Hong'an Green Bean Balls [Hubei Hong'an Specialty]

What is Hong'an Green Bean Balls? Authentic Hubei Hong'an Specialty: Hong'an Green Bean Balls

Content Summary:Do you want to know what Hong'an Green Bean Balls are? This article is a detailed introduction toHubei Hong'an specialty - Hong'an Green Bean Balls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hong'an Green Bean Balls. The full text takes about 2 minutes to read, mainly including the basic introduction of Hong'an Green Bean Balls, the production method of Hong'an Green Bean Balls, and the tasting and eating methods of Hong'an Green Bean Balls

Basic Introduction to Hong'an Green Bean Meatballs

Hong'an Green Bean Meatballs is a famous dish in Huanggang, Hubei Province, created in the late Qing Dynasty. The meatballs are fragrant and soft, brownish red in color, about the size of wild eggs

Method for making Hong'an mung bean balls

Mix mung beans and rice beans in a ratio of 2:8, soak them in clean water for about a day, wash and remove, add an appropriate amount of water to grind into a paste, use a spoon to pick up the balls, and put them one by one into a hot oil pot. Fry until golden brown. Meatballs are often made as a combination dish, but can also be eaten alone. If some spices are added, they taste delicious, loose and sweet

Tasting and eating methods of Hong'an mung bean meatballs

1. Dry eating, ready to eat

2. Soup consumption: Use a small amount of cold water (preferably soaked in meatballs) and boil over high heat. After the soup boils, add a small amount of cold water and repeat this process two or three times to remove from the pot. Reference ingredients: chili oil, five spice powder, monosodium glutamate, vinegar, sesame oil, coriander, etc<3. Hot pot: Simply put it in when eating hot pot