:

1, dry and ready to eat; 2, soup to eat: with a little cold water (preferably soaked in meatballs) add fire to cook, after the soup boils, add a little cold water, repeat two or three times, you can start the pot. Reference ingredients: Chili oil, spiced powder, monosodium glutamate, vinegar, sesame oil, coriander, etc. 3, hot pot: you can put it directly when eating hot pot. Now it has been exported to Beijing, Shanghai, Qingdao, Jinan, Hefei, Fuyang and Shenzhen.

method of work

1, mung beans are soft (it is better to soak them until they are pinched by hand, not until the skin is cracked);

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. The prawn kernel is crushed together with the chopped green onion in Jiang Mo;

4, mung bean residue, shrimp, flour, salt, allspice powder, monosodium glutamate, mix, into the concentration of Figure 5 (that is, the batter of fried meatballs), and fry in an oil pan until golden.

5. When the meatballs are lost, it is a hot oil fire, but when the meatballs are lost, it will be changed to a medium-small fire, because the hot oil fire can make the surface of the meatballs quickly coagulate and not stick, and the medium-small fire will slowly fry, which can be fried thoroughly, crisp outside and tender inside!