Wuhan Mianwo(wu han mian wo )

Wuhan Mianwo

Introduction:

"Mianwo is strange to some people, but it is one of the most popular breakfast in Wuhan, just like Wuhan hot and dry noodles and bean skin. It is usually provided only at breakfast time (known as "premature" in Wuhan). Because of the thickness of the four sides and the thinness of the middle, it becomes a small hole, which is concave. People in the Han Dynasty are not used to calling it "face concave", but "face nest". It is economical and easy to make. It can be found in the breakfast stalls in the streets of three towns in Wuhan. Mianwo is unique to Wuhan. It is said that it was founded in the Guangxu period of the Qing Dynasty. At that time, there was a vendor named Chang Zhiren near Jijiazui, Hanzheng Street, Hankou. Seeing that the business of selling Shaobing was not booming, he tried to create a new variety of breakfast. After much deliberation, he designed a round iron spoon with a convex center, which was filled with rice and soybean paste, sprinkled with black sesame seeds, and fried in an oil pan. Soon, he made a round rice cake with thick edges, hollow, yellow and crisp color. People come here after smelling the fragrance and try this new kind of breakfast. When they eat it, the thick part is soft and the thin part is crisp. They think it's very delicious, so they ask what's the name of it? Chang Zhiren replied casually, "let's call it Mianwo." Since then, Mianwo has been handed down from now on. "

Production steps:

Step 1: soak rice, glutinous rice and soybeans overnight;

Step 2: prepare minced ginger, shallot and white sesame;

Step 3: add a small amount of water to the soaked rice, glutinous rice and soybean, and grind them into rice pulp;

Step 4: add appropriate amount of salt, chopped green onion and ginger into the rice paste, stir well and set aside;

Step 5: heat the pan oil, and then put the dough tools into the oil to moisten it;

Step 6: sprinkle some sesame seeds on the bottom;

Step 7: put another scoop of rice paste into it and sprinkle some sesame seeds on the surface;

Step 8: deep fry in the pan and remove the middle hole with a spoon;

Step 9: fry both sides into golden yellow and then take out the pendulum plate;

Step 10: add a bowl of "egg rice wine", which is the most common breakfast for the people of Wuhan.

Materials required:

Rice: 300g

Glutinous rice: 100g

Soybeans: 40g

Ginger powder: appropriate amount

Shallot powder: appropriate amount

White Sesame: right amount

Salt: right amount

Note: 1. The main raw material of the noodle nest is rice and ginger, adding glutinous rice is for better taste; adding soybeans is for fragrance; rice, glutinous rice and soybeans should be fully soaked and ground into fine rice paste; add appropriate amount of salt, chopped green onion and ginger to the rice paste, stir well and let it stand for 10 minutes; 2. Fried noodle nest is a special tool, first put it into the oil pan to moisten, sprinkle some sesame, Put in the prepared rice paste; then sprinkle some sesame seeds on the surface; when putting in the oil pan, pay attention to stir the middle with a spoon to form a hole in the middle (I am alone, I really can't take pictures), deep fry until both sides are golden and then take out; 3. The traditional way of eating in Wuhan is to match a bowl of egg rice wine, which is dry and thin, especially delicious.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: onion

Chinese PinYin : Wu Han Mian Wo