Japanese shrimp rice ball

Japanese shrimp rice ball

Introduction:

Production steps:

Step 1: wash the shrimp and remove the intestinal mud.

Step 2: chop the shrimps into minced shrimps, add KUKE Yibai barbecue, mix well and marinate for 10 minutes.

Step 3: grind the carrots with a grinder, and cut the seaweed into pieces.

Step 4: mix carrot paste, sea moss and marinated shrimp paste.

Step 5: add salt and chicken essence.

Step 6: mix well.

Step 7: add the rice.

Step 8: mix well.

Step 9: complete into goose egg type. (it can be made into any shape according to your mood) < br > baking: (please adjust the time and temperature according to your oven temper)

Materials required:

Fresh shrimp: right amount

Carrot: right amount

Seaweed: moderate

Rice: right amount

Barbecue material: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: this kind of rice ball mainly reflects its delicious taste, so there is no need to add too many seasonings. Except for kukeyibai barbecue, I only add a little salt and chicken essence for seasoning. It's very delicious and nutritious, and it's easy to carry and suitable for lunch. To make this rice ball, the rice should be a little harder. If it's too soft, it's sticky and hard to shape. Because the rice is sticky, it is better to wear disposable plastic gloves when plastic surgery, which is conducive to operation and hygiene. If not, put a little salad oil on your hands.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh