Exclusive Rice and Vegetable Balls

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Method: Cut the cabbage and carrot into shreds. Blanch them in boiling water until they lose their raw taste, then remove and rinse with cold water. Squeeze out the excess water. Grate half a cucumber and cut the fillings to set aside.

Add a bowl of rice, an appropriate amount of oil, chicken essence, light soy sauce, salt, sesame oil, one egg, half a bowl of flour, chopped green onions, and Thirteen Spice to the container.

Stir evenly in one direction, and sprinkle an appropriate amount of black sesame seeds to enhance the aroma.

After the filling is prepared, squeeze out the meatballs by hand, fry them in a moderate amount of oil over medium-low heat until the surface is golden and cooked, then remove from the pan. Fragrant.

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