"Wowotou"-a common practice-features: attractive color, soft and sweet fragrance, delicious food, simple method and instant taste. Ingredients: corn flour150g, medium gluten flour100g, soybean150g.
Ingredients: pork belly 100g, peeled edamame 100g, pickled mustard tuber 60g, ginger 1, and a little leek.
Seasoning: boiled water, cooking wine, soy sauce, edible oil and salt.
Tools: steamer 1 mouth
Start making
①: Take a large bowl and mix the corn flour, soybeans and medium gluten flour evenly with chopsticks. (Note that the three fabrics here should be fully mixed and then rubbed with water).
②: Add boiling water, stir the noodles with chopsticks while adding water until they are all flocculent, cool them slightly, knead them into dough with clean hands, and knead the dough for 15 minutes. Note that the water added here is boiled water, which will be explained later.
③: Take out the baked dough and knead it again. Take out the egg-sized dough and put it in the palm of your left hand. Hold a finger in your right hand and knead the dough into the shape of a nest. Repeat until it is completely kneaded for use. —— (Be careful not to pinch the inside of the Wowotou too thin, but a little thicker is best).
④: Add enough cold water into the pot, put all the steamed buns into the steamer and put them into the pot with cold water. Close the pot cover, turn to medium heat until the water boils, and continue steaming for about 12 minutes. —— (Note that steamed corn must be steamed in cold water, preferably in medium heat, which will be explained later).
⑤: Steaming corn while cooking side dishes. Take pork belly and chop it into minced meat. Wash and peel ginger and cut into powder. Peel the shallot and cut it into sections. Dice mustard tuber, peel edamame and wash for later use. Note that the minced meat and mustard tuber here should not be cut too much, but should taste like diced pieces.
⑥: When the pot is hot, add a proper amount of cooking oil and shake it to make the pot moist. When the pot is 60% hot, add minced meat and stir fry quickly to change color. Add half a tablespoon of soy sauce to add color and flavor. After frying, add onion and ginger to make it fragrant, then stir-fry the edamame quickly, add a little salt, thicken a little water, close the lid and simmer for about 3 minutes until the edamame is cooked. Note that the dishes here are not necessarily edamame, and they can be matched according to personal preference, but this side dish must be cooked first and then pickled mustard tuber, so it tastes sour and salty and delicious.
⑦: Uncover the lid, add the chopped mustard tuber, stir fry quickly and evenly, and serve as a side dish. At this time, the steamed buns are also cooked. Take out the corn steamed bread and air it a little to avoid being hot, then put a teaspoon of fried food into the corn steamed bread and eat it at one bite. That's really delicious. -(Note that the side dishes should be stuffed directly into the Wowotou, which is more comfortable, but the Wowotou should be steamed and cooled before eating, otherwise it will be very hot inside).