How to Make Wuhan Mianwo

Soak soybeans and rice overnight. In summer, refrigerate to prevent sprouting.
Combine soaked soybeans, rice, water (enough to cover), and a piece of ginger in a blender. Blend into a smooth batter.

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Pour the batter into a large bowl. Add minced ginger, chopped scallions, and 10g salt. Mix thoroughly.

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Heat ample oil in a pan until semi-frying consistency. Spoon the batter into the oil and fry until golden brown on both sides.

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The result is a crispy exterior with a soft interior, rich in rice and soybean aroma, enhanced by scallions and ginger. This slightly softer version of Wuhan Mianwo is particularly suitable for the elderly and is beloved by families.

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