Practice of Hubei mung bean pill

material

500g peeled mung beans

Mi Dou 30 grams

Ginger10g

Bajiao No.2 capsule

Salt 13g

The practice of mung bean in jiaozi (unique to Hubei)

Wash peeled mung beans and Mi Dou together and soak for about 8 hours. Just soak the beans, the time can be increased or decreased appropriately, and then fish them up to control the water.

Pour the beans into the blender, and put the star anise and ginger into the blender to stir together. At this time, salt can also be put in, and water cannot be added. I hit a catty of beans and spices at one time. If the blender can't hold it, I can hit them twice. Just beat the mung beans into slightly coarse particles, but not too fine. I hit them with a wall breaker for the first time, but the power was too high, so I just smashed them into mud. The traditional practice is to use.

Stir the beaten mung bean paste in one direction, just like the stuffing of jiaozi steamed stuffed bun. It only takes two or three minutes to stir vigorously.

Then you burn oil in the pot. You can fry things when burning oil. Squeeze the mung bean paste out of the meatballs with the tiger's mouth of the right hand, and then slide the meatballs into the oil pan with the left hand for frying. I tried to stir-fry the meatballs in the oil pan with a spoon, but they stuck to the spoon. I think it's easier to operate directly by hand.

skill

1, weigh the beans before soaking.

You can put any seasoning you like. For example, if you eat spicy food, you can add Chili powder or some spiced powder. You can play freely.

I don't know what Mi Dou is. You can search for a kind of white bean, also called eyebrow bean, on Taobao. It seems that there is really no such thing. You can all replace the older generation with mung beans. People say it will be more "bubble" to release Mi Dou, so it doesn't matter much if I just grab one.