Salted Egg Yolk Rice Ball
1.
To simmer a pot of rice in advance, I used half of glutinous rice and half of ordinary rice. The salted egg yolk is sprayed with a little white wine into the pot and steamed.
2.
Take some red bean paste and add a steamed salted egg yolk.
3.
Wrap and round.
4.
I made a total of 7 salted egg yolk bean paste fillings.
5.
Put a large spoonful of rice with plastic wrap, and then flatten it into an egg yolk bean paste filling.
6.
At first, I didn't feel good to use the fresh-keeping bag, so I changed it to the fresh-keeping film and reshaped it slightly.
7.
Open the plastic wrap and take out the rice balls.
8.
Put it in the starch and roll it around and cover it with dry starch. If it is not round enough, you can tidy it up. The starchy rice balls will not stick to your hands.
9.
Then roll in the egg liquid again.
10.
Finally, put it in the bread crumbs so that the surface is covered with bread crumbs.
11.
After the rice balls are done, heat the oil in the pan to 7 minutes hot, then add the dough to fry, and wait until the surface is golden and discolored.
12.
Finished picture
Tips:
1. I made 7 rice balls in total, 4 of them were eaten without fried and they were delicious.
2. I feel that the salted egg yolk can be divided into two. The rice ball can be made smaller and easier to fry, and it is more convenient to eat.
3. The heat is not easy to be too high during frying, and it is easy to fry.
