Raw materials:

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

Practice:

1, the rice cooked in the rice cooker is scattered while it is hot.

2. Put it into a fresh-keeping bag and press it with a rolling pin. 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 then knead. Preheat the oven at 200 degrees.

5. Make a small group and flatten it in a non-stick baking tray, then sprinkle a little cumin powder, according to your personal preference.

6, fire 200 degrees, 20 minutes.

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

8. Bake for another 20 minutes.

Rice balls

Raw materials:

Leftover rice 1 small bowl, 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. Apply some water by hand and make 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 the oil in the pot and burn it to 80% heat. Add the rice balls and fry them until the surface is slightly burnt.

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

6, fried meatballs control oil for use.

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

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