Chinese Food
Corn noodle head
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Cooking ingredients
Cooking Steps
Step1:Mix corn flour and bean flour. Blanch with boiling water. All flour should be blanched. It's better not to have dry flour. Let coo
Step2:Cool thoroughly, add baking soda, sugar and mix well
Step3:Allow the dough to stand for 20 minutes
Step4:Boil the steamer. Take a piece of dough and make it into a ball. Dig a hole in the middle thumb and put it in the shape of a minaret (please ignore my shape)
Step5:Steam in high heat for 20 minutes. Steam in low heat for 35 minutes
Step6:It's out of the pot.
Step7:Look at the structure. It's said in Northeast Chinese - it's noisy.
Cooking tips:1. The water for scalding must be rolled away. The purpose is to scald the noodles; the amount of water shall be subject to the absence of dry powder in the container; 2. Do not add too much baking soda. Too many Wotou will be bitter and red; 3. It can be used as the paste for the bottom precipitation of soybean milk to replace the bean noodles. Because of the different degree of dry and dilute of the bean dregs, the amount needs to be controlled by yourself. There are skills in making delicious dishes.
