Wuhan Mianwo
1.
Prepare the rice and soak in water for at least 6 hours.
2.
Wash the dried soybeans in advance and soak until the skin of soybeans can be easily removed.
3.
Soybeans and rice are beaten into rice milk with a blender, add salt, add chopped ginger and chives, mix well and set aside.
4.
Heat oil in a pot, put in a spoon and heat it together.
5.
The oil is about 70% hot, scoop a spoonful of rice milk into the noodle spoon, and fry it in the oil.
6.
The noodle nest is automatically demoulded, and a spoonful of rice milk is again put into the noodle nest spoon and fried in a frying pan.
7.
Deep-fried and crispy yellow and the middle part is crispy.
8.
Fry the whole rice milk one by one, drain the oil and eat.
Tips:
1. The ratio of rice to soybeans is 10:3, and the taste is crispy on the outside and soft on the inside. There are many soybeans and the noodles have a good mouthfeel, but they also absorb more oil and feel a little greasy; reduce the amount of soybeans as appropriate.
2. Green onion and ginger are indispensable. Do not use MSG chicken essence to avoid losing the taste.
