Seaweed Pork Floss Rice Ball

Name: Seaweed Pork Floss Rice Ball
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 small bowls Rice; Approximately 25g Sesame Bibimbap with Seaweed; a little salt; 1/2 a spoon Soy sauce; Some Homemade pork floss; Some Salad dressing; 2 slices (actually used more than one slice) Cheese slices; 1/2 a spoon Corn oil; a little ketchup

by Chen Zi Mummy

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This delicacy comes from laziness. One day, I told my daughter that tomorrow, I will give you steamed corn or buy a breakfast, and then she looked at me with a disgusting expression, as if there was a big lazy word written on my face. No way, I wondered what breakfast could be effortless and satisfy her, and then remembered the white rice left over from dinner in the pot, so Kawaii's mini rice balls were produced. The next day I copied the same paragraph to make afternoon snacks for my son. The four-year-old baby expressed his approval for the rice balls with actions (after eating 7 of them, I had a swollen belly).

Ingredients

2 small bowls Rice
Approximately 25g Sesame Bibimbap With Seaweed
a little Salt
1/2 a spoon Soy Sauce
Some Homemade Pork Floss
Some Salad Dressing
2 slices (actually used more than one slice) Cheese Slices
1/2 a spoon Corn Oil
a little Ketchup

Seaweed Pork Floss Rice Ball

1. In two small bowls of rice, add two packets of bibimbap with seaweed, a pinch of salt, half a spoon of light soy sauce, and half a spoon of corn oil, and mix well.

2. Wrap your hands in a fresh-keeping bag or wear disposable gloves, and divide the rice balls into 30 grams each.

3. Take a rice ball and slap it in the bag.

4. Add appropriate amount of pork floss and salad dressing.

5. Then spread a layer of pork floss to cover the salad dressing. The purpose of this is to make it easier to pack, so that the salad dressing will not stick all over. Of course, you can also mix the salad dressing and pork floss in advance and knead it into a dough.

6. With the aid of the bag, wrap the rice ball tightly.

7. The cheese slice is divided into nine.

8. Spread on the rice ball. This step can actually be done the night before. Cover it with plastic wrap and put it in the refrigerator. The next morning, it will be delivered directly to the oven, which is a quick breakfast.

9. Put it into the preheated oven, 170 degrees, about 6 minutes. When the cheese is soft, it will stick to the rice balls. Don't over-bake, unless you like the way the cheese flows down. Then squeeze the ketchup and salad dressing on it.