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Preparing lunch for my daughter for the next day is also a headache every day. It must be able to withstand reheating (microwave oven), taste delicious, and try not to repeat the same thing. Fortunately, I understand my daughter’s taste well and know that she loves Japanese food, and rice balls are a good choice. It is said to be Japanese-style rice balls, but after all, you are not a real chef. You have to modify it according to the materials on hand and your own taste. It happens that the salted eggs I pickled are about 2 months old. I took out two of them to see how well they were pickled, and then I made a filling of salted egg yolk and pork floss. I feel that this filling is delicious with anything, not to mention bacon and cheese, which my daughter loves to eat. Salted egg yolk and pork floss filling is very easy to make. Just spray the egg yolk with white wine, steam it, crush it, add salad dressing and mix it with the pork floss. The role of salad dressing is not only to season, but more importantly, to add humidity to bind the dry and loose meat floss. I ran out of salad dressing at home, so I used 1 tablespoon of flaxseed oil instead. I forgot to take a picture of the making process of salted egg yolk meat floss filling in the video, so I’ll explain it here. I used leftover rice for the rice. If it is freshly cooked rice, it is recommended to add a little glutinous rice to the rice to make it more delicious.
