Beans and meatballs seasoning: appropriate amount of long beans, sausages, stick powder (fortified bean powder), wheat flour, thirteen spices, refined salt, monosodium glutamate and vegetable oil. Cooking process: 1. First, clean the long beans, as shown in the figure. 2. Chop the long beans and sausages and pour them into the bowl together, as shown in the figure. 3. Then add an appropriate amount of 13 incense, salt, baking powder and a little stock fund, as shown in the figure. 4. Then add a spoonful of flour and a spoonful of stick flour, as shown in the figure. 5. Then drop a little vegetable oil and mix well, as shown in the figure. 6. Then sprinkle a proper amount of cold water, mix well, make cherry balls, and steam for about 20 minutes.
Cooking tip: 1, surface: You'd better choose long beans with no stains on the surface and a particularly flat overall feeling. This kind of food is delicious, and some long beans have cracks on the surface, although it is not big, it will also destroy the ingredients inside. If the withered beans outside are stored for many years, they will not taste fresh and moist. 2, long bean skewers: you can pinch long bean skewers on the spot. If the string is easy to come out and not too thick, then you are a tender bean. After a long time, you will find out if you are an old bean if you find a hatchet man. 3, long beans: From the size of beans, we can see that those are tender long beans, and generally oval-sized urine is suitable for long beans. And that kind of long beans is old beans, and some friends who like to eat beans can choose this kind of old beans professionally.