2250 grams of mung bean powder
condiments
Onion150g
Vermicelli 150g
White radish 150g
Coriander100g
Proper amount of dried bean curd
Spiced powder 1g
Salt100g
Garlic moss 150g
Soybean oil1100g
Step 1
Wash and dry mung beans, break and peel them, and grind them into about 2000 grams of mung bean powder.
Second step
Wash the spicy radish, cut it into fine dices with dried bean curd, onion, vermicelli and coriander, add refined salt and spiced powder, stir well, then add mung bean powder, and stir well to form ball stuffing.
Third step
Put the pot on the fire, add soybean oil, heat, knead the meatballs into meatballs as big as red dates, fry them in the pot until golden brown, and take them out.
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