Bacon Rice Ball
by kiss war girl
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the milk melon and zucchini and use a peeler to cut into thin long slices; wash and cut carrots and mushrooms into small cubes; chop bacon into cubes; cut seaweed into small pieces with kitchen scissors.
2. Put a little oil in the pot to heat up, add the chopped mushrooms, carrots, and bacon to taste, season with a little salt, and stir-fry until cooked
3. Mix the rice, seaweed shreds, fried bacon, and mustard sauce, stir well and set aside.
4. Use a spoon to scoop an appropriate amount of filling and place it in the middle of the cling film, tighten the cling film to make the filling into a bend, and then wrap a thin layer of dry starch.
5. Marinate zucchini and milk melon with a little salt for 5 minutes.
6. Put an appropriate amount of oil in the pan and heat to 50%, put the rice ball in the dough, and fry until the surface is browned.
7. The fried rice balls are wrapped with zucchini, milk melon slices, and decorated with Shanghai moss.
