Cherry & Dennis Helper Habitat
Hubei Mianwo Rice-Soy Rings
武漢麵窩
Recipe overview
A Wuhan breakfast ring with a crisp edge and tender rice-soy centre.
01
Ingredients
Main ingredients
- 300 g white rice
- 100 g dried soybeans
- 250 ml water
- 3 spring onions
- 20 g ginger
Seasoning
- 1 tsp salt
- 2 tbsp white sesame
- 800 ml frying oil
02
Tools
- blender
- wok
- strainer
- ring frying mould
- thermometer
03
Steps
Step 1
Rinse rice and soybeans
Rinse 300 g white rice and 100 g dried soybeans separately under cool water until the runoff is clearer; keep them in separate bowls.
Step 2
Soak separately for eight hours
Cover the rice and soybeans with plenty of water in separate bowls and soak for eight hours; pour off the soaking water.
Step 3
Drain both thoroughly
Drain the soaked rice and soybeans in separate strainers until they stop dripping steadily so the batter will stay thick.
Step 4
Blend with water to a thick batter
Blend the drained rice and soybeans with 250 ml water to a thick batter that pours slowly; blend again if coarse grains remain.
Step 5
Mix in salt and grated ginger
Grate 20 g ginger and stir it into the batter with 1 tsp salt until both are evenly distributed.
Step 6
Fold in chopped onions and sesame
Finely chop 3 spring onions and fold them into the batter with 2 tbsp white sesame; the mixture should pour but not run like water.
Step 7
Heat oil to 175°C
Add about 800 ml frying oil to a wok and heat gradually, checking with a thermometer until it reaches 175°C.
Step 8
Warm the ring mould in the oil
Dip the shallow mianwo ring mould in the 175°C oil for about one minute to warm it, then lift and drain excess oil.
Step 9
Pour batter into the mould, leaving a central hole
Pour a thin layer of batter into the hot mould, keeping the raised centre exposed to form the hole; do not overfill.
Step 10
Fry until the ring releases
Lower the mould into the oil; when the edge sets and releases easily, let the ring slide free and continue frying.
Step 11
Turn and fry until golden and crisp
Turn the ring and fry both sides until golden and crisp, keeping the oil near 175°C so the inside cooks without the outside burning.
Step 12
Drain on a rack and serve hot
Lift the finished rings onto a wire rack to drain and serve hot; they should have open centres and two crisp golden sides.
Common mistakes
- Under-soaked grains
- Thin batter
- Cool oil
Tips
Soak fully and keep oil near 175°C to limit greasiness.
