The noodle nest is one of the specialties of Wuhan, usually only available at breakfast time, because it is thick around the middle of the thin concave, so called it "noodle nest". The color is golden, in the crispy side of the soft, burnt outside and tender inside, salty and delicious, so by the public favorite. I generally like to fry their own noodles at home, the use of oil is safe, nutritious and healthy, the fried noodles out of their own nest is even better than buying, the edge of the fragrant fluffy, the middle of the crispy, a mouthful of, crunchy! They are best when they are fresh from the pot, and I'll share the recipe with you below.

Preparation materials: rice 325 grams of soybean 100 grams of black sesame 10 grams of ginger and scallions (moderate)

The noodle nest to be delicious, the modulation of the batter is the key to the proportion of rice and water can not be wrong yo!

Rice and soybeans soaked in water for 7 hours in advance, mixed, at this time the amount of water over rice and soybeans 1 cm. Note that the amount of water should not be too much, the batter is too thin, resulting in a thin dough nest is not molded, fried not in the soft side of the crisp effect.

Put the soybeans and rice into the cooker and beat it into a rice paste, no need to add additional water, the amount of water in the bowl is just right.

Add the ginger, green onion, and 4 grams of salt to the rice mixture and mix well to form a thick yogurt.

Put the oil in a wok and heat a spoonful of the noodles, until bubbles form around the surface when you insert chopsticks. Remove the spoon, pour out the oil, add the rice paste, make a hollow circle in the center, and sprinkle black sesame seeds on top.

Place in the pan and fry for 1 minute.

Use chopsticks to slightly flick the doughnut to release the film, fry for another 10 seconds, and remove from the pan.

Wuhan also has a sweet potato noodle nest, its taste outside the caramelized inside soft, sweet and sticky, its practice is even simpler, the sweet potato peeled and cut into 1 cm square, add pepper, salt, flour, mix well.

Then add water and mix well to make it sticky.

Put oil and a spoonful of flour in a wok and heat until bubbles form around it when you insert chopsticks. Remove the spoon and add the sweet potato cubes, spreading them flat.

Place in the pan and fry for 2 minutes, gently flick with chopsticks to remove the film, turn over and fry for another 1 minute, until both sides are golden brown and remove from the pan.

The sweet potato noodle nest is ready.