Raw materials: appropriate amount of rice

Ingredients: pork floss, cucumber, eggs, ham and carrots.

Seasoning: appropriate amount of sushi vinegar.

Steps:

1: Open the cooked rice loosely with a spoon. When it is cool to warm, add appropriate amount of sushi vinegar and mix well.

2. Prepare meat floss, knock the eggs into a bowl, add a little salt, stir well, spread them into egg skins, and then cut them into shreds. Cut ham, cucumber and carrot into small strips in turn, slightly marinate cucumber with proper amount of salt, and cook carrot in boiling water pot. Cucumbers are not pickled, carrots are not soaked in water, so do what you like.

3. The sushi curtain is laid on a clean chopping board, covered with a piece of seaweed, and then covered with a layer of bibimbap. (Leave a little space at the front end to facilitate bonding after rolling. )

4: Spread a proper amount of meat floss around 1/3 of the rice.

5: Then spread the egg skin, ham, cucumber and carrot in turn.

6: Roll it up with a sushi curtain as tightly as possible. When it is rolled to the end, press it down slightly to make the joint completely bonded.

7: After rolling, remove the sushi curtain.

8: Cut into small pieces of about1.5cm..

Tips:

1: Mix ingredients at will.

2. When spreading rice, leave a little bit in front, don't spread it, and it can be better bonded after being rolled up.

Try to roll it tightly, not too loose.

4. The knife should be sharper when cutting, so as to avoid uneven incision and affect the appearance.