Can leftovers be used as snacks? The chef's exclusive secret recipe is delicious and affordable.

Don't worry about leftovers at home. The chef will teach you a new method. The outside is crispy and full of milk, and the golden skin is wrapped in the rice grains of love. The chef's exclusive secret!

Rice is one of the staple foods we often eat. There will inevitably be leftovers in our three meals a day, especially rice. It's really hard to control steaming more and steaming less. People usually make leftover rice into fried rice or hot cakes. In hotels, leftovers have become the biggest headache for chefs. The taste and color of leftovers are far from those of freshly steamed rice. At first, we can only cook special fried rice, fried rice cakes and fried rice cakes.

So is there any other way to cook leftovers? Recently, I tried to make a delicious snack about leftovers, saying it was a snack. In fact, I think it can be used as a dessert before meals and also as a special dish for wedding banquets. It's beautiful and delicious, especially when it melts in the mouth. It has a strong milk flavor and crispy skin. It's really a good creative dish. We call it crispy creamy rice balls, which can be cooked at home, saving time.

Below, I will share this new method of leftovers with you. Friends who like it can follow the recipe and surprise their families.

Crispy milk and delicious rice balls

Ingredients: leftovers 500g, eggs 1 piece, condensed milk 15g, sugar 10g, salt 3g, corn starch, bread crumbs and vegetable oil.

? Practice steps:

1. First, we put the remaining 500g of rice into a container, break an egg, put the yolk into the rice, and put the egg white into a small bowl for later use.

2. Then add condensed milk, sugar and salt to the rice. After seasoning the rice and stirring it evenly, add appropriate amount of corn starch and stir until it is a little sticky.

3. Knead the cooked rice into balls of the same size with both hands for later use.

4. Put the bread crumbs and corn starch into the flat plate respectively, and use them together with the egg white.

5. First put the kneaded rice balls into corn starch and roll them back and forth, so that the surface of the rice balls is evenly covered with corn starch.

6. After that, put the balls coated with corn starch into the egg white liquid evenly, so that every place can be stained with the egg white liquid. This step is very important. If there is no egg white liquid in a certain part of the meatballs, it will lead to the inability to evenly wrap the bread crumbs in the next step.

7. Put all the balls covered with egg white liquid on the prepared bread crumbs, gently rub them back and forth by hand, so that the balls stick to the bread crumbs evenly, and then rub them back and forth by hand to make the bread crumbs stick to the balls more firmly.

8. After all the steps are completed, clean the wok, add a proper amount of vegetable oil, heat the oil to 40%, add the processed meatballs and fry lightly. When the oil temperature rises slowly, turn off the fire and let the meatballs fry in hot oil for 30 seconds, then take out the oil. This will make the skin more brittle and the inside of the ball can be heated more effectively.

1, remember not to order, pat powder-drag eggs-crumbs-fry.

The rice is already cooked, so we just need to fry until the skin is shaped, and then we can turn off the fire. Remember not to fry when the oil temperature is high.

Friends who like sweets can add some sugar or honey appropriately.

Finally, thank you for taking the time to read this article.