How is Wowotou made? Do I have to blanch the noodles?

Also, depending on the season, you can use slightly colder water in the summer and hot water in the winter. A few days ago, I used flour and corn flour to mix up and make a dough wowotou, very delicious, in the corn wotou, jujube wotou, buckwheat noodles wotou, these three kinds of wotou we often eat, the red jujube wotou is the most popular with the public, we can say that the red jujube wotou is the best to eat wowotou. Before explaining the delicious practice of wowotou, scoop drink first came to wowotou hot many delicacies were not born because people thought that it would be delicious out of thin air, basically most of them were for the preservation of food, or there was no other better choice under the last resort, the kind of mouth is rough and hard wowotou is like this.

<>However, for our generation, we especially like to eat Wowotou, when we go to the restaurant to eat, many people will order Wowotou, such as our favorite dish - cumin mutton, when making this dish, chefs often put a first on the periphery, with a pound of noodles as a proportion, a pound of white flour, a tael of cornmeal, an egg, a small handful of sugar, six grams of yeast, five grams of baking powder, six taels of water, yeast, sugar eggs put into the water and evenly, baking powder in the noodles, Finally, pour the water into the noodles and wake up evenly, and now the life is good, Wowotou is no longer pure corn flour, which can add a lot of coarse grains, vegetables and fruits to improve its nutritional value and flavor. Let's share with you the practice of a "three-in-one" nest head.

Blanching the dough with boiling water can make it easy to knead and taste better. And because cornmeal is relatively thick and hard, the finished product is easy to crack, today I will tell you how I make wowotou, I hope to help you. However, flounder thinks that the nest head tastes astringent, and the taste is really not good when eaten alone, and it is difficult for children to like it.

You can make some meat dishes with more soup and eat them with soup, or stir-fry some minced meat and eat them with them, which can improve a lot.

The production method is very simple, that is, you should mix some white flour and cornmeal, then add an appropriate amount of water, and then add sugar and stir evenly to make the shape of a nest. It can be done without hot noodles.

How to make red jujube nest nest:

Mix fine cornmeal with plain flour well, then add sugar and mix well.

Slowly pour boiling water into the corn flour, stir while pouring, stir into a wet dough, wait for the temperature that your hands can hold, and knead the dough with your hands.

Soak the chopped red dates in warm water to soften, add them to the dough after controlling the water, completely melt the yeast with a small amount of water, pour it into the dough, and when the yeast is added, the dough temperature should be lower than 37 degrees. Knead the yeast water and chopped red dates into the dough, knead well, and add yeast to steam out the nest head to be soft and delicious, and you can leave it out.

Red date corn dough is divided into egg-sized, uniform small agents, kneaded into balls, poke a hole in the middle with your thumb, put it on the steaming drawer after it is done, let the dough rise for 20 minutes, cover the pot, wait for the nest to ferment, if you don't put yeast, omit the fermentation step, and steam it directly.

After the nest head is proof, steam on high heat for 20 minutes, turn off the heat and simmer for a few minutes before opening the lid.

Such as cornmeal, buckwheat noodles, black rice noodles, etc., the taste of these coarse grains is significantly lower than the taste of white noodles, especially cornmeal, after boiling water, cornmeal will be gelatinized, and the taste of steamed wowotou is softer than that of non-hot noodles, and it will not pull the throat. If the cornmeal is ground delicately enough, we can use warm water that can hold at forty or fifty degrees Celsius to mix the dough, which is also better than cold water. Therefore, it is not necessary to boil water and noodles, but warm water and noodles can be used.

The practice of wowotou is like steaming steamed buns, it must be fermented with noodles, so it must be scalded, and the wowotou produced in this way is highly nutritious and very soft and glutinous.

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 practice of making a nest of faces.

Step 1

Cornmeal and milk powder are simply mixed well.

Step 1

Melt the yeast with a portion of warm water and let it sit for a few minutes.

Step 1

Use yeast water in warm water and dough, corn flour is very good, and it will not stick to your hands in the end, and you can cover the warm place after forming a dough.

Step 1

After about 1 hour, the dough will rise and there will be small cracks on the surface.

Step 1

You don't need to mix the dough, just knead a piece of dough and make it directly into the shape of the nest step

Put it in the steamer, steam it for 20 minutes, and steam it for 15 minutes after steaming to make the finished picture of the noodles.

Cooking techniques for making dough and womb heads.

Tips:

Cornmeal alone cannot be leavened, so according to the current diet, two-thirds of wheat flour and one-third of cornmeal are fermented together with the yeast in warm water. It can be done after the face is haired.

According to your preference, you can adjust the ratio of cornmeal and wheat flour, (the elderly can also add shredded carrots to add dough before steaming) The more cornmeal, the more hardened the nest head will be, and the softer it will be.

Put a bowl of cornmeal in a basin, splash one with 80 degrees of water, don't splash too wet, stir well with chopsticks, then put in white sugar yeast powder, 2 bowls of semi-white flour with an appropriate amount of water and together. The open noodles are a little soft, but it doesn't matter that the softer the better.