Mushroom Youmian Fish Fish
The method is not difficult. Roll the Youmian dough into small fish-shaped noodles with pointed ends, then prepare a soup base with a variety of fresh and delicious mushrooms. The aroma is simply irresistible. While cooking the Youmian fish, even my neighbors couldn’t help but ask what delicious dish I was making—truly a fragrance that spreads to the neighbors.
Ingredients
Steps
Add an equal amount of hot water at 85-95 degrees Celsius to the Youmian (buckwheat flour).
Stir quickly with chopsticks until the mixture looks like large snowflake-like chunks.
Knead the dough by hand until it is neither too soft nor too firm.
Divide the dough into small pieces, then roll each into finger-thick noodles.
Pinch the noodles into small pieces the size of buttons.
Take a small piece and roll it evenly with your palm.
Press and shape the ends slightly to form pointed corners.
Cover all the prepared Youmian fish with a cloth to prevent drying.
Wash all the required ingredients and drain them.
Trim the ends of the king oyster mushrooms, enoki mushrooms, and tea tree mushrooms, and cut them into about 5 cm pieces. Dice the tomato.
Heat slightly more oil than usual in a pan until it reaches 80% heat, then add the king oyster mushrooms and tea tree mushrooms.
Cook until the mushrooms turn a golden yellow color, then remove and set aside.
In another pan, heat a little oil and add spring onion segments.
Add a suitable amount of onion, ginger, and garlic powder, stir-frying until fragrant.
Add diced tomatoes and stir adequately.
Add the cooked king oyster mushrooms and tea tree mushrooms, stir-fry, and then add the enoki mushrooms.
Mix well, add soy sauce, and simmer on low heat for about 10 minutes.
Before the soup completely reduces, add an appropriate amount of water.
Season with a small amount of salt, stir well, and bring to a boil over high heat.
Add the Youmian fish, bring the soup to a boil again, and cook for about 5 more minutes.