Name: Mung Bean Powder and Carrot Balls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g radish; Some Minced beef; a little White pepper; a little salt; a little Cooking Wine; 2 pcs egg; a little Thirteen incense; a little pepper powder; Some Mung bean flour; Some Potato starch; Some Vegetable oil

Mung Bean Powder and Carrot Balls

by Chick_hebycE

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Speaking of my son and classmates going shopping today, I made coffee and poured it into a thermos to take away, saying; I want to bring some more radish balls to eat when I am hungry. I said helplessly; all right! I never said that "you can make your life better", alas! Shopping with vegetables is already a special case for my son, so many classmates are just like him, I think while filling him with radish balls in the food bag; I feel embarrassed for him when I think about radish balls and coffee, but I think about him. Answered my words twice; how happy it is to eat what your mother made every time you return to your country, not to mention that it is so delicious, does it mean that eating unhygienic food outside represents a high quality of life? . As the benefits of carrots and mung beans are well known, I won’t bother with "Du Niang" being long-winded here. That is not my strong point. Turnips are the sweetest and wateriest in the season. The powder made with mung bean powder is more mellow than the balls fried with wheat flour. When paired with low-fat and high-calorie beef minced meat, it feels particularly fragrant in your mouth. Drink another cup. Hot coffee, haha! My son's method is enough to withstand the cold of winter, and after amusement, he read pictures and reads. "

Mung Bean Powder and Carrot Balls

1. Finished picture

Mung Bean Powder and Carrot Balls recipe

2. Prepare all the ingredients, including mung bean flour and starch of course!

3. Chop the green onion and ginger, add a little salt, white pepper and cooking wine to the minced beef, mix well and marinate for preparation;

4. Use a grater to grind the radish into filaments, add a little salt and squeeze the water by hand

5. Add chopped green onion, ginger, egg and marinated beef mince, mix well;

6. Add mung bean powder and starch and mix well. What I want to say is that no matter what powder you put in, don't put too much, otherwise the fried balls will be firm and not turbulent;

7. Stir all into evenly and set aside;

8. Pour the vegetable oil into the wok and heat it to 50% heat. Use a small spoon with your left hand to dig out the left hand and use chopsticks to gently wipe the excess area.