Corn Wowotou
1.
Mix the flour, glutinous rice flour and corn flour evenly, warm the yeast and hydrate it (water temperature is about 30 degrees), and let the noodles soak for about an hour. During this time, you can make some corn kernels by yourself (use chopsticks in the middle of the corn stick to fix, use a fork to put the corn kernels Break it down, fast and easy)
2.
After the noodles are made, put the corn kernels and knead more. During the period, you can add flour as appropriate, knead the shape and put it in the steamer for about 20 minutes. You can also wait for a short while to steam (the middle nest should be a bit deeper), Steam for 15-20 minutes
3.
I put a steaming cloth in the steamer to prevent stickiness, and you can eat it right out of the pot, soft and waxy, QQ bombs (the picture is a photo of my steamed sweet potato Wowotou, I made it at the same time)
4.
Boil the sweet potatoes, peel them and place them in a bowl to mash them with a spoon, add flour and two spoons of milk powder (the ratio of sweet potato mash to flour is about 8:11, the most convenient is to add flour while watching the situation, add flour at any time if it is not enough) , While the sweet potato mash is hot, it is evenly mixed with flour, divided into several equal parts, kneaded into a shape, and steamed in the steamer for 15 minutes.
5.
I use the ready-made ingredients at home, potatoes, beans, peas, bacon, chicken, vegetables, corn, carrots, all diced, hot oil in the pan, put green onion, ginger, garlic, fry the chicken slightly, add dark soy sauce to color, it doesn’t matter if you put a little more, Add some cooking wine, add diced potatoes and diced carrots and stir-fry for a while (if it is difficult to stir-fry first, stir-fry for a while), add appropriate amount of salt, leave the ingredients that are good for stir-frying, put a spoonful of Lao Ganma, and finally taste the taste, the salty is suitable Put the chicken essence in the pot
Tips:
When I took out the noodles and added corn kernels and noodles, I added the flour several times, a little bit, because the novice is not easy to grasp the amount, and the corn flour does not expand as much as the flour (I don’t know if it’s my own It’s not good, but it tastes great when steamed)
