A bitter dish with vegetables and staple food -- shrimp sauce Wotou(yi kuan you cai you zhu shi de yi ku cai pin xia jiang wo tou )

A bitter dish with vegetables and staple food -- shrimp sauce Wotou

Introduction:

"When I was a child, the ordinary corn flour is more and more expensive now. In autumn, my friend specially brought us a generation of corn flour and a dozen fresh lilies from his hometown. They are all planted by his own family. There is no pesticide. Moreover, the corn flour is superfine. As soon as you open the bag, you can smell the fragrance. My husband regards it as a treasure. The day before yesterday, the shrimp sauce sold by the villagers was very good. I bought it back to make a nostalgic food - shrimp sauce Wotou. "

Production steps:

Step 1: warm the yeast, mix it into the corn flour, knead it into dough, and let it grow for 20 minutes. My husband wanted to eat the original corn flour wowowotou, so he just added a little flour and didn't put any other noodles.

Step 2: processing ingredients: wash garlic bolt and cut into small sections; wash squid and cut into small sections, because it will shrink, so it can be cut into larger sections; break eggs.

Step 3: blanch the garlic bolt and squid separately, put them into the water with ice to keep the squid white and the garlic bolt green, and put them in cold water without ice.

Step 4: after 20 minutes, make a uniform wowowotou, put cold water into the pot and steam for 15 minutes.

Step 5: stir the eggs and shrimp sauce evenly, and then add the garlic sprouts and squid whiskers. Add some cooking wine without salt.

Step 6: preheat the oil pan, stir fry the dried red pepper and scallion to get the fragrance

Step 7: stir fry the shrimp sauce until there is no water

Step 8: put the shrimp sauce out of the pot and put the steamed steamed buns around.

Materials required:

Corn flour: right amount

Shrimp sauce: right amount

Garlic bolt: appropriate amount

Squid whiskers: moderate

Eggs: right amount

Yeast: right amount

Scallion: right amount

Dry red pepper: right amount

Cooking wine: moderate

Note: 1. The time for the dough to grow is just for processing other ingredients; 2. The Wotou I made is a little big, so it took 15 minutes.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yi Kuan You Cai You Zhu Shi De Yi Ku Cai Pin Xia Jiang Wo Tou