As long as you cook at home, there will inevitably be leftovers, how to deal with everyone's leftovers?
Don't guess I know, ninety percent of the leftovers, will become fried rice to eat, my mother likes to cook more, each meal must have the remaining meals, she thinks we are full, so my family's breakfast, basically have a bowl of overnight meal mixture, and basically my dad to eat, looking at this big bowl do not know what is composed of breakfast, I complain about my mother every time, but the habits of the elderly, it is not something that can be changed overnight, only to find a way to deal with the rice, everyone eats a little, This will also save my father!
In addition to stir-frying, what other ways to eat leftover rice?
This nutritious seaweed rice ball, beauty to strong Amway to everyone, the family leftover rice must not be thrown away, so that it comes out delicious to fly, since learning this method, my family fried rice has become a fragrant feast, the son husband rushed to eat! Dad no longer has to eat leftovers alone every day!
It's super easy and tastes great! Fry it, brush a little sauce, the outside is burnt and tender, it is more fragrant than the pot! Come and try it, and never worry about leftovers at home!
Don't fry the leftover rice, try the new method, the son eats 6 in one go, even eating 3 days is not enough!
【Japanese nori rice ball】
Ingredients One bowl of leftover rice Three pieces of seaweed Two slices of ham Two slices of cabbage One spoonful of white sesame seeds
Accessories One spoonful of oil One spoonful of salt One spoonful of soy sauce One spoonful of oyster sauce One spoonful of pepper to taste
method:
Ingredients are prepared.
Add chopped greens, diced ham, pepper, sesame seeds, and a little seaweed to the rice.
Add 1 scoop of cooking oil and stir well.
Take a suitable mold (I use a pineapple crisp mold, you can also change to a biscuit mold, sushi mold, etc., the shape is according to your preference), spread a plastic wrap in the mold, scoop a spoon of rice with a spoon, cover with plastic wrap, and press flat. The tighter the pressure, the less likely it is to spread out when frying.
Pour in a bowl of soy sauce, oyster sauce and salt and stir well as a sauce.
Brush a non-stick pan with oil, place the rice balls in the pan and slowly fry over low heat until slightly yellow on both sides.
Brush the rice balls with two layers of sauce and continue to fry until golden brown on both sides, the shell of the rice balls is slightly charred and crispy.
Sprinkle some sesame seeds with sea moss flakes and the scorched Japanese rice balls are finished. You can make delicious rice balls at home, so try it.
Tips:
This Japanese rice ball is simple to make, but the taste is superb, no special molds and tools are needed, just pay attention to a little, the rice must be compacted a little, fried when not scattered, when the external rice becomes crispy, the rice ball is fixed.