Shrimp Multigrain Noodle Fish Soup
1.
Put buckwheat flour in a bowl
2.
Pour into boiling water and stir into flocculent with chopsticks
3.
Add appropriate amount of dry powder and knead it into a dough. After blanching the buckwheat, it will be sticky. Put the dry powder on the side. After forming a dough, pack it in a fresh-keeping bag and let it sit for about half an hour.
4.
Put a little salad oil on your hands and rub the dough into a long strip
5.
Cut into small pieces (about the size of your fingertips)
6.
Take a piece of dough and round it with the palms of both hands
7.
Hold the dough with the palms of both hands and follow the direction of your fingers to form a thick fish with pointed ends. (It comes out as soon as you rub it, no need to consider any skills)
8.
Lay out the noodle fish to prevent sticking
9.
Take a noodle fish and place it diagonally on the curtain (you can use sushi curtain instead). If the noodle fish is very sticky, sprinkle a little dry powder on the curtain
10.
Press the panel on the surface fish, lightly press it, and press it clockwise to form a circular cylinder.
11.
Spread oil on the steamer, put the noodle fish in
12.
Put water in the pot, bring to a boil, put in the steamer, and steam for 8 to 10 minutes
13.
Let cool, set aside, take it out into a fresh-keeping bag, and keep in cold storage. If you make a lot of it, you can freeze it.
14.
Heat the pot, pour the oil, add the shredded green onions, and stir fry for a fragrance
15.
Add carrots and shrimps, stir fry
16.
Pour in rum (cooking wine is fine)
17.
Stir-fry slightly until the prawns change color
18.
Put in water, boil, skim off the foam, cook for 2 to 3 minutes, until it tastes delicious. Add the right amount of multi-grain noodle fish and cook for 2 minutes
19.
Add the right amount of salt
20.
Put the washed rapeseed
21.
Add a little sesame oil to enhance the flavor
22.
Stir evenly, just out of the pot
