Sour Cabbage

Ingredients:
300g sour cabbage
1 tablespoon sugar

Directions:

Squeeze the sour cabbage dry and chop into small pieces.
Heat a small amount of oil in a pan and stirfry the sour cabbage until dry. Add one tablespoon of sugar and continue to stirfry until the cabbage is crispy and fragrant.
Note: It needs to be stirfried until dry to make it crispy and easy to preserve.

Spicy StirFried Preserved Vegetables

Ingredients:
Preserved vegetables 200g
Chili powder 15g
Garlic powder 15g

Instructions:

Heat a frying pan and add a little oil to fry the garlic powder and chili powder until fragrant.
Then add the preserved vegetables and stirfry until dry and fragrant.

Note: Stirfry until dry and fragrant to make it crisp and delicious.


Taiwanese Style Rice Ball

Ingredients:
4 cups glutinous rice
2.8 cups water
1 tbsp shredded pork
1 tbsp pickled cabbage
1 tbsp pickled radish
scrambled eggs (as desired)
fried dough sticks (as desired)

Instructions:

Wash the glutinous rice and add it to a rice cooker with water. Press the "white rice" button (approximately 45 minutes). After the cooking cycle is complete, fluff the rice with a fork.
Note: The ratio of glutinous rice to water is 1:0.7.
Take a plastic bag and fold a clean cloth in half, then place it in the bag. Spoon a portion of rice into the bag and flatten it out. Add scrambled eggs, pickled cabbage, pickled radish, shredded pork, and fried dough sticks.
Tighten the cloth around the rice ball, and use the cloth to shape the ball into an oval shape.


Purple Rice Rice Ball

Ingredients:
2 cups glutinous rice
2 cups purple rice
2.8 cups water
1 tablespoon pork floss
1 tablespoon pickled cabbage
1 tablespoon pickled radish
1 or 2 marinated eggs
Some fried dough sticks

Instructions:

Wash the glutinous rice and purple rice, mix them in a 1:1 ratio, then pour into an electric rice cooker with 2.8 cups of water. Press the "brown rice" function and wait until the time is up to loosen the rice.
Note: The ratio of glutinous rice to water is 1:0.7.
Take a plastic bag and fold a clean towel in half to put in it. Scoop a spoonful of rice and spread it out, then top it with pickled cabbage, pickled radish, pork floss, marinated eggs, and fried dough sticks.
Scoop another spoonful of rice to cover the filling, then press the towel inward from left and right to shape the rice ball into an oval shape.


Vertical Long Rice Roll

Ingredients:
Glutinous rice 3 tbsp
Fried dough stick 1
Pork floss 1 tbsp

Instructions:

Take a plastic bag and fold a clean cloth in half and put it in. Scoop 2 tablespoons of rice and spread it flat in the cloth. Put the fried dough stick at 1/3 of the rice, fold it inward, add 1 tablespoon of pork floss and press it down firmly. Fold the remaining 1/3 of the fried dough stick towards the center, then press the rice roll tightly with the cloth to form a long strip. Then use the cloth to roll the rice roll tightly, pressing it inward continuously until the rice roll becomes solid.
Note: Pressing the rice roll inward with force using the cloth will result in a more solid and chewy texture.