Chinese rice balls are traditional Chinese delicacies, usually made of glutinous rice wrapped with fillings such as fried dough sticks, meat floss, and dried radish. Do you know how to make delicious Chinese rice balls? The following are the recipes for Chinese rice balls that I have compiled for your reference! Two delicious ways to make Chinese rice balls

One way to make Chinese rice balls

[Ingredients/fillings] 3 pieces Serving

2 cups of glutinous rice, 1 fried dough stick, 1 dried radish, 1/3 cup of dried shrimps, 1 tbsp of pork floss, 3 tbsp of seaweed and fish floss, 3 tbsp of minced garlic, 1/2 tbsp of minced garlic

3 small plastic bags, 1 white gauze, 1 stick of sugar, 1 tsp salt, 1/2 tsp

[Production process]

1 Wash the glutinous rice and soak it overnight , drain the water, steam in a steamer for about 15 minutes, then turn off the heat and set aside.

2 Cut the fried dough sticks into 3 sections, sauté the minced garlic until fragrant, add dried radish and dried shrimps, add seasonings and stir-fry until fragrant, then remove from the pan and set aside.

3 Place a plastic bag on the white gauze, take 1 bowl of glutinous rice, place it on the plastic bag and flatten it into a circle, add 1 tablespoon of meat floss, 1 tablespoon of seaweed fish floss, 1/ Place 3 amounts of dried radish and dried shrimps and 1 section of fried dough sticks on the glutinous rice. Then lift the rice on both sides and wrap it tightly in the middle. After pressing it into an oval shape, remove the gauze and plastic bag. You can cook according to this amount. 3 rice balls.

How to make Chinese rice balls 2

[Ingredients/fillings] 6 servings

475 grams of long glutinous rice <2 and 1/2 cups> 2 fried dough sticks 150 grams of meat floss, 180 grams of dried radish, 6 grams of seasoning sugar (1/2 tsp), 1 gram of pepper (1/4 tsp), 15 grams of salad oil (1 tbsp)

[Production process ]

1. Wash the long glutinous rice, soak it in water until the rice grains break into pieces when rubbed, take it out and pour it on a steamer covered with a damp cloth, steam it over high heat until the rice grains can stand upright, which means it is cooked. Can be taken out for later use.

2. Saute the dried radish with a little oil and pepper until fragrant.

3. Take a piece of plastic wrap, place a thick cloth underneath it, place half of the glutinous rice on the plastic wrap, wrap the fillings in it, then squeeze the other half of the glutinous rice into a rice ball and serve.

※Stuffing combination: salty: fried dough sticks, pork floss, fried dried radish and pepper. ※Sweet: fried dough sticks and sugar.

※Making points: To make rice delicious, every detail must be paid attention to, including rice selection, rice washing, water quality, and soaking. In the past, people used to use wooden barrels to steam large pots of rice. Of course, steaming is better than boiling. The steamed rice is much more fragrant. Modern people seek convenience, so they can also cook long glutinous rice. Wash the rice quickly and gently, filter out the water, put the electric pot, add clean water, soak 1 cup of rice in 0.6 cups of water for 1 hour and then cook. After the rice is cooked, Don't eat it in a hurry, let it simmer in the pot for another 10 minutes, and then stir it from bottom to top with a rice ladle to let the excess water vapor escape. The white and crystal clear rice will taste more fragrant and delicious. 4 simple ways to make rice balls

How to make rice balls 1

Ingredients preparation

400 grams of rice, 10 grams of fried dough sticks, half a braised egg, 15 grams of sauerkraut, 10 grams of dried radish, 10 grams of meat floss, 2 grams of cooked white sesame seeds, 2 heat-resistant plastic bags

Production steps

1. Place the heat-resistant plastic bags flat on the table. Serve with 200 grams of rice,

2. String together with bamboo skewers.

How to make rice balls 2

Ingredients preparation

240 grams of rice, 10 grams of egg yolk foam, 10 grams of ham foam, 3 grams of cooked white sesame seeds, cooked black sesame seeds 10 sesame seeds, 5 grams of meat floss, 2 grams of seaweed foam, 2 grams of salmon pine, 2 grams of seaweed pine, several bamboo skewers

Preparation steps

1. Divide the rice into 8 portions, 30 grams each, rolled into round shape.

2. Dip the outside of the rice balls with egg yolk foam, ham foam and white sesame seeds or white sesame seeds with a little black sesame, meat floss, seaweed foam, salmon pine, and seaweed pine.

How to make rice balls three

Ingredients preparation

2 bowls of hot rice, appropriate amount of meat floss, 2 tablespoons of Japanese soy sauce, appropriate amount of sushi vinegar

Preparation steps

1. Pour sushi vinegar into the hot rice, mix well, and set aside.

2. Take a piece of plastic wrap, place 1/4 of the rice in the center, add meat floss to the rice, tighten the plastic wrap along the center, and lightly compact the rice ball.

3. Take a small amount of oil in a flat-bottomed wok, put the rice balls in and fry over low heat. When the rice balls are slightly brown, spread a layer of soy sauce on them, then flip the rice balls over, and spread the soy sauce on the rice balls repeatedly until the rice balls are lightly browned. As long as it is golden brown

Notes

The rice balls can be molded into triangles, circles or heart shapes, and the fillings can be changed at will, including cheese and pickled radish. wait.

Four ways to make rice balls

Ingredients preparation

A bowl of rice, a little salt, a bowl of water, salmon, mentaiko, appropriate amount of kombu, roasted seaweed, approx. 1/2 slice

Preparation steps

1. Let the freshly cooked rice stand for about 15 minutes to cool down or place the rice in a large bowl and stir with a rice spoon to cool down.

2. Wash your hands and wet them, then place a bowl of rice on the palm of your left hand and flatten it slightly, then add the ingredients in the middle. Wrap the rice towards the center to form a ball.

3. Bend your left hand slightly, bend it into a mountain shape, and start to squeeze the rice ball slightly into a triangle shape.

4. Press the left and right sides slightly inward with your fingers to make the two sides round and convex, and the rice becomes flat.

5. Place the formed rice balls on the plate, wet your hands and rub them with a little salt.

6. Shape the rice ball again to make it more beautiful.

7. Place the rice ball in the seaweed, then lift up the seaweed on both sides to wrap the triangular rice ball. Press the seaweed again so that the seaweed sticks to the rice ball.

8. The same ingredients as the filling are placed on the rice balls, making them easy to distinguish. Tips for making rice balls

The key to cooking rice balls is to wet your hands with water first so that the rice will not stick to your hands, and the rice balls must be pinched while they are hot. If it is cooled rice, the rice grains will not stick to each other and it will be difficult to form a ball. At the same time, the salt sprinkled on the surface of the rice ball will evenly dissolve into the rice ball due to the heat and humidity of the rice. You can also use concentrated salt water, add 3 times the water to the salt and wet your hands before kneading the rice balls. However, many families use film plastic wrap to knead the rice balls because the rice is hot or they don't want to touch their hands.

1. Wet your hands with water first so that the rice does not stick to your hands. Then take a pinch of salt mixed with white sesame seeds and make the entire palm covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.

3. Use two fingers to make a depression in the center of the rice, add the roasted and mashed salmon, then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and shape it into a full triangle shape while turning it with your right hand. Be careful not to use excessive force, otherwise the rice balls will be hard.

5. Place the kneaded rice ball in the center of the rectangular seaweed and roll it up from both sides. Put a tiny bit of salmon on the head of the rice ball so that people know what ingredients are in the rice ball.