Corn noodle wowotou

Corn noodle wowotou

Ingredients: 500g corn flour and 50g glutinous rice flour.

Seasoning: 50 grams of sugar and hot water.

Production method: Put corn flour and glutinous rice flour into hot water, add sugar and knead into dough, then knead into the shape of a nest by hand and steam in a cage.

Flavor characteristics: The corn is rich in fragrance, sweet and soft.

Technical essentials: Corn flour should be made of waxy corn.

Wowotou is usually made of corn flour and yellow. In the old society, people ate it. Its appearance is similar to that of corn flour.

The name is the same. There is a notch at the bottom of the conical cone, so it is named Wowotou.

The traditional wowotou generally refers to corn wowotou, and now there is a kind of wowotou in grain paddy field on the market.

Not only corn, but also black rice, sorghum, sweet potato and mung bean.

Wotou, glutinous rice Wotou, etc. Basically, they are all processed from whole grains and special formulas.

And become, also changed the traditional anxious, dry taste. Wowotou is green and beautiful today.

Delicious, nutritious and healthy food is widely used by consumers because coarse grains are very good for health.

Love.

Wowotou Powder Supply: Deyang Jinmo Yu Fang Food Factory.

Corn wowotou

Corn wowotou

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Dough ingredients: 500g corn flour and 50g white flour.

Stuffing ingredients: some mutton, a little onion, chopped into dumpling stuffing, add clear oil, ginger powder, pepper powder and salt and mix well.

Production method:

1. Mix corn flour and white flour with hot water and knead into dough, then knead into the shape of a nest by hand, add the mixed stuffing into the nest, pinch the upper edge of the nest, gradually form a ball, and steam it in a cage.

2. If you feel that dry food is choking, you can make a Wowotou soup. The method is as follows:

A. Boil tomatoes with water;

B, adding dried shrimps, laver and a small amount of green leaves;

C. add salt and chicken essence to serve.

Exercise 2

1. Add appropriate amount of sugar and mix well. I like something sweeter.

2. Heat the milk, then add the hot milk and stir it with chopsticks.

3. Knead into dough, knead into dough, cover and let stand 10 minutes.

4. Knead into strips and knead the dough into strips.

5. Cut the strip into small doses of similar size.

6. Knead all the dough into balls in turn.

7. Poke a small hole and poke a hole in the middle with your index finger.

8. Wear it on the index finger and use the other hand to help shape the shape of the corn.

9. Make all the dough in turn.

10. It is best to put the steamed bread in a steamer and steam it after the water is boiled 10 minute.

Put 4-5 steamed buns in each bowl and add appropriate amount of soup. It is really delicious! !

Flavor characteristics: The corn is rich in flavor, and the unique flavor of mutton and onion is really rare.

Technical essentials: Corn flour should be added with appropriate amount of white flour, and the stuffing must be mutton.