Although I grew up in the countryside, in my memory, sweet potato leaves have always been the rations for pigs. Every autumn when I can dig sweet potatoes, I like to dig sweet potatoes with my bare hands in the field with adults and dig out a pile of soil. Under a sweet potato vine, there is always a bunch of red potatoes growing happily. After digging the sweet potato, the remaining sweet potato vines are taken home and chopped to feed the pigs. No wonder pork used to smell so good. After all, pigs at that time all ate pure natural feed. Now, people pay attention to health, but they begin to eat with pigs. Sweet potato leaves, which used to be worthless, have now become popular seasonal dishes.
Sweet potato leaves are rich in mucin, minerals, vitamins and dietary fiber. Although it is a green vegetable, the carotene content of sweet potato leaves is three times higher than that of carrots. Therefore, eating sweet potato leaves often has the functions of improving immunity, promoting metabolism, delaying aging, preventing constipation and protecting eyesight. Sweet potato leaves can be used to stir-fry and cook soup, but the best way to eat them is to make them into a nest with a full fragrance, especially in autumn.
Wowotou used to be whole coarse grains, but now it is the best staple food for health preservation, weight loss and balanced diet and nutrition. Wowotou should be delicious, not sticky, not hard, soft and chewy. Today, I will share the sweet potato leaves with you. Remember three things to say. Wowotou is hard to taste delicious food. Let's take a look at the detailed method!
Sweet potato leaf wowotou
Ingredients: sweet potato leaves, flour, cooking oil, salt, garlic, green pepper, soy sauce, sesame oil and pepper.
Step 1: Clean the sweet potato leaves. Seeing that the clean sweet potato leaves are actually dirty, you can soak them in salt water for a while and rinse them several times.
2. Drain the washed sweet potato leaves, chop them up and pour them into the basin. First, pour a spoonful of cooking oil and mix well to lock the water in the sweet potato leaves so as not to generate water after adding salt.
3. Add another teaspoon of salt and mix well. Pour a small amount of flour, stir evenly every time, and then pour until the flour can evenly wrap each sweet potato leaf. Don't put too much salt, we'll dip in the seasoning later.
4. Knead the sweet potato leaves and flour into a ball by hand, rub hard, crush the sweet potato leaves, and form a ball by relying on the mucus of the sweet potato leaves. No need to add water. If it is too sticky, you can add some flour. The dough is soft.
5. Sprinkle some dry flour on the chopping board, knead the kneaded sweet potato leaf dough evenly and divide it into small portions.
6. Dip some flour with your hand, take a small dose, knead it into a cone first, and then circle it with your thumb to become the shape of a wowotou.
7. Put the steamed corn on the steamed corn and steam it in cold water for 15 minutes. The specific time depends on the size of the steamed bread.
8. You can eat steamed bread directly, but northerners like to dip it in seasoning juice. Chop garlic and green pepper, add a spoonful of rice vinegar, a spoonful of soy sauce, a spoonful of sesame oil and a spoonful of oil pepper and mix well.
Delicious sweet potato leaves are ready, which is much simpler than making steamed bread! So what are the three points we need to pay attention to? First, the cut sweet potato leaves should be mixed with cooking oil first, and then mixed with salt, so that the sweet potato leaves will not come out of water; Second, when adding flour, add a small amount of flour several times, don't pour too much at a time, put too much flour, and eat less and have a bad taste; Third, the kneaded dough should not be too hard, as long as it is not particularly sticky, it can be shaped with dry flour. If you have corn flour at home, you can also use half instead of white flour.