How to steam noodles, fish, rabbits, flowers and other traditional Chinese New Year customs, steamed with white flour in the north,

Ingredients: 400g of medium gluten flour.

Accessories: 2 grams of yeast, 200 grams of water, 1 red dates and 4 red beans.

The practice of noodle fish:

(1) Add the flour to the basin, choose a nest among the flour, and add the yeast.

② Slowly pour warm water, let the yeast fully melt, knead until the surface is smooth, and cover with plastic wrap. Put it in a warm place and ferment it to twice its size.

③ Take out the fermented dough, add dry flour and knead evenly, and divide it into 4 parts on average.

(4) Knead a dough until the surface is smooth and flat, and knead the dough for a long time to form a shape with a tapered top, a slightly thicker middle and a tapered tail.

⑤ Bend the tail at an angle of about 90 degrees with the body, gently press it with your hand, and then cut it from the middle position with a knife.

6. Press a pattern on it with a clean brush.

⑦ Cut a hole in the head with scissors, cut the jujube in half to remove the core, and take half a jujube and stuff it into the fish mouth.

8 Press the seal on the front of the fish head with a knife, and gently press it at the eye position with a straw thicker than red beans. Decorate with red beans and make fish eyes.

Pet-name ruby on both sides of the fish, respectively, cut out the fins.

Attending with medium biscuit nozzle, starting from the tail, make fish scales according to the pattern.

Put enough cold water in the steamer, eat the fish in turn, and put the noodle fish in the steamer for 20-30 minutes.

Bring boiling water to high heat, turn to medium heat, steam for 20 minutes, turn off the heat, stew for 5 minutes, and open the lid.