Question 1: How do I make sticky rice balls? Common rice balls

Ingredients:

90g of glutinous rice, one doughnut

Method:

1: Wash and rinse the glutinous rice, and soak it for a few minutes

2: Steam the glutinous rice in a pot of water in a steamer basket lined with a saran wrap, and then steam the glutinous rice for 15 minutes

3: Prepare a piece of cling film, and spread out the glutinous rice with the back of the spoon, and then roll it up and wrap it tightly. Glutinous rice, spread with the back of the spoon wet water, put on the fritters, rolled up, wrapped into the ends, screwed

taste can be made according to preference, made of different flavors.

Question 2: how to make mochi rice balls mochi rice balls

rice sticky rice soaked overnight

I use a rice cooker to cook

Ingredients ready

cut the doughnut into small segments

pan frying a little bit

fried Ground

put a piece of plastic wrap ~ back of the spoon with wet water to spread out ~ so that it will not be very sticky!

First do the salty, put the meat floss, squash, fritters (here's the fritters I'm double-fried, like to eat the crunchy texture, more fragrant, you can also put the whole strip) on the glutinous rice

half of the rice ball in the palm of your hand ~ and then use a spoon to hold a little bit of glutinous rice on the top of the cover

the rice ball in the palm of your hand to knead into a ball

the salty is done

Next, make the sweet ones... First, wrap the sticky rice ball in plastic wrap and put some sesame seeds on it

Also spread it out with the back of a spoon in wet water

Spread a layer of sesame seeds powder

A layer of meat floss

A layer of crunchy fritters

And then slowly roll it up and press it down

The salty and sweet ones are done

Question 3: How do I make patty cake (rice balls)? Steps to make mochi rice (rice ball) Ingredients: 90g of glutinous rice, one doughnut Method: 1. Wash the glutinous rice and soak it for a while. 2. Put water in a steamer, line the steamer basket with saran wrap, pour in the glutinous rice and steam it for 15 minutes. 3. Prepare a piece of plastic wrap, scoop a spoonful of steamed glutinous rice, spread it out with the back of the spoon wet with water, put the doughnut on it, roll it up, wrap it in at both ends, and screw it tightly Tastes may be flavored to suit your preference.

Question 4: how to make mochi rice balls, how to make mochi rice balls delicious, mochi rice balls home cooking practice mochi rice balls

1. Glutinous rice soaked overnight, filtered dry water, into the steamer steamed.

2. Squash cabbage, ham sausage diced.

3. Fritters, cooked salted egg yolk cut into cubes, prepare meat floss.

4. Prepare a sheet of plastic wrap, covered with a layer of glutinous rice, the size according to their own preferences.

5. Add egg yolk, diced ham.

6. Then put meat floss, squash.

7. Finally, put the fritters.

8. Top with a layer of glutinous rice.

9. Cling film corners picked up, the rice ball tightly held into a ball, the filling completely wrapped.

10. And then dip some sesame seeds can be.

Question 5: How to make sticky rice balls 1: Wet your hands with water so that the rice does not stick to your hands. Then take a pinch of salt mixed with white sesame seeds and dip your whole palm in the salt flower.

2, a bowl of freshly cooked rice spread on the palm of the hand, and then gently pinched into a ball shape.

3. Using two fingers, dig a depression in the center of the rice and place the grilled and battered salmon, then add a small amount of rice to cover the salmon.

4: Hold the rice ball in your left hand and use your right hand to turn and squeeze it into a full triangle shape. Be careful not to push too hard or the rice ball will be hard.

5: Place the rice ball in the center of a rectangle of nori and roll it up from both sides. Put a tiny bit of salmon on the head of the onigiri so that you know what toppings the onigiri is made of.

A variety of onigiri toppings are placed from the left side of the inside: braised tuna chunks, stir-fried pickled mustard greens, stir-fried minced beef and minced pork, tuna in mayonnaise, and dried bonito cheese. The cheese is wrapped in hot rice and melts into a gooey consistency.

Question 6: How to make mochi rice balls and video Ingredients

Glutinous rice, fritters, sugar, meat floss.

Directions

Soak the glutinous rice in water for 2 hours, pour off the soaking water, and steam it over high heat for 15 minutes

After the steamed rice cools a little, take a ball of glutinous rice, put it on a plastic wrap and spread it flat, put some sugar and meat floss, and then a small strip of fried dough, and then roll up the plastic wrap.

Question 7: How to steam the glutinous rice for mochi rice balls Ingredients:

. 1/3 cup glutinous rice

. 2/3 cup rice

. 1/8 teaspoon salt

. 6 slices (2x4 inches) of Korean instant seaweed

. 1 teaspoon of white sesame seeds

. 6 tablespoons of oil

Directions:

Please note that there is no need for any additional oil. > 1. Steam the glutinous rice and rice together and sprinkle with salt while it is still hot.

2. Stir the rice as much as possible.

3. Cut the seaweed, pour it into the rice and mix well.

4. Get a large container, spray the bottom and the surrounding area with oil and sprinkle half of the sesame seeds evenly on the bottom.

5. Spread the rice thinly on top of the sesame seeds and flatten.

6. Sprinkle the remaining sesame seeds evenly over the top of the rice and press down.

7. Place the rice with the container in the refrigerator overnight without covering with plastic wrap.

8. Cut the rice cakes into your favorite shape.

9. Heat a wok over medium heat. Fry a few slices of sticky rice cakes at a time in a small amount of oil until they are golden brown.

10. Wrap the fried sticky rice cake in paper towel to absorb some of the oil.

Question 8: The picture shows how to make mochi rice balls, with glutinous rice on the outside, flour on the inside, and meat on the inside. Ingredients: Pork minced meat (the recommended ratio is 3:7, as it is a bit greasy if you have a lot of fat, but dry if you have a little bit less) Salt, chicken broth, soya sauce, sweet potatoes, cornstarch, eggs. 2. pork stranded meat with a little salt (more meat will become hard), chicken essence, a little soy sauce (only used to give the meat filling taste, more finished product color will become ugly), then add sweet potato starch egg whites to do water, extend a direction of mixing until the filling has a certain hardness, can be shaped until. Note that the sweet potato starch to add a little bit, in order to grasp a better hardness, when the dough will not collapse. 3. the meat filling into a ball shape to do the core.

4. Pinch the ball into a ball shape to the glutinous rice rolling, so that the meatballs evenly coated with glutinous rice particles. Note that the rolling time to use a little force, so that the glutinous rice into the meatballs some. 5. water boiling steam will be placed on top of the meatballs steamed on high heat for 15 minutes, with a rice cooker, it is also waiting for the water to boil on the meatballs, more steam for five minutes, but do not take too long, or it will be a little bit old.

When steaming, be sure to pad a few pieces of bamboo leaves or bok choy underneath, both the flavor of bok choy, but will not stick to the plate.

Question nine: mochi rice ball making video all tutorial video I have here, if you want to send you good

Question ten: blood glutinous rice mochi rice ball how to do Hello;

blood glutinous rice is a rice with purplish-red seed coat, because of the glutinous rice, so it is known as blood glutinous. I understand the blood glutinous rice patties practice is as follows:

Ingredients: 150 grams of purple glutinous rice

Accessories: 50 grams of cooked tender corn kernels, bean paste, fried white sesame seeds in moderation

Practice:

1, glutinous rice washed clean soaked for about 4 hours, the steamer pot into a suitable amount of water to boil, glutinous rice in the steamer drawer (be careful not to burn your hands Oh), cover the lid of the pot, a large fire in the room, the steamer drawer, the steamer drawer, the steamer drawer, the steamer drawer, the steamer, the steamer, the steamer, the steamer, the steamer, the steamer. The lid of the pot, high heat steam water for about 30 minutes, steamed and removed

2, will be steamed glutinous rice, corn, bean paste in a large bowl, with disposable gloves will be mixed well and pinched into a small ball

3, evenly sprinkled with a thin layer of white sesame seeds on the board, will be placed on the top of the rice ball rolling sesame seeds on it

Cooking Tips:

1, steaming The water in the steamer should be enough to prevent the rice from burning dry.

2, I used corn kernels have been steamed beforehand, you can also put the corn and glutinous rice together.