The glutinous rice ball, also known as "glutinous rice wrapped deep-fried dough sticks", is a local specialty snack popular in the south of the Yangtze River, and it is also called glutinous rice in Hong Kong. It is one of the "four donkey kong" of Shanghai breakfast, which is usually enjoyed with bean paddles, and generally has two tastes: salty and sweet. Soft and fragrant glutinous rice cake, encapsulating the crispy fried fritters that have just been fried. In addition, we will continue to add seasonings such as pork floss, pickles, sausages, seaweed, white sugar, white sesame seeds and cucumber according to different tastes. This kind of big laver rice balls, usually one with a large appetite will arrive hungry; Those who eat less will eat less than half of it and will not feel hungry all morning.

Rice balls are one of the four biggest breakfasts in Shanghai. To make this traditional rice ball, glutinous rice cakes must be used for white rice, which will be fragrant, soft, elegant and pleasant to eat. In addition to the necessary seasonings such as pork floss, white sesame seeds, pickles, etc., this time, seaweed was added, bringing a fresh marine flavor, which enhanced the strong seafood flavor of this rice ball. You can also add cucumber, sausage and other favorite seasonings according to your personal interests.

Raw materials: glutinous rice100g, fried fritters12, pork floss15g. Seasoning: 3g of dried seaweed, 2g of cooked black sesame, 3g-5g of pickles, 2 sausages1(optional), 0g of cucumber10g (optional) Seasoning: 3g of edible oil. Production process: according to the specification of fermented rice100g/person, prepare appropriate white fermented rice in advance, rinse it neatly, and soak it in cold water for 30min. Drain the water, pour it into a stainless steel basin with appropriate size, add 3 grams of cooking oil, and stir the fermented rice evenly. The white rice steamed by mixing a little cooking oil is clear and white in color, which is a very suitable cooking tip. It should be noted that the water absorption capacity of fermented rice is less than that of ordinary rice. Pour in the water flow that does not exceed the rice 1 cm, put cold water on the pot, and steam for 20 minutes after it is full of gas.

Take off the steamed glutinous rice cake, leave the indoor temperature idle, and prepare various hot pot side dishes in advance. Use a freshly squeezed fried dough stick and cut it vertically from the middle, so it is convenient to wrap it tightly. 3 grams of dried seaweed, cleaned and tidy, boiled in boiling water 1min, fished up and soaked in pots. Prepare 0/5g pork floss/kloc-and 2g cooked black sesame in advance, and use 3-5g shredded mustard according to my salt tolerance. You can also add 2 pieces of shredded sausage1/(optional) and shredded cucumber10g (optional). In short, you can add them according to your personal interests.

Cut out a fresh-keeping bag with appropriate size 1 piece, evenly sprinkle 2 grams of cooked black sesame seeds, and smooth the slightly idle glutinous rice cake on the fresh-keeping bag to form a rectangular shape, the length of which is 2cm longer than that of fried fritters, so that the fried fritters can be wrapped conveniently. Spread a layer of pork floss on the glutinous rice cake, about15g. Cross the fried dough sticks end to end and place them in the core of glutinous rice cake and pork floss, with 3 grams of Shanghai food and 3-5 grams of shredded mustard in the middle of the two fried dough sticks. You can also add shredded sausage 1/2 (optional) and shredded cucumber10g (optional) according to your personal interests. With the help of fresh-keeping bags, the rice balls are tightly wrapped, and the big "rice balls" are done well. Sweet glutinous rice, crisp fried dough sticks, mellow pork floss, fresh seaweed and salty pickles are all integrated.