Is the steaming nest head steaming in the hot water drawer or cold water in the drawer?

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.

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.

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.

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.

You can choose a cold water drawer, so that you can get a very good taste and it will become very delicate. Very healthy and green food. It is also a northern delicacy.

It should be steamed in the drawer with hot water, which is a better effect, and can also make the nest head softer and taste better.

Steaming in a cold water drawer is more suitable, because it will steam well and will form a shape.

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.

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.

Boiling water drawer is good.

1. Wash your hands and basins.

2. Put two to three small bowls of water in the basin, and increase or decrease the appropriate amount as needed.

3. Put an appropriate amount of yeast powder in the basin and stir well with your hands.

4. Dig a large scoop of white flour with a scoop, or add a little cornmeal, pour it into the basin while stirring it into a spike shape with the other hand.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin.

6. Rub your hands together until there are no traces of your hands sticking to your face.

7. Squeeze the dough with both hands with the force of pressing the wrist, and repeatedly pour it until the dough is soft and smooth.

8. Cover the basin to prevent the top noodles from drying out.

9. Place it in a sunny or warm place for three or four hours for later use, and then you can do other housework. (The above is the dough process, pay attention to the three lights: basin light, hand light, face light, 15 minutes can be done.) ）

10. Arrange the panel, flat, clean and dry, and put the face on the surface, that is, the bottom surface of the case.

11. Put the noodles on the panel together with the basin, pour the noodles on the table, grab a small amount of dry noodles with your hands and rub the rubber dust on the bottom of the basin until it is clean, and put the noodles rubbed down with the large pieces of noodles.

12. Knead the dough into a long strip, put the right end of the dough block with the left hand, subject to the width of the four fingers of the hand, move the left hand to the left, chop off a piece, and move it to the left in turn, do not hurt the hand.

13. Stack a piece of noodles, which has become a steamed bun, pay attention to cover it with a cloth and leave it for two or three minutes.

14. While waking up the steamed buns, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw the basket or a slip cloth, and put the slip cloth flat on the basket, etc.

15. Put the steamed buns on the sorted rice basket and cover the pot.

16. Burn on the fire, according to the size of the steamed buns, grasp the time of 25 minutes or 30 minutes.

17. Turn off the heat and wait for a while before the pot can be boiled.