.

Dry black fungus.

Lean pork 200 grams.

Carrots 80 grams.

Water chestnut (water chestnut) 2 pcs.

3 red pickled peppers.

3 teaspoons of starch.

1 teaspoon of cooking wine.

1/2 teaspoon of chicken broth mix.

Oyster sauce 1 teaspoon.

3 teaspoons vinegar.

2 teaspoons sugar.

Light soy sauce 1 teaspoon.

Ginger, garlic, chopped green onion to taste.

Preparation of fish-flavored diced pork.

Wash and drain the lean meat and cut it into small cubes, add a teaspoon of starch and a teaspoon of cooking wine, mix well and marinate for 20 minutes, then add a teaspoon of oil, mix well and set aside.

Wash the soaked black fungus and chop it, peel the water chestnut and cut it into small cubes, and cut the carrots into small cubes; Finely chop the ginger and garlic, and chop the red pepper after removing the seeds.

Put the starch, vinegar, sugar, light soy sauce, chicken broth mix, oyster sauce, salt and a little boiling water (stock is better) in a small bowl, mix into a fish-flavored sauce and set aside.

Heat the pan with oil, add the marinated diced meat, stir-fry it until it changes color, then scoop it out and set aside.

Put a little oil in the pot, add the pickled pepper and ginger and garlic, stir-fry until fragrant, add the carrots, and stir-fry for about a minute.

Add the black fungus and water chestnut and stir-fry evenly.

Add the previously fried diced meat, stir-fry well, pour in the adjusted fish flavor sauce and chopped green onions, stir-fry well and then get out of the pot.

Ingredient breakdown.

200 grams of pork tenderloin.

100 grams of corn kernels.

1 green onion, 1 ginger.

Garlic 5 fish flavors.

The frying process takes half an hour and takes time.

Normal difficulty. Steps to prepare the fish-flavored diced pork.

Cook the corn and cut off the kernels for later use.

Dice the tenderloin.

Put the diced meat in a bowl and add 1 tablespoon of cooking wine, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chili powder, 1 tablespoon of white pepper powder, and 1 tablespoon of cornstarch.

Mix well and marinate to taste.

In addition, take a bowl, chop the green onion, mince ginger, and mince garlic together and put it in a bowl, add 1 tablespoon of sugar, about 20 grams, 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, an appropriate amount of salt, and an appropriate amount of chili powder to make a fish-flavored sauce.

Heat the oil and pour in the diced meat.

Stir-fry until raw.

Pour in the corn kernels and continue to stir-fry.

Pour in the fish flavor sauce and stir well.

When the soup is thickened, add 1 tablespoon of chicken essence powder, stir evenly, remove from the pot and serve on a plate.

Carrots 80 grams.

Garlic to taste. 3 teaspoons of starch.

2 teaspoons sugar.

3 teaspoons of vinegar to taste ginger.

1 teaspoon of cooking wine.

Oyster sauce 1 teaspoon.

Light soy sauce 1 teaspoon.

Lean pork 200 grams.

1/2 teaspoon of chicken broth mix.

Chopped green onion to taste. Appropriate amount of dried black fungus.

3 red pickled peppers.

Water chestnut (water chestnut) 2 pcs.

Preparation of fish-flavored diced pork.

1 Cut the meat into cubes, shred the green peppers, serve with fish sauce, leave some green onions, ginger and garlic for a while and stir-fry 2 Put oil in the pot, I usually turn off the fire and put the oil, and then put the Pixian bean paste, because the oil temperature is too high, the bean paste will be pasty in minutes, and it is too late. After the bean paste is put down, turn on low heat, slowly boil out a little red oil, then put green onions, ginger and garlic and stir-fry until fragrant, then add diced meat, stir-fry for about 3 or 4 minutes 3 Add green peppers, stir-fry, add fish sauce, stir-fry for about 2 or 3 minutes, and you can get out of the pot, this dish is very fast. Don't worry about being spicy, because the fish sauce will be spicy, and it will be very tender and refreshing to eat

Ingredients: rape, persimmon.

Soak the fungus in advance and see how much you eat.

Sugar, vinegar, soy sauce, salt.

Steps to prepare fried noodles with fish flavor.

1.Wash the rape, pat it and cut it from the middle.

I used 4 canola plants).

Wash the persimmons and cut them into cubes.

2 persimmons) fungus soaked in warm water.

About 6 flowers).

2.The water is open, open and fish, over the cool water, and set aside (but the cold water surface is on the top) 3Heat the pan, add oil, stir-fry the vegetables first, and add a little salt to enhance the flavor.

4.When the vegetables are a little soft, add the noodles and stir-fry twice.

Next, put three tablespoons of sugar, three tablespoons of vinegar, one spoonful of soy sauce, and another spoonful of oil (if you don't have it, you can do without it).

5.Stir-fry until the noodles are flavorful, and then you can remove from the pan.

Shredded radish shoots or something, there must be some vegetables.

4. The seasonings are all put at hand, anyway, it is green onions, ginger and garlic, pickled chili, sweet and sour salt soy sauce, because I also put bean paste, so I didn't put salt, and the water should be relaxed a little when cooking noodles. With a little oil in the pot, this fish noodles have been boiled for a long time, and the red oil is stir-fried.

3, the amount of fish is sufficient, what do you have at hand, what mushrooms, fungus, celery and green peppers are not necessary, genuine, bad fish noodles are slightly boiled and have a tendency to melt away, and there is very little fish meat, so when cooking noodles, you should judge the cooking time according to the quality of the noodles, fry the fragrance and then put a little bean paste (or not), put less water and cook half of the water may not be enough, when you fry it, you will spray a little water or broth, I didn't add it, so it is not the kind of fish flavor that is thick, spray a little vinegar, pour a little soy sauce, I still like to eat fried noodles that are dry and soak for about 10 minutes before eating.

2.After soaking the fish noodles for about ten minutes, boil water in a pot, water should be a little more, add the fish noodles, cook for 20-30 minutes according to the quality of the fish noodles, boil loose and soft, then remove and drain.

3. Stir-fry all the spices well.

2. Stir-fry chives, ginger, garlic and pickled chili peppers, add a little sugar.

5.Pour in the fish noodles and stir-fry with the sauce (if it's too dry, you can drizzle a little stock or water halfway through).

6.Add green peppers and celery and sauté until raw.

Cooking skills. 1. Although the fish noodles are good, the quality of the fish noodles sold on the market is different, and I heard a friend from Huanggang talk about the good fish noodles made by the local family for a long time, and they still taste strong and are made of materials.

Main ingredient noodles (raw) (fish noodles) 1 serving.

Excipients black fungus.

Celery to taste. Appropriate amount of persimmon pepper.

Dried shiitake mushrooms to taste.

Seasoning to taste. Salad oil to taste.

A pinch of salt. Soy sauce 5 grams vinegar to taste.

5 grams of green onions, 5 grams of ginger.

5 grams of garlic and bean paste.

Pickled red pepper 2 pcs.

2 grams of sugar. Preparation of fish noodles.

Material Collection Diagram:

1.Preparation.

1.Soak the fish noodles for about 10 minutes.

2.Boil water in a pot, a little more water, add the fish noodles, and cook for 20-30 minutes according to the quality of the fish noodles 3Cook until soft, remove and drain.

4.In a pan with a little oil, sauté the chives, ginger, garlic and pickled chili.

5.After stir-frying the fragrance, add a little bean paste (or not), spray a little vinegar, pour a little soy sauce, stir-fry all the spices, and fry the red oil.

6.Add the shiitake mushrooms and fungus, continue to stir-fry and add a little sugar.

7.Pour in the fish noodles and stir-fry with the sauce (if it's too dry, you can drizzle a little stock or water halfway through).

8.Add the green pepper and celery.

9.Stir-fry until raw.

Ingredients: cloves, cashew nuts, chopped green onions, minced red pepper.

Method: 1. Boil the clove fish in boiling water for 10 minutes, boil the clove fish until soft, then scoop it up, drain the water and set aside for burial.

2. Remove the oil from the pan, fry the cloves and cashew nuts on the side of them at medium heat, for about 8 minutes each, and then drain the oil for later use.

3. Put the tomato sauce into the pot, add sugar, salt and fresh chicken powder to dissolve, then add chopped green onion and red pepper, and finally add clove fish and cashew nuts and stir-fry evenly.

Although the fish is small, it has high nutritional value and is a small economic fish. Its body is round and flattened, and its body is 2-3 5 cm long; dorsal green, belly silvery-white; The eyes are large, and the snout is rounded; No scales, no lateral lines. Although its individual is small, it smells like a lilac flower, and its body is like the golden lilac of a fisherwoman's earlobe, so it is called clove fish.

It is distributed in the East China Sea, and is mainly produced in the coastal waters of Zhejiang and Fujian provinces. Its meat is delicious, nutritious, and the whole is edible; It is also a condiment for seafood. When accompanied, use it to soak in soup, or mix cold dishes, or scrambled eggs, etc., it is fragrant and appetizing.

According to the Pharmacopoeia of the motherland, "the sea meander, salty and warm, has the effect of clearing heat and stopping diarrhea." "Folk are also used for chronic enteritis, tuberculosis and other diseases.

According to analysis, clove fish contains a large amount of enoic acid (DHA) and docosapentaenoic acid (EPA), these two unsaturated fatty acids have special effects on the prevention of diseases of the cardiovascular and circulatory systems in the human body. The fat-soluble VA and VE play an extremely important role in preventing cancer and delaying cancer in the human body. Clove fish should be frozen so that it will not change color and taste, and it can be slightly rinsed with warm water when eating, which can remove ice residue, and is often used by Japanese to cook porridge and eat, and Taiwanese are also the same, which is the most nourishing potato land for children and the elderly.