My Little Wotou is Your Dish·buckwheat Wotou with Grandma's Dish
1.
Dissolve the yeast in warm water for later use, mix all-purpose flour and Yanmen Qinggao buckwheat flour, add the dissolved yeast water, add appropriate amount of warm water, and knead the dough into a dough, knead the dough smoothly, cover with plastic wrap, and let it rise for 15 minutes;
2.
Cut dried radish and salted sauerkraut into cubes, mince meat, mince dried chili, mince ginger and green onion, set aside;
3.
Divide the proofed dough into several equal parts and knead them into round balls. Use your thumbs to hold the middle of the dough and turn in a circle to form a hollow head shape in the middle;
4.
Make the dough into nests one by one and put them in a steamer with a distance between the nests. Put boiling water in the steamer and steam for 15 minutes;
5.
Pour an appropriate amount of oil into the wok to heat, add chopped green onion, chopped ginger, and dried chili until fragrant, then add minced meat and stir-fry until the color changes, add dried radish and salted sauerkraut and continue to stir fry;
6.
Add a small amount of water to the wok, stir-fry the grandma's vegetables until the water is quick to dry, add light soy sauce and chicken powder to taste, stir-fry until the juice is collected, and the grandma's dishes are complete;
7.
Add the grandma's dish to the steamed wotou, and the buckwheat wotou with the grandmother's dish is complete!
Tips:
The sweet buckwheat is lightly ground and finely ground and processed into buckwheat whole flour. The flour is fine, the taste is delicious and mellow, and the wheat aroma is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".
