Screenshot from TV Asahi Department Fans I will tell you how to make the best rice ball from the following three points: 1, the method of Taomi; 2, the method of cooking; 3, the method of pinching rice balls. The top ten rice balls that Japanese people like are: Squid, cod roe, primrose, tuna mayonnaise, kelp, prunes, dried squid, mixed rice, grilled rice balls, mustard. Then what I want to learn today is the most basic salt rice ball.
The choice of meters. Brown brown rice! After the white processing, the taste will be worse!
That's how it is handled, and the rice bran is gone in the process of hitting it! The nutrition of rice will also deteriorate.
When buying rice, don't buy a big bag at once, and buy enough for a week.
The way to keep the rice fresh: seal the vegetables in the refrigerator.
Cooking rice balls are suitable for sticky rice, but not too sticky! Be both sticky and elastic!
The choice of salt. There are so many kinds of sea salt!
The color of rock salt is different because it contains different ingredients.
When buying salt, it is not recommended to try the taste with a big mouthful...
Finally, I chose a kind of jade algae salt, which is cooked with a seaweed and has the taste of soup!
The choice of seaweed! Different origins and baking methods will affect the taste. Then because the seaweed that has just been baked is the best to eat, I bought the dried seaweed and brought it back to roast. The seaweed should be bought tightly!
The smooth side of the seaweed is the front side and the rough side is the back side.
Combine the smooth surfaces of the two pieces of seaweed when baking.
This is called to bake!
When you use an open flame, be careful not to overcook!
Finally, I have to make a rice ball! ! ! ! ! material!
It is very important to use such water in Taomi. Water will affect the taste of rice. It is better to use suitable water at the beginning, and wash it with mineral water of soft water. If you use tap water, you should first boil, and if it is hard water, the mineral inside. Will affect the taste.
At the beginning, stir the rice very quickly, and then take it out quickly, because this step washes off the dirty things on the rice, and will return to the rice if you don't take it away.
Change the water and wash! Turn around! Don't get the water out! Then change the water!
The finger is slightly bent inward, and the big circle is washed with the palm of your hand. Be gentle!
It is a very cute thing to have rice with emotions! (The crowd is stunned...)
I can see the rice grains below through the water.
Steaming rice in a casserole! The water is 1.2 times that of rice. But if it is new rice, it is necessary to reduce some usage!
After leveling the rice, soak for 30 minutes, so that the rice will rise! Look at the comparison!
Start with medium heat!
Use medium heat before boiling, and the rice cooked slowly will be delicious.
The process is like this! Soak for 30 minutes, medium heat for 10 minutes, low heat for 10 minutes, and simmer for 15 minutes.
If the rice is to be stored frozen, it should be frozen in the heat, so it is delicious to thaw.
Seeing this hole proves that the rice is delicious!
When steaming, use chopsticks to block the hole in the casserole cover.
Then there will be a pot of fire for 30 seconds.
After the meal is finished, stir evenly and let the heat scatter.
Re-into another container!
You can start doing it when you are not hot.
This is a freely pinched shape of a strange (not) rice ball
Put the rice on your hand, first make a ball, the way is like this →
Then form a triangle, the technique is like this →
Because the soft rice balls inside are tight and delicious, in order to achieve this effect, it is necessary to shake the rice balls in your hand. The technique is like this →
Wipe a handful of salt on your hands before doing it.
good to eat!