Small nest head with chestnut noodles(li zi mian xiao wo tou )

Small nest head with chestnut noodles

Introduction:

"Some people question how xiaowotou became a famous restaurant in Beijing? There is a legend about Empress Dowager Cixi's escape. It is said that during the reign of gengzi, Cixi was starving on her way to the West. A woman gave her a big nest. When she was hungry, she felt very delicious. After Cixi returned to the palace, one day she suddenly wanted to take this bite and ordered her to go down. Naturally, the imperial chef didn't dare to make a real folk Wotou for Cixi, so he racked his brains to make a small Wotou for Cixi with finely ground corn flour mixed with proper amount of soybean powder, sugar and sweet scented osmanthus. Cixi was very satisfied with the food and praised it for its incomparable sweetness. "

Production steps:

Step 1: mix corn flour, soybean powder, white sugar and sweet scented osmanthus.

Step 2: slowly add warm water and stir while adding.

Step 3: press and knead the dough from all sides to the middle.

Step 4: knead until the dough is smooth, soft and hard.

Step 5: rub the dough and cut it into small pieces.

Step 6: dip the palm with some cold water and rub the mixture into a ball in turn.

Step 7: dip the tip of your right thumb with a little water, hold one end of the dough, and turn the dough with your left hand to form a Wotou shape, which is a semi-finished product.

Step 8: make some green bodies and put them into the steaming tray.

Step 9: add water and bring to a boil. Steam over high heat for about 15 minutes.

Materials required:

Corn flour: 150g (fine)

Soybean noodles: 100g (fine)

Fine granulated sugar: 50g

Sweet osmanthus: a little

Warm water: 160-170 ml

Note: 1, dough modulation should be appropriate amount of soft and hard, too soft is not suitable for molding, too hard is not easy to operate. 2. When mixing noodles with warm water, remember not to use cold water, so that the taste will be soft and tender.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Li Zi Mian Xiao Wo Tou