Thank you, dear @zxrwjh, for providing a series of materials. The porter series 1 is presented in the form of pasta and shared with more noodle lovers... づ ●─● ) 不 Not allowed to reprint without my consent! ! ! !
The pumpkin is steamed and pressed into a mud. Pour in flour, sugar, yeast powder, knead the dough and let stand for ten to twenty minutes.
Stir the pumpkin dough, simmer and simmer. After cutting the dough, there is almost no stomata. Knead into a dough piece with a thickness of almost 4 mm, and then press the film out with a mold.
Each wafer is folded in half and folded in half. It is cut three times with a knife. After cutting, the stripe is pressed out with a fork.
Each incision is pinched. Then use the chopsticks to clamp in the middle (as shown in the figure). Use a fork to press out the position of the fish scales.
The small fish is fermented for half an hour at room temperature in the summer, and fermented for 30 hours in the winter oven for 30 minutes. It is steamed for ten minutes on the stove and then peeled off for one minute.
a small fish
1. One-shot practice 2. Knead into thin slices, press out the wafer, how many small fish can be made, this is thick and pressed out. This party mainly introduces the practice, and the number of them varies from person to person. Big fish is big, small fish is small... nonsense ????