Ingredients: 250g of corn flour, 286g of bean dregs, 20g of osmanthus sauce and 22g of water.

Method of Wowotou Osmanthus fragrans Corn Powder

1, corn flour into the cooking bowl

2. Put bean dregs in the middle and stir slowly.

3. Add water according to the dough.

4. Add osmanthus sauce and knead well.

5. According to the weight, it is divided into 15, about 40g.

Step 6 Wet the palm of your left hand with water

7. Put the dough between the tiger's mouth.

8. Dip the middle finger in a small amount of water and press it into the middle of the dough to fit the thumb.

9. Knead and turn

10, molded, placed in a steamer with gauze, and steamed for 25 minutes after SAIC.

Tips for food city website

Osmanthus fragrans is suitable for duck meat or walnut meat: Osmanthus fragrans and duck meat can nourish yin and tonify deficiency, resolve phlegm and dissipate blood stasis, and promote diuresis to reduce swelling. The combination of osmanthus fragrans and walnut kernel has the effects of strengthening waist and tonifying kidney, astringing lung and relieving asthma.

Sorghum potherb Wowotou

Raw materials: sorghum flour, bean dregs, soybean milk, shepherd's purse, salt and yeast.

Practice of Wowotou, a sorghum potherb

1, shepherd's purse to remove old leaves and rotten leaves, wash, blanch with clear water, take out the squeezed water and cut into vegetable powder.

2. Put sorghum powder, bean dregs and vegetable powder together in a large container, add salt and yeast and stir well. Add soybean milk according to the dry temperature, knead it into smooth dough, and cover it with a wet cloth for half an hour.

3. Take a proper amount of dough, knead it into the shape of an egg, press a small nest at the bottom, and then make steamed bread. Steam the steamed bread in a steamer for 20 minutes (the time depends on the size of the steamed bread).

Tip:

1, because the water content of bean dregs is different, the amount of soybean milk should be adjusted according to the situation, so that all the materials can be kneaded into a ball.

2. Sorghum flour has no gluten and cannot be kneaded into gluten dough like white dough. It can be kneaded into dough with moderate hardness.

3. Other miscellaneous grains such as mung bean flour and buckwheat flour can also be added to the material, which will enrich the taste.

Applicable people: most people can eat it.

1, suitable for children with indigestion; Suitable for people with spleen and stomach qi deficiency and loose stools; Sorghum with strong viscosity is suitable for tuberculosis patients;

2. Diabetic patients should fast sorghum, and those with dry stool and constipation should eat less or not.

Milk-flavored corn wowotou

Raw materials: corn flour 100g, millet flour 100g, sugar 30g and milk about 140g.

Practice of Wowotou with Milk-flavored Corn

1. Mix corn flour, millet flour and sugar together and add warm milk to make smooth dough.

2. Cover the dough with a damp cloth and let it rise 10 minutes.

3. Knead the dough into long strips and cut into small portions of the same weight.

4. Take a small dose, knead it into a circle, knead it into a steamed bun, make it in turn, and put it in a cage.

5. The steam is on fire, and the steam lasts for 10 minute after SAIC.

Tips:

1, millet noodles can also be coarse grains such as soybean and sweet potato noodles.

The amount of sugar can be adjusted according to your own taste.

Xiangnuo corn noodles wowotou

Ingredients: 200g glutinous rice flour, 0/00g corn flour/kloc-,50g sugar, and proper amount of water.

Application of Wowotou in Sweet Corn Noodles

1. Put glutinous rice flour, corn flour and sugar into a basin, stir well, add a little water to the stirred flour, knead the flour into dough, and let it stand for 15 minutes.

2. Divide the kneaded dough into small dough of about 40g.

3. Hold the dough in the palm of your left hand and knead it into a small nest.

4. Brush a thin layer of oil on the steamer, and steam the kneaded steamed bread in the steamer for 10 minute.

Pumpkin corn wowotou

Materials:

300g of corn flour, 0/00g of flour/kloc-,appropriate amount of water, 50g of pumpkin sauce and 3g of yeast.

Finished product: 20 pieces

The method of pumpkin and corn wowotou

1. Prepare the materials, steam the pumpkin slices for 15 minutes, then take them out and cool them.

2. Figure 1. Put corn flour+flour+yeast into a basin.

Figure 2. Add pumpkin paste.

Figure 3. Pour in the right amount of water, bit by bit. Because the pumpkin will have moisture after steaming, it must be mixed with water.

Figure 4. After the dough is mixed, it is considered that the water is enough if it is not sticky. Still 15 minutes.

Figure 5. Take out the dough and knead it into balls.

Figure 6. Tuck your thumb into the bottom of the dough, then wrap the dough with your other hand, slowly rotate and knead it into a certain shape, not too thin or the dough will crack.

3. Figure 7&; Figure 8. Wowotou Zuo Li15min.

Fig. 9. After 15 minutes, put cold water into the pot, and after the fire boils, steam on medium fire for15 minutes.

Tips for food city

1. After steaming, eat it while it is hot, and it will be hard when it is cold. Real coarse grains are like this.

2. There should not be too much water in the dough, otherwise it will collapse when steaming, and it will not form if the water is too dry.

Corn noodle wowotou

Flour100g

Corn flour100g

1 tablespoon sugar (10g)

Yeast 1 teaspoon (3g)

Warm water around 35 degrees 1 10ml

working methods

1. Mix flour, corn flour and sugar evenly in an enlarged bowl. Melt yeast with warm water, then mix flour with yeast water, knead into smooth dough, cover with wet cloth or plastic wrap, and wake for 20 minutes.

2, the dough is divided into 8 equal parts, each part is kneaded into a ball, take one, hold it in your left hand, hold a spoon in your right hand to help shape, or directly knead it into a nest with your hands, and the nest should be bigger, so that you can put vegetables.

3. Put the kneaded dough on a steamer and let it stand for 10 minute, then put it in a steamer with boiling water and steam for 15-20 minutes.

Cabbage beans: a handful of beans

1 tbsp olive vegetables

A little dried red pepper

Soy sauce 1 spoon

A little vegetarian bean floss

working methods

1, wash the beans, pinch off both ends, tear off the old tendons and chop them up. Chop red pepper

2. Add a little oil to the pot and heat it. Add olives and red peppers to stir fry, then add chopped beans and stir fry slowly. Be sure to stir fry thoroughly. Sprinkle some vegetarian bean floss before cooking to increase the taste and flavor.

skill

Because olives are salty, there is no need to put salt.