Ingredients:

appropriate amount of rice/salt, a little green tea (or chives)/cumin powder, and a little lard.

Practice:

1. Break up the cooked rice in the rice cooker while it is hot.

2. put it into a fresh-keeping bag and press it with a rolling pin, so that the bag mouth is loose, so as not to crush the bag.

3. Add lard, fine salt and a little cumin powder to the rolled rice and knead well.

4. Add green tea powder and knead. Preheat the oven at 2 degrees.

5. Make small balls and flatten them in a non-stick baking pan, then sprinkle a little cumin powder, according to your personal preference.

6, fire up and down 2 degrees, 2 minutes.

7. Take out the baking tray and turn it over (be careful to burn it).

8. Bake for another 2 minutes.

Rice balls

Ingredients:

1 small bowl of leftover rice, starch/cooking wine/soy sauce/aged vinegar/sugar/tomato sauce/vegetable oil.

Practice:

1. Put a bowl of leftover rice in a large bowl, add 3 tablespoons of starch and 2 tablespoons of water and mix well.

2. Then put it in a fresh-keeping bag and beat it with a rolling pin for a while to make the rice particles more finely divided and sticky.

3. Rub some water on your hands and ball the rice into balls. When you are in the group, put it in your palm and hold it tightly, then reunite and knead it smoothly.

4. put oil in the pot and heat it to 8%. add rice balls and fry them until the surface is slightly burnt.

5. Prepare seasoning juice, and mix 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons white sugar, 4 tablespoons aged vinegar and 5 tablespoons clear water evenly.

6. control the oil of the fried meatballs for later use.

7. Pour out the vegetable oil, leave a little base oil, add seasoning juice, and then add 2 tablespoons of tomato sauce, stir well and burn until bubbles appear.

8. Pour in the fried rice balls and evenly wrap them with sweet and sour sauce.