The practice of sushi rice balls: laver-covered rice materials
200g of rice (steamed) and 50g of dried laver.
Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.
working methods
1. First put the salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry.
2. Break the eggs, add a little salt to taste, fry them into egg skins in the pan and cut them into strips.
3. Cut the ham and carrots into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use.
4. Take out two pieces of laver, spread them out, pour rice on them, and spread them out by hand, covering three quarters of every corner of laver.
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once.
6. Roll up the purple cabbage, and be sure to roll it tightly.
7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
The practice of sushi rice balls: sushi rice fried rice materials
Sushi rice, eggs, minced meat, carrots and vegetables.
working methods
1. Chop vegetables and carrots respectively; Grab a little soy sauce, chicken essence and raw flour into minced meat; The eggs are scattered.
2. Heat oil in the pot, first pour minced meat and stir-fry until it changes color, then pour chopped carrots and stir-fry for a while.
3. Pour in sushi rice and stir fry, then pour in egg liquid and stir fry until it is solidified.
4. Finally, pour the chopped vegetables and stir fry for a while.
The practice of sushi rice balls: vegetable rice balls and sushi rolls.
Spinach, carrot, egg, rice, sushi curtain, plastic wrap.
working methods
1, spinach and carrot are respectively blanched and cut into fine powder;
2. After the eggs are scattered and fried, they are cut into fine powder;
3. After the rice is cooked, mix the salt and sesame oil with warm water, put it into basic cooling, divide it into four parts, and mix the prepared materials separately;
4. Spread a piece of plastic wrap on the sushi curtain, put a piece of rice, roll it tightly like a sushi roll, open it and change it into sections; Until it's over.
Practice of sushi rice balls: anchovy sushi rice ball materials
Live shrimp, rice, broken corn residue, salt, sugar, white vinegar.
working methods
1. Salt, sugar and vinegar are blended into sushi vinegar according to the ratio of 1:5: 10. According to the usual cooking procedure, add a small amount of broken corn residue to the rice, cool it to about 40 degrees, sprinkle with appropriate amount of sushi vinegar and mix well. Peel the shrimp head to remove the intestinal mud, and do not peel the shrimp shell and tail in the last section.