Rice ball string
Materials:
240 g of rice, 2 g of egg yolk powder 10 g, 2 g of ham powder 10 g, 3 g of cooked white sesame seeds, 5 g of cooked black sesame seeds 10 grains, 5 g of dried pork floss, 2 g of seaweed powder, 2 g of salmon fragrant pine, 2 g of seaweed fragrant pine and several sticks.
Practice:
1. Divide the rice into 8 portions, 30 grams each, and knead it into a circle.
2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds on the outside of the rice ball, and mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine with a little black sesame seeds.
3. String bamboo sticks together.
Traditional onigiri
Materials:
400g of rice, 0/0g of fried dough sticks/kloc-0, half a marinated egg, 0g of pickled cabbage15g, 10g of dried carrot10g, 10g of dried pork floss10g, 2g of cooked white sesame seeds and 2 heat-resistant plastic bags.
Practice:
1. Put the heat-resistant plastic bag flat on the table, put 200 grams of rice, spread it into a rectangle, then put the fried sauerkraut and marinated eggs (cut in half) and add a section of cooked dough sticks, and wrap them from both sides to the middle to form rice balls.
2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste.
Mi cake
Materials:
800g of rice, 50g of cucumber100g, 30g of XO sauce, 50g of foreign ham, 6g of seaweed fragrant pine, 0.5 tablespoons of mayonnaise sauce/kloc-0, 80g of mashed potatoes, 2 eggs and cleaning film.
Seasoning:
salt
Practice:
1. Boil the eggs in cold water, take out the yolk, add 1 gram of salt into a bowl, mix well, put it into a sieve, and press the yolk through the sieve with a spoon to make it into powder for later use.
2. Slice the ham, take one piece, stamp it into petal shape for later use, and cut the rest ham into strips with a width of 1 cm.
3. Cut the cucumber into petals for later use, peel the potatoes and cook them, then press them into mud while they are hot for later use.
4. Put a cleaning film in the cake model (so as to maintain a complete appearance during re-molding), put14 rice and sprinkle with Shanghai Taixiangsong, then spread14 rice, spread XO sauce with oil removed and chopped, spread14 rice and sprinkle with chopped seaweed powder.
5. Spread egg yolk powder on the surface, put ham slices, decorate the side with cucumber slices and ham strips, and decorate the bottom edge with mashed potatoes (potatoes mixed with mayonnaise sauce and salt).
Remarks:
1. The material of the middle sandwich can be changed according to your preference. Those who like sweet food can be sandwiched with various jam, fish sauce, dried pork floss, dried radish, pickled cabbage, etc.
2. The material caught in the middle must be drained first and the grease must be removed with oil-absorbing paper.
Pueel rice ball
Materials:
0/50g of rice/kloc-,60g of baked eel, 20g of yellow basket, 20g of red pickled ginger.
Practice:
Spread a cleaning film in the square mold, arrange the sliced baked eel, pickled ginger and yellow radish, put them into rice, compact, cut and remove the mold.
Fried rice balls
Materials:
240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour and 6 cups of fried oil.
Practice:
1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb the grease with oil-absorbing paper, and shell the eggs and break them up for later use.
2. Take 80 grams of rice and wrap it in the oiled meat sauce to make a round cake, then dip it in egg liquid, wrap it in bread flour and fry it in a hot oil pan until it looks golden yellow.
Remarks:
With some side dishes (such as pickles, lotus root slices and broccoli) and fruit (kiwi fruit), it is a simple meal.
Xiang barbecue rice ball
Materials:
460 grams of rice, salad oil, charcoal
Seasoning:
Barbecue sauce
Practice:
The rice is divided into 4 parts, pressed into the bear model respectively, and then taken out and baked on the barbecue grill (the grill must be oiled first to avoid sticking). Bake until both sides are slightly dry and then spread with barbecue sauce.
Rice cone
Materials:
Rice150g, 3 crispy cookies, 2 cherries, 20g red bean stuffing, a little minced egg yolk, 20g curry chicken, 0/0g seaweed floss/kloc-0, and several cooked black sesame seeds.
Practice:
(1) Pink
Cherry-colored rice (about 50 grams) cooked with red cherry juice is wrapped with red bean stuffing, held in a round shape, placed on the crispy cone cake, and finally sprinkled with black sesame seeds.
(2) Yellow
Make yellow rice with curry sauce bibimbap (about 50g), hold the curry chicken with boneless inside into a round shape, put it on the crispy cone cake, and finally sprinkle the egg yolk powder and shredded seaweed on the top.
(3) White
Rice (about 50 grams) is wrapped with seaweed floss, held in a round shape, placed on the crispy cone cake, and finally sprinkled with a little seaweed floss.
[Raw material/seasoning]
Triangular rice ball model 1 piece
2 bowls of sushi vinegar rice
Proper amount of soy sauce
Salad oil right amount
[Production process]
(1) Prepare a triangular rice ball model and sushi vinegar rice. The method of sushi vinegar rice: cook sushi rice 1/2 cups, add white vinegar 1 tablespoon when the rice is cooked, stir the white sugar and salt evenly, and let it cool for later use.
(2) Wet your hands with water first, and the triangular rice ball model should also be dipped in water to prevent the rice grains from sticking to the model.
(3) Fill the prepared sushi rice into the model and press it gently.
(4) Pour it on the bottom model and shape it into a beautiful triangular rice ball by hand.
(5) Put a little salad oil and soy sauce on the rice ball with a brush, and then bake it in a smokeless barbecue for about 2 minutes. If the soy sauce is too salty, you can also put sugar in the soy sauce first, bring out the sweet soy sauce, and then use the prepared soy sauce to make rice balls.
(6) Take out the rice balls, add soy sauce repeatedly, continue to put them in the barbecue until they are golden brown, and then take them out.
(7) A delicious rice ball is thus produced.
Materials:
The practice of Japanese rice balls (from fashion and health)
Basic production method:
Materials-rice1000g, water1000g, sugar 300g, vinegar essence 60g, salt 20g and monosodium glutamate10g.
Production method-add water to boil in China, add sugar, salt and monosodium glutamate, cool and add vinegar essence to make sweet and sour water. Then wash the rice, soak it for two hours, filter off the water, cook it in a boiling pot, stew it with slow fire when the water is dry, and then pour it into a pot. Add sweet and sour water and mix well. Cover with wet gauze for later use.
Salmon rice balls:
Ingredients-200g salmon, seaweed 1 piece, 50g kelp. Rice ball rice1000g.
How to make it-cook laver and kelp and mix them with rice. Salmon meat is used as stuffing, and then mixed rice is used to make rice balls.
240 g of rice, 2 g of egg yolk powder 10 g, 2 g of ham powder 10 g, 3 g of cooked white sesame seeds, 5 g of cooked black sesame seeds 10 grains, 5 g of dried pork floss, 2 g of seaweed powder, 2 g of salmon fragrant pine, 2 g of seaweed fragrant pine and several sticks.
Practice:
1. Divide the rice into 8 portions, 30 grams each, and knead it into a circle.
2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds on the outside of the rice ball, and mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine with a little black sesame seeds.
Traditional onigiri
Materials:
400g of rice, 0/0g of fried dough sticks/kloc-0, half a marinated egg, 0g of pickled cabbage15g, 10g of dried carrot10g, 10g of dried pork floss10g, 2g of cooked white sesame seeds and 2 heat-resistant plastic bags.
Practice:
1. Put the heat-resistant plastic bag flat on the table, put 200 grams of rice, spread it into a rectangle, then put the fried sauerkraut and marinated eggs (cut in half) and add a section of cooked dough sticks, and wrap them from both sides to the middle to form rice balls.
2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste.
3. String bamboo sticks together.