Mung beans: eight Liang

Shrimp: Five dollars, about two taels.

Flour: a bowl and a half.

1, mung bean is soft (it is best to soak it until it is pinched by hand, not until the skin is cracked)

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

3, 4, Jiang Mo shrimp and chopped green onion are crushed together.

5, 6, mung bean residue, shrimp, flour, salt, allspice powder, monosodium glutamate, mixed to the concentration shown in Figure 5 (that is, the batter of fried meatballs), put in an oil pan and fry until golden brown.

(When throwing meatballs, it was hot oil fire, but when throwing them away, it was changed to medium and small fire, because the hot oil fire can make the surface of meatballs quickly solidify and not stick, and the medium and small fire can be slowly fried, which can be fried thoroughly, crispy outside and tender inside! )

Because it's an experiment, it's the first time to fry lightly, and I don't like it very much. I called back and said it needed to be browned, so I fried it again. I ate it once, and it really tastes like my hometown.

This is authentic! Ha ha! Success, you can make soup, braise in soy sauce, stew and steam. It smells like mung beans, and the best thing is that it just comes out of the pot and crunches with a bite! Full of fragrance!