Sweet potato leaf corn flour(hong shu ye yu mi mian xiao wo tou )

Sweet potato leaf corn flour

Introduction:

"When I went to my husband's office that day, I saw that they had a lot of sweet potatoes in the vacant lot. I was very excited and found a big bargain. Hehe, because a handful of sweet potato leaves sold in the vegetable market costs two or three yuan. Because they have the effect of moistening intestines, I don't often buy some home, or stir fry or mix them. However, there was something wrong with this excitement. Instead of taking the tender leaves, I picked a lot of them randomly. So I went home and divided them into different categories. The tender ones were left, the old ones were mixed with corn flour and made a little salty nest. "

Production steps:

Step 1: prepare sweet potato leaves.

Step 2: prepare soybean meal and corn meal.

Step 3: blanch the sweet potato leaves in boiling water and remove them to cool.

Step 4: squeeze water, cut into fine powder and set aside.

Step 5: put the cut sweet potato leaves together with soybean meal and corn meal.

Step 6: add appropriate amount of salt.

Step 7: add a little chicken essence, about 2 grams of baking soda.

Step 8: add a little water and mix well.

Step 9: add appropriate amount of salt.

Step 10: press and evenly with your hands, and wake up a little.

Step 11: take a piece of corn dough and make it into a round shape. Then use your thumb to open a nest in the middle and rotate it slowly to make it into a slightly similar and hollow top shape.

Step 12: heat the steamer over high fire and put it into the head.

Step 13: steam for 15 to 20 minutes.

Step 14: turn off the heat, simmer for 3 minutes, open the lid, take out and serve.

Materials required:

Corn flour: 300g

Soybean powder: 100g

Sweet potato leaves: moderate

Salt: right amount

Baking soda: moderate

Chicken essence: appropriate amount

Note: 1, do not put too much salt, because Wotou is a staple food, but also with other dishes to eat, as long as there is a light taste. 2. In the process of shaping the Wotou, you can stick some water with your hands to make the appearance smooth. 3. Adding soybean powder can increase the puffiness and freshness of the Wotou, but the dosage should not be more than half of corn powder. 4. Baking soda also plays a role in making the Wotou soft, just put less.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Hong Shu Ye Yu Mi Mian Xiao Wo Tou