Rice Balls

Rice Balls

1. This is the shiitake stalks left over from making shiitake mushrooms and rapeseed and shiitake shavings left over from the carving knife.

2. Tear small strips of shiitake mushroom stalks.

3. Peel the carrots.

4. Rub into silk.

5. Chop or mince carrots and shiitake mushrooms together.

6. A bowl of leftover rice.

7. Chop it.

8. The chopped rice and carrots and mushrooms are put together, salt and thirteen incense are added.

9. Mix well.

10. Add the flour little by little, then add an appropriate amount of water, and stir while adding.

11. Stir until the rice becomes a ball and has a certain viscosity. I added about 50 or 60 grams of flour.

12. Fill the pot with oil and heat it to 40-50% hot, put some oil on your hands, grab a handful of rice, squeeze the meatballs from the mouth of the tiger, and put them into the oil pan.

13. Blow in medium fire.

14. Fry until the balls are golden and float.

15. Fried meatballs.

16. Take advantage of the two remaining pictures to capture an internal picture, the outer skin is crispy, the inner part is Q bombs, and it is delicious.

Tips:

Carrots and shiitake mushrooms can be replaced with other vegetables that I like. I use them locally and use the leftovers.