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Hubei Fried Mianwo

Name: Hubei Fried Mianwo
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Yield: 20 servings
Cuisine: chinese
Ingredients: white rice; soybeans; scallion; ginger; Salt; chicken powder; rapeseed oil; toasted white sesame seeds; black sesame seeds

groups20 servingsspeedMediumcountertopsPrep: 600 minsskilletCook: 20 minsscheduleTotal: 620 minsoutdoor_grillDeep-fried

Allergens:warningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleRice and soybeans need to be soaked in water for 8 hours in advance8h

Preparation

00:01:03

Place 500g rice and 150g soybeans into separate bowls.
Add enough water and soak for 8 hours.
Soak until easily crushed with fingers, then drain well.

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Watch out

Rice and soybeans must be fully soaked, otherwise, the batter will not be fine enough and the donut texture will suffer.

Ingredients:white rice (500 g)soybeans (150 g)

Tools:bowl

Preparation

00:01:48

Put 100g soaked soybeans and 500g soaked rice into a high-speed blender.
Reserve 50g soaked soybeans in a small bowl for later.
Add water until level with the rice and beans.
Blend into a smooth thick batter, pour into a bowl, cover, and rest for 2 hours.

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Watch out

Do not add too much water

just flush with the ingredients. Excess water makes batter too runny to shape properly

Ingredients:white ricesoybeans

Tools:large bowlblender

Preparation

00:02:30

Put the reserved 50g soaked soybeans into a grinder.
Add a little water and grind into a smooth soybean paste.
Transfer to a bowl and set aside to adjust crispness later.

Ingredients:soybeans

Tools:grinder

Active Cooking

00:02:37

warningStay safe

The dry-heated ladle gets extremely hot. Do not touch metal parts with bare hands to prevent severe burns.

Wash the new iron mianwo ladle with warm water.
Place over low heat and dry-burn until smoking and very hot.
Pour a little oil and wipe evenly over the inner ladle surface with kitchen paper.
Repeat heating and wiping oil 3 to 4 times to form a smooth non-stick oil layer.

local_fire_departmentlow heat

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Watch out

An unseasoned ladle will cause batter to stick severely and break the mianwo.

Tools:kitchen paper towelmianwo ladle

Preparation

00:04:02

Wash and dry 20g scallions, then slice finely into green onion rings.
Peel 10g ginger and mince very finely.

Ingredients:scallion (20 g)ginger (10 g)

Tools:chef's knifecutting board

Active Cooking

00:04:15

Add 20g scallions and 10g minced ginger into the rested batter.
Add 8g salt and 2g chicken bouillon powder.
Stir thoroughly with a spoon and check consistency until pourable yet thick.

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Watch out

Use enough scallions and ginger to mask soybean raw odor

stir thoroughly so salt is evenly distributed

Ingredients:scalliongingerSalt (8 g)chicken powder (2 g)

Tools:spoon

Active Cooking

00:04:55

warningStay safe

Large oil pot heats up to high temperatures. Keep water away to prevent hot oil splashes and explosions.

Pour 1000ml rapeseed oil into a deep wok.
Place the mianwo ladle into the cold oil, fully submerged.
Turn heat to high and heat oil until temperature exceeds 180°C with slight blue smoke.
Insert wooden chopsticks into oil; dense bubbles rising around them indicates readiness.

local_fire_departmenthigh heat

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Watch out

The mianwo ladle must be heated together with cold oil. Oil below 180°C makes mianwo absorb oil and fail to puff.

Ingredients:rapeseed oil (1000 ml)

Tools:wokchopsticks

Active Cooking

00:05:48

Lift the hot ladle out of oil, sprinkle a few black and white sesame seeds on the bottom.
Pour half a ladle of batter and fry a test half-mianwo.
Remove and break open to check; if not puffy and crispy enough, mix 2 small tsp (about 20g) of reserved soybean paste into the batter bowl.

local_fire_departmentmedium heat

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Watch out

Do not add all reserved soybean paste at once

excess paste causes bubbles to burst and absorb oil

Ingredients:toasted white sesame seeds (5 g)black sesame seeds (3 g)

Tools:mianwo ladle

Active Cooking

00:06:54

warningStay safe

Batter will bubble vigorously when placed into hot oil; guard against oil splatters.

Keep the ladle hot in oil.
Lift, sprinkle sesame seeds on bottom, fill with a ladle of batter.
Use chopsticks to lightly scrape a small hole in the center.
Submerge ladle in oil; fry until mianwo sets, inflates with big bubbles, floats up, and detaches from ladle.
Flip mianwo with chopsticks and fry both sides until golden brown and crispy (1-2 mins per side), then drain.

local_fire_departmentmedium-high heat, fry 1-2 mins per side

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Watch out

Scrape the center hole quickly and hold steady when submerging. Keep ladle reheating in oil between batches.

Tools:chopsticksmianwo ladle