Pumpkin corn noodle Wotou(nan gua yu mi mian wo tou )

Pumpkin corn noodle Wotou

Introduction:

"Some of the traditional corn noodle buns are loud! If you add pumpkin, not only taste soft waxy, but also increased a lot of nutrition. Let's see how big Wotou was born. "

Production steps:

Step 1: cornmeal ready

Step 2: cut the pumpkin into pieces and steam it

Step 3: look at the amount of corn flour to decide how much pumpkin to use, the excess juice will be poured out, do not waste, drink directly, very sweet

Step 4: when it's hot, mix the pumpkin and corn flour together. It's not dry or thin. It can be taken to form a ball smoothly without any extra juice flowing out. Cover it and use it after 30 minutes

Step 5: take a proper amount of pumpkin corn dough, shape it into a cone in your hand, insert your right thumb into the center of the bottom, and drill while turning to make the appearance smooth

Step 6: there is a round hole at the bottom of the Wotou, which is more conducive to heat conduction

Step 7: put it into the steamer, boil the water and steam for about 25 minutes

Step 8: the Golden Nest is so happy. Are you blind?

Step 9: used to eating big fish and meat, a pumpkin corn noodle Wotou, thick and thin, sweet Zizi, in the twinkling of an eye, into the stomach

Materials required:

Fine corn flour: 500g

Pumpkin: right amount

Note: no specific weight of pumpkin is given. It depends on personal taste. If you like Wotou with rough taste, you should put less pumpkin. If you want to be delicate and soft, you should put more pumpkin. Use the heat of pumpkin to heat the corn flour half cooked, and the steamed Wotou will be soft and waxy.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Yu Mi Mian Wo Tou