Method/steps

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1. Use a cutting board to cut the green radish into filaments and place it on the wooden frame Chop it into pieces and place it in a stainless steel basin.

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2. Pour in the remaining bean dregs after beating the soy milk, add five-spice powder and fine iodized salt, and mix well.

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3. Beat two eggs, remove the yolks, pour in all the egg whites, add the steamed bun residue, stir vigorously, and mix well.

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4. Add a little sugar and chili powder into the basin, add all 200 grams of mung bean powder, add an appropriate amount of cold boiled water, stir vigorously until it becomes a paste, and knead it with your hands Make dumplings one by one.

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5. Add an appropriate amount of blended oil to the pot, turn on the heat, and when the oil temperature reaches 70%, add the mung bean flour balls and fry until golden brown and fragrant. That’s it.

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6. Take out the meatballs on a plate and let them cool, cut some side dishes, and make a cup of good Pu'er! Oh, these little days are also very nourishing.

Notes