Main ingredients

sticky rice, crispy whistle, potatoes, pickled carrots, folded ear root, shredded kelp, fried peanuts

Supplementary ingredients

sprinkling of green onion, sugar, cooking oil, soy sauce, salt, oil chili pepper (practice in the tips), battered chili pepper (practice in the tips), vinegar, sesame oil (can be omitted), small square towel a piece of cling film < /p>

Practice

1. Soak the glutinous rice in advance, about 4 hours. After soaking, put it in a rice cooker, pour in 0.5cm of water higher than the glutinous rice, and press the cook button to cook it.

2. Wash and peel the raw potatoes and cut them into shreds (or dice), pour a moderate amount of oil into the pot, heat the oil and put the potatoes to stir-fry, when the potatoes are almost cooked, put salt and continue to stir-fry. Cooked after the sheng out loaded in a bowl.

3. Dice the pickled carrots and put them in a bowl.

4. Wash the earwigs and cut them into 1cm pieces.

5. kelp shreds washed, too long slightly cut a little shorter, depending on personal preference.

6. 4 and 5 of the folded ear and kelp take a bowl together, put the appropriate amount of salt, soy sauce, vinegar, sesame oil (can not be put), chopped green onion, paste chili, mix well. To be used.

7. raw rice cooked rice, (like to eat white glutinous rice can only do this step, like to eat black glutinous rice skip this step directly to see the step 8, like to mix together to eat and do not mind the trouble of the two kinds of both do it!) In the frying pan pour and usual fried rice almost oil (note that only half of the oil poured here with glutinous rice Oh, that is to say, you usually fried rice put oil is to see the amount of rice poured it, here is also to see the amount of rice Oh, is to fry half of the oil used in the glutinous rice), the oil temperature should not be too hot, about 3, 4% of the heat is good, adjusted to a small fire, the cooked glutinous rice first half of the first scooped into the pan sautéed, and then a small amount of salt, not too much, there is a taste on the line. The flavor will be fine. Stir-fry until the glutinous rice on the oil off the fire out.

8. Continue to stir fry pan oil, the other half of the glutinous rice into the pan to stir fry, this pot of glutinous rice without salt, pour soy sauce, as to how much, as long as the pot of glutinous rice basically can be colored on the line. Stir-fry until the glutinous rice on the oil on the color off the fire out.

9. Sticky rice fried, raw materials are ready, now ready to start wrapping sticky rice it, take a clean small square towel, put a towel on the towel than the towel slightly larger than the plastic wrap, a hand on the towel wrap, the other hand operation, scooping the right amount of sticky rice in the towel wrap, with a small spoon to scoop the right amount of oil chili pepper in the center of the sticky rice on the center of the part and then with the bottom of a small spoon, slightly wipe the oil chili. Slightly wipe the oil chili, attention, the essence comes: scoop a small spoon of sugar on top, and then put a few crunchy whistles, then put a few peanuts, a little diced pickled radish, a little shredded potatoes, a little cold folded earring root shredded seaweed on the sticky rice, then scoop the right amount of sticky rice to cover the top, and then two hands resting on the towel cling film as much as possible to make the sticky rice into a ball.

10. OK, open to eat it, pay attention to the glutinous rice ball is too big, the mouth should be opened wide to eat Oh ~ ~! hahaha ~ ~ ~ I'm lazy here, not wrapped into a glutinous rice ball, directly on the glutinous rice in a bowl, and then all the ingredients mixed together to eat, so there is a flavor, try it ~!