Pork Floss Germ Rice Rice Ball

Pork Floss Germ Rice Rice Ball

1. The ingredients are reserved. Cut the mozzarella cheese into small pieces.

2. Rinse the germ rice and soak for 30 minutes, then simmer into rice.

3. Let the rice cool slightly, and add 2 tablespoons of pork floss. Because the floss is salty, you don't need to add other seasonings.

4. Mix the germ rice and pork floss well.

5. Wear a disposable glove to take 50 grams of bibimbap, shape it into a cake, and place a piece of cheese in the middle of the rice cake.

6. Tuan into rice ball.

7. Wrap the rice balls one by one and place them on the baking tray.

8. Preheat the oven to 160 degrees, put the rice balls in the oven and bake for 10 minutes, and the cheese will melt. You can also use the microwave to bite it.

9. After baking, sprinkle a little seaweed and fragrant pine for decoration.

10. Bite the rice ball, the fragrant cheese and seaweed pork floss bibimbap are fused together. It's so delicious, and there will be some brushing. Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.

Tips:

1. The germ-polished rice can be said to be "life-bearing rice". Therefore, it has a tendency to deteriorate more easily than the refined white rice and white rice from which the germ has been removed.
2. The germ rice should not be placed in places exposed to direct sunlight or high temperatures. The appropriate temperature is between 16, 17 and 20 degrees.
3. The best soaking time for germ rice is half an hour. After soaking for half an hour, it will taste better.