Wuhan Rice Noodles and Flour

Wash the soybeans and rice, then soak them for about 8 hours.

Put the soaked rice and soybeans into the blender, add water, with the water covering the rice by about one centimeter.

Prepare an appropriate amount of chopped green onions, minced ginger, and sesame seeds (sesame seeds are optional; adding them makes it look nicer and taste more fragrant).

After the blender has finished grinding the rice milk, add an appropriate amount of salt, green onions, minced ginger, and sesame seeds, and mix evenly.

Beat one egg into a liquid and add it to the rice slurry, then continue to stir evenly and set aside.

Pour oil into the wok and also place the batter mold inside to heat together. When the oil reaches 70% of its heat, lift the mold, leaving a little oil at the bottom of the mold, and pour an appropriate amount of rice batter onto the batter mold (do not pour batter on the raised center part).

Scoop the dough ball into the oil pan and fry over medium heat, shaking the spoon while frying.

After demolding, fry the next one, and when both sides are golden, it can be taken out and drained of oil.

The fried rice and flour nests look very appetizing and taste crispy and fragrant when eaten.