Who knows how to make fried rice balls in a restaurant?

Updated on Restaurant 2024-02-02
2 answers
  1. Anonymous users2024-01-23

    Add the water to the glutinous rice flour and stir evenly, knead it into a glutinous rice ball with a smooth surface and non-sticky hands, and then knead it into small rice balls of the same size for later use.

    Heat the pan, add the salad oil and heat it over medium heat until 150, slowly add the small rice balls, fry until the surface swells, then drain the oil and sprinkle with peanut flour.

    If it is a raw "glutinous rice ball", you can glue the "glutinous rice ball" with egg white first, and then put it in the pan and fry it. When frying, keep turning to avoid uneven frying. When frying "glutinous rice balls", sometimes the "glutinous rice balls" suddenly explode in the oil pan and splash and hurt people.

    However, because the filling is still raw before frying, in order to ensure that the whole rice balls are cooked thoroughly, it will take longer than the cooked rice balls, and at the same time, in order to ensure that the raw fried rice balls are evenly cooked, it is best to use a toothpick to pierce some shallow holes on the surface of the rice balls.

  2. Anonymous users2024-01-22

    Ingredients: 100 grams of glutinous rice flour, 70 grams of boiling water, and a little powdered sugar.

    Method 1Pour the glutinous rice flour into a container 2Pour in an appropriate amount of boiling water 3

    Knead into a dough and let it rise for a while 4Then divide it into small doses of about 10 grams 5Then rub each small agent round 6

    Then prick a few small eyes with a toothpick on each rice ball7Put it in a pan of oil and fry it, take it out and sprinkle with powdered sugar.

    Ingredients: 250 grams of glutinous rice flour, 130 grams of water, appropriate amount of peanut flour, 500 salad oil Method 1Add the water to the glutinous rice flour and stir evenly, knead it into a glutinous rice ball with a smooth surface and non-sticky hands, and then knead it into small rice balls of the same size for later use. 2.

    Heat the pan, add the salad oil and heat it over medium heat to 150 °C, slowly put in the small rice balls in Method 1, fry until the surface swells, then remove and drain the oil, sprinkle with peanut flour.

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