1. Corn flour is mixed with water milled glutinous rice flour;
2. Add sugar and water;
3. Knead into a smooth dough, cover with plastic wrap and wake up for 20 minutes;
4. Divide the big dough into small ingredients of similar size, make a nest, put it in the steamer, start steaming with cold water, and then steam for 5 minutes after the pot is turned on, turn off the heat;
5. Peel and dice lotus root;
6. Immediately after boiling water, put it in cold water and drain the water;
7. Put oil in the pot, add garlic slices, red pepper and pepper to taste when the oil is hot;
8. Add lotus root, add a teaspoon of shiitake mushroom sauce and stir fry;
9. Add a little vinegar before serving;
10. Add diced green red pepper and a pinch of salt;
11. It's too much to eat with wotou.
Tips:1. When the wotou is out of the pot, dip a little cold water with your hand and then take the wotou to prevent sticking;
2. Don't add water all at once, increase or decrease the water in an appropriate amount according to the water absorption of your own flour;
3. After the lotus root has been immersed in boiling water, it will be more crispy after being fried.
