How to make radish and mung bean balls

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn to make radish and mung bean balls with me.

1. Grate green radish into thin strips, add salt, chopped green onion and five-spice powder, mix well;

2. Add eggs and mung bean noodles and mix well again;

3. Add clean water and mix into a slightly thick paste;

4. Heat the meatball mold over medium-low heat and brush it evenly with a layer of cooking oil. The amount of oil should be slightly more than that for making meatballs, about 1 tablespoon in total.

5. Add the batter into the mold;

6. After one side is solidified, turn it over and roll it into a round shape;

7. If it feels a bit dry, add some more oil;

8. Fry until the meatballs are golden brown all over, then remove from the mold and place on kitchen paper to absorb excess oil.

I believe that after reading the above instructions for making radish and mung bean balls, you must have a deep understanding of this dish and you must try making it yourself.