How to make fried mung bean pills in Huaibei, Anhui Province?

Mung bean balls are balls made of mung beans and green radish. They are a very common dish in my hometown. They are sold in supermarkets and usually cooked by ordinary people. But here in Weihai, although we often see all kinds of vegetable balls, we seldom see mung bean balls. Last time my sister came to see me, she brought some mung bean noodles. Because I used to watch grandma cook at home, I learned a trick myself. Now I can cook and eat at any time.

The most basic materials for making mung beans are mung bean powder, green radish and flour, and the ingredients are onion, ginger and salt. Specific practices are as follows:

1. Wash radish, onion and ginger for later use.

2. Radish is first cut into filaments with a bed, and then chopped with a knife; Scallion and ginger are cut into filaments and chopped respectively.

3. Mix 300 grams of mung bean powder and 50 grams of flour into a paste, then put the prepared radish, onion and ginger into the paste and add a proper amount of salt. The proportion of mung beans and radishes here varies because of people's preferences. But one thing is to put more carrots if you like them soft. Of course, don't forget to put salt in the end.

4. Add oil to the pot. Heat the pot for seven or eight minutes, and start to put meatballs in the pot. First, grab a handful of mung bean paste and slowly hold it into a fist shape, so that the mung bean paste can be evenly squeezed out from the round hole formed by the index finger and thumb. Pick out the other hand one by one with a small spoon and put it in a hot pot. Wait for the balls to float one by one, and then soak for a while before cooking. Mung bean pills are not only uniform in size, but also exquisite in color, with brown as the best and consistent in color.