Whether the wowotou is hot or hairy, and whether the wowotou is hot or dead

Wowo Wo Tou. But with my childhood memories, and when I was a child, wowotou was the most important staple food. Basically, it can be said that you can eat the food of "eating knocked", and if you can eat a fine meal at that time, you basically have to wait until the "New Year's Festival" to enjoy it!

How to make wowotou delicious.

Ingredients] New cornmeal of the year, appropriate amount of chestnuts.

Ingredients: sugar, milk.

Method] Put the fine cornmeal into a container, usually 500 grams of cornmeal and 50 grams of sugar. Add the chestnuts that have been rolled out after cooking and stir well.

Bring the milk to a boil and pour it into the cornmeal while it is hot, stirring as you pour to heat the cornmeal evenly. It's all hot!

After all the cornmeal is blanched, when it is not hot, shape the cornmeal into a nest shape, and turn a hole with your thumb in the middle to facilitate ripening.

After the steamer is steamed, put the nest head into the pot. Steam on high heat for about 25 minutes, turn off the heat, don't be in a hurry to remove the pot, and you can enjoy this "worldly taste" after steaming for two or three minutes.

Delicious Tips]:

Wowotou can also be made with noodles, but I like to eat harder wowotou, so I choose hot noodles.

Target. Wowotou belongs to coarse grains.

Now pay attention to the thickness and fineness, so you can add some fine grains to the nest. Such as: white flour, glutinous rice flour.

These can increase the viscosity and taste of the nest head. But I think the most delicious wowotou should be the 2:1 mixture of cornmeal and soybean flour. Although it is not as good as chestnut noodles, it can be said to be very delicious.

Chestnut noodle nest. The higher the proportion of chestnuts in the nest, the more delicious it is, but if I feel the effect of 1:1, it can be said to be perfect!

Cornmeal must be made of fine flour made of fresh corn that year, so as to live up to the deliciousness of Wowotou!

Features] Full of milky aroma, with the unique sweet taste of chestnuts, plus the unique taste of cornmeal, it can be said that it is the "most luxurious" version of Wowotou.

It must be hot noodles, it can't be noodles, it's bud rice flour cake!

Wowotou, hot noodles. You can make noodles.

The wowotou made of cornmeal is neither a raised dough nor a dead dough, but a hot dough, and the wowotou must be scalded when making the wowotou, because cornmeal is a coarse grain.

Therefore, if you make it with dead noodles, it will be very hard, which will affect the taste.

Whether the wowotou is a face or a dead face.

Nowadays, most people like to add white flour to cornmeal.

Soybean flour, sugar, milk, baking soda.

It should be noted that baking soda should be added after the hot noodles are cooled, if you put baking soda when it is still hot, it will have a relatively strong alkaline taste.

Wowo Wo Tou. It is a dead surface, and the following is the specific method of wowotou.

Ingredients: 250 grams of cornmeal, 100 grams of millet flour, white flour.

130 grams, 70 grams of soybean noodles.

Excipients: 30 grams of milk powder, sugar.

40 grams, baking soda.

3 grams, 240 grams of boiling water.

Steps: 1. Weigh the required powder.

2. Put all ingredients except baking soda into a larger container.

3. Stir well with chopsticks.

4. Flush into boiling water.

5. Stir into a flocculent.

6. Dry until it is not hot, and add baking soda.

7. Mix into dough.

8. Divide the dough into several small doughs and knead them by hand until smooth.

9. Take one, poke a hole with your thumb, and use the combination of your thumb and other fingers to make a socket.

10. Turn it over and look good.

11. Put the steamer on the water stove, put the nest head into the steamer after boiling, and steam it for 20 minutes on high heat.

12. After removing from the pot, put it on the lid curtain to cool.

Wowotou is made of cornmeal, which is neither raised nor dead, but hot.

In fact, the dough can also be made, the taste is better, but there is no feeling of wowotou, it can only be called corn steamed bread. When making wowotou, if you don't make noodles, you must blanch the noodles, because cornmeal is a coarse grain.

If you use dead noodles, it will be hard and have a bad taste.

The simplest way to do it is to divide the cornmeal into two parts, half to make hot noodles, half to make normal noodles, and then knead the two parts of noodles together, wake up for a while, pull a piece of ball into the shape of a round top and bottom, press out the hole with your thumb at the bottom, and put the hole down on the steaming drawer cloth to steam it.

However, nowadays many people like to add white flour to their cornmeal.

Soybean flour, white sugar.

Milk, baking soda.

and other ingredients, turning the original coarse grains into small desserts, which are more delicious and carryable. It should be noted that baking soda should be added after the hot noodles are cooled, if you put baking soda when it is still hot, it will have a relatively strong alkaline taste, which is not delicious.

The noodles are delicious.

Ingredients: 200 grams of cornmeal, 100 grams of white flour, 2 spinach, half a carrot, 3 grams of yeast powder, 2 grams of salt, 100 grams of boiling water, 50 grams of cold water.

1. Weigh the cornmeal and pour it into a basin, pour in 100 grams of boiling water and stir quickly. Cornmeal will have a great raw taste, and it will taste much better if you blanch it with boiling water first.

2. Pour in the white flour, pour in 50 grams of cold water, 3 grams of yeast powder, and knead into a smooth dough. Cover with plastic wrap and let rise for half an hour.

3. Blanch the spinach with boiling water to remove oxalic acid. Because the dosage is relatively small, you can scald it directly with boiling water.

4. Cool the spinach, squeeze out the water and chop it, and chop the carrots as well. I smashed it straight from a food processor.

5. Take out the fermented dough, knead and exhaust, pour in spinach and carrots, add 3 grams of salt and knead well.

6. Pull a piece of dough, use the thumb of your left hand to make a hollow underneath, and arrange the dough into a conical shape with the palm of your right hand.

7. Make all the nest heads in turn, put them in the steaming drawer, and continue to rise for 15 minutes.

8. Boil water in a pot, boil the water and steam for 15 minutes. The steamed wowotou can be eaten directly, or it can be mixed into a sauce with garlic, chili oil, light soy sauce, rice vinegar, and sugar.

The hot noodles are delicious and easy to make.

Ingredients: 300 grams of cornmeal, 200 grams of glutinous rice flour.

Excipients: 100 grams of flour, 50 grams of sugar.

The practice of cornmeal nest nest head.

1. Put cornmeal, glutinous rice flour and flour into a container in a ratio of 3:2:1, add sugar and mix well.

2. Pour boiling water into the noodles.

3. Stir slowly with chopsticks.

4. Knead it into a dough after it cools a little.

5. Take a small ball and knead it round, and then turn it into a nest shape around your fingers.

6. After smearing oil on the steamer surface, put the finished wowotou on it, put water in the pot, turn on high heat to steam, steam for about eight minutes, and then open the pot to eat.

7. Finished product diagram of cornmeal nest head.

Cooking skills. 2. Boiling water must be used on all sides, otherwise it is not easy to succeed.

The hot noodles are delicious, and the method of hot noodles is as follows:

Prepare ingredients: 200 grams of cornmeal, 200 grams of flour, appropriate amount of sugar, appropriate amount of baking soda Steps: 1. Pour 200g of cornmeal and 200g of white flour into a basin, add white sugar and an appropriate amount of soda and mix well.

2. Boil a cup of boiling water to blanch the noodles.

3. Stir well with chopsticks.

4. Knead well with your hands after it is not hot, cover with plastic wrap and let it sit for 5-10 minutes.

5. The good dough can be kneaded into long strips on the panel, evenly divided into several parts, dipped in a little water in the palm of the hand and kneaded into a nest head one by one, or you can directly take off the dough of the same size on the dough, dip the palm of your hand in a little water, make the dough into a smooth nest shape, dip your fingers in some water and insert it into the bottom, turn around, and the nest head will be done, which is simpler, no need for a panel, and the same is done.

6. Add an appropriate amount of water to the steamer, set up a tripod at the bottom, sit on a shallow plate on the top, and then stack it into the finished nest.

7. Bring to a boil over high heat, steam over medium heat for 10 to 15 minutes, depending on the size of the nest.

The noodles are delicious, I love to eat them, but it depends on personal preference, so I can say that it is delicious no matter how you do it.

Gold [Tao] Mao coarse grain.