Purple potato Wotou(zi shu wo tou )

Purple potato Wotou

Introduction:

"Purple potato (scientific name: Ipomoea batatas) is also called black potato. Its flesh is purple to dark purple. Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and a variety of minerals, as well as selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health functions. Its protein and amino acids are easily digested and absorbed by human body. Vitamin A can improve vision and epithelial cells of skin. Vitamin C can make collagen protein synthesize normally and prevent scurvy. Anthocyanins are natural and powerful free radical scavengers. At present, the nutritional value of purple potato has been widely recognized, so it is often used to make all kinds of delicious food

Production steps:

Step 1: prepare raw materials: wash the soybeans quickly with clean water, stir fry them in a frying pan, grind them into powder with a cooking machine, and grind the cooked peanuts and rock sugar into powder in turn;

Step 2: peel the purple potato, cut into thin slices, put it into the steamer and steam it over low heat for 15 minutes;

Step 3: steam the purple potatoes, pour them into the basin, and roll them into mud with a spoon;

Step 4: mix all the powder and purple sweet potato paste thoroughly until there are no large particles as far as possible;

Step 5: mix honey well, then slowly add cold water, knead into a ball;

Step 6: like mud when I was a child, beat the kneaded dough until it turns into a square shape and the organization becomes very delicate;

Step 7: divide the dough into 8 parts;

Step 8: knead each piece of dough into a Wotou with both hands;

Step 9: put on the drawer, bring to a boil over high heat, steam for 20 minutes after steaming;

Step 10: turn off the heat and simmer for 2 minutes.

Materials required:

Corn flour: 200g

Purple potato: 100g

Glutinous rice flour: 50g

Soybean powder: 50g

Peanut powder: 10g

Milk powder: 10g

Rock sugar powder: 10g

Honey: 1 teaspoon

Cold water: moderate

Note: 1. When steaming purple potato, put less water in the pot and steam it slowly with low heat for 15 minutes to avoid the loss of nutrients caused by too much water; 2. Add milk powder to increase milk flavor, honey can neutralize the coarseness of corn flour and make the Wotou taste better; 3. When mixing noodles, add a small amount of water slowly. If there is more water, the Wotou will not be formed; if there is less water, the Wotou will be too hard and knead more Will knead to all the materials fully integrated, feel the dough has the best viscosity, the final beat can make all the materials more fully integrated; 4. Do not wake up, directly on the pot steaming; 5. According to their own preferences, add favorite ingredients, steaming out a variety of delicious steamed bread.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Zi Shu Wo Tou