Ingredients: appropriate amount of rice and appropriate amount of black rice.

Accessories: dried pork floss, pickles, laver 1, purple cabbage 3.

Saute seasoning, half a tablespoon of balsamic vinegar, 3 tablespoons of sugar, 1 tablespoon.

The practice of meat floss rice balls

1. Wash purple cabbage, too, without drying.

2. Shred the purple cabbage leaves and throw them into the mixing barrel. The more broken they are, the better they mix.

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3. Add the water required for steaming rice and stir in the blender until the rice is broken.

4. Filter the residue with a sieve and drain the juice. You can press the residue hard to squeeze out excess water.

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5. Taomi, pour into the rice cooker.

6. Add enough purple cabbage juice and steam the rice according to the amount of water in the rice cooker.

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7. After the rice is steamed, break it and let it cool. Mix 3 tbsp balsamic vinegar+1 tbsp sugar+1/2 tbsp soy sauce. Pour a little into the rice and stir well.

8. Fill the rice ball mold with half the amount of rice, and put meat floss in the middle. If you like, you can add some kimchi to enrich the taste.

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9. Fill the other half with rice.

10. Cover tightly and compact with rice ball mold.

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1 1.

12. Cut the seaweed into appropriate lengths and wrap it in rice balls.