Pepperoni rice balls

Cheese sandwich has many of the dishes, Fried rice is quite a common, usually prefer to do with mozzarella filled, brushed effect is good, a few years ago in a laboratory full of Christmas dinner goats cheese meals eaten a Fried rice, it is the first attempt to goat cheese, heard that lr 3 so hasn't been bought before.

The taste was surprisingly good, but it was really strong and couldn't bear to eat too much. I wanted to try more ingredients before I left school that would be hard to get back home, so I bought goat cheese to replicate the rice balls I had that time.

Fried rice ball with spicy sausage and cheese heart

Formula sub - matching, component: 11

Rice: salami 25G, risotto 150G Italian rice, water (or stock) 500ML

To taste: Dried ground oregano 1/8 TSP, dried rosemary 1/8 TSP, salt 1/3-1/2 TSP

Filling (per piece) : 7G fresh mozzarella/goat cheese

Flour coat: Starch, egg (1 egg), bread crumbs

The blessing of fried rice ball with spicy sausage

1. Material picture: Salami sausage and risotto risotto rice

2. Dice 25G salami, add a little oil and stir fry over high heat

3. Add 150G of rice and 500ML of stock

4. Bring to a boil over high heat, turn the water to low heat

5. Cook for 20-25 minutes until the water has almost dried

It was much drier than the usual stewed rice because it was to cook the dough

6. Ingredients: Mini balls of fresh mozzarella on the left and goat cheese on the right

7. Remove the layer of white velvet from the goat cheese, cut it into small pieces and set aside

8. Fresh mozzarella cheese, specially bought in miniature, just the right size to do without handling

9. Take a dollop of the rice cooked in Step 5 and flatten it with a piece of goat cheese in the middle

10. Same with mozzarella

11. Wrap, pinch tightly into rice balls, handle everything

12. Cover the rice ball with a layer of starch

13. The appearance of all rolled starch

14. Prepare the egg mixture and breadcrumbs (left, beaten whole egg mixture, right, breadcrumbs)

The breadcrumbs are made from dried pumpkin toast, which is why they are golden brown

15. Roll starchy rice balls with egg wash

16. Coat with a layer of breadcrumbs

17. Handle all the rice balls in turn

18. Over medium heat, deep fry until golden brown. Remove and drain oil

19. Look like it's all gone. Since the rice ball is cooked, it only needs to be deep-fried on the surface

20. Interior filling: Mozzarella on top and goat cheese on bottom

Eat it plain or with a dip of your choice and serve it hot

Fish seed triangle rice ball

Ingredients: 1 bowl rice, 2 TBSP sushi vinegar, 1 TBSP caviar, 1 stick crab meat, 1 piece sushi nori

Fish seed triangle rice ball

1. The rice can be cooked in advance by washing it overnight

You can also make use of the rice cooker or pressure cooker's reservation function to cook it on a regular basis until you wake up the next day

After cooking, stir it up and mix well with sushi vinegar (if there is no sushi vinegar, you can mix it with a ratio of salt, sugar and vinegar of 1:5 ∶10).

2. Add the fish seed paste and mix well. I used black fish seed paste, which is actually navy blue

The most common is yellow and orange fish seed paste, but there are also green and red. These are OK, according to your preference

3. Put a small ziploc bag over your hand and place the rice in your palm.

Plastic gloves are better. They're clean and convenient.

If you don't have a ziplift, just dab some cool water on your hands to prevent sticking

4. 1 crabmeat stick in thirds. Take a small piece and place it in the center of the rice

The filling can be any material you like: meat, ham sausage, plum and so on.

Also, the crab sticks I use are ready to eat, some of them need to be cooked in advance, so please pay attention to your product description.

5. Top with some rice to wrap the filling tightly. Shape into triangular rice balls in a plastic bag

6. Cut the seaweed into small pieces, spread a little cold water on the bottom surface of the rice ball, and paste the seaweed pieces