There are many kinds of snacks in Beijing, but people don't know enough about them. So what snacks are there in Beijing? Among them, Wowotou is more popular. Let's take a look at the practice of Beijing snack Wowotou.
Coarse grains shepherd's purse wowotou
Dough: corn flour: 130g, white flour: 100g, yeast: 1.5g, sugar: a little.
Stuffing: shepherd's purse: 100g, lean meat: 80g, shrimp: 50g, egg: 1 piece, onion Jiang Shui: 1 small bowl.
Seasoning: cooking wine, light soy sauce, salt, sugar and sesame oil.
method of work
1, the yeast is melted with warm water, the corn flour, white flour and sugar are mixed, and then the yeast water is slowly added to form a dough. Put it in a warm place and let it ferment.
2. Wash shepherd's purse, put it in boiling water, quickly scald it, remove the squeezed water, and chop it for later use; Clean lean meat, chop it into stuffing, chop it into eggs, add cooking wine, soy sauce, salt and sugar, and stir with chopsticks in the same direction until it is strong. Add onion and Jiang Shui several times while stirring in the middle, until the meat is full and juicy; Chop the shrimp into stuffing, add it to the meat stuffing together with shepherd's purse, and add a proper amount of sesame oil to mix the stuffing evenly.
3. Knead the dough until it is smooth, knead it into long strips, smash it into small doses, and make it into a cylinder. Poke a hole in the center of the column at one end with your thumb and knead it along your fingers to form a barrel-shaped dough embryo.
4, take a proper amount of meat stuffing into the dough embryo, convergent, at the other end on the operating table with the palm gently rub a circle, knead into a cone-shaped steamed corn-bread embryo, that is, the top is pointed and the bottom is rounded, convergent into the bottom. Those who have finished the package have steamed buns.
5. The wrapped steamed corn-bread embryo is awakened for about 20 minutes.
6. Put it in the steamer of SAIC (boiling) and steam it on high fire for 15 minutes. If you can't eat it all at once, freeze the rest in the refrigerator and steam it in the morning.
Shepherd's purse wowotou
Ingredients: a handful of shepherd's purse, 300 grams of corn flour, and a little salt.
method of work
1, shepherd's purse is cleaned. At this time, the wild shepherd's purse should be eaten with its roots. After I picked it dry and washed it, I ran all night with clean water, soaking all the little dust floating at the roots.
2, washed. Chop shepherd's purse.
3, add yellow bean's corn flour into the pot, add a teaspoon of baking soda, add a proper amount of water and make dough, and make a small amount of water until the corn flour becomes dough.
4. Add shepherd's purse to the corn dough, add a little salt and mix well.
5, and the dough is like this.
6, add water to the steamer to boil, grab a piece of dough with your hands, reunite in your hands, poke a hole in the bottom with your fingers, rotate it, and it will be fine.
7. Put it in a steamer, bring it to a boil, and turn to medium heat for about 20 minutes.
8. Steamed shepherd's purse and shrimp sauce.
Whole wheat wowotou
Ingredients: whole wheat flour 60g, common flour 1 50g, warm water 1 20g, yeast powder1g, sugar 5g, salt1g.
The practice of whole wheat wowotou
1. Pour 60g whole wheat flour, common flour 1 50g, yeast powder 1 g, 5g sugar, salt1g and warm water10-120g. Note: Don't overdo it, because Wowotou should have a strong bite. In fact, it is ok not to send it, or steam it directly with semi-hot dough.
2. Knead the dough into long strips and divide it into several small portions.
3. Knead each small portion and let it stand for 10 minute.
4. Take a copy and press it with your thumb, and make it as big as possible, because it will become smaller after it is sent.
5. Do it all in turn, put it in a steamer, pour an appropriate amount of warm water into the steamer below, and slowly boil the water with medium heat. This time is about 20 minutes, which is the process of awakening.
6. Boil the water, then steam 12 minutes, stew for 3 minutes, and take off the pot.
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