Make a delicacy with rice today

Today's cooking is rice balls. These rice balls are perfect for breakfast.

You can eat it freshly, or you can make more at a time, put it in the refrigerator to freeze it, take it out when you eat, no need to thaw, and cook it directly in warm water.

When boiling, you can eat it with moromi (sweet rice sake) and egg drops to your liking, which makes it even more delicious.

Here's how:
After washing the rice, soak it for another two hours, put it in a wall breaker, add water that has overflowed the ingredients, and beat it into a paste.

Pour the beaten rice milk into the pot, add the corn oil and stir well (after 600 grams of rice is soaked and broken, add 50 grams of corn oil).

Turn on medium heat and stir constantly; Wait for the rice milk in the pot to boil until bubbling (be careful to burn your hands); Turn to low heat to dissipate excess water until it is clumped.

Remove from the pan, place on a cutting board and let it dry until warm, then knead the dough with your hands (knead as much as possible).

Then roll it out into large slices of moderate thickness, first cut into strips, then into small pieces, and finally reunite each small piece with both hands.

Remove from the pot and put the water, and put in the prepared balls after the water boils; After boiling until all the balls float, add an appropriate amount of mash, beat in the beaten egg mixture, stir well, and boil.

When eating, you can also sprinkle your favorite osmanthus flowers, etc., which has a unique flavor!