Fish Mud Noodle

Name: Fish Mud Noodle
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g salmon; 200g Whole wheat flour; 60g milk; 3g Spinach powder

by Five meals a day

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When making fish supplements, we are most afraid of fishy. We usually use other ingredients to remove fishy, such as adding lemon juice, adding tomatoes, and adding onions, all of which are good for removing fishy. In addition to matching other ingredients, you can also change the shape of the fish and adjust the cooking techniques to greatly reduce the fishy smell.

Today’s method is to puree the fish, add flour and make a dough to make noodles/sticks. The fishy taste is reduced, and the addition of fish meat greatly improves the nutritional value of the dough, and increases the protein, various vitamins, and mineral contents of the dough. At the same time, the oil in the fish meat is absorbed by the flour and the cooking taste is very good.

There are cartoon noodles and scissors noodles in the article. They are very simple and can be frozen and preserved. "

Ingredients

Fish Mud Noodle

1. Ingredients: 70 grams of salmon, whole wheat flour, 200 grams of milk, 60 grams of spinach powder, 3 grams Cooking method: whipping Reference age: 9M + operation time: half an hour.

2. Pour a little milk into 70g salmon and whipped into fish puree. Tips: Before whipping the salmon, pull out the thorns by hand, and the skin can be beaten directly.

3. Put the whipped fish puree in a bowl, add whole wheat flour, spinach powder, and remaining milk and mix well. Tips: Add spinach powder, in order to increase the nutrition of spinach, but also make the color of the noodles green and pleasing to the eye. If there is no spinach powder, just take 30 grams of fresh spinach. Then fresh spinach needs to be mashed with milk and added. The amount of whole milk should be reduced by about 10g.

4. Chopsticks stir the flour into a flocculent shape and form a dough without kneading. Cover with plastic wrap and let stand for half an hour. At this time, the dough is hard, and a lot of dry noodles can be seen. It doesn't matter. The flour absorbs the water when it relaxes for half an hour, and the dough will be much softer.

5. After relaxing, knead the dough for a few minutes to make the dough smoother. The loosened dough is easy to knead and smooth.

6. Let's make the cartoon dough first: roll out the dough thinly, and press the dough pieces one by one with a cartoon mold. This process of rolling is easier if there is a noodle pressing machine to do it.

7. Pull out the surrounding noodles, leaving only the cartoon noodles.

8. The corner noodles that were pulled off just now are kneaded into a ball. Use scissors to cut the noodles one by one, thin and slender so that they can be cooked.

9. Prepare them all, let them dry for 1 hour at room temperature, and keep them in the refrigerator for 2 months. Freeze them one packet at a time according to the baby's amount. It is very convenient to cook next time. Tips: There are fish and noodles, so it should not be left at room temperature for too long.

10. Take out the frozen noodles, put a bowl of water in the pot, boil the corn and seafood mushrooms in the pot, boil the water, add the noodles, and the frozen cooked rice eel, cook the noodles until 8 minutes are cooked, add oil lettuce and okra, and then Boil for 2 minutes, out of the pot.

Tips:
Pomelo mom said:

The ratio of fish meat to flour is about 1:3. The fish meat can be small but not too much. If the fish meat ratio is too high, the dough strength will decrease a lot and it will not be easy to shape.
Such high-nutrient-density noodles are definitely not available. Whether the baby can taste this kind of noodles depends on your mother.

I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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