Hong'an Mung Bean Balls

Hong'an Mung Bean Balls

　　Created in the late Qing Dynasty. The balls are fragrant and soft, with a brownish-red color, about the size of a pheasant egg. Preparation method: Mix mung beans and rice beans in a 2:8 ratio, soak them together in clean water for about a day, then rinse and drain. Add an appropriate amount of water and grind into a paste. Scoop the mixture into ball shapes with a spoon, and fry each one individually in hot oil until golden brown. The balls can be used in composite dishes or eaten on their own. When seasoned with spices, they taste delicious, fluffy, and sweet.