Carrot Corn Wowotou
1.
The carrots are pureed with a mixer, and the corn flour is blanched with boiling water (stir evenly with chopsticks while pouring the water), let cool a little, add the flour and yeast, and add the carrot puree. Do not add it all at once. According to the content of the carrot puree The amount of water and the water absorption of the flour increase or decrease, and knead into a smooth dough while adding
2.
Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
3.
Exhaust the fermented dough, knead it evenly, and divide it into dough of the same size
4.
Take a dough powder and a small tea cup. Sprinkle some oil on the outside of the small cup to prevent sticking. Put the dough into the dough to set the shape, or take a dough pad and divide it into two parts. Round them separately. Use your thumb to make a concave nest and squeeze it in a circular motion. Put a little bit of oil into the squeezed large dose. Of course, you can also use the thumb of one hand to squeeze out the shape of the socket and make the socket as high as possible. , Because it will collapse after fermentation
5.
Put the finished wotou upside down into a steamer with a wet cloth, with a space in between, because it will become larger when steaming. Second proofing to 1.5 times the size
6.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
7.
After steaming, let it cool for a while, and take out the small tea cup (or small dough) in the middle. The small tea cup (or small dough) can be easily separated by smearing oil.
8.
Make side dishes. Chop the sausage and washed carrots, cucumbers, lettuce, red pepper, pickles, mustard, soaked mushrooms, and fungus separately
9.
Put the sausages in the hot oil in the pot and fry until the sausages are transparent and the oil oozes; add the minced meat and stir-fry until cooked; add carrots, cucumbers, lettuce, red peppers, mushrooms, fungus, and add some salt. Stir fry; add pickled cabbage and mustard tuber, stir-fry evenly, get out of the pot, and serve
10.
A combination of meat and vegetables, nutritious and delicious, finely prepared coarse grains, suitable for all ages, all-matched, the more you eat, the more delicious
Tips:
1. Blanch the corn flour with boiling water, the taste will be more delicate. Corn flour can be replaced with other grain flours, such as whole wheat flour, soybean flour, buckwheat flour, etc. The grains are generally coarse, and the dosage is based on personal taste. The dough should be mixed and dried a bit, so that the finished product will be more stylish and not very flat.
2. The surface of the small tea cup (or small dough) put in the dough must be greased, otherwise it will stick and cannot be separated.
3. The side dishes can be matched according to personal preference.
