Speaking of hometown food, of course, it is inseparable from the Spring Festival household must have a new year's goods - fried mung bean balls. Balls are an indispensable dish on the table of Chinese New Year's Eve, and also have a good meaning, and balls are called golden treasures! In our house Chinese New Year's Eve everyone eats a pair of gold dollars at night. It means that the next year's wealth is rolling in!
Whenever I eat mung bean balls during the Spring Festival, I think of my grandmother and what my grandmother said. Each person eats a pair of gold dollars, which means that the next year's wealth is rolling in!
Let's share with you how the mung bean balls in our hometown are made!
First of all, the purchased mung beans are soaked in advance, and the soaked mung beans plus a little soy beans are ground into a puree with stone grinding, and grinded while adding water, similar to grinding soy milk. It is full of childhood memories, because this work adults will bring children together, adults are responsible for putting mung beans and water in the eyes of the stone mill, and children are responsible for pushing and grinding, which is especially interesting when they were young! So I did the work while playing. Mix the ground bean puree with green onion, ginger, eggs, salt, monosodium glutamate, oyster sauce, etc., squeeze out with your thumb and index finger to make a round shape, and fry it in a frying pan until golden brown. The freshly cooked balls taste particularly fresh, tender on the outside and tender on the inside, and have a delicate taste. It is especially delicious to cook ball soup and boil noodles to put some on top. It's evocative!