Shell fish in soy sauce(jiang you quan pao bei ke mian yu )

Shell fish in soy sauce

Introduction:

"The newly learned shell noodle fish is rich in nutrition, rich in soy sauce, fresh and spicy. It's really comfortable to eat in your mouth. Douchi is a good thing. It produces a kind of urokinase after fermentation. Urokinase has the effect of dissolving thrombus, which is very good for cardiovascular system. "

Production steps:

Step 1: put high gluten noodles, mung bean noodles, salt, water and dough into a bowl, cover with a wet cloth and put it aside to wake up;

Step 2: cut the capsicum into circles with the top knife;

Step 3: put the oil in the pot, stir fry the lobster sauce first, and then add the garlic slices to stir fry until fragrant;

Step 4: put in the pepper ring; add soy sauce, a little sugar, vinegar, monosodium glutamate, stir fry evenly to make marinade;

Step 5: after waking up, cut into slices, and then rub into strips;

Step 6: make a small dosage form;

Step 7: take a small dosage, press it with a comb, press and roll it to make shell fish;

Step 8: Boil the water in the pan, pour the fish into the pan and take it out after it is cooked; pay attention to simmer it slowly over low heat, so it is not easy to make soup;

Step 9: pour the marinade on the shell fish.

Materials required:

High gluten flour: 250g

Mung bean flour: 50g

Water: 130g

Green pepper: right amount

Yellow pepper: right amount

Red pepper: right amount

Soy sauce: right amount

Douchi: right amount

Garlic: right amount

Salt: right amount

Note: 1, mung bean flour and ordinary white flour can also be in accordance with the ratio of 2:8 or 3:7, mung bean flour can not put too much, put too much flour is boring. 2. Because you want to eat instant noodles, you need to put more soy sauce. 3. If you are popular, you don't want to be jealous. What you want is the fragrance of vinegar. Put the vinegar on the edge of the pot, put it in, and it will evaporate immediately.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiang You Quan Pao Bei Ke Mian Yu