How to make Hakka rice noodle balls

Winter is coming, and Hakka rice balls are very suitable for use in this season. They are extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Wash the pork and cut it into dices. Set aside

2. Wash and soak the mushrooms, cut into dices and set aside

3. Heat the pan and add oil, add pork and mushrooms, and stir-fry until fragrant.

4. After frying, add salt, soy sauce, and oyster sauce. Put it on a plate and set aside.

5. Wash the dry rice noodles, soak them in hot water, and chop them into small pieces. If you want them to be crispier, you can divide the rice noodles into two parts, soak half of them, and fry the other half in a pan until crispy.

6. Then put all the ingredients in a large bowl, add scallion, oyster sauce, pork, mushrooms, salt, soy sauce, dark soy sauce, sweet potato flour. You can fry the soy sauce in a pan to make it taste better. This is just my personal suggestion.

7. Add an appropriate amount of boiling water, stir and try to squeeze it into balls.

8. This is the squeezed meatball. During the squeezing process, it is required to be neither dry nor wet. If it is dry, add some water. If it is wet, wait a while before squeezing it because the sweet potato powder will dry out.

9. This is the finished product ~ crispy and soft ~

Eating too much condiments in restaurants for a long time is not good for your health. Hakka rice balls are simple to make and do not require any condiments, so they are guaranteed to be healthy.