Jiangnan Early-粢onigiri
1.
Deep-fried peanuts in an appropriate amount, put them in a fresh-keeping bag, and crush them with a rolling pin.
2.
The amount of cooked black sesame seeds.
3.
Pork floss moderately.
4.
Spicy radish, mustard mustard, old altar sauerkraut, moderate amount.
5.
One fried dough stick, bought at the stall earlier.
6.
After the glutinous rice is steamed, stir it out.
7.
Start making rice balls: roll out the bamboo curtain and put a piece of plastic wrap on it.
8.
Sprinkle some black sesame seeds on the plastic wrap.
9.
Spread a layer of glutinous rice, wear disposable gloves, press the glutinous rice a little firmer, and shape the glutinous rice into a square shape, which makes it easier to roll.
10.
Spread a layer of tomato sauce evenly.
11.
Sprinkle a layer of black sesame seeds.
12.
Sprinkle a layer of crushed peanuts.
13.
Sprinkle with a layer of pork floss.
14.
Add other ingredients: spicy radish, mustard tuber, and sauerkraut.
15.
Add fried dough sticks of suitable length.
16.
The rice ball can be rolled up, and the roll is tighter.
17.
Close the mouth: the rolled rice ball has openings at both ends, so close the openings. The glutinous rice is sticky, so it will stick and close when kneading it with your hands.
18.
The cooked rice ball.
19.
Cut it open and have a look!
20.
I'm going to start!
Tips:
Glutinous rice food is not easy to digest after being cooled, so eat it while it is hot!
