Fish Every Year

Name: Fish Every Year
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 5g yeast; 250g water

by Cozy small dining table

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Now in our house, sometimes children order food and food. Xiaoyu, who is used to being coquettish, approached me that day and said sweetly: "Auntie, I want to eat noodle fish, when do you make it!" Yes, it's been a long time for the children to steam it, why don't you want it? It's easy to say, just do it. This time, the steaming was not too big or too small. They had to have 2 of the steamed buns they usually ate. The children did not have one left, so they were very happy. "

Ingredients

500g Flour
5g Yeast
250g Water

Fish Every Year

1. Mix flour and yeast, mix with water to form a smooth dough, and cover with plastic wrap to proof. Fermentation is complete when the dough is honeycomb-shaped and has many small holes. Knead the awake noodles and divide them into small doses. Take one dose and knead it into a thick and thin strip.

2. Bend the dough slightly, with the root of the palm on the right, press while rolling to make an impression, and divide the dough into two parts, the fish body and the fish tail.

3. Flatten the dough with your hands.

4. Use your fingers to press out the fins.

5. Use the bottle cap to press out the fish head, use the chopsticks to poke the fish eye, cut the fish tail, and press the pattern with a scraper.

6. Use a thimble to press out the scales of the fish. Proof the green body for 30 minutes, put it in the pot and steam for 20 minutes. After turning off the heat, first open the steamer a small slit, wait for 3-5 minutes, and then fully open the steamer. In this way, the finished product can be prevented from being severely affected. Temperature changes may affect the appearance.