How to make mung bean balls, what is the practice and recipe of mung bean balls?

Ingredients: <>

1.The soybean sprouts are chopped and chopped, and the dried bean curd shrimp skin is also chopped.

2.Mix all the ingredients except the oil, and the dough should be mushy at this timeHeat the pan and pour the oil, scoop a spoonful of batter with a small spoon and fry it in the pan! Repeat and repeat.

4.Fry until the surface is golden brown and the spoon is struck to make a "dang dang dang" sound.

Preparation of mung bean balls 1Ingredients: mung beans, soybean sprouts, flour, salt, pepper, thirteen spices 2

Step (1) Soak the mung beans in advance, which will make the mung beans softer and make better meatballs. (2) After soaking, you can put the mung beans in a blender and mix them into a puree for later use. (3) Wash the soybean sprouts and set aside.

4) The soybean sprouts should also be chopped, and then you can put the soybean sprouts and mung beans together and stir well. (5) Put flour in it, stir it into a paste, and then you can knead it into a ball. (6) You can add seasonings and other ingredients according to your own taste.

Ingredients: eight taels of mung beans, two taels of prawns, one and a half bowls of flour. Method:

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!

Ingredients: 380g green radish, 180g mung bean noodles, 1 egg.

Excipients: 30g ginger, five-spice powder.

Amount. Preparation of mung bean flour balls.

1. Clean the radish and slice it first, then cut it into strips, and then cut it into small cubes.

2. Finely chop the ginger.

3. Put the diced radish and minced ginger in the same container, add salt and five-spice powder.

4. Stir well and marinate for 10 minutes.

5. Beat in an egg and mix well.

6. Put the mung bean noodles.

7. Stir well.

8. Balls are formed.

9. The meatballs are fried when the oil temperature is 50% hot.

10. Fry the meatballs over low heat.

11. Remove the oil control.

12. The fried meatballs can be eaten directly or made into meatball soup.

Ingredients: 60g mung bean noodles, appropriate amount of minced green onion and ginger, half a cabbage, 20g of white noodles, 5g of salt, 3g of chicken essence, 3g of thirteen spices, appropriate amount of water.

Method:1Chop the cabbage and stir with salt.

2.Chop the green onion and ginger and stir evenly, put the flour and mung bean powder in a ratio of 1:3, then add water and stir well.

3.Put oil in a pan and fry the oil over medium heat. Float up and blow up for a while.

Materials. 2250 grams of mung bean noodles.

Accessories. 150 grams of shallots, 150 grams of vermicelli, 150 grams of white radish, 100 grams of coriander, and an appropriate amount of dried tofu.

Seasoning. 1100 grams of soybean oil, 100 grams of salt, 1 gram of five-spice powder, 150 grams of garlic, and mung bean balls.

1) Wash and dry the mung beans, crush and peel them, and grind them into about 2000 grams of mung bean powder.

2) Wash the spicy radish, cut it into fine cubes with dried tofu, green onions, vermicelli and coriander, add refined salt and five-spice powder, stir well, then add mung bean flour, and mix well into a meatball filling.

3) Put the pot on the fire, put in the soybean oil, after heating, knead the balls into balls the size of red dates, put them into the pot and fry them until golden brown and remove them.

How to fry mung bean balls:

1) Chop the shrimp skin (this time my mother used fresh shrimp), bean sprouts, green onions, ginger, garlic, and coriander, and 2) Add two parts of mung bean flour and break the dried steamed buns. The main purpose of putting steamed buns is to make the garden soft.

3) Shred the radish and finely chop. Put it in with radish water. Radishes should be put more to make them delicious.

4) Hold a spoon in one hand and a garden in the other. Put it in a frying pan and fry it.

5) Fry the hot oil on medium heat until the garden is floating, and it will be cooked.

Ingredients: 380g green radish, 180g mung bean noodles, 1 egg.

Excipients: 30g of ginger, appropriate amount of five-spice powder.

Preparation of mung bean flour balls.

1. Clean the radish and slice it first, then cut it into strips, and then cut it into small cubes.

2. Finely chop the ginger.

3. Put the diced radish and minced ginger in the same container, add salt and five-spice powder.

4. Stir well and marinate for 10 minutes.

5. Beat in an egg and mix well.

6. Put the mung bean noodles.

7. Stir well.

8. Balls are formed.

9. The meatballs are fried when the oil temperature is 50% hot.

10. Fry the meatballs over low heat.

11. Remove the oil control.

12. The fried meatballs can be eaten directly or made into meatball soup.

Generally, the ratio of mung beans to some vegetarian dishes of mobile phones is 1:3, and the filter is not too much, so as to ensure that there is a green fresh configuration.

Hello dear, I am very happy to answer for my kiss, and I found that the practice and recipe of mung bean balls are as follows: wash and rub the radish into thin strips, use water to transport it 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 dial it into the oil pot one by one with bamboo slices), and fry it until golden brown and scoop it up. When eaten hot, the leather bridge 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.

Mung bean balls are an authentic traditional snack, the main ingredient mung bean noodles, ingredients peanuts, bean sprouts, seasonings, fried into balls in an oil pan, put into a well-seasoned hot soup to soak. It is characterized by the delicious taste of the beautiful pine, rich in nutrition, and has the function of clearing heat and reducing heat.