1. Combine the corn flour, soybean flour, millet flour, and yeast powder and stir well. Pour in warm water again, and mix until there is no dry powder.
2. Put the three-sided noodles together, cover and let for 20 minutes.
3. Grate carrots and add a little salt.
4. Add a little oil to the wok, fry the carrots until soft, and place at room temperature.
5. Pour the cooled carrot shreds into the proofed triple noodles and stir well.
6. First press with both hands, squeeze it into a dough, and then arrange it into a nest shape.
7. Then use the thumb of your right hand to gently push out the eyes of the socket.
8. Finishing, forming, and potting. Steam for 15 minutes after SAIC.
Tips:1. Carrots are fried with oil. Firstly, when carrots come in contact with oil, carotene is easily absorbed, and secondly, it is easy to form when the frying is soft.
2. You can prepare a bowl of clean water on hand to assist in the shaping of the wotou.
