Ingredients
Pancetta/Italian cured meat ( ) | Quail Egg/Quail Egg ( ) |
Stick Rice/Glutinous Rice ( ) | Flour/Flour ( ) |
Bread Crumbs/bread crumbs ( ) | Egg/Egg ( ) |
Dried Tomato/air-dried tomatoes ( ) | Mayo/Kewpie Mayonnaise ( ) |
Shallots/small dried onions ( ) | Reed Leaves/rice dumpling leaves ( ) |
Olive Oil/Virgin Olive Oil ( ) | Basil/basil leaves ( ) |
Italian innovative dish | How to make fried rice dumplings Arancino
1.Place glutinous rice with rice dumpling leaves and put them in mineral water Soak overnight.
2.Take out the rice dumpling leaves and steam the glutinous rice.
3. Italian cured meat, dried tomatoes, chopped shallots Stir into glutinous rice
4.Put quail eggs into hot water Cook for 1 minute and 20 seconds, immerse in ice water to cool instantly, and remove the shells.
5.Wrap quail eggs in glutinous rice and roll into balls.Pass through three levels.Drain the oil after frying the basil, put it into a blender with olive oil and beat it, filter out the residue, leaving the green oil, and add the green oil.Mix the oil and Kewpie mayonnaise together and put it into a piping bag.
6. Turn the oil pan to 180 degrees and fry the glutinous rice balls.
7.Take out the fried glutinous rice balls, drain them and put them on a plate.
8.Put basil mayonnaise onto the glutinous rice balls and garnish with fried basil leaves
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