Hot and Spicy Pu Eel Hair Noodles
1.
Ingredients: 400g flour, 150g Eel Tianxia Pu Eel, 100g vermicelli, 80g lotus root, 3g yeast, green onion, ginger, salt, oil, five-spice powder, chili powder, light soy sauce, sesame oil.
2.
Melt the yeast with warm water around 40 degrees, and pour it into a large bowl filled with flour.
3.
First use chopsticks to stir it into a flocculent shape, and then knead it into a dough.
4.
It is better to make the dough softer, and leave it in a warm place to ferment for 2 hours (the longer the waking time is, the bigger and softer the dough will become).
5.
While waking up the noodles, prepare the stuffing, soak the vermicelli in warm water to soften.
6.
Cut into 1 cm sections and drain the water.
7.
Dice the thawed cattail eel.
8.
Slice lotus root, mince shallot and ginger separately.
9.
Boil the lotus root slices with the water in the pot for about 40 seconds. Remove and put in cold water.
10.
Remove and drain the water and cut into pieces for later use.
11.
After the oil in the pot is hot, add the chopped green onion and ginger until fragrant, then add the diced eel and stir fry for 3-40 seconds.
12.
Add the dried vermicelli and lotus root.
13.
Stir fry, add appropriate amount of salt, five-spice powder, chili powder, a little light soy sauce and sesame oil and mix well.
14.
Fried stuffing.
15.
Sprinkle some dry flour on the chopping board, put the dough on the dough, and knead it into a strip.
16.
Cut into similar size doses.
17.
Take a dough and press it flat.
18.
Roll it out into a thin crust with a thick middle.
19.
Put an appropriate amount of eel filling on the pie crust.
20.
Then close the mouth according to the method of the bun. If there is extra noodles, you can pull it off.
21.
Turn the mouth down, flatten it gently or roll it with a rolling pin, and an eel vermicelli cake is ready.
22.
Cover the dough with a damp cloth and let it stand for about 10 minutes. After the oil is hot, under the dough, keep it on a medium-to-low heat, and fry until golden on both sides.
23.
Such a big round and thinly stuffed Pu Eel Facial Pancake is ready! Just looking at it, is it about to drool!
24.
The stuffing inside can be changed at will!
25.
If you don’t want to eat, it’s also a good choice to make a pancake~
26.
The outside is golden and crispy, and the inside is soggy and delicious. The grilled eel is looming after being bitten, but it is perfectly embedded in the filling. It is very fragrant, soft, hot, with a hint of hot temperature. When you bite it down, you can clearly feel the Q toughness of the fish and the vermicelli, and the seasoning is also very good, so delicious!
Tips:
The dough should be sprinkled with flour to prevent sticking, otherwise it will affect the appearance of the finished product.
