Fish in water(jiang shui yu yu )

Fish in water

Introduction:

"Jiangshui fish is a traditional snack in Guanzhong and southern Shaanxi. It is also an essential product for summer heat dissipation. Its characteristics are refreshing and sharp, sour and fragrant

Production steps:

Step 1: raw materials

Step 2: prepare corn flour and flour

Step 3: cut the washed leeks and celery into sections, chop the chives and ginger, and pour the pickled vegetables into a small bowl

Step 4: heat the oil in a pan, stir fry the leeks and add soy sauce

Step 5: add salt, fry and serve

Step 6: wash the original pot, add a little oil and heat until 50% hot. Add in the dried red pepper and Chinese prickly ash

Step 7: dry red pepper and Chinese prickly ash stir out fragrance (small fire) put chopped chives and ginger

Step 8: pour in water and stir fry until fragrant

Step 9: Celery

Step 10: pour in two bowls of water and bring to a boil

Step 11: add salt and cook for a few minutes

Step 12: put monosodium glutamate and turn off the fire

Step 13: mix the flour into a thin paste

Step 14: add water to the skillet, bring to a boil and pour in the batter

Step 15: turn the batter to low heat after boiling, stir it with long chopsticks (or rolling pin) again, sprinkle corn flour while stirring

Step 16: turn the batter to low heat after boiling, stir with long chopsticks (or rolling pin), sprinkle corn flour while stirring

Step 17: stir evenly, smooth and fine until it is a paste

Step 18: spoon the dough into the leak

Step 19: scoop the churning ball into the drain, and drain the churning ball into the cooling water basin along the drain hole

Step 20: leak a lot of fish

Step 21: fish group photo

Step 22: scoop out the fish with a colander, pour in the soup and leeks, and mix with spicy oil

Materials required:

Corn flour: 300g

Flour: 30g

Pickled vegetables: 1 Pack

Celery: a handful

Leeks: a handful

Chives: 3

Ginger: a small piece

Soy sauce: 2G

Salt: right amount

MSG: 3 G

Dried shredded red pepper: right amount

Zanthoxylum: more than ten

Chili oil: right amount

Note: 1, disturb the group, to stir in one direction, must not stir back and forth, otherwise stir the group is not strong. 2. Use a rolling pin or long chopsticks to stir the dough, because it will bubble all the time when disturbing the dough, so as to avoid hot hands. Keep the fire low and the dough is not easy to paste.

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Jiang Shui Yu Yu