Mung bean balls, a traditional food in my hometown, must be eaten in the New Year, symbolizing reunion and fullness. It's simple, nutritious and delicious.
Mung bean balls
Make mung bean ball raw materials: mung bean noodles, white noodles, white radish, green onion foam, salt, five-spice noodles, water, etc.
Shredded white radish
Wash and shred the white radish, add water to the pot, bring it to a boil over high heat, put the cut shredded white radish into the pot and cook, let it cool, control the water and chop it. spare.
Shallot foam
Cut the green onion into broth and set aside.
and noodles
Put the minced white radish, green onion foam into the pot, put the mung bean flour and flour in a 1:3 ratio, and then add the appropriate amount of salt, five-spice noodles and water, stir well. Wake up and set aside.
Croquettes
Put the right amount of oil in the pot, heat it over high heat, put the reconciled dough into small balls and fry them in the oil pan until the surface is golden brown, and then come out of the pan.
The mung bean balls that have just come out of the pot can be eaten directly or made into soup.
Mung bean ball soup
In winter, drink a bowl of mung bean ball soup with warm whole body, beautiful fragrance, fresh and salty.
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