Black fish soup carrot noodles

Overview

The characteristics of fish soup noodles are: thick soup, fresh taste and fragrant noodles. Folks often say that eating a bowl of fish noodle soup is better than a longevity star. Although it is just a bowl of noodle soup, every aspect is meticulous and painstaking. The most important thing is to make fish soup. Fry the black fish until browned, then simmer over low heat. After simmering, the fish soup is mellow, white as milk, fat but not greasy, fresh but not fishy. After the noodles are cooked, pour cold water over the bridge. Put the noodles in the bowl and scoop out two spoons of the fat-white fish soup. On the surface, there is no heat at all. In fact, when I sip the soup gently, I feel a stream of heat slowly entering my throat. It is thick and delicious. My mother-in-law had a good harvest of carrots and a basket full of them. A friend sent me some lively snakeheaded fish. My children like to eat noodles and fish very much, so they combined these two ingredients to create this bowl of carrot noodles in black fish soup. The taste has obviously exceeded my expectations. The black fish soup is milky white in color and delicious. Coupled with the yellow-orange carrot noodles that are naturally sweet, the child swept away the soup and residue. In such a cold weather, will eating a warm bowl of black fish and carrot noodle soup warm your heart?

Tags

• staple food
• pasta
• noodles
• home cooking
• pregnant women
• old man
• breakfast
• autumn recipes
• students
• blackfish
• chives
• flour
• ginger
• green onions
• carrot
• salt

Ingredients

Steps

1. 1 Make the carrot noodles first, wash the carrots, peel them and cut them into pieces.

   

2. 2 Add a little water into a food processor and puree the carrots.

   

3. 3 Strain the beaten carrot puree, take 70 grams of carrot juice, add 140 grams of flour, and add a little salt.

   

4. 4 Knead into a slightly harder dough and let it rest for half an hour.

   

5. 5 Roll into noodles.

   

6. 6 Add water to the pot and bring to a boil, add carrot noodles and flip them with chopsticks to prevent them from sticking to the bottom.

   

7. 7 Take out the noodles, let them cool for a while and then put them in the bottom of the bowl.

   

8. 8 Take three black fish (mine is sea black fish), scrape off the scales, remove the internal organs and gills.

   

9. 9 Also prepare onion, ginger and appropriate amount of coriander (or chives).

   

10. 10 Heat the oil in the pan, add the black fish and fry slowly over low heat.

    

11. 11 Once one side is browned, flip over and fry for a while longer. Add the green onions and ginger slices, and shake the pot to immerse the ginger and green onions in the oil to stimulate the aroma.

    

12. 12 Add cooking wine.

    

13. 13 Add water to cover the fish.

    

14. 14 Bring to a boil over high heat, then reduce to low heat and simmer for more than fifteen minutes until the fish soup turns milky white. Add salt during the last five minutes.

    

15. 15 Take the fish out and remove the bones.

    

16. 16 Pour the milky white fish soup into a noodle bowl, top with the fish meat that has been picked, and sprinkle with a little chives or coriander.

    

17. 17 Eat it while it's hot, it tastes particularly delicious. A black fish carrot noodles that is very suitable for the elderly and children.