This dish is the king of wild vegetables, don't miss it in March, and wait another year if you miss it

【Yuqian Wotou】

Ingredients: elm money, flour, corn flour, salt, minced garlic, chili

1. First of all, put the bought elm money into the salt water and soak it for half an hour to soak out some insect eggs and dirty things on it, why use salt water to soak it? Because there is a lot of wind and sand in spring, and the elm trees are never sprayed with pesticides, it is easy to get dirty things and insects.

2. After soaking, rinse with water several times before you can wash it thoroughly, and put it in the basket to control the moisture after washing.

3. Pour the dried elm money into the basin, add 1 tablespoon of salt, rub it more to make it easier to absorb the flavor, and then beat in 2 local eggs and stir well.

4. Next, add flour and corn flour, cornmeal is a coarse grain with a better taste, then add some cooked oil, and finally knead it into a dough that does not stick to your hands. You don't need to put too much flour and cornmeal, too much will affect the taste of the wowotou, as long as it can be kneaded into a dough.

5. Before making the nest head, smear some oil on your hand to prevent sticking, stretch out your thumb and insert it into the dough, and turn the circle into the shape of the nest head. That's how it is when it is done.

6. Boil the water in the pot in advance, put all the wowo heads into the steamer basket after cooking, and steam on high heat for 10 minutes.

7. Prepare a few grains of garlic to chop into minced garlic, chop 3 millet spicy and put them in a bowl, add balsamic vinegar, light soy sauce and sesame oil, stir evenly and dip the juice to mix.

After steaming, the wowotou is salty, fragrant and soft, nutritious and satisfying, and then paired with the adjusted garlic chili juice, it has a delicious taste and endless aftertaste.