How to make the noodles for Yantai fried fish

Yantai fried fish is a special snack in Yantai City, Shandong Province. Fried fish is not the fish that people usually eat. It is named fish but is actually a kind of pasta. Yantai Fried Noodle Fish is also known as Longkou Noodle Fish. This food is similar to the fried dough sticks we usually eat. When you bite into fried dough sticks, they are "empty" while the noodle fish is "solid", which is also similar to fried dough sticks. So, how do you make the noodles for Yantai Fried Noodle Fish?

First, how to make the dough for Yantai fried fish ? Prepare appropriate amounts of flour and corn flour and set aside. Beat 2 eggs, salt, sugar, baking powder and black sesame seeds on the flour and corn flour. Add some warm water and start kneading the dough. Don’t add too much warm water at this time. Then knead the dough into a smooth large dough. Cover the kneaded dough with plastic wrap and let it ferment for 2 hours. This way, the fried fish will be delicious, crispy and fragrant. After 2 hours, we will check whether the dough has been fermented. If not, we can ferment it for a longer time until it is fermented and becomes fluffy. Sprinkle some dry flour on the chopping board, take out the fermented dough, put it on the chopping board and knead it hard, then roll it into long strips. After rolling into long strips, cut into small portions of equal size with a knife and set aside.

Second, use a rolling pin to roll the small dough into thin, long pancake skins that resemble small fish. Turn on the fire and heat a proper amount of soybean oil in the pot. When the oil is 80% hot, you can fry the fish. When both sides of the fish noodle are fried until golden brown, you can remove it from the pan and serve it on a plate. Look, does it look good? It feels a little bit different from the small fish since it’s the first time I made it. Try it, it tastes really good!

How to make the dough for Yantai fried fish ? Put the yeast dough into warm water and stir well (to activate it). Add warm water to the flour and make sure it is soft. Then place it on a hot kang (or a warm place), cover it with a wet cloth, and let it ferment until it triples in size. Larger bubbles can be seen on the surface. Prepare a flat plate and a spoon and sprinkle some water on it. (Because the dough is too wet and sticky, it is not easy to stick to the plate. Dip your hand in water, grab a piece of dough, and flatten it with your hand. It is about a rectangle of 10*15cm. Because the proportion of dough fish contacting oil is reduced, the greasy feeling is relatively less. Nowadays, we have improved the method of fried dough sticks, abandoned alum and soaked starch, and adopted the same fermentation method, but still distinguished fried dough sticks and dough fish in shape, and it is this difference in shape that the frying temperature and method have different requirements, and the taste of the final product is naturally different.