Method and formula of mung bean balls:

Ingredients: 5g of green orange and green beans, appropriate amount of chopped green onion, appropriate amount of Jiang Mo, appropriate amount of flour, a small amount of salt, a small amount of thirteen spices, 25g of corn starch and 2 eggs.

1. Soak the mung beans in advance. I soaked them the night before.

2. After soaking, put it in a cooking machine.

3. If you want to eat a more delicate taste, you can break it into pieces. I didn't break it too much, so it tastes chewy.

4. it's ok to make it like this, without peeling it, so the green color looks better.

5. Then break the onion and ginger, put them together, and add some salt.

6. Beat 2 eggs or stir well.

7. Heat the oil in the pot, and put the pressed meatballs into the pot for frying, but the fire should not be too strong.

8. Fry slowly for a while, and you can take it out when you see yellow.

9. Because my mung beans are not very fine, you can see the mung bean granules and skins when you cut them, which is original.

1. Put the fried meatballs in cold water and bring them to a boil with strong fire. Cook them with low fire for five fingers. This is a pot of mung bean meatball soup after adding vermicelli, kelp and vegetables.