In general, in the process of steaming the wotou, is it relatively better to have a steamer on cold

I think the cold water steamer will be relatively better. Because the wowotou is not easy to cook, and the cold water steamer can ensure that the wowotou can be cooked thoroughly, and it will also be more delicious.

Yes, in this case, the steamed nest head is relatively fluffy, and then it will not collapse, and the taste is very good, especially soft.

No, the taste of the steamer on cold water will be very hard, so we usually use hot water on the steamer.

When steaming, it should be steamed in a pot of cold water, because we are the nest head of the dough, so when the water is heated in the cold water pot, the nest head can be fermented twice, so that the steamed nest head will be soft and delicate in taste, and it will also make it particularly fragrant!

Generally, you choose a cold water drawer, and then hurry up to make a fire, and after the heat comes up, you can increase the heat, and quickly cook the rice.

I think we should wash the bird's nest head on hot water, because if you put it on it and steam it, it will be better, and it will be very valuable to it.

In the south, although it is not common, it is very convenient to buy things now, and its raw materials are also very simple, so now you can try to learn at home through some textbooks on the Internet. Generally speaking, after the wowotou is ready, it is a cold water drawer, because it is a miscellaneous grain, relatively speaking, it takes longer to steam than the steamed buns, so the cold water pot can not only preserve its aroma, but also be better steamed.

This dish is very common in the north, but for friends in the south, it may be relatively fresh, and they don't know how to make it, so they rarely try it at home, but like the popularity of the short ** now, many people will spread their daily lives to the online social platform, including some cooking practices, we can all refer to them according to their **, so even in the south, many people can now make a very authentic wowotou at home.

Cornmeal + millet flour + soba noodles. First, mix the three sides into a container and gradually add warm water. Use chopsticks or a spoon to stir the noodles well.

Prevent flour from getting on your hands) and knead the dough with your hands. Divide the dough into small, evenly proportioned pieces, use the thumb of one hand to make a hole in the dough, and swirl clockwise to feel like mushrooms. When finished, put it in a cold water steamer and steam for 15-20 minutes.

Generally, it will be cooked in 16 minutes, turn off the heat and wait for 20 minutes. Open the lid of the pot, cool it, and you can eat.

First of all, the prepared cornmeal and flour are filtered first, the impurities in it are filtered out, and then the cornmeal and flour are separated, put them into different bowls, add an appropriate amount of boiling water to the cornmeal, stir it into a flocculent shape with chopsticks, then add an appropriate amount of flour to the jade flour and stir evenly, then knead it into a smooth dough by hand, put it in a bowl, cover it with a layer of plastic wrap, and let it rise for 15 minutes.

A long time ago, Wowotou is a very wide range of ingredients in our country, until now, although the market has not seen Wowotou for a long time, but many elderly people or sometimes will make it at home, it is rich in nutrients, can enhance gastrointestinal peristalsis, and has certain benefits to people's human body.

In addition, in the case of making wowotou, there is a small trick is to use boiling water to scald the noodles, and the application of boiling water in the case of kneading the dough can make the noodles taste more chewy and soft, and the prepared wowotou will also be very delicious, and if cold water is applied, the wowotou will be harder.

Steaming wotou proposes to boil water in a pot, and the time period for boiling water to cook in a pot can be reduced, so as to ensure the taste of the dumplings and make them more resilient. Coarse grain dumplings are very common in daily life, and are a kind of miscellaneous grains with relatively physical and mental health, which are relatively simple to make and are loved by some people. It must be noted that many of the best miscellaneous grains in life are all "pseudo" miscellaneous grains, because in addition to multigrain wheat flour in this kind of pastry, there are also many deeply processed wheat flours.

The preparation of coarse grain dumplings is relatively simple, and the necessary raw materials are soybeans, edible salt, five-spice flour, corn flour, sorghum rice flour, wheat flour, yeast, and vegetable oil. Soak the soybeans in cold water overnight, then put the soaked soybeans on the top of the cutting board, then flatten the soybeans with a knife, and chop the dough after throwing away all the soybean oil skins. After volatilizing the green onion roots, chop the powder, put them into the chopped soybeans later, and then chop the celery leaves into the soybean noodles.

Later, add edible salt and five-spice powder to the processed soybean flour, stir evenly and add corn flour, sorghum rice flour and flour, and put yeast to synthesize batter to develop alcohol. When kneading the dough, you can use warm boiled water, warm water can make the batter soft, but also accelerate the alcohol rate, the fermentation time can be about an hour, must not be too alcohol. , make the mellow batter into a dumpling look, and then carry out the cooking.

When steaming, it is necessary to steam it in a pot with cold water, because what we do is generally a nest of noodles, so when the water is heated in the pot of cold water, the nest can be fermented twice, so that the steamed nest will be soft and delicate in taste, and it will also make it particularly fragrant!

Cold water drawer. The wotou is a miscellaneous grain, and the steaming time should be longer, so be sure to cool the water drawer, so that it will not affect the taste.

The cold water is oversteamed, so that the nest head can be proofed twice in the process of water boiling, making the steamed nest head softer and more delicious.

To make the wotou with a steamer, it is generally about 5 to 10 minutes of secondary fermentation after the production is completed, and then steam for 15 minutes in a pot of water, and simmer for 2 minutes after turning off the fire to make the wotou ready to be steamed; If the nest head is relatively large, it is necessary to prolong the fermentation and steaming time.

How to make red jujube millet nest head:

1. Prepare a container to put millet flour, flour and yeast powder.

The water is put in it, and the water is about half of the total amount of millet flour and flour, because the water absorption of the flour is different, you can reserve a part of the water, and decide whether to increase the water while stirring;

2. Knead the dough into a soft dough, because it is not kneaded on the cutting board, just kneaded in a large bowl, it may not be too smooth, but it doesn't matter, knead evenly and you can carry out the first fermentation;

3. Wrap the kneaded dough with plastic wrap at the mouth of the bowl.

Put it in the refrigerator and ferment overnight (about 8 hours), take it out the next morning, it will grow a little, peel off the inside of the dough, you can see that it has been fermented;

4. Soak the jujubes, remove the core and chop them and put them in a noodle bowl;

6. Pull out a small piece of dough by hand, because the red dates are kneaded evenly with the dough, every time you pull out a small dough, there will be broken red dates on it, and the small dough is kneaded into a nest shape after being rounded;

7. The bottom is empty, if it is solid, it is a steamed bun, and a small pit is a nest;

8. Make each millet red date nest in turn, and place it in the steaming tray at the same time;

9. The last step is to steam the nest head. If it is made in a steamer, it is generally about 5-10 minutes of secondary fermentation after the production is completed, then steam in a pot of water for 15 minutes, turn off the heat and simmer for 2 minutes to make the nest head steamed. However, if the speed is a little slower in the process of making the wotou, and the dough is not kneaded for a long time, the dough will have been fermented, so after all the wotou is done, you can also directly tease Bi Que cold water pot steaming, and in the process of rising water temperature, the dough can still continue to ferment; In addition, if the nest is relatively large, it is necessary to extend the fermentation and steaming time.

When steaming, it is necessary to steam in a pot with cold water, because we are making noodles in the wotou, and when the water is heated in the cold water pot, the pot head can be fermented twice, so that the steamed wotou will have a soft and delicate taste, and it will taste particularly fragrant.

If it is fermented, it will be steamed with boiling water, and if it is not fermented, it will be steamed in a cold water drawer.

Of course, it is a cold water drawer, the cold water drawer can better preserve its aroma, steamed is more delicious, and the general pasta is steamed in a cold water drawer to be more delicious.

Yes, it is easier to steam the wowotou with such water.

The spring finger of steamed wotou and steamed steamed buns is almost the same. Be sure to use boiling water and then steam it in a comic pot. In this way, the nest head can be soft and sweet. The pot will boil bad on cold water.

It is true that if you use cold water to steam the wowotou, it will affect the taste of the wowotou, so be sure to use warm water or hot boiled water.