Chinese Food
Coarse grain staple food [Wowotou]
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Recipe included in everything. My first Chinese pasta book . Quantity - 4
Cooking ingredients
Cooking Steps
Step1:Mix all the materials to form a bal
Step2:As shown in the figure, grasp the dough by hand and knead it with forc
Step3:Finally, they are all kneaded together. They wake up for more than 2 hours
Step4:Flatten 1 / 4 of the dough. Hold it with one hand as shown in the figure. Make a circle with the other hand and press out a hole in the center
Step5:Make a nest. Press the edge a little fla
Step6:The final finished shape is hollow in the middle of the circle below the top ti
Step7:Drain into a steamer. Put cold water in the steamer. Steam over high heat for 1820 minutes. Turn off the heat and simmer for 10 minute
Step8:Finished product
Cooking tips:Now we all pay attention to eating coarse grains. The products with balanced nutrition and health benefits are all delicious. I don't think the coarse corn flour is always prepared in the dormitories. It's used to make wowowotou with a little sugar flavor. I feel that the corn flour itself is a little sweet and originally fried with some dried tofu sauce as a side dish. As a result, it's not used because it's delicious to chew directly. It's not made very much. After taking photos I can't chew the slice. It feels that the amount of water needed for kneading is much more than that needed for using fine corn flour. I don't know if it's because the corn flour I use is coarse or the water absorption I bought is too good. To avoid the problem of too thin, it's recommended not to add enough water at one time. It's good to knead the dough while adding good food.
