Krill Wowotou

Name: Krill Wowotou
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Cornmeal; 200g Krill; Some boiling water; Some water; 5g yeast; Some salt; a little pepper; Some Five spice powder; A handful Chives

by Flying swallows

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I haven’t eaten cornmeal for a long time, and I am very greedy. Although I grew up with snacks and corn cakes, I still miss the taste of my childhood. I like to eat hot corn cakes baked by my mother. It is chewy when eaten cold; you can boil small fish with pancakes, and you can eat two big pancakes wrapped in small fish at a time, as well as my favorite small shrimp nests. It tastes too fresh!

Seeing that there are still a few packets of krill in the refrigerator, I took out a packet of thawed and planned to steam it, because Baiyangdian river prawns are not available here. Fortunately, the cornmeal is brought from my hometown. Here is the cornmeal sold at the grain and oil store. I added too much flour and didn't like the taste of cornmeal, so I didn't buy it for eating.

The wotou steamed by me this way has a soft texture and delicious taste, which the elderly and children like! Because ordinary people can’t eat dead noodles, it will cause stomach acid to be difficult to digest. After boiling the cornmeal, let it dry until it is warm and add a certain proportion of yeast, so that the dough will not die. The steamed noodles have a soft texture, even the next door. The wife gave her both likes to eat. My daughter wanted to eat one at a time, but she didn't let her eat more because she was not able to digest it. "

Ingredients

500g Cornmeal
200g Krill
Some Boiling Water
Some Water
5g Yeast
Some Salt
a little Pepper
Some Five Spice Powder
A handful Chives

Krill Wowotou

1. Prepare all kinds of raw materials, pick and wash the leeks to control the moisture, and thaw and wash the krill in advance.

2. Boil 500 grams of cornmeal with a proper amount of boiling water, and the steamed cornmeal will have a better texture.

3. Stir the blanched cornmeal with chopsticks evenly into coarse granules, then let it cool, and add yeast when it is not hot for a while.

4. Finely chop the leeks, you can also use scallions or scallions.

5. When the scalded cornmeal is aired to the hand temperature, add yeast and stir evenly. Don't add yeast when the temperature is high. The activity of yeast is the most suitable around 35-40 degrees. When the temperature is high, the yeast will be killed and it will not work. .

6. Put the krill in the cornmeal.

7. Add the chopped leeks.

8. Add salt, five-spice powder, and pepper. The taste can be adjusted according to your own preferences.

9. Add the right amount of water and make the dough in batches. Cover with plastic wrap and let it stand for 15 minutes. The dough should not be too hard. It will diverge when you pinch the nest after a while. The purpose of blanching the noodles is to taste good, and to increase corn flour. The stickiness, some will increase a part of the flour mixed with steamed wotou, I prefer pure cornmeal wotou.

10. The proofed dough does not need to be kneaded again, take a piece of dough and knead out the shape of the nest.

11. Put the wotou greens in a basket covered with damp cloth, put cold water on the bottom of the pot, put all the dough in place, cover the pot, turn to medium heat, and steam for 15 minutes. Do not turn off the heat. Take it out in a hurry and simmer in the pot for 2 minutes.

12. Then take out the wotou and enjoy it. If you can't finish it, put it in a fresh-keeping bag in the refrigerator or store it in the freezer. Take it out and heat it before eating. The cool wotou is not very tasty.

13. Finished picture.

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17. Finished picture.

Tips:
1. If you can't eat pure cornmeal, you can add some flour to it. Don't add too much, about 4:1. If you add too much flour to the nest, it won't have that loose taste.
2. This kind of salty wotou is beautiful when eaten directly when it is warm, and it tastes bad after cooling, and it is not easy to digest. Some people eat cornmeal, because cornmeal is a coarse grain after all. People who don’t have a good stomach eat less or don’t eat it. It’s not bad for people with a bad stomach to make porridge with cornmeal.
3. The shrimp I used is Antarctic krill. The shell is not hard, and the taste is fresh and sweet. Unlike river prawns, which have a hard shell, the elderly and children can try to eat something that is fine, but can’t eat too much. The side dishes inside are their own Choose the one you like, you can put small green onions, green onions can be used, you can't buy krill as delicious as small river prawns.