Fried Noodle Fish

Name: Fried Noodle Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; Some Sugar; Some oil; 100g Pumpkin puree; Some baking soda

by Sea waves

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The small snacks for the Spring Festival every year, childhood memories, decades old, enduring, and never tired of eating. This time I tried two colors of noodle fish, white and yellow. It still feels like white after being fried, although yellow is fried. After the redness, adding pumpkin puree is more suitable for losing weight on the holiday, it can be regarded as a healthy snack! The family likes this small snack that is soft on the outside and soft on the inside, the taste of natural fermentation, and the various shapes of it. Of course, the most important thing is to make these small snacks by yourself, which can be done as you like, safe and healthy. "

Ingredients

Fried Noodle Fish

1. Add 300g of flour to pumpkin puree and an appropriate amount of water to make a thinner dough and ferment naturally

2. 700g of flour is added to the right amount of water to make a thinner dough and ferment naturally

3. Sprinkle the white sugar directly in the fermented basin and knead well, dissolve the edible soda powder with warm water, knead it evenly into the dough, and smell it without sourness (the same operation for yellow dough)

4. Add appropriate amount of oil to the wok, pour a little oil in the basin, the operation is not sticky, take the small dough, you can make it into any shape at will, it doesn't matter if it is thicker, the inside is soft and delicious, and you can also use abrasive tools to make various Styling, fried in oil

5. Pay attention to flip it in time, and fry slowly on low heat. Both sides will be cooked until golden brown. Take out the oil control

6. Fried noodle fish with the color of pumpkin noodles

7. No pumpkin color.

Tips:
1. The dough should be well-formed, and the baking soda should be kneaded. Usually 100g flour is mixed with 1g baking soda.
2. Fry slowly over low heat.
3. I usually leave the noodles the night before and fry them the next day. You can also add yogurt and noodles to make the fermentation faster.