RICEBALL AND ITS COOKING METHODS

摘要

Provided are a rice ball which shows better taste than instant food by using marine products, is rich in nutrient, and has a suitable calorie, and a method for cooking the rice ball. The rice ball is prepared by mixing 15-20 parts by weight of marine products, 15-20 parts by weight of an onion, 5-10 parts by weight of a pimento, 5-10 parts by weight of a pepper, 5-10 parts by weight of a carrot and 5-10 wt% of a leek which are chopped by a size of 0.3-0.7 cm; adding Ganjang(soy sauce) and powdered red pepper to the mixture and maturing it for 3-10 min; parching it with butter; adding 30-50 parts by weight of Bap(boiled rice) to it to make rice ball; coating the rice ball with a potato starch powder; coating it with an egg; coating it with a bread powder; and frying it in oil. Preferably, the marine products are a cuttlefish or a common octopus.