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1
Prepare buckwheat flour. -
2
Take 300 grams. -
3
Add 200 grams of boiling water to scald the noodles. -
4
Stir briefly and add two eggs. -
5
Stir into large dough, let it cool until warm, then add yeast. -
6
Knead it into a smooth dough with your hands and let it rise in a warm place until it doubles in size. -
7
Fermented dough. -
8
Fermented dough. -
9
Knead againSmooth and vented. -
10
Divide into small doses of 50 grams each. -
11
Reunion. -
12
Use your fingers to press a hole in the bottom. -
13
Put it into the steamer and let it rise again for 20 minutes. -
14
While the wowotou is waking up, we make the filling. Cut the chicken breast, onions, garlic, green and red peppers, and tofu into small pieces. -
15
Add salt, pepper, chicken essence, oyster sauce, light soy sauce, and dark soy sauce to the chicken breast and marinate for a while. -
16
Heat the pan, add oil (only 5 grams of oil is used to make a fat-reducing meal), add chicken breast and stir-fry until it changes color. -
17
Add in tofu and stir-fry till cooked. -
18
Add onions and stir-fry until cooked. -
19
Add green and red chili peppers and garlic, stir-fry until cooked. -
20
After stir-frying evenly, add salt, oyster sauce, light soy sauce, and dark soy sauce. -
21
Stir-fry evenly. -
22
Add chicken essence, stir-fry evenly and set aside. -
23
Steam the wowotou with cold water for 15 minutes, then turn off the heat and steam for another 3 minutes. -
24
Okay. -
25
Picture of finished product. -
26
Picture of finished product. -
27
Picture of finished product.