One of Wuhan's special snacks
Materials?
The ratio of rice to soybean is 10: 3. You can use dozens of grams of glutinous rice instead of rice, and the taste inside will be softer ... If you don't like soft glutinous rice, don't add glutinous rice. You can use brown rice if you like the dry taste. I gave all the ginger, salt and chopped green onion at will. I'll weigh it next time. Try to replace the correct number of these two words. ...
250 grams of rice
75g soybean
Ginger quantity
Proper amount of scallion
Proper edible salt
Proper amount of black sesame
Wuhan snacks | the practice of noodle nests?
Soak rice and soybeans together for one night, slightly clean them, add clear water without soybeans, grind them into slurry, add appropriate amount of Jiang Mo, salt and chopped green onion, stir well, pour oil into the pot, put the flour spoon into the oil together, and heat them to 70%. Test method: Put a chopstick in oil, and after 1-2 seconds, many dense bubbles will appear around the chopstick, and the oil temperature is about 65438. Add a proper amount of rice paste, dig a hole in the middle, or sprinkle a small amount of black sesame seeds in the oil, and then start frying. If the oil temperature is right and the noodle spoon is fully preheated, the noodle nest will float on its own and then it can be turned over. After frying, you can take it out to control the oil ... The fried dough nest is near the hole, because the rice paste will be thin, so after frying, the circle will be brittle.
Rice and soybeans are put together;
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After washing, soak in enough water for 6-8 hours, which can be soaked one night in advance and ground the next morning;
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Bubble hair;
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Rinse it slightly and drain it. This time, indica rice was used. After soaking and draining with soybean, the weight is 980g, for reference only. If you use japonica rice, or add glutinous rice to japonica rice, or add indica rice to glutinous rice, the weight may be different, because different rice has different water absorption.
Add the right amount of water, and it is almost the same without soy rice;
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Grinding into pulp, and directly putting the pulp into a wall-breaking machine for pulping if there is one;
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Chop ginger and onion;
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Add chopped green onion, Jiang Mo and salt to the rice slurry, and a small amount of chicken essence can be added if you don't mind chicken essence;
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Stir evenly;
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Pour enough oil into the pot, put the spoon in it and preheat it, otherwise it will stick to the spoon, and heat the oil to 70-80% heat with fire;
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How to judge the oil temperature: If there is no thermometer, you can put the chopsticks in the oil pan, and soon there will be dense bubbles around the chopsticks, almost 7-80% hot;
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Put a proper amount of rice paste in the dough spoon and sprinkle some black sesame seeds or white sesame seeds. Don't put rice paste in the convex part in the middle, leave a hole. This hole can be kept small. The thinner the batter near the hole, the more brittle it is, and the other thick places are brittle outside and waxy inside. Many breakfast shops are busy. They just spoon a spoonful of rice paste into the noodle bowl and dig a hole in the middle. I just walk around the bulge, so the one near the middle is not that thin.
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Fry in an oil pan. When the oil temperature reaches and the flour spoon is preheated sufficiently, it will not stick to hands at all. After frying for a while, the dough will float away from the flour spoon.
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Deep-fry until both sides are golden, and then serve. After one noodle nest leaves the spoon, you can continue to fry the other noodle nest with rice paste, but remember to turn the first noodle nest upside down and don't fry it.
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It is best to put an oil control rack next to the pot, and put the fried oil on it to drain the excess oil, so that you can eat it happily. ...
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