1. The rice is washed, steamed, and flattened on a sushi roll to make the rice rectangular.
2. Put cheese, ham, and pork floss on the rice.
3. Roll the rice into rice balls
4. Wrap the rolled rice ball with a layer of corn flour, egg liquid, and bread crumbs in turn.
5. Pour oil in the pot to heat, add the rice ball, turn to low heat and fry until the rice ball is golden brown, remove it.
6. Fry the remaining egg liquid into egg pancakes, cut into thin filaments, spread on the rice balls, and finally squeeze ketchup and salad dressing.
Tips:1. The rice should not be too soft, and the rice ball should be wrapped tightly, otherwise the rice will fall off easily. 2. When frying the rice ball, the fire should not be too big. Turn the rice ball over during frying, so as not to scorch the outer skin of the rice ball.
