What does Ningbo Soybean Youth League have?

Production of soybean stuffing: 1. Wash the dried soybeans first, and then fry them in the pan. 2. After cooling, grind the soybeans into powder with a cooking machine and sieve them with a sieve. 3. Add the right amount of sugar, water and oil to the bean powder and make it paste (not too wet). 4. Heat a pot, turn on a small fire, and stir-fry the bean paste until some water evaporates.

Making green juice: 1. Take off the bright green and wash it. 2. After the water is boiled, put a small amount of edible alkali (to remove the green bitterness, or not to put it), put it in a green cup, remove it and rinse it with cold water. 3. Drain the green juice, cut it into small pieces, put it in a cooking machine, and add a proper amount of water to make the green juice. Steamed dough: 1. Mix glutinous rice flour and glutinous rice flour according to the ratio of 1:4, and add appropriate amount of sugar to increase sweetness (or not). 2. Pour a proper amount of green juice into the mixed rice flour (while stirring), and then knead the dough until the color is even and the dough does not touch your hands. 3. Spread the dough evenly on the steamer and steam for about 30 minutes. After taking out the pan, pour it out and let it cool.

Green ball filling and shaping: 1. Steamed and cooled green meatballs stick to your hands. When making, prepare salad oil and apply it on the table and hands. 2. Divide the dough into small portions of moderate size, spread them out properly, wrap them with soybean stuffing and knead them into balls. 3. Cover the surface with a layer of pine pollen, and then make it into a shape with a cake board.