Quinoa is a good thing. I remember that when You Ma introduced it last year, it was an imported product. I received another quinoa this year. Only then did I know that it has been successfully tested in China, and our hard-working and intelligent Chinese have treated it well again. It has been developed. In addition to using quinoa to make various delicious dishes and staple foods, quinoa is also ground into powder. When I received quinoa flour, my first thought was to make this healthy ingredient into my pastry. The original idea was to make biscuits, a soda biscuits, but the plan never changed quickly. Suddenly I wanted to make corn wotou. I thought that the bag of bean noodles had been thrown away by me. I immediately realized that the shape and color are similar to bean noodles. Quinoa flour. However, although it is called quinoa flour, quinoa does not belong to the grass family like wheat and rice. It belongs to the quinoa family and is called "fake grain". It is a close relative of spinach. In addition, quinoa has far more The nutritional value of gramineous plants was called the mother of five grains by the ancient Incas.
The wotou made by my recipe has a total of 3 drawers. If there are few people in the family, you can make it by half. If you don’t have quinoa flour, use bean noodles instead, but if you have bean noodles, you need 80 grams here, which is 1:3 with corn noodles. proportion. Remember to cover the unfinished wotou so that it will not be blown by the wind. Generally, it is fine to leave it at room temperature for two or three days.