Crispy little noodle nest
Overview
Noodle nests are a specialty of Wuhan. Rice and soybeans are soaked for several hours, ground into paste, and then fried in oil using a special noodle scoop to form circles with thick edges and small holes in the middle. The freshly fried noodle nests are salty, soft and crispy. When I was young, my family was very poor and I was in the countryside. I was very greedy for this food. Whenever my father went to the street, he would shamelessly follow me. The only thing I bought was this bowl of tofu. I thought it tasted delicious. When I grew up, the memory was still in the deepest part of my heart. No matter how busy I was, I would make a nutritious breakfast for my family in the morning
Tags
Ingredients
Steps
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Soak rice and soybeans in water for 6 to 8 hours. I usually soak them before going to bed the day before
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Place the soaked rice, rice and soybeans into a steel mill or food processor and grind them into a paste. Pay attention! Don’t add too much water, the concentration is probably similar to that of yogurt
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Put the minced garlic, minced ginger, salt, chicken essence, white pepper, and baking powder into the ground slurry, and stir evenly. The minced garlic and minced ginger are used to enhance the flavor and freshness, and to mask the green taste of the soybeans. Friends who don’t like ginger and garlic can leave it out or add less. Finally, add chopped green onion and black sesame seeds
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Heat up the wok, pour in oil, and heat until it is 70% to 80% hot. Pour the slurry into the dough scoop and put it into the oil. The dough will quickly separate from the dough scoop. Fry until golden and scoop it up
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Finished product
