Name: Old Noodle Corn Wowo Bowl
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cornmeal; 100g Flour; 50g Old face; 200g water; 1 sheet Egg crust; 4 Kelp Knot; 1/2 root carrot; piece tofu; Some oil; Some salt

Old Noodle Corn Wowo Bowl

by The cat in the clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Old noodles refer to the noodle seeds that make the noodles, also called noodle screwdrivers, noodle yinzi, or noodles. It is the leftover noodles from making food. Since there are a lot of yeasts in it, it will be used as a strain next time when the dough is made. This kind of steamed buns made with the last fermented noodles is called old noodle buns. Lactic acid bacteria will be produced in the preservation process of old noodles, and a unique sour taste will appear during the process of raising the noodles. Therefore, food alkali needs to be used to neutralize the sour taste when making food with old noodles. The pasta produced by this method has a fine texture and a mellow and delicious taste, which is better than the food produced by the fermentation of yeast powder.
Corn is rich in nutrients and is recognized as a gold crop in the world. The content of fat, phosphorus and vitamin b2 ranks first in cereals.
After the corn is ground, a variety of foods can be made, such as corn noodles, tortillas, and corn buns.
Cornmeal is rich in dietary fiber, which can promote bowel movements and shorten the time for food to pass through the digestive tract.
The steamed cornmeal made from fermented old noodles has a soft slogan and a sweet taste. The combination of vegetables makes you appetite.”

Old Noodle Corn Wowo Bowl

1. Pour the old noodles into the basin and pour water

2. Crush the dough with your hands

3. Add cornmeal and white flour

4. Knead it into a smooth dough, cover it with a damp cloth and leave it

5. We can prepare side dishes while waiting for fermentation

6. Dice all dishes, mince green onion and ginger

7. Wash the pot and heat it, add a proper amount of oil, add the green onion and ginger to sauté

8. Add carrots and kelp, stir fry, add a small amount of water to avoid muddy pan

9. Stir-fry until carrots change color, add egg skins and tofu, stir-fry evenly, add appropriate amount of salt, set aside

10. The corn dough is fermented until it is soft and has a sour taste.

11. Put edible alkali and water in the bowl to turn it into alkali water. The amount of alkali is not measured, and there is no gram scale at home.

12. Pour the alkaline water into the dough, knead it into an even and smooth dough, knead it into a long strip and cut it into small pieces. If you are not sure, you can add a small amount of alkaline water several times until the dough has no sour taste and has a sweet taste.

13. Take a dough and shape it into a small bowl with your thumb

14. Put it in the steamer and put it in the steamer at a time, and steam for ten minutes on high heat.

15. The wotou is steamed, and let’s serve with the side dishes 😄😄

Tips:
Corn flour is not sticky, so add an appropriate amount of white flour to increase stickiness.
Cornmeal will have a slight bitter taste if it is not fermented, but will become sweet after fermenting. And after fermentation, the taste is better and softer.