Taipei’s rice balls reference
Grilled Japanese-style rice balls
Ingredients and portions
[Preparation]
Wash the salmon, fry and mash it; cut the seaweed into strips;
Turn on the upper and lower heat of the oven and preheat to 180 degrees C (preheating time for small oven is 2 minutes)
[Ingredients]
600g salmon, 150g rice, 1 piece of seaweed
Names and amounts of seasonings, sauces, etc.
[Seasoning]
Adequate amount of salt, 1/2 tsp soy sauce, 1/2 tsp olive oil
Cooking process
[Method]
1. Wash the salmon Clean; wash and cook the white rice.
2. Pour 1 tablespoon of oil into the pot and heat it up. Pan-fry the salmon on both sides and mash.
3. Pour the white rice into a bowl, add minced salmon, add appropriate amount of salt, black pepper and olive oil and mix well and set aside.
4. Shape 3. into a triangular shape and wrap it with seaweed. Coat the surface with soy sauce, put it in the oven, bake at 200 degrees C for 6 minutes
(4 minutes in a small oven), and then take it out.
Supplement and data sources
[Tips]
Be careful not to bake it too dry at the end to avoid the rice becoming dry and hard; salmon can also be replaced with other ingredients.
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Wastard chicken rice balls with rice balls
Ingredients and portions
Chicken legs 1 mushroom, 20 grams of mushrooms, 400 grams of white rice
Names and quantities of seasonings, sauces, etc.
Salad dressing ingredients (50 grams of mayonnaise, 5 grams of green mustard, 15 grams of fresh cream Gram) a little each of salt and pepper
Cooking process
1. Cook the chicken legs and let cool, tear them into shredded chicken strips and set aside.
2. Slice the mushrooms, cook them in hot water and set aside (to prevent the mushrooms from changing color, add a little lemon juice or vinegar to the water).
3. Add all the mustard salad dressing ingredients together and mix well, then add the shredded chicken strips and mushroom slices from steps 1 and 2, mix well, then wrap it in white rice and shape into rice balls.
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Three-color rice ball box meal
Materials
260 grams of rice, 2 egg yolks, 50 grams of green vegetables, 30 grams of meat floss, 15 grams of dried radish, and 20 grams of oil.
Method
Chop the dried radish and stir-fry until fragrant. Boil the eggs, crush the yolks, add the seasonings, mix well, add it to the rice and mix evenly. Take 1/3 each of pork floss and dried radish as filling and wrap it in yellow rice to make rice balls.
Cut the green vegetables into sections and marinate with salt for 20 minutes. Chop finely and squeeze out the water. Heat the oil in a pan and fry the green vegetables until cooked. Add 85 grams of rice and fry until green. Wrap the fried rice with pork floss and radish. Make rice balls with 1/3 of each.
In addition, wrap the remaining white rice with meat floss and dried radish to make white rice balls. Arrange rice balls in three different colors: white, yellow, and green in a lunch box.
Nutrient content
Calorie 793Cal
Protein 31.4g
Lipid 27.9g
Saccharide 99.6g
Fiber 0.8g
Gray matter 7.4g
Calcium 105mg
Phosphorus 579mg
Iron 7.3mg
p>Vitamin A1079IU
Vitamin B10.34mg
Vitamin B20.29mg
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Nine-story pagoda chicken rice balls
It's a bit like pasta in disguise. The key sauce is French pesto sauce.
Ingredients: About a bowl of hot white rice, French pesto sauce (note), about 100 grams of boneless cooked chicken cut into short strips, and Parmesan cheese powder.
Method: Mix the rice, chicken, green sauce and cheese powder evenly, then shape into bite-sized rice balls.
Note: How to make green sauce
50g Parmesan cheese powder, a little olive oil, a clove of garlic chopped, nine-layer tower, a little salt and black pepper, put in order Pour into a juicer and blend well, then place in an airtight jar and refrigerate to keep fresh.
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Sweet rice balls
Ingredients
Rice 4 Bowl, half cup of white sugar, plum cake, orange cake
A little black sesame, a little white sesame, red bean paste
Amount of various dried fruits (such as candied fruit, dried papaya)
p>
Method
While the rice is hot, stir in sugar, wrap various dried fruits and candied fruits in it, or mix them into the rice, and then make various rice balls.
A variety of rice balls can be made with different fillings or outer shells according to everyone's preference.
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Fried rice balls
Ingredients:
1. 5 bowls of rice
2. 1 canned meat sauce
3. 1 egg
4. Bread flour
Seasonings: basic seasonings
Cooking steps:
Drain the soy sauce on absorbent paper, beat the eggs and set aside
Wrap the meat sauce into rice balls to form a round shape Make it into a cake shape, dip it in egg liquid, wrap it in bread crumbs and fry it until golden brown
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Salmon Asparagus rice balls
Ingredients:
One stick of fresh asparagus (chopped)
One or two pieces of salmon or tuna meat
White rice 2/ 3 bowls
1/2 tablespoon vinegar
1 teaspoon sugar
1/4 teaspoon salt
Method:
First steam the asparagus until soft. After the salmon is steamed, add a few drops of sesame oil and half a teaspoon of soy sauce and mash it. After mixing the rice with all the ingredients, prepare a piece of plastic wrap. Scoop out about a spoonful of rice at a time and place it on the plastic wrap. In the middle, use plastic wrap to knead the rice into a ball.
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Salmon rice balls
Ingredients: 80g Norwegian salmon, 100g Japanese pearl rice, 20ml Japanese sushi rice vinegar, 30g Japanese rice seasoning powder, Half a sheet of sushi seaweed and a few thyme leaves. (Serves 4)
Method: 1. Cut the salmon into pieces, about 3×3 cm in size, and cut the seaweed into thin slices of 1×14 cm. 2. After the Japanese pearl rice is cooked and cooled, add rice vinegar and Japanese rice seasoning powder and stir evenly. 3. Dip the salmon pieces in thyme leaves and fry over low heat until medium cooked. Use oil-absorbing paper towels to absorb the oil on the surface. 4. Wet your hands with rice vinegar, then gently grab the rice with your hands, place the salmon in the center of the rice and shape it into a rice ball.
Calories: 93.4 kcal
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Wheat rice balls
Ingredients:
Glutinous rice
Buckwheat
Oats
Wheat
Brown rice
Purple rice
Fuguo
Vegetarian pine
Yam
Seaweed slices
Seasoning :
Sushi vinegar
Method:
1. Soak and wash the five-grain rice, then cook it into five-grain rice, add a little sushi vinegar, mix well and let cool
2. After laying out the seaweed slices of the triangular rice ball, put the cooked five-grain rice into the mold, add pine and yam, press it into a triangle shape, and then wrap it with seaweed.