A real steamed bun is a pure stick noodle about the size of a fist, with a round top and a big nest in the middle. The corn flour used to steam steamed steamed buns is made from ground corn, and is also called corn flour in many places. Because the dough is not fermented and is a bit solid, I dug a small hole in the middle to make it easier to cook.

Wo Wotou: A common Han Chinese pasta in northern China, it used to be the staple food of the poor. It uses natural green whole grains as the main raw material, which contains high fiber content, has the characteristics of stimulating gastrointestinal peristalsis, accelerating fecal excretion, and can prevent and treat constipation, enteritis, intestinal cancer, etc. The corn oil contained in it can lower serum cholesterol and prevent the occurrence of hypertension and coronary heart disease. Elderly people in centenarian villages in Guangxi, China, are less susceptible to hypertension because they mainly eat whole grains.

Wootou is usually made of yellow cornmeal. In the old society, people ate it. Its appearance and name are the same. It is a cone-shaped cone with a recessed mouth at the bottom, so it is named Wowotou. .

There is a type of five-grain rice flour steamed buns on the market, not just corn steamed buns, but also black rice steamed buns, sorghum steamed buns, sweet potato steamed buns, mung bean steamed buns, glutinous rice steamed buns, etc. Basically, they are made from whole grains and grains and processed with special formulas, which also changes the stiff and dry taste of traditional steamed buns. Today's steamed buns are a green, delicious, nutritious and healthy delicacy. Because whole grains are good for health, they are widely loved by today's consumers.