Ingredients: 400g of rice, 0/0g of fried dough sticks/kloc-0, half of marinated eggs, 0/5g of pickled cabbage/kloc-0, 0g of dried carrot10g, 2g of dried pork floss10g, and 2 heat-resistant plastic bags.
Production steps:
1. Put the heat-resistant plastic bag flat on the table and put 200 grams of rice on it.
2. String bamboo sticks together.
Second, the practice of rice balls
Ingredients: 240g of rice, egg yolk foam10g, ham foam10g, 3g of cooked white sesame, a few pieces of cooked black sesame10g, 5g of dried pork floss, 2g of seaweed foam, 2g of salmon fragrant pine, 2g of seaweed fragrant pine and several bamboo sticks.
Production steps:
1. Divide the rice into 8 portions, 30g each, and knead it into a circle.
2. Spread egg yolk foam, ham foam, white sesame seeds or white sesame seeds on the outside of the rice ball, and mix a little black sesame seeds, pork floss, seaweed foam, salmon fragrant pine and seaweed fragrant pine.
Third, the practice of rice balls
Preparation of ingredients: hot rice, 2 bowls of pork floss, 2 tablespoons of sushi vinegar and 2 tablespoons of Japanese soy sauce.
Production steps:
1 Pour sushi vinegar into hot rice and mix well for later use.
2. Take a piece of plastic wrap, put14 rice in the center, add meat floss to the rice, tighten it along the center with plastic wrap, and gently compact the rice ball.
3, take a small amount of oil in a flat-bottomed wok, put it into the rice ball and fry it with low fire. When you see that the rice ball is slightly burnt yellow, sweep it with a layer of soy sauce, then reverse the rice ball and repeatedly sweep the soy sauce until the rice ball is golden yellow.
Fourth, the practice of rice balls
Ingredients preparation: a bowl of rice, a little salt, a bowl of water, salmon, ming prince, kelp, about 1/2 slices of roasted seaweed.
Production steps:
1, let the freshly cooked rice stand for about 15 minutes to cool or put the rice in a large bowl and stir it with a spoon to dissipate heat.
2. Wash your hands clean and moist, then put the amount of a bowl of rice on the palm of your left hand, slightly flatten it, and then put the materials in the middle. Wrap the rice in the center and make it into a ball.
3. The left hand is slightly bent, and the left hand is bent into a mountain shape, and the rice ball is slightly pressed and squeezed into a triangle shape.
4. Press the left and right sides inward slightly with your fingers to make the two sides round and convex, and the rice becomes flat.
5. Put the shaped rice balls on the plate, and then wet your hands with a little salt.
6. Shape the rice balls again to make them more beautiful.
7. Put the rice balls in seaweed, and then lift the seaweed on both sides to wrap the triangular rice balls. Press the seaweed again to make the seaweed stick to the rice ball.
8. The rice balls are placed with the same materials as the stuffing, which is easy to distinguish.
The effect and role of the oil wheat cabbage