To be honest, I really like eating mung bean balls, because my mother grows mung beans every year. At first, my mother decided to grow mung beans to help me relieve the heat. I was very naughty when I was a child and always ran around in the summer. When I go out to play, sometimes I get heatstroke if I don't pay attention.
Later, my mother heard people say that mung bean porridge can prevent heat stroke, so my mother planted some mung beans every year and asked me to drink mung bean porridge in the summer.
If there are any leftover mung beans in winter, she will make mung bean cakes or fried mung bean balls for us to eat as snacks, because mung bean cakes and mung bean balls taste quite good. , so I like to eat it very much. Now that I have grown up, I eat less.
But every year when the Chinese New Year is approaching, I still make mung bean balls. I have watched my mother make this delicacy since I was a child. Over time, I will also make it. Without further ado, let’s see how to make it. Make delicious and crispy mung bean balls!
Prepare ingredients: 400 grams of mung beans, 200 grams of flour, 100 grams of shrimp, 1 green onion, 1 piece of ginger, 1 spoon of salt, 1 tsp of five-spice powder, 1 tsp of chicken essence
Preparation method:
1. Wash the mung beans with water, then put the mung beans in a basin and soak them in water that has not covered the mung beans until the mung beans are soft.
2. Take out the soymilk machine, pour the mung beans into the soymilk machine, and pour it in several times. Do not pour too much at once. Plug in the power and start the soymilk machine. It will take 2 minutes. Don't break the mung beans too much.
3. Wash and chop the onions and ginger. Wash and chop the shrimps after they are melted.
4. Take a large bowl and stir together the mung bean dregs, shrimp, minced ginger, minced green onion, flour, allspice, chicken essence and salt to form a batter.
5. Apply some oil or water to your hands, knead a small amount of flour into a bowl, put it into a plate, make all the batter into balls and place them on the plate.
6. After the meatballs are made, take out the wok, clean it, add vegetable oil, and heat it over high heat. When the oil is heated to 70% hot, add the prepared mung bean meatballs. Put it into the pot and fry. After putting all the meatballs in the pot, turn to medium-low heat and fry slowly. This will make the mung bean meatballs crispy on the outside and tender on the inside.
After frying all the meatballs, pour them into the pot and fry them again. This will fry the mung bean meatballs into a brown color. Not only will the meatballs look good, they will look appetizing, but they will also taste delicious and delicious. crispy.
7. After frying twice, you can take out the mung bean balls and drain the oil. Let them cool before eating. They are delicious and crispy, and they are good as snacks.