The rice croquettes

SHANGHAI-BASED FOLK SNACKS IN THE TUNNEL ARE DELICIOUS AND TASTED WITH A SOFT INSIDER! THE MATERIAL IS SIMPLE AND EASY TO HANDLE. WITH A COOK'S MACHINE, THE RICE AND FLOUR ARE EASILY MIXED, THE MEAT IS MORE ADHESIVE, THE MEAT IS FRESH, THE Q BULLETS MEET THE NEEDS OF A VARIETY OF FOODS, SAVE TIME AND COOK EASILY

Recipe Recommendations

glutinous rice 500G
low-gluten flour 200g
plum meat 300g
dark soy sauce 10g
oyster sauce 15g
sesame oil 6G
salt 4g
cooking wine 1 teaspoon
onion appropriate amount
oil appropriate amount
water appropriate amount
Jiang appropriate amount

salty and fresh
fried
several hours
simple

Steps for The rice croquettes

Washing the meat of clubs and chopping it into meat

Burgers, wine, old sauce oil, soy oil, soy oil, salt, ginger onions, all of them in the cook's barrel, two minutes in the 1st row, to stir up the gel of the meat, to make a spare

2-3 hours of immersion of rice after washing, 40 minutes of evaporation from water fires

The rice is boiled. Ten minutes to shut down

I'm going to put hot and dry rice and flour in the cook's bucket, with a mixer oar, and start a set of 10 seconds

A small amount of low-banded flour on his hands, a proper amount of mixed rice, and a roll-out

I'm gonna add a little bit of mixed meat

Squeeze the rice with the tiger's mouth

I'll put a little bit of sticky pastry on the surface of the rice chute

If you don't add a little oil to the pot, it's up to 7-8 cents

It's a little yellow on two sides of the rice chute. It's pouring cold water around the pot. It's covered