Rye Multigrain Wowotou

Rye Multigrain Wowotou

by Meimeijia's Kitchen

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Every time I saw a pile of vegetables at home, my mother would talk to me about their "bitter days" when they were young. They don’t have rice to eat. When they are old, it’s okay to fill up their stomachs with coarse grains and sweet potatoes. So although the days are better now, there is no need to worry about eating white rice, and from time to time, my mother will make some cereals to make some breakfast for us to try.
It is absolutely unbearable to be a staple food every day, but occasionally when it is eaten as a snack, it feels very flavorful.
Black rice contains inorganic salts such as manganese, zinc, and copper, which are mostly 1 to 3 times higher than rice; it also contains special ingredients such as vitamin C, chlorophyll, anthocyanins, carotene and cardiac glycosides that are lacking in rice. Ordinary rice is more nutritious.
The outer layer of black rice contains anthocyanin pigments, which have strong anti-aging effects. Studies at home and abroad have shown that the darker the rice color, the stronger the anti-aging effect of the epidermal pigment. The effect of black rice pigment is the strongest among rice of various colors. In addition, this pigment is also rich in flavonoid active substances, which are 5 times as much as white rice, which has a great effect on preventing arteriosclerosis.

Ingredients

Rye Multigrain Wowotou

1. All the ingredients are ready

Rye Multigrain Wowotou recipe

2. Pour flour into a basin, add baking powder

Rye Multigrain Wowotou recipe

3. Add water, use chopsticks and flocculate

Rye Multigrain Wowotou recipe

4. Knead it with your hands at this time, it won’t be very sticky

Rye Multigrain Wowotou recipe

5. Let the dough rise up a little and divide it into small pieces of similar size

Rye Multigrain Wowotou recipe

6. After the small agent is rounded, rub a hole underneath with your finger, and turn it slowly to make the hole smooth, and everything is done

Rye Multigrain Wowotou recipe

7. Fill the steamer with water and brush the oil on the steamer

Rye Multigrain Wowotou recipe

8. Put up the Wowotou embryo

Rye Multigrain Wowotou recipe

9. Cover, steam, cover and set aside

Rye Multigrain Wowotou recipe

10. Cut various vegetables into cubes

Rye Multigrain Wowotou recipe

11. Hot oil pan

Rye Multigrain Wowotou recipe

12. Pour in the diced tomatoes and fry until they are juicy

Rye Multigrain Wowotou recipe

13. Add corn kernels and stir fry until cooked

Rye Multigrain Wowotou recipe

14. Pour the cucumber cubes in

Rye Multigrain Wowotou recipe

15. Stir fry for a while, add salt

Rye Multigrain Wowotou recipe

16. Stir fry evenly

Rye Multigrain Wowotou recipe

17. Set aside

Rye Multigrain Wowotou recipe

18. Serve the fried vegetable grains with Wowotou, and scoop up the corn kernels when you eat.

Rye Multigrain Wowotou recipe

Tips:

1. The noodles should not be too soft. If it is too soft, it will be easily deformed when steamed.
2. Put the Wowotou in a pot after being steamed, so that it won't get cold when cooking.
3. Add other ingredients after the diced tomatoes are fried to make the juice easier to absorb, and the taste is also very good.

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