Lao traditional Xiao noodles

According to the food intake of three people, it is necessary to prepare 250g of fine flour, 0.5g of salt, 0.5g of refined salt 1 g, one Cargill fish, 0.0g of egg 1 a, 0.0g of soy sauce 10, 2g of auricularia auricula, 0.5g of star anise and pepper, and an appropriate amount of green garlic. Adding proper amount of starch makes the marinated soup taste as good as Penglai noodles, which is also one of my favorite pasta. Penglai noodles are traditional dishes in Penglai, with a long history and delicious taste. Noodles are soft and smooth, and the marinade is delicious and smooth, which is deeply loved by everyone. When I was in Shandong a few years ago, I often went to eat Penglai noodles and wanted to eat them very much.

The founder of Penglai Noodles is Qixia, and his surname is Yiting Tang Fu. Noodles can be dried noodles or handmade noodles. Penglai noodles pay attention to gravy, such as fish gravy, oyster gravy and xianbai gravy. The method of noodles should also adjust the water temperature of noodles according to the weather change. Boil the edible alkali with water, add the fish, add the star anise, pepper, soy sauce, refined salt, Shaoxing wine, black fungus and starch, and remove the floating foam when the fish is cooked. Keys, it seems that many have been improved now. The essence of normal eating is to cook the marinade well. Marinade should be cooked well, fresh fish should be selected for soup, and other household practices are also ok.

Lamian Noodles 250g Cargill fish, one soy sauce, two teaspoons of cooking wine, one teaspoon of sesame oil and one teaspoon of water. Put the dough on the chopping board and knead it repeatedly to strengthen its toughness and knead it into thick strips. Hold both ends with both hands and knock repeatedly on the chopping board. Starch is suitable for cooking refined powder 2500g (practical 1500g), alkali 5g, refined salt 10g, Cargill fish 1g (about 1000g). Add proper amount of starch to make the soup taste better. Put the fish in a pot, add pepper, star anise salt, soy sauce, cooking wine, fungus and starch, skim the froth, cook the fish and cut it into diced fish for later use. Then take out the pepper and star anise. Measure salt, a spoonful of star anise, onion, ginger, eggs and fungus.