How to make salted egg yolk flow rice balls

Rice balls are a kind of delicious food originated from Japan. They are not only convenient to eat, but also add other ingredients, and taste better than rice. So, how to make salty egg yolk flow rice balls? How to make salty egg yolk flow rice balls delicious?

how to make the egg yolk flow rice balls

salty, fragrant, soft and waxy? Salted egg yolk flow rice ball? This is probably the best rice ball I have ever eaten.

1. After the purple rice and glutinous rice are cooked, add ham, floss, shredded seaweed, white sesame seeds, 2 spoonfuls of sesame oil, salt and shredded mustard tuber and mix well.

2. Take a proper amount of glutinous rice, flatten the oily salted egg yolk, put a cheese slice on the top of the rice ball, and heat it in the microwave oven

Which country is the rice ball from

It should be Japan.

The history of rice balls can be traced back to heian period (794–1185), when materials were scarce and lunches were just simple rice balls and dry food. At that time, rice balls were called "Tonjiki". In addition, for the convenience of carrying, housewives also use cooked rice as rations after drying, which is called "dry rice". Dry rice can be stored in a small container and eaten directly or boiled in water. Later, rice balls replaced dry rice. Japonica rice balls are sticky and easy to knead into small balls that are easy to carry, so they have become important rations for laborers and warriors.

In the Antu Taoshan era (1573 -163), with the appearance of lacquerware, bento became popular. Whenever there are flower viewing parties and tea parties, the nobles who can afford lacquerware put rice balls in gorgeous lacquerware boxes for people to enjoy.

since the edo period (163–1868), bento has become an elegant culture and permeated the people. People often go out with a simple lunch called waist lunch. There are several rice balls wrapped in bamboo leaves in the waist lunch box, which are placed in bamboo cages.

method of making purple rice vegetable rice balls

materials: 1 1/2 cup of long glutinous rice, 1 1/2 cup of purple rice, 1g of green beans, 1g of dried radish, 5g of lobster sauce, 1 red pepper, 5g of minced garlic, appropriate amount of seaweed, appropriate amount of fried dough sticks and appropriate amount of cooked sweet corn grains

seasoning: a little salt and a little pepper <

2. Wash the dried radish, add 1 tablespoon of sugar (except the material), mix well and marinate for 3 minutes, then rinse with water, drain and cut into cubes; Wash and drain the fermented soybean; Minced red pepper.

3. Dry-fry the radish in a pan until the water is dry, then add a little oil, minced garlic, lobster sauce and minced red pepper, stir-fry until fragrant, and serve.

4. Wash the green beans, cut them into coarse dices, put them in a pot with hot oil, stir-fry them, add all seasonings, stir well and serve.

5. Take a proper amount of rice, spread it on a plastic bag, spread it evenly in sequence, add a proper amount of diced radish, diced green beans, sweet corn kernels and fried dough sticks, and wrap it into an oval shape.

tip: dried radish tastes salty, so soaking in water is generally used to reduce the salinity, but at the same time, the aroma will be lost. Now use sugar to marinate for 3 minutes, and then rinse off the excess salt and sugar with clear water, so that the dried radish will not be too salty and retain its aroma.

traditional Chinese rice balls

materials: 1 1/2 cup of long glutinous rice, 1 1/2 cup of round glutinous rice, 2 eggs, 1 onion, 1g of dried radish, 5g of lobster sauce, 1g of red pepper, 5g of minced garlic, right amount of fried dough sticks, right amount of minced meat, right amount of mayonnaise

seasoning: 1 tbsp of water, a little salt, and so on. Wash the long glutinous rice and soak it in clear water (outside the material) for 5 hours. Then mix round glutinous rice and long glutinous rice evenly, put them into the pot, add water with the same height as rice, cook them, loosen them and stew for 15 minutes.

2. Cut the onion into chopped green onion; Add 1 tablespoon of water, a little salt and a little pepper to the eggs and mix well.

3. After the oil is heated, add the chopped green onion and stir-fry, take it out and put it into the egg liquid to mix well, then pour it into the pot and fry until both sides are golden, and then take it out to form chopped green onion eggs.

4. Add 1 tablespoon of sugar to the dried radish, mix well, marinate for 3 minutes, rinse with water, drain and cut into cubes; Wash and drain the fermented soybean; Minced red pepper.

5. Take another pot, add diced radish and stir-fry, then add a little oil, minced garlic, lobster sauce and minced red pepper, stir-fry until fragrant, and serve as spicy dried radish.

6. spread a proper amount of rice on a plastic bag, then add a proper amount of dried spicy radish, minced pork, chopped green onion eggs, mayonnaise and fried dough sticks, and wrap them into an oval shape.

Method of making five-grain rice balls

Materials: 1 1/2 cup of five-grain rice, 1 1/2 cup of round glutinous rice, 6 grams of coix seed, 3 grams of red beans and 2 grams of pumpkin seeds

Method

1. Wash and drain round glutinous rice; Wash five grains of rice, coix seed and red beans together, and soak them in water (outside the material) for 5 hours.

2. Put pumpkin seeds, round glutinous rice, whole grain rice, coix seed and red beans into the pot, add water with the same height as rice, cook, turn loose and stew for 15 minutes.

3. Take a proper amount of cooked grain rice and knead it into rice balls.

1how tip: Five-grain rice, coix seed, red beans and pumpkin seeds are richer in nutrition than white rice, but their viscosity is not enough, so they are easy to loosen when making rice balls. Therefore, a small amount of round glutinous rice is added to the material, which can increase the viscosity, and it is easy to bond and form when kneading rice balls, and other ingredients can be packed according to your own preferences.