Steam it, air it for half an hour, and then pound it gently with a spoon to make it sticky.
Spread a clean wet cloth on the table, then spread plastic wrap on the cloth, spread glutinous rice evenly on the plastic wrap, about half a centimeter thick, and then evenly sprinkle a layer of meat floss (or beef floss, or other favorite meat floss) on the glutinous rice.
Then put a half-heel fried dough stick on it (because rice balls don't need to be too long, the size depends on your own preferences), and then roll left and right under the cloth with your hands, so that sticky rice can wrap the fried dough stick and form a barrel. Then open the plastic wrap and eat.
Choose good glutinous rice, it is best to soak it for 3-5 hours first, and then steam it in a steamer. It is not advisable to use too much fire. After steaming, it can be described as "rice elephant overflowing"; Then add your favorite ingredients according to your own taste, generally radish, Cantonese sausage, ham sausage, crispy whistle, shredded potato, kelp, pepper, sugar, crisp and numb, etc.
Seven ways to make rice balls
Rice ball string
Materials:
240g of rice, egg yolk powder10g, ham powder10g, 3g of cooked white sesame, 0g of cooked black sesame10g, 5g of minced meat, 2g of shredded seaweed, 2g of smoked salmon, 2g of smoked seaweed, and a few pieces.
Exercise:
1. Divide the rice into 8 portions, 30g each, and knead into a circle.
2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds outside the rice ball, mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine, and add a little black sesame seeds.
3. String the bamboo sticks together.
Traditional onigiri
Materials:
400g of rice, fried dough sticks 10g, half a marinated egg, pickled cabbage 15g, dried carrot 10g, dried pork floss 10g, 2g of cooked white sesame seeds and 2 heat-resistant plastic bags.
Exercise:
1. Put the heat-resistant plastic bag flat on the table, put in 200 grams of rice, spread it into a rectangle, then add the fried sauerkraut, marinated eggs (cut in half) and a piece of cooked fried dough sticks, and wrap it from both sides to the middle to form a rice ball.
2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste.
Mi cake
Materials:
800g of rice, 80g of cucumber100g, 30g of XO sauce, 50g of ham, 6g of seaweed, 0.5 tbsp of mayonnaise/kloc-0, 80g of mashed potatoes, 2 eggs, and a clean film.
Seasoning:
salt
Exercise:
1. Cook the egg in cold water, take out the yolk, put it in a bowl, add 1 g salt and mix well, then put it in a sieve, and press the yolk through the sieve with a spoon to make it into powder for later use.
2. Slice the ham, take one slice, mold it into petal shape for later use, and cut the rest ham into strips with a width of 1 cm.
3. Cut the cucumber into petals for later use, peel and cook the potatoes and press them into mud while they are hot for later use.
4. Put a layer of cleaning film in the cake model (so as to keep the complete appearance during reshaping), add1/4m, then spread1/4m, spread with oil chopped XO sauce, spread1/4m, spread with chopped seaweed powder, and then spread.
5. Spread egg yolk powder on the surface, put ham slices, decorate the side with cucumber slices and ham strips, and decorate the bottom with mashed potatoes (potatoes mixed with mayonnaise sauce and salt).
Remarks:
1. The material of the interlayer can be changed according to your preference. Those who like sweets can clip all kinds of jam, fish sauce, meat floss, dried radish, sauerkraut and so on.
2. The material caught in the middle must be drained first, and the grease must be removed with oil-absorbing paper.
Eel rice ball
Materials:
150g of rice, 60g of roasted eel, 20g of yellow basket and 20g of red pickled ginger.
Exercise:
Spread a layer of cleaning film in a square mold, arrange sliced roasted eel, pickled ginger and yellow radish, put them in rice, compact, cut them, and remove the mold.
Fried rice balls
Materials:
240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour and 6 cups of fried oil.
Exercise:
1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb it with blotting paper, and shell the eggs and break them up for later use.
2. Take 80 grams of rice, wrap it in greased meat sauce to make a round cake, then dip it in egg liquid, wrap it in bread flour, and fry it in a hot oil pan until golden brown.
Remarks:
Add some side dishes (such as pickles, lotus root slices, broccoli) and fruit (kiwi fruit), and it will be a simple meal.
Xiang barbecue onigiri
Materials:
460 grams of rice, salad oil and charcoal.
Seasoning:
barbecue sauce
Exercise:
Divide the rice into four parts, press them into bear models, and then take them out and roast them on the barbecue (the barbecue must be oiled first to avoid sticking). Bake until both sides are slightly dry, then spread barbecue sauce.
Rice omelet
Materials:
Rice 150g, 3 crispy biscuits, 2 cherries, 20g red bean stuffing, a little yolk, 20g curry chicken, seaweed pine 10g, and some cooked black sesame seeds.
Exercise:
(1) pink
Cherry-colored rice (about 50g) cooked with red cherry juice is wrapped with red bean stuffing, held in a round shape, placed on a crisp cone cake, and finally sprinkled with black sesame seeds.
(2) Yellow
Rice with curry sauce is made into yellow rice (about 50g), the chicken curry with boneless inside is rounded, placed on the crisp cone cake, and finally sprinkled with egg yolk powder and shredded seaweed.
(3) White
Rice (about 50 grams) is wrapped in seaweed floss, held in a circle, placed on a crisp omelet, and finally sprinkled with a little seaweed floss.