1. Prepare all the ingredients.
2. Add salt and pepper to the rice, mix well and set aside.
3. After removing the cover film, 6 slices of cheese are stacked together and cut into small pieces for later use.
4. Dip your hands in water to prevent sticking, take a proper amount of rice, squeeze round and flatten, and put in cheese cubes.
5. Close your mouth and round it.
6. Make all the rice balls one by one.
7. Dip the rice ball in a thin layer of starch.
8. Then put it in the egg liquid and roll.
9. Finally, put it in so that the surface is covered with a layer of breadcrumbs.
10. Make all the rice balls one by one.
11. Pour an appropriate amount of oil into the pot and heat it to 60% of the heat. Add the rice ball and fry on low heat until golden brown. (During this time, use a spoon to scoop the hot oil and pour it on the rice ball until it is golden brown.)
12. Remove and drain the oil for later use.
13. Finished picture.
14. Come on inside.
Tips:Because I use less oil, I use a spoon to pour hot oil on the rice balls to make them deep-fried until golden brown. If the oil is lower than the rice balls, I don’t need it.
