Qiqiao noodle fish

Qiqiao noodle fish

Introduction:

"The small city I live in has a population of no more than 800000, and its territory is not very vast. In this small city, the south, the north, the East and the west of the city, including the city where I live as a child, it will be different during the Qixi Festival. But now, in the city, the customs of different districts are mixed together. More than a month before the festival, all kinds of special festival food are on the market. This fried fish, in fact, is a fish shaped dough, fried in oil pan, which is popular in the southeast of our city and is still popular. This time, the mold I used was smaller and thicker than other people's, but it was similar in shape. "

Production steps:

Step 1: flour with warm water, yeast, a little salt, about 5g knead into a smooth dough.

Step 2: wake up to more than twice the size, open to see the thick hole.

Step 3: exhaust and knead the dough evenly. At this time, the dough should be slightly soft and need hand powder to prevent sticking.

Step 4: evenly divide into small dough of about 80g each.

Step 5: rub long strips by hand.

Step 6: prepare the fish mold.

Step 7: dip the smooth side of the rolled noodles with flour.

Step 8: push the excess part to the middle of the mold.

Step 9: hold the handle of the mold and gently knock out the fish shaped dough.

Step 10: wake up for about 30 minutes.

Step 11: put into 80% hot oil pan, keep medium heat and fry slowly.

Step 12: finally, turn the fire to fry and color.

Materials required:

Flour: 1000g

Water: 580g

Yeast: 5g

Salt: right amount

Oil: right amount

Note: 1. Due to the different amount of water absorbed by flour, water should not be added at one time. 2. Because the fish is thick, it should be fried at low oil temperature at the beginning, so as not to cause the phenomenon of external paste and endogenous.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: other