Corn flour 150g

Flour 250g

Water 200g

Practice of two-color sandwich dough soup

Add 50g of boiling water to 150g corn flour (boiling water is necessary, boiling water can increase the viscosity of corn flour).

Flocculated and kneaded into dough.

Next, add 150g water (at room temperature) to 250g flour, and knead it into dough.

Knead them into dough, cover them with plastic wrap and let them stand at room temperature for 20-30 minutes.

Roll the white dough into a cake and wrap the corn dough like a "filling". (Like a steamed stuffed bun)

Roll the wrapped dough into cakes and cut into pieces. (I can clearly see the sandwich inside for taking pictures, and I cut it into very large pieces. As a result, I found it difficult to cook when I cooked it. Please cut it smaller when you cut it! The little finger is as big as that)

Add water to the pot, and when the water boils, there will be pimples below.

I haven't timed this. Generally, pimples are almost cooked when they float.

Just add ingredients such as vegetables, ham and beef balala when the pimple is almost cooked, and cook this as you usually cook noodles!

Here's another way to do it, but I didn't shoot it.

Heat the pan, bake your hands slightly, add oil, add onion, ginger and garlic to the pan after the oil is hot, fry until golden brown, take out, add ingredients (vegetables, ham, fresh shrimp, etc.), stir-fry until the cooked dough bumps are soft, stir-fry and add a little sauce (seafood sauce, garlic hot sauce, Laoganma can be used, whatever sauce you like will be put, and how to cook it will be delicious! ) and a little oyster sauce (the oyster sauce is salty, so be sure to add less). Then stir fry it.

Two-color sandwich soup is ready!