How to make Cai Wo Tou delicious, the home practice of Cai Wo Tou

Ingredients: 100g mung bean flour, 100g cornmeal, 100g white flour, 5g yeast, 3g baking powder, appropriate amount of andrographis.

Steps. Step 11 of the practice of multigrain vegetable nest headPut all the ingredients in a basin and mix well.

Step 22 of the practice of multigrain vegetable nest headAdd an appropriate amount of water and mix well, not too wet, because you also need to add andrographis, and fresh andrographis itself is also very moist.

Step 33 of the practice of multigrain vegetable nest headWash the andrographis, crush it with a knife or with your hands, mix it into the dough and let it rise for 30 minutes!

Step 44 of the practice of multigrain vegetable nest headPinch it into a small nest and put it in the steamer, and steam it on high heat for about 25 minutes.

Step 55 of the practice of multigrain vegetable nest headIt just came out of the pot last night, and the color was very green and green.

Step 66 of the practice of multigrain vegetable nest headWhen broken, the inside is soft and elastic, and it's delicious!

Tips: To do this, you don't need to wait for the dough to rise completely, and after the noodles are reconciled, you can steam after 20 minutes and half an hour! Hope.

Wash the celery leaves, blanch them in boiling water and remove them.

Squeeze the celery leaves dry and chop them, as well as chop the ripe corn kernels.

Medium flour, fine corn flour, cooked corn crumble, celery crumble mix together.

Add salt and baking soda and warm water to knead the dough and let rise for 10 minutes.

Wake up the dough and divide it into equal small dough pieces.

Knead the small dough into a round shape and make it into a nest shape.

A good little nest is placed on the steamer drawer.

In a pot under cool water, turn off the heat after 15 minutes of boiling water, and remove the lid after 3 minutes.

The nutritious, healthy and golden vegetable nest is out of the pot, so enjoy it.

Hope to get yours.

Ingredients. Ingredients.

Yellow cornmeal. 200g

Heroin. 50g

Egg. 1 pc.

Small radish tassels. 50g excipients. Salt.

Amount. Dry yeast.

3g baking soda. 1g step.

1.Prepare cornmeal and white flour.

2.Radish tassels and eggs.

3.Mix the cornmeal and white flour with a small amount of salt, eggs, baking powder, appropriate amount of warm water and flour and let the dough rise for 20 minutes.

4.Finely chop the radish tassels.

5.Add a small amount of baking soda to the cooked corn flour and knead well.

6.Add the chopped leaves and continue to knead well.

7.Make a nest head embryo.

8.Boil the water in the pot and steam it for 20 minutes.

9.Remove from heat and simmer for 3 minutes.

1. Clean and blanch the spinach first. Chop the spinach and cut the carrots into thin strips. Place the chopped spinach and shredded carrots in a clean pot.

2. Pour in an appropriate amount of cornmeal, a small amount of flour, add a small spoon of salt and an appropriate amount of yeast. Add warm water at 40 degrees, stir into a dough first, then knead into a dough, cover with plastic wrap and let rise for about an hour. When the dough is twice as big and there is honeycomb tissue in it, take out the dough, then take a small piece, form a round ball, hold it with your left hand, and press it with your right thumb to make a nest head.

Add cold water to the steamer, go into the nest, steam for 20 minutes, and dry for a while to eat the taste of the canton.

The practice of Cai Wo Wo Tou is as follows:

Ingredients: corn flour, wheat flour, sorghum flour, soybeans, green onion salt 2 grams, five-spice powder 1 gram, yeast 3 grams, vegetable oil.

Method: 1. First of all, we prepare the ingredients, we put a small bowl of soaked soybeans, pour them on the top of the board and crush them with the back of the knife, the soybeans are soaked in cold water in advance the night before, pick up the bean skin after crushing, the bean skin affects the taste, and chop the soybeans and put them in the pot after picking them up.

2. Two sections of green onions, first pat them with the back of a knife and cut them into chopped green onions, then chop the minced and soybeans in the same pot, and chop the celery leaves in one pot.

3. Add 2 grams of salt, 1 gram of five-spice powder, stir with a spoon to adjust, pour in 50 grams of corn flour, 50 grams of sorghum flour, 100 grams of ordinary wheat flour, add 3 grams of yeast, and stir three kinds of flour and vegetables by hand.

4. Add warm water of about 35 degrees, the water temperature can be kept at 25 degrees in summer, the water temperature should be slightly higher in winter, the water temperature is too low The flour fermentation time is long, and the water should be added in batches, first stir the flour into a dough, then knead it into a dough, take a ** and cover it, and put it in a warm place to ferment for 2 hours.

After an hour, take out the dough and take a look, the volume of the dough is obviously fluffier and larger than before fermentation, and open it with your hands to see the inside of the dough, there are many honeycomb eyes indicating that the dough has been fermented.

6. Take a plate and use a small brush to evenly brush a thin layer of vegetable oil, and brush the vegetable oil to avoid the nest head sticking to the plate. Dig up the dough with your hands, put it in the palm of your hand to form a round ball, and then use your thumb to poke a hole in the middle, poke a hole in the middle mainly for fear that the middle of the nest is not cooked, and put all the nest heads on the plate after all the dough is good.

7. Now start steaming the nest head, take out the electric steamer and heat it with electricity, add water to the pot and put it on the grate, brush with a layer of vegetable oil, the nest will not stick to the pot after it is cooked, put cold water on the nest head, and give the nest the round head the time for secondary fermentation in the heating process.

8. When placing the nest head, pay attention to leave enough space between the two nest heads, the nest head will ferment again when it is hot, fluffy and grown, easy to stick to each other, cover the pot and the water is boiled after the timer, and the nest head will be cooked after steaming for 25 minutes.

After a few minutes, we turn off the fire first, don't lift the lid of the pot immediately, to avoid the head of the nest suddenly shrinking in the cold, stop for two or three minutes to lift the lid and then take out the head of the nest, we hold the head of the nest with our hands, and we can bounce up immediately, break it open and take a look, it is soft and delicious and very delicious.

Ingredients: 3 grams of salt, carrots, 1 cornmeal, 200 grams of high-gluten flour, 400 grams of baking powder, 6 grams of spinach, 3 flowers, 13 kinds of spices.

Exercise: 1Put the corn flour in a basin, mix with boiling water, and stir with chopsticks while adding water until flocculent. The reason for scalding with boiling water is that it is soft and glutinous, and there will be no rough and bitter feeling of corn flour.

2.Divide the good corn flour in half into another pot, add half of the total amount of plain flour and half of the seasoning.

3.Chop the carrots and put them together. Make a soft dough with yeast water.

4.In another pot, add half of the total amount of plain flour and half of the seasoning. Spinach oxalic acid is too heavy, be sure to blanch and chop it together.

5.Make a soft dough with yeast water.

6.Pull down a small piece with your hands, use the palm of your left hand and the fingers of your right hand to make it look like a socket, and push the bottom of the socket out of a socket with your fingers.

7.Carrots after making spinach. If the dough is soft, you can put some oil on your hands to prevent sticking. When done, place them on the steamer one by one.

8Put water in the pot, steam for 15 minutes in the upper drawer, turn off the heat and simmer for 5 minutes.

1. Method 1:

Ingredients: glutinous rice flour, sugar, cornmeal, water.

Corn flour, plain flour, sugar, stir well.

Pour in boiling water and stir into a ball.

Knead into a dough and let stand for 10 minutes, then divide into 10 evenly sized doughs after 0 minutes.

It forms a cone, and a hole is carved out at the bottom.

Shape well and set aside on a plate.

Heat the pot with water and put a steaming curtain.

Put the lid on the lid and steam for 10 minutes, and open the lid after 0 minutes.

2. Method 2:

Ingredients: 500 grams of cornmeal, appropriate amount of boiling water.

Blanch the cornmeal with boiling water, put an appropriate amount of flour in your hand and knead it into a tower shape in the middle with your thumb to press out a socket and press it as thin as it is all around.

Turn on high heat in a pot under cold water, cover the pot and steam for about 10 minutes.

3. Method 3:

Ingredients: 300 grams of corn flour, 100 grams of flour, appropriate amount of water, 50 grams of pumpkin puree, 3 grams of yeast.

Prepare the ingredients, slice the pumpkin and steam it for 15 minutes until soft, then take it out and let it cool.

Cornmeal + flour + yeast in a pot.

Add the pumpkin puree.

Pour in an appropriate amount of water, little by little. Since the pumpkin will have water after steaming, it is necessary to mix the dough while adding water.

After the dough is well reconciled, it does not stick to your hands, so that the moisture is sufficient. Let stand for 15 minutes.

Take out the dough and knead it into a small round dough, stuff it into the bottom of the dough with your thumb, then wrap the dough with the other hand and slowly rotate and knead it into a shape, not too thin, otherwise the dough will crack.

Let the shaped nest head sit for 15 minutes.

Add flour to the cornmeal, the ratio is 1:2, add yeast, salt, warm water and stir well, knead into a dough and rise for 1 hour, blanch the washed celery leaves, chop the minced pieces, wash and peel the carrots, rub them into the end with a silk grater, put the celery leaves and carrots into the dough, knead them into the dough, drag a piece of dough and knead it round, use your thumb to make a nest head in the middle, dip it in flour, put it on the grate to ferment for 15 minutes, steam it in a pot under cold water for 20 minutes, and simmer for another 2 minutes.

Sweet potato leaves are rich in mucilage, minerals, vitamins and dietary fiber, and although they are green vegetables, sweet potato leaves contain three times more carotene than carrots. Therefore, eating sweet potato leaves often has the effects of improving immunity, promoting metabolism, delaying aging, preventing constipation, and protecting eyesight. Sweet potato leaves can be used for stir-frying, or for soup, but the best way to eat is to make wowotou, which is fragrant, especially in autumn, and it is delicious but not hot.

In the past, Wowotou was a full stomach, but now it is the best staple food for health preservation, **, and attention to dietary nutritional balance. The wowotou should be delicious, not sticky, not hard, soft and chewy. Today I will share with you the sweet potato leaf wowotou, remember the 3 points to say, it is difficult to think about the wowotou, let's take a look at the detailed method!

[Sweet potato leaf nest head].

Ingredients: sweet potato leaves, flour, cooking oil, salt, garlic, green pepper, light soy sauce, sesame oil, spicy seeds.

Step] 1. Clean the sweet potato leaves, looking at the clean sweet potato leaves are actually very dirty, you can soak them in salt water for a while and rinse them several times.

2. Drain the washed sweet potato leaves, chop them and pour them into a basin, pour in a spoonful of cooking oil and mix well to lock the water of the sweet potato leaves, so as not to produce water after adding salt.

3. Add another teaspoon of salt and mix well, pour in a small amount of flour in batches, mix well with each pour, and then pour again until the flour can evenly wrap each sweet potato leaf. Don't put too much salt, we have to dip it in the spice later.

4. Knead the sweet potato leaves and flour into a ball by hand, knead it vigorously, knead the sweet potato leaves, rely on the mucus of the sweet potato leaves to form a ball, you don't need to add water, if it is too sticky, you can add some flour, and the kneaded dough is relatively soft.

5. Sprinkle some dry flour on the cutting board, knead the kneaded sweet potato leaf dough and divide it into small pieces.

6. Dip your hands in some flour, take a small agent, first knead it into a conical shape, and then put your thumb in it to turn it into a circle.

7. Put the finished wowotou on the steamer and steam it in a pot on cold water for 15 minutes. The specific time depends on the size of the litter.

8. The finished wowotou can be eaten directly, but the favorite of northerners is to dip it in seasoning juice, mince the garlic, chop the green pepper, add a spoonful of rice vinegar, a spoonful of light soy sauce, a spoonful of sesame oil, and a spoonful of oil and spicy seeds and mix well.

The delicious sweet potato leaves are ready, so the three points we need to pay attention to are: first, the chopped sweet potato leaves should be mixed with cooking oil first, and then poured salt and mixed well, so that the sweet potato leaves will not come out of the water; Second, when adding flour, add a small amount and many times, don't pour too much at one time, put too much flour, and the taste is not good if you put less vegetables and more noodles; Third, the kneaded dough should not be too hard, as long as it is not particularly sticky, and you can rely on dry flour to shape. If you have cornmeal at home, you can also use half of it instead of white flour.