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Frog fish preparation, 3 methods worth learning!
Frog fish is what everyone commonly calls ‘noodles’, and it is a unique Chinese folk cuisine that is very popular, especially in places like Xuzhou. This dish is very smooth and delicious to eat, with a cool taste, so it is a leisurely snack. Let’s learn the preparation method of this dish below.
One: The preparation method of frog fish
1. 100 grams of mung bean starch, 500 grams of water; a little radish pickles, sweet vinegar (apple cider), sesame oil, and salt.
2. Pour 100 grams of starch into a slightly larger bowl.
3. Pour out 100 grams from the 500 grams of water and mix it with the starch until there are no lumps.
4. Then pour the remaining 400 grams of water into the pot and bring it to a boil over high heat.
5. Turn the heat to the lowest, slowly pour the prepared starch water into the boiling water, stirring with a small spoon to prevent the starch from heating unevenly and forming lumps.
6. Pour the hot starch paste onto a tool with holes prepared in advance, such as a steaming dumpling steamer, with cold water below.
7. Press the starch paste with a spoon to ensure it all passes through the mesh. The starch drops that fall into the cold water will instantly solidify into tadpole-like shapes.
8. After everything is done, remove the steamer and you will see many tadpole-like small frog fish in the cold water. Use a strainer to remove them and drain the water.
9. Finally, add a little radish pickles, sweet vinegar (apple cider), sesame oil, and salt, mix well and it’s ready to eat.
Two: The preparation steps of frog fish
1. Mix a small bowl of sweet potato starch with the same amount of water to create a smooth mixture. The ratio of starch to water is
1:5.
2. Pour four bowls of water into a pot with a slightly thick bottom, as a thin bottom is prone to sticking, and cook until it starts to boil slightly.
3. Pour in the mixed starch and stir continuously.
4. Stir until it becomes a paste-like consistency, and it will be semi-transparent.
5. Make your own strainer, or you can use a steaming rice sieve, the effect is the same.
6. Prepare a pot of cold water, pour the cooked paste into a strainer, press the paste with a spoon to ensure it all passes through the mesh, and drops into the water below. The paste will instantly solidify into tadpole-like shapes when it meets the cold water.
7. Does it look like a little fish? Simply mix with the sauce and it’s ready to eat.
Three: The preparation steps of Xuzhou frog fish
1. Apple cider mixed with vinegar, sugar, and a little soy sauce.
2. Mix the chili sauce made from fresh chili peppers with a small amount of cold water.
3. Tianjin radish pickles do not need to be washed, just cut into granules.
4. Pour 100 grams of starch into 600 grams of water, cook over medium heat until thickened, then pour the starch paste into a large sieve with ice water, pressing the paste to pass through the mesh into the water below.
5. After the frog fish is ready, use a strainer to drain off the water, place it in a small bowl, and add the sauce. It’s a delicious and refreshing snack in summer!
