1. Peel and cut pumpkin and purple sweet potato.
2. Steam the purple potato on medium heat for 8 minutes and simmer for 2 minutes.
3. Steam the pumpkin in the same way.
4. Boil the water to dissolve the rock sugar, cool to warm, dissolve the yeast, and pour the flour. Make three parts in the same way, and knead one part into white Sanguang dough with water. Add pumpkin and purple sweet potato to the other two and knead into a dough. Put them in a pot of warm water left over from the steamed pumpkin and let them stand for two hours.
5. Prepared dough.
6. Knead the dough to remove the air, and use a rolling pin to roll it into a thin dough, two colors in a stack.
7. Roll into a tube shape.
8. And into small segments, adjust the shape to become a small lollipop shape.
9. Steam for 8 minutes and simmer for 5 minutes. (I steamed the water and added some more, too much steam, too much noodle absorption, which affects the appearance a bit)
10. Just insert the bamboo stick.
11. I made hedgehogs, beef stick rolls and wowotou and served them together.
12. Xiaowotou is pushed out with your thumb. It is very small and can hold two slices of bitter gourd.
Tips:It was a large and rich pot. The baby happily took a few samples in the middle, and skewed it crookedly with the bamboo stick to eat. This is the first time I have done this, and I feel a sense of accomplishment!
