How to stew mung bean balls, how to make mung bean balls

At one end of their burden is a casserole pot with a charcoal stove underneath, in which soybean sprouts are boiled in the hot soup, and around the pot is a circle of wooden boards attached to the burden, on which are placed many small pots of spices, containing soy sauce, refined salt, monosodium glutamate, chili oil, pepper noodles, and minced green garlic (or minced coriander); On the other side of the burden are bowls and chopsticks, round fried mung bean balls, and triangular fried tofu cubes. When customers eat, put 10 croquettes in the bowl, some of which are fried tofu, add seasonings, pour boiling hot soup, and finally sandwich a chopstick soybean sprouts, which is very delicious. The soup is filled with bright red chili oil, tender green minced garlic, and the pot cakes or cakes that come with them, and they often sweat profusely.

The production of fried mung bean balls is very simple: wash and rub the radish into thin strips, squeeze it with water slightly, squeeze out the water, add mung bean noodles, refined salt, five-spice noodles, etc. and stir evenly, when the oil is hot, squeeze the batter into a ball with a diameter of about 2 cm by hand and put it in the pot (then change to use the cut bamboo tube to fill the paste, and use the bamboo slices to dial into the oil pot one by one), fry until golden brown and scoop up. When eaten hot, the skin is crispy and soft, and it is very delicious; Soaked in vermicelli hot soup and eaten with beef soup, it has another flavor, which is unique to the people of Mengcheng in Bozhou.

1. Soak the mung beans soft (soak until you pinch them by hand, don't soak until the skin cracks);

2. In this step, if you have a soymilk machine, you can use a soymilk machine, if you use a soymilk machine, don't break it too much, just make it into small particles. If you don't have a soymilk machine, learn from me and crush it with a knife;

3. Crush the prawns and minced ginger and green onions together;

4. Mung bean dregs, shrimp, flour, salt, five-spice powder, monosodium glutamate, mix, into the concentration of Figure 5 (that is, the batter of croquettes), fry in the oil pan until golden brown.

When throwing the balls, it is a hot oil fire, but when the balls are lost, change to medium and low heat, because the hot oil can make the surface of the balls quickly condense and not sticky, and the medium and low heat can be fried slowly, which can be fried thoroughly, crispy on the outside and tender on the inside.

Mung bean balls are more fragrant than radish balls, there is no radish gas like radish at all, and only the fragrance of mung beans is left in the mouth, which is very aftertaste. Idleness is idleness, and that's what it does. Just do it, after all, there is plenty of time now.

Prepare the ingredients: half a radish, half a small bowl of mung bean flour (not can be beaten into powder with a food processor), 1 egg, an appropriate amount of chopped green onion, a little salt, and an appropriate amount of pepper. Here's how:

1. After the radish is cleaned, rub it into thin wires with a wabsine and add a little salt to kill the water. 2. I don't have mung bean flour either, so I hit some with a food processor. Finely chop the green onions.

3. Drain the shredded radish with water, knock in the egg and stir well. 4. Then add chopped green onion, mung bean flour, salt and pepper and stir well. 5. After mixing well, take a small ball with your hands and form a ball.

6. Pour cooking oil into the pot, put in the prepared meatballs when the oil temperature is 5 hot, and fry slowly over low heat. 7. During the frying process, use chopsticks to keep turning so that each of the balls is evenly heated. 8. Fry the meatballs until the whole body is golden, the ingredients are cooked thoroughly, and you can remove them from the pan.

9. In this way, the mung bean balls with crispy skin and soft inside are ready, also because of the mung bean noodles, which are more fragrant than radish balls. Tip: Be careful not to add too much when adding mung bean noodles, so as not to make the balls too hard and affect the taste.

Preparation and recipe of mung bean balls:

Ingredients: 500 grams of green liquor orange beans, appropriate amount of minced green onions, appropriate amount of minced ginger, appropriate amount of flour, small amount of salt, a small amount of thirteen spices, 250 grams of corn starch, 2 eggs.

1. Soak the mung beans in advance, I soaked them the night before.

2. After soaking, put it in a food processor.

3. If you want to eat a more delicate texture, you can break it very much, I didn't break it too much, so it tastes chewy.

4. It's okay to make it like this, without peeling, so that the green color looks better.

5. Then break the green onion and ginger, put them together, and add an appropriate amount of salt.

6. Beat 2 eggs into the trouble or stir well.

7. Heat oil in a pot, squeeze the meatballs and fry them in the pan, the heat is not too big.

8. Fry it slowly for a while, and you can take it out when you see the yellow color.

9. Because my mung beans are not very fine, I can see the mung bean particles and skin when I cut it, so it is authentic.

10. Put the fried meatballs into cold water and boil over high heat, and cook them over low heat, which is to put in vermicelli, kelp, and green vegetables, which is a pot of mung bean ball soup.

1. Prepare raw materials: 300 grams of mung bean noodles, a small amount of flour, 200 grams of soybean sprouts, a few green onions and ginger, salt, five-spice noodles, oil, and an appropriate amount of monosodium glutamate.

2. Production: Finely chop the green onion and ginger, clean and chop the soybean sprouts, stir the mung bean noodles and flour, put the minced green onion and ginger and soybean sprouts, and stir well.

3. Add seasoning: Add a small amount of baking powder and oil to make the fried meatballs more delicious and fluffy. Add five-spice powder, salt and monosodium glutamate to your taste.

4. Frying: After ten minutes, pour the oil into the pan. Probably with oil in the pan.

When it is hot in six or seven, squeeze the meatballs by hand if they are the size of walnuts into the pot, and the meatballs should not be too big, otherwise they will not be easy to be fried. Adjust the heat to medium heat for croquettes, and when the croquettes are fried to be charred on the outside and tender on the inside, they can be taken out of the pan.

5. Re-frying once: flatten the fried meatballs, wait for the oil temperature to be hot, pour the meatballs into the oil pan and fry them again, which will make the taste of the meatballs more crispy.

6. Spinach meatball soup: In winter, the meatballs are matched with spinach and shrimp skin, and the spinach meatball soup is the most delicious to keep out the cold.

Ingredients: radish (1 piece) mung bean flour (3 taels) flour (6 taels) shrimp skin (1 tael) Auxiliary materials: green onion, ginger and garlic (appropriate amount) bean sprout petals Coriander Dried steamed bun (appropriate amount) Steps:

1. Chop the shrimp skin, bean sprouts, green onions, ginger, garlic, and coriander 2. Add two parts of mung bean flour and break the dried steamed buns. The main reason for putting steamed buns is to make the meatballs soft.

3. Shave the radish into shreds and chop it. Put it in with radish water. Radishes should be put more to make them delicious.

4. Mix into a paste.

5. Hold a spoon in one hand and hold balls in the other. Put it in a frying pan and fry it.

6. Fry the balls in hot oil over medium heat until the meatballs float up.

7. Remove from the pan and serve on a plate.

8. It can be used for cooking and shabu shabu.

1. Take an appropriate amount of mung bean noodles;

2. Mix an appropriate amount of soybean sprouts and shredded radish into the mung bean noodles;

3. Add an appropriate amount of shredded ginger and five-spice noodles;

4. Mix the above ingredients together with water, pick up the balls with a spoon, put them into the hot oil pan one by one, and fry them until golden brown.

Meatballs are often used as compound dishes, but they can also be eaten alone, such as adding some spices, they taste delicious and delicious, loose and sweet.

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