Practice of Sorghum Sticking Wowotou

Now the living standard is high, more and more big fish and meat are eaten, more and more oil is eaten, and more and more people are obese. At present, you can eat coarse grains properly. Coarse grains are not only healthy but also full. Today, I will share with you a common coarse grain in daily life-black whole wheat flour, which is processed from high-quality black wheat, contains melanin, has a strong wheat flavor, and is generally more common.

Today, I will share with you a method of making black whole wheat corn bread, because black whole wheat flour contains a lot of black wheat bran, and its taste will be rough and hard. However, the mung bean mother uses the method of mixing flour, adding ordinary flour and mixing it according to the ratio of 1: 1. The corn-bread made in this way is particularly fluffy and soft, and the coarse grains will be healthier when chewed slowly. Corn bread can also be paired with various side dishes.

Add 5g yeast and 15g white sugar into the prepared 260ml warm water, and stir until the yeast and white sugar melt. Adding sugar can promote yeast fermentation.

Add 250 grams of black whole wheat flour to the prepared 250 grams of flour and mix well. The ratio of whole wheat flour to flour is about 1: 1, which will taste better.

Then add the stirred yeast water, stir it while pouring, stir it into a flocculent surface, knead it into a smooth and hard dough, cover the kneaded dough, and set it aside to double its size;

When we wake up, let's make a side dish of Wowotou. Dice clean onion, diced dried mushrooms and diced carrots.

Heat the pot, add cooking oil, pour in minced beef, stir-fry until it changes color, add prepared diced onion, diced carrot, dried bean curd and corn kernels, and stir-fry evenly until the vegetables are 70% ripe;

Start seasoning, add the right amount of salt, soy sauce, oil consumption, sugar refreshing, stir-fry evenly, and the nutritious Wowotou side dish is ready;

At this time, the whole wheat dough is also fermented, and the fermented dough has rich honeycomb holes. Take out the dough, knead it again, exhaust the air inside, knead it into long strips, and cut it into noodles with uniform size.

Take a flour dough and knead it into a circle, then poke a hole in the middle of the dough with your thumb, and then press it into an awl shape, so that a hollow state can be formed in the middle of the dough, and the dough can be kneaded to a proper height, because it will ferment later to avoid falling, and the hole in the corn will disappear;

After the steamed corn head is done, put it aside and wake it up twice for half an hour. When the corn head is obviously large, it can be steamed in the pot, steamed in cold water, and steamed after the water is boiled 15 minutes. After steaming, don't worry about opening the lid, close the door and stew for 5 minutes before taking out the pot, which can avoid the corn head from falling off.

Hot wowotou is served with delicious vegetables, and every bite is super satisfying;

Summary of the practice of black whole wheat wowotou;

1, raw materials: 250g flour, 250g whole wheat flour, 5g yeast, 260ml warm water, 15g sugar,

Beef, onion, carrot, dried bean curd, corn kernels, cooking oil, salt, soy sauce, oil consumption and sugar;

2. Black whole wheat flour has a coarse taste and can be mixed with appropriate amount of flour, with a general ratio of1:1;

3. Wowotou's side dishes can be selected according to your own preferences;