material

Fresh taro 120g

200 grams of corn flour

50 grams of soybeans

Ordinary flour 50 grams

2 grams of baking soda

water

Yu Qian's practice of wowotou

Remove the stems of fresh elms.

Wash with water

Mix corn flour, soybeans, flour and baking soda.

Then put the washed elm into a basin and mix well. Slowly add water to make dough with moderate hardness. It can't be too soft, otherwise it won't be shaped. It is best to simmer for 20 to 30 minutes.

Before kneading corn steamed bread, dip your left hand in cold water and knead it at the heart of your right hand to avoid sticking your hands when kneading. Hand-kneaded into a dosage form of 40g.

Put cold water in the pot, spread the soaked corn husk or wet cage cloth on the grate, put the prepared corn cob on it, and steam for 20 minutes on medium heat.

skill

Whether eaten raw or cooked, it has its own unique taste. However, eating corn with elm money is the most wonderful way. Add a proper amount of salt to the dough, which can be eaten as both a meal and a dish. Coarse grains, if properly mixed with flour and rice, are not only delicious, but also absolutely natural and green.