Tangram Noodle Fish

Overview

The small town where I live has a population of just over 800,000, and the area is not very vast. Even in this small town, south, north, east, and west, including the town where I grew up, everything will be different during the Chinese Valentine's Day. But now during the festival, in the city, the customs of various districts are brought together. More than a month before the festival, various special holiday foods are on the market. This fried noodle fish, as you can tell at a glance, is made into fish-shaped dough and fried in a pan. This is popular in the southeastern part of our city and is still popular today. This time, the mold I used is thicker and smaller than the usual ones, but the shape is similar.

Tags

• staple food
• home cooking
• children
• breakfast
• northwest cuisine
• fast food
• flour
• oil
• yeast
• salt
• water

Ingredients

Steps

1. 1 Add about 5 grams of flour, warm water, yeast and a little salt into a smooth dough and let it rise.

   

2. 2 Let it rise until it has more than doubled in size, and you can see thick holes when you pull it open.

   

3. 3 Deflate the dough and knead it evenly. The dough will be slightly soft at this time and hand flour will be needed to prevent it from sticking.

   

4. 4 Divide the dough evenly into small pieces of about 80g each.

   

5. 5 Shape into long strips with your hands and set aside.

   

6. 6 Prepare fish-shaped mold.

   

7. 7 Dip the smooth side of the rolled noodles into flour.

   

8. 8 Put it into the mold and press it firmly, pushing the excess edge slightly towards the middle.

   

9. 9 Hold the handle of the mold and gently tap out the fish-shaped dough.

   

10. 10 Let rise for about thirty minutes.

    

11. 11 Pour into 80% hot oil pan and fry slowly over medium heat.

    

12. 12 Finally, turn to high heat and fry until browned.