Quinoa rice balls
Overview
This quinoa rice ball uses multigrain rice cooked with rice, quinoa and corn residue, and is fried with bacon, carrots and onions. It has a variety of ingredients and is rich in nutrients. The rice is soft, the quinoa is chewy, the bacon is fragrant, the onions are sweet, the carrots are soft, all kinds of textures fill your mouth, and you can't stop after one bite.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Pour the rice, quinoa and corn residue into the pot and rinse thoroughly. There are small holes in the bottom of the pot, which can be used to wash rice directly.
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Pour an appropriate amount of water into the triangular pot of the Qiaofu rice cooker.
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Put the pot into the triangular kettle. The amount of water should be level with the rice noodles or slightly higher.
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Turn on the Qiaofu rice cooker, select the "low sugar rice" program, and start cooking.
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After the program ends, open the lid and the low-sugar quinoa rice is ready.
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Wash the onions and carrots separately and cut into small cubes, and cut the bacon into small pieces.
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Heat the pot, add a spoonful of cooking oil, when the oil is hot, add the onions and stir-fry until translucent.
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Add the bacon to the pan and stir-fry evenly, then add the carrot cubes and stir-fry until soft.
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Add appropriate amount of light soy sauce and oyster sauce to the pot, stir-fry evenly.
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Put the cooked quinoa multigrain rice into the pot. The rice with clear grains is suitable for frying rice.
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Stir the quinoa rice and side dishes evenly and let it sit until it is no longer hot, then you can use it to make rice balls.
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Put on disposable gloves, take some rice and shape it into a triangle.
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Make all the triangular rice balls in sequence, wrap the bottom of the rice balls with seaweed slices, and you are ready to eat.
