Wowotou is a common pasta in northern China. Natural green coarse grains are used as the main raw materials, which have high cellulose content and can stimulate gastrointestinal peristalsis. Today's Wowotou is a green, delicious, nutritious and healthy food. Because coarse grains are good for health, they are widely loved by consumers.

Wowotou's practice:

1. Sift the corn flour and pour it into the basin.

2. Sift the soybean powder and pour it into the basin.

3. Add white sugar and baking powder into the basin and mix the materials evenly.

4. Slowly add warm water into the basin and mix with the powder.

5. Knead into a fine and elastic dough, cover it with plastic wrap and relax for 30 minutes.

6. Knead the dough into long strips.

7. Divide into doses of about 30 grams each.

8. Round the small dough, rub your thumb into the middle of the dough, and keep turning and shaping to make it a hollow cone.

9. Spread the steamer paper on the bamboo steamer, and put the nest heads evenly in the steamer.

10. Pour a proper amount of water into the pot. After the steam comes up, put on a steamer, put on a bamboo steamer, and steam over high fire for 15 minutes.

Nutritional components:

It is rich in protein, amino acids, unsaturated fatty acids, carbohydrates, crude fiber, trace elements and minerals necessary for human body. It is a low-fat and low-sugar food, suitable for diabetics and obese people.

Wowotou is common in the north, but not common in the south. The southern pasta tastes soft, so it is not easy to buy authentic coarse grain flour. Wowotou made by mixing corn flour and soybean flour, after steaming, every bite exudes the aroma of coarse grains, which is very delicious. However, because Wowotou is not fermented dough, it is solid dough, and you will be full after eating two or three.