Baked Hefeng onigiri
Name and quantity of materials
[ready]
Wash, fry and mash salmon; Cut seaweed into strips;
Turn on the upper and lower fires of the oven, and preheat to 180 C (preheating time of small oven is 2 minutes).
[material]
Salmon 600g, white rice 150g, seaweed 1 slice.
Name and quantity of seasoning, sauce, etc.
[seasoning]
Appropriate amount of salt, soy sauce 1/2 tsp, olive oil 1/2 tsp.
Cooking process
[practice]
1. Wash salmon; Wash and cook white rice.
2. Pour 1 tablespoon oil into the pot and heat it. Fried salmon on both sides and mashed.
3. Pour the rice into a bowl, add the minced salmon, add some salt, and mix with black pepper and olive oil.
4. knead 3. into a 3-angle shape and wrap with seaweed. Spread soy sauce on the surface, put it in the oven and bake at 200 C for 6 minutes.
(4 minutes in a small oven), you can take it out.
Supplementary information sources
[Tips]
Be careful not to bake too dry at the end, so as not to dry the rice; Salmon can also be replaced by others.
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Mustard, chicken and minced meat rice balls
Name and quantity of materials
Chicken legs 1 piece, 20 grams of mushrooms, 400 grams of boiled rice.
Name and quantity of seasoning, sauce, etc.
Salad dressing materials (50 grams of mayonnaise, 5 grams of green mustard, whipped cream 15 grams), a little salt and pepper.
Cooking process
1. Cook the chicken leg, let it cool, and tear it into shredded chicken.
2. Slice the mushrooms and cook them in hot water for later use (to prevent the mushrooms from discoloring, add a little lemon juice or vinegar to the water).
3. Add all the mustard salad dressing materials together and mix well, then add the shredded chicken and mushroom slices made in 1 and 2 and mix well, then wrap them in white rice and knead them into rice balls.
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Tricolor onigiri box meal
material
260 grams of rice, 2 egg yolks, 50 grams of Qingjiang vegetables, 30 grams of dried meat floss, 0/5 grams of dried radish/kloc-and 20 grams of oil.
method of work
Chop dried radish and saute until fragrant. When the egg is cooked, take the yolk, crush it, add seasoning, mix it with rice, and then mix it evenly. Take 1/3 of dried pork floss and radish as stuffing, and wrap it into yellow rice to make rice balls.
Cut Qingjiang vegetables into pieces, add salt and marinate for 20 minutes, then chop them finely and squeeze out the water. Stir-fry Qingjiang vegetables in an oil pan, add 85g of rice and stir-fry them into emerald green. Add pork floss and dried radish 1/3 to make rice balls.
In addition, the remaining white rice is wrapped in pork floss and dried radish and then made into white rice balls. Arrange white, yellow and green rice balls in a lunch box.
Nutrient content
Heat 793Cal
Protein 3 1.4g
Lipid 27.9g
Sugar 99.6g
Fiber 0.8g
Gray matter 7.4g
Calcium 105mg
Phosphorus 579mg
Iron 7.3mg
Vitamin A 1079IU
Vitamin B 10.34mg
Vitamin B20.29mg
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Jiucengta chicken onigiri
It's a bit like spaghetti-disguised rice balls, and the key sauce is French green sauce.
Ingredients: about a bowl of hot rice, French green sauce (note), boneless cooked chicken about100g cut into short strips, Parmesan cheese powder.
Practice: Mix rice, chicken, green sauce and cheese powder and knead into a bite-sized rice ball.
Note: preparation method of green sauce
50g Parmesan cheese powder, a little pure olive oil, a clove of garlic, a little basil, salt and black pepper, put them into a blender and beat them evenly in turn, and put them into a sealed jar for cold preservation.
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Sweet rice ball
material
4 bowls of rice, half a cup of sugar, plum cake and orange cake.
A little black sesame, a little white sesame and red bean paste.
Appropriate amount of dried fruits (such as candied fruit and dried papaya)
method of work
When the rice is hot, add sugar, wrap all kinds of dried fruits and candied fruit in it, or mix it with rice to make all kinds of rice balls.
Can be used with everyone's favorite, using a variety of different fillings, or skins, to change a variety of rice balls.
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Fried rice balls
Materials:
1. 5 bowls of rice
2. Canned meat sauce 1 piece
3. Eggs 1 piece
4. Bread flour
Seasoning: basic seasoning
Cooking steps:
Drain the soy sauce with oil-absorbing paper and beat the eggs for later use.
Wrap the meat paste in rice balls to make a round cake, dip it in egg liquid, wrap it in bread flour and fry it in an oil pan until golden brown.
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Salmon and asparagus risotto
Materials:
One fresh asparagus (chopped)
One or two pieces of salmon or tuna meat
2/3 bowls of rice
Vinegar 1/2 tablespoons
A teaspoon of sugar
Salt 1/4 teaspoons
Practice:
First, steam asparagus until soft, then add a few drops of sesame oil and half a teaspoon of soy sauce to the salmon, and mash it. After mixing the white rice with all the ingredients, prepare a plastic wrap, put about one spoonful of rice in the middle of the plastic wrap at a time, and knead the rice into a ball with the plastic wrap.
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Salmon rice ball
Ingredients: Norwegian salmon 80g, Japanese pearl rice 100g, Japanese sushi rice vinegar 20ml, Japanese rice seasoning powder 30g, sushi laver half a piece, and a little thyme leaves. (4 persons)
Practice: 1. Cut the salmon into blocks, about 3×3 cm in size, and cut the laver into 1× 14 cm pieces. 2. After pearl rice is cooked and cooled, add rice vinegar and Japanese rice seasoning powder and stir well. 3. Dip the salmon pieces in thyme leaves, fry them on slow fire until they are medium-cooked, and absorb the oil on the surface with an oil-absorbing paper towel. 4. Wet your hands with rice vinegar, then gently grab the rice with your hands, and put the salmon in the center of the rice and hold it into a rice ball.
Heat: 93.4 calories
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Grains onigiri
Materials:
polished glutinous rice
buckwheat
oat
wheat
unpolished rice
Purple rice
Fuguo
Suxiangsong
Chinese yam
Porphyra slice
Seasoning:
Sushi Vinegar
Practice:
1.Soak and wash five grains of rice, then cook five grains of rice, add a little sushi vinegar, mix well and let cool.
2. After laying the laver slices of the triangular rice ball, put the cooked five-grain rice into the model, add the fragrant pine and yam, press into a triangular shape, and then wrap it with laver.