One of the must-have meals during the Spring Festival——fried fish with noodles
Overview
Noodle fish is our local snack, and New Year fried noodle fish is also one of our traditions. As long as I can remember, the New Year fried noodle fish has never been interrupted. Every New Year, every household will fry noodle fish, pot after pot, and reserve a lot of it until the fifteenth day. Although we are told to eat less fried food, this tradition continues. I have been cooking and eating it myself every year. For the New Year, for tradition, and for the excitement, these local customs will continue.
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Ingredients
Steps
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Add an appropriate amount of salt to the flour (the salt ratio is 1.5 taels per 10 kilograms of flour), and stir while adding warm water
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The dough should be soft. When you add enough water, fold it from the sides inward. When there is no more dry flour, start stepping on the dough
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Use two fists to pound the noodles with water, and keep stretching them from the sides to fold them in. You must step out the gluten, otherwise it will not come out when fried
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Just wait until the dough is smooth and soft when stepped on
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Leave it in a warm place to ferment and watch the fermentation
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Pick out a few pieces according to the size of the noodle fish and place them on the table to relax for two to three minutes
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Take out a piece of dough
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Use both hands to pat the two sides into a long cake
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Lift up both sides with your hands and support the four corners and two sides with four fingers
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Put it into the pot, put the oil in the middle first, hold it for a while and then put it all into the pot. This way you can't shrink it
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Fry until golden brown on both sides and take it out, turning over in the middle
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Once fried and cooled, pack it up and store it, it will last for a long time
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Noodle fish is more delicious than fried dough sticks, and it is made by fermentation instead of using baking powder, so it is healthier
