Cheese Meat Rice Balls
1.
Chop lean meat into minced meat, mince green onion and ginger
2.
Add egg white, chopped green onion, minced ginger, cooking wine, light soy sauce, salt, oyster sauce, pepper powder, black pepper to the chopped meat and stir in one direction.
3.
Wash the rice, put it in a rice cooker, add an appropriate amount of water, steam it, and set aside
4.
Mix the minced meat and steamed rice, mix well
5.
Divide into evenly divided portions, then press each portion into a pie shape, and wrap the cheese pieces
6.
Knead into small balls and wrap them with breadcrumbs
7.
Put enough oil in the pan. After the oil is 70% hot, put the meat ball covered with breadcrumbs, fry it until the surface is golden, remove it
Tips:
1. To make this cheese meat rice ball, you need to use pure lean meat, and then put it in the oil pan. If the pork belly or the like, it will be a little greasy. If you don’t choose to fry, use the oven-baked method, it is recommended to use fat and thin meat to chop the stuffing;
2. Adding egg white to the meat filling can make the meat filling more lumpy and not easy to loose, and it needs to be stirred in one direction when stirring.
