"Wowotou"-a common practice-features: attractive color, soft and sweet fragrance, delicious food, simple method and instant taste. Ingredients: corn flour150g, medium gluten flour100g, yellow bean150g.
Ingredients: pork belly 1 00g, peeled edamame100g, pickled mustard tuber 60g, ginger1cubes, and a little chives.
Seasoning: boiled water, cooking wine, soy sauce, edible oil and salt.
Tools: steamer 1 mouth
Start making
①: Take a large bowl, and mix the corn flour, yellow bean and medium gluten flour with chopsticks. (Note that the three kinds of fabrics here should be fully mixed before adding water and kneading).
②: Add boiling water, stir the instant noodles with chopsticks while adding water until they are all flocculent, let them cool a little and knead them with clean hands to make dough with smooth surface, and make noodles 15 minutes. -(Note that the water added here is boiled water, which will be explained later).
③: Take out the baked dough and knead it evenly again. Take out the egg-sized dough and put it in the palm of your left hand. Take a finger from your right hand to hold the dough and knead it into the shape of a nest. Repeat until it is completely kneaded for use. —— (Note, don't pinch around the inside of Wowotou too thin, a little thickness is the best).
④: Add enough cold water to the pot, put all the pinched steamed buns into the steamer and put them in the pot with cold water, close the lid and turn to medium heat until the water boils, and continue steaming for about 12 minutes. After steaming, remove the lid and let it dry slightly. —— (Note that the steamed corn must be steamed in cold water, and it is best to steam it in medium heat, which will be explained later).
⑤: Make a side dish while steaming the steamed corn. Take the pork belly and chop it into minced meat. Wash and peel the ginger and cut it into powder. Peel and cut the chives. Cut the mustard tuber and wash the peeled edamame for later use. Note that the minced meat and mustard tuber here should not be chopped too much, but should have a little diced taste.
⑥: When the pot is hot, add a proper amount of cooking oil and shake it to moisten the pot. When the pot is 60% hot, add minced meat and stir-fry it quickly to change color. Pour in half a tablespoon of soy sauce to add color and fragrance. After stir-frying, add onion and ginger to make it smell, then stir-fry the edamame quickly, add a little salt to the bottom flavor, hook in a little water, close the lid and simmer for about 3 minutes until the edamame is cooked. -(Note that the dishes here are not necessarily edamame, and can be matched according to personal preference, but this side dish must be cooked before adding mustard tuber, so that it tastes sour and salty and delicious.
⑦: Uncover the cover, add the chopped mustard tuber, stir-fry it quickly and evenly, and serve as a side dish. At this time, the steamed corn-bread head is also steamed. Take out the corn-bread head and air it a little to avoid being hot, then put a teaspoon of the fried food into the corn-bread head and eat it in one bite. That's really delicious. -(Note, the side dishes should be directly stuffed into the Wowotou for comfort, but the Wowotou should be cooled before eating as soon as it is steamed, otherwise it will be very hot inside).