Anhydrous Xiaowotou

by West Mountain Beans

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Relatives gave some cornmeal from this year's new corn mill. Sometimes it makes sense to like the new and dislike the old. The new cornmeal is fresher and more flavorful than the old one.
This three-faced small wotou only uses eggs and milk without adding a drop of water. "

Ingredients

Anhydrous Xiaowotou

1. Three kinds of noodles mixed

2. With sugar and baking soda

3. Take an egg

4. Beat and stir in

5. Add milk a little bit

6. Stir with chopsticks

7. Knead and live into a dough

8. Divide into small doughs

9. Take a small dough and place it on the thumb of the left hand while pinching it with the five fingers of the right hand

10. It’s complicated, but it’s actually a little hat for the thumb

11. Then upside down

12. Lay it on the steamer cloth. The cloth should be completely soaked so that the steamed heads are not easy to stick.

13. Cold water pot is fine

14. Just boil and steam for 15 minutes

15. Take out and let cool

16. Serve on the table

17. Use a slightly finer cornmeal, mine is coarsely sieved.

18. This noodle is steamed with a total of 12 egg-sized wotou

19. With condensed milk, the whole grains are quite "hanging"

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