Sweet potato noodle Wotou(hong shu mian wo tou )

Sweet potato noodle Wotou

Introduction:

"I don't know if anyone can recognize this kind of black thing now. It's a kind of steamed bread, sweet potato noodle steamed bread. When I was a child, I often ate it. At that time, it was called "yiku rice". Always dip in garlic or slice fried will eat, otherwise feel not delicious, children do not like to eat. I don't know when, the original bitter rice has become a delicacy, and even a pronoun of healthy food, and is sought after by people. I also thought of this Wotou. I wanted to eat it for a moment, so I went to buy sweet potato flour, which I can't do. It's the way my mother-in-law taught me. The steamed Wotou is black, which is the taste I ate when I was a child. "

Production steps:

Step 1: pour sweet potato flour into the basin and prepare boiling water

Step 2: pour boiling water while stirring, the amount of boiling water I forgot to weigh

Step 3: just stir it to the extent that it can form a ball

Step 4: just stir it to the extent that it can form a ball

Step 5: knead it into a hollow Wotou shape in the middle. The Wotou of sweet potato noodles is very porcelain solid, so the hole should be made larger, so it is easy to be cooked

Step 6: finally knead into the shape of Wotou

Step 7: all ready Wotou blanks

Step 8: boil water and steam for 25 minutes

Step 9: the dough is yellow red of sweet potato powder, but the steamed Wotou is black. It's slightly sweet when it's hot. It's hard when it's cool. It can be sliced and fried. It's more delicious after being fried.

Materials required:

Sweet potato flour: 500g

Boiled water: appropriate amount

Note: sweet potato flour is very loose and crisp. If you use cold water and flour, it is difficult to make it into shape, so you need to use boiling water and flour to make it into a ball.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Hong Shu Mian Wo Tou