Tofu and mung bean flour balls

Overview

This is what my grandma would make every Chinese New Year when I was a kid. She would fry a lot of it and eat it directly, or add some to soups and stir-fries. I haven’t eaten it for many years, but I often think about it. I finally took action and made it for the first time. It was quite successful. It tasted like when I was a kid~~~

Tags

• snacks
• ginger
• mung bean flour
• oil
• tofu
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. The ratio of tofu and mung bean flour is about 3:1

   

2. 2 Crush the tofu, chop the ginger, add salt, and mix well with the mung bean flour. If you feel there is too much water, add some mung bean flour. If there is too little water, add some tofu

   

3. 3 It will be sticky after mixing well. Shape into small balls, about the size of pigeon eggs

   

4. 4 Finally fry it, float it and wait for a while and it’s basically done. If you like it hotter, fry it more. It’s crispy on the outside and soft and waxy on the inside. It’s delicious