A complete collection of practices for wowou (a complete collection of practices for sweet potato leaf wowou)

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List of contents for this article:

• 1、How to eat Wotou Powder
• 2、Old Beijing practice with three legs
• 3、A complete collection of Wotou's practices
• 4、A complete set of practices for colored nest heads
• 5、How to steam steamed buns for dogs
• 6、Method of making noodles and buns of various grains

How to eat Wotou Powder

1. Practice: Add water to make a thin paste, pour it into boiling water, stir and cook. Add sweet potatoes and pumpkin to cook. Characteristics: Suitable for breakfast, warm stomach and easy digestion. Innovative eating method Wotou pizza: Steamed Wotou slices as a base, spread ketchup, cheese, and vegetables and baked. Dessert version: Corn cornbread flour is steamed with milk and sugar to make sweet cakes, and served with honey or jam. Notes: Pure wotou powder has a rough taste, and can be mixed with soybean flour and millet flour (ratio about 5:1) to improve the delicacy. If the powder is too dry, add a small amount of water multiple times while kneading to avoid cracking. Choose the recipe according to your personal taste.

2. Wotou powder can be used to make pancakes, but the formula and practice need to be adjusted according to the characteristics of the powder.

3. Mix dough: Pour the Wowotou powder into a basin, slowly add warm water, and stir while adding until there is no dry powder.

Old Beijing practice with three legs

1. Mix the corn flour and soybean flour well, slowly add warm water (about 40℃), and stir while pouring until fluffy. Add baking soda (or alkaline flour) and knead well. The dough should be slightly harder (harder than steamed bun flour). Cover with a damp cloth and allow for 20 minutes. Shape and take a piece of dough (about the size of a fist), rub it into a cone shape, and use your thumb to push out the depression at the bottom to form three feet (distributed in a triangle). Several vertical patterns can be formed on the surface to help breathability during steaming.

2. Corn flour (main ingredient): Coarse corn flour is the foundation of cornbread, providing a solid taste and coarse grain aroma. It is also the iconic raw material of old Beijing cornbread.

3. Basic version (traditional cornflour buns) Material: 300 grams of cornflour and 100 grams of bean flour (can be replaced by ordinary flour) Appropriate amount of warm water Steps: Mixing flour: Mix cornflour and bean flour in a ratio of 3:1, gradually add warm water and stir until there is no dry powder, the dough is slightly soft but not sticky to the hand. Shaping: Take a small dough, knead your palm round, and press out a pit at the bottom with your thumb to form a hollow shape with a wowou head.

A complete collection of Wotou's practices

1. Boil the steamer water, lay a wet cage cloth, and place the nests at intervals to prevent adhesion. Steam over high heat for 20-25 minutes, turn off the heat and simmer for 3 minutes before removing the cover.

2. The method of making a variety of miscellaneous grains of flour is as follows: corn flour, soybean flour, millet flour: Material: corn flour, soybean flour, and millet flour are mixed in a ratio of 2:1:1. Steps: After mixing the miscellaneous grains, add appropriate amount of warm water and yeast, and knead into dough. Fermentation for 30 minutes. Divide the dough into small portions, knead it into a round shape, and use your thumb to make a small hole in the bottom to shape. Put it in a steamer and steam over high heat for 20 minutes.

3. Colored steamed buns are a healthy and beautiful traditional pasta. By adding natural ingredients to color, it is both nutritious and appetizing. The following is a detailed compilation of practices: Basic loaf formula materials: corn flour 200g soybean flour 50g (to increase viscosity) boiled water 150ml baking soda 2g (optional to help fluffy) Colorful loaf coloring scheme Green loaf: Spinach juice After blanching spinach, juice the spinach, instead of water and dough. The color is green and rich in chlorophyll.

4. Colored steamed buns are a healthy and beautiful traditional pasta. By adding natural ingredients to color, it is both nutritious and appetizing.

5. The methods of wotou mainly include the following: Practice 1: Materials: glutinous rice flour, sugar, corn flour, and clear water. Steps: Stir the corn flour, ordinary flour, and white sugar evenly. Pour in boiling water and stir into a dough. Knead into a ball and wake up for 10 minutes. Divide the dough into 10 evenly sized dough pieces. Shape the dough into a cone and poke a hole in the bottom with your fingers.

A complete set of practices for colored nest heads

2g of baking soda (optional, to help fluffy) Colorful wove toning plan Green wove: Spinach juice, spinach, blanch in water, juice, instead of water and dough.

How to steam steamed buns for dogs

1. Steps Cut half a kilogram of beef into one-centimeter square dices and place them in a basin for later use. The amount of meat can be selected according to the dog's size. Peel potatoes, carrots, and sweet potatoes and steam them in a steamer until they are cooked to the heart. Open fire for about 20 minutes. It is best to steam them in advance each time. Wash and cook the pork liver until there is no blood foam, and dice it for later use. After cooling, crush the steamed carrots, potatoes, and sweet potatoes with your hands, and mix them with the diced beef and diced liver.

2. The practice of dog-nest nest is as follows: Preparation materials: Main ingredients: corn flour, high-gluten wheat flour, eggs. Vegetables: Carrots, cabbage or other leafy vegetables are rich in vitamins and fiber and are good for dog health. Meat: Chicken breast, beef, fish or pork can be used. These meats provide rich protein.

3. First of all, pay attention to the combination of meat and vegetables, which will help the dog absorb balanced nutrients! The ingredients should be prepared and polished into silk, as shown in the figure below.

4. Cooking: Add water to the steamer and put in the steaming drawer containing wowotou. After the fire comes to a boil, turn to medium heat and steam for about 2030 minutes until the wowou is cooked. Notes: The type and proportion of vegetables can be adjusted according to the dog's taste and nutritional needs. The steaming time should be adjusted appropriately according to the size and thickness of the wowou to ensure that it is completely cooked. The ingredients should be kept fresh and hygienic during the production process to avoid discomfort after eating them.

5. The practice of dog's nest is as follows: The owner can use corn flour and high-gluten wheat flour, and mix the two in a ratio of 2:1. Use a juicer to break up carrots, vegetables, etc. and pour them into the flour. Add an egg to mix the flour well, and pinch the flour into the shape of a nest. Then chop the chicken breast or beef, place it in the wowotou, and steam it in a pan.

6. The practice of dog nest is as follows: Prepare materials. Corn flour, high-gluten wheat flour, eggs, carrots, cabbage or other leafy vegetables, chicken breast, beef, fish or pork can be used. First, use a fruit and vegetable cooking machine to beat the vegetables into mud, and then use a meat grinder to grind the meat into meat filling.

Method of making noodles and buns of various grains

Coarse grains Xiaowotou is a healthy coarse grain staple food. It is made from mixing a variety of coarse grains powders. It has a solid taste and rich nutrients.

Pour the cornmeal and soybean flour into a bowl and knead while slowly adding warm water until the dough is flexible and elastic. Rub the kneaded dough into long strips, and then divide it into small doses. Before starting to knead the dough, dip in a small amount of water with your right hand and gently apply it to the center of your left hand to prevent the dough from sticking to your hand during the kneading process.

Wotou is a traditional coarse grain staple food. It is made by steaming corn flour, coarse grain flour, etc. as the main raw materials. It is not only nutritious, but also can be combined with a variety of ingredients to make healthy food with different flavors.

The old-fashioned coarse grain Wowotou is a traditional northern staple food. It is mainly coarse grains, has a solid taste and is healthy and full.

Wowotou made according to this formula combines the healthy attributes of coarse grains and the soft taste of fine grains. It is matched with rich side dishes, and is balanced in nutrition and suitable for all ages.