1. Cut the onions, carrots, potatoes, and cabbage into cubes, season them with some salt, and dehydrate them. Because I only have half an hour for breakfast, I did this the night before and put them in the refrigerator in a fresh-keeping box. , Take it out in the morning and use it directly! If you need to wait about 15 minutes for dehydration, the rice balls will be too runny!
2. Beat an egg to beat, then add the diced vegetables and mix well!
3. Add rice, black pepper, and a little salt and stir well!
4. Put on disposable gloves, wrap the Magriella cheese in the vegetable rice ball, press hard with your hands, and arrange it into a circle!
5. Place the rounded rice balls neatly on a greased baking tray
6. Put it in the preheated oven and bake at 200 degrees for 15 minutes!
7. Divide the cheese slices into quarters and put them on the grilled rice balls, and bake for another 2 minutes!
8. Arrange the plate, and the delicious double cheese rice ball is complete!
Tips:Vegetables can be finely chopped one night in advance, dehydrated with salt, and then put in a crisper to keep them fresh. Take them out in the morning and use them directly! Save a lot of time!
