How to eat: 1. Eat dry, open and eat immediately; 2. Eat in soup: add a little cold water (it is better to soak the meatballs) and cook over high heat. After the soup boils, add a little cold water, repeat two or three times, and it is ready.

pot.

Reference ingredients: chili oil, five-spice powder, monosodium glutamate, vinegar, sesame oil, coriander, etc.; 3. Hot pot: Just add it directly when eating hot pot.

Now it is exported to Beijing, Shanghai, Qingdao, Jinan, Hefei, Fuyang, Shenzhen and other places.

Method 1. Soak the mung beans until soft (soak until they can be pinched with your hands, but not until the skin cracks); 2. For this step, if you have a soymilk machine, you can use a soymilk machine. If you use a soymilk machine, do not beat it too much.

, just make it into small particles.

If you don’t have a soymilk machine, just follow me and crush it with a knife; 3. Crush the prawns and minced ginger and green onion together; 4. Mung bean dregs, shrimp, flour, salt, allspice, MSG, mix until the concentration is as shown in Figure 5 (

That is the batter for fried meatballs), fry in oil pan until golden brown.