Lettuce leaves are used to wrap the rice, and they use soybean paste.

Korean kimbap is passed down from China. The recipe is as follows:

It must be cooked with kimbap. Ingredients to prepare:

1: Make a small pot of rice. Don’t make it too hot, as it will burn your hands, and don’t make it too cold, as it won’t taste good if it’s too hard. (You can mix it with rice and glutinous rice to make it more fragrant)

Two: Several sheets of Korean seaweed (the kind that is thin and large). There are many in Korea, but very few in China. Buy It will be difficult if you don’t get it! )

Three: Several sausages. The most authentic way is to add this, but you can also add meat floss or sausage according to your own taste~~

Four: A few eggs. Be sure to have the right amount and don't waste it - I actually like to eat fried eggs

5: One to two carrots, paired with Japanese pickled radish - too salty - it is recommended if you buy it If not, you can omit it, it won’t taste good anyway

Six: Fresh green spinach. It’s a must, whether you like it or not, just like I don’t like carrots at all, but I must put it~~ so that I can eat authentic kimbap

Seven: A little salt, white sesame and sesame oil< /p>

Steps to make kimbap:

1: First, put salt, white sesame and fragrant sesame oil into the warm rice. It is best to mix it evenly with your hands and set it aside to dry.

Two: Beat the eggs, add a little salt to taste, fry them in a pan until they form egg skins, then cut them into long strips~~~ While the oil pan is still hot, fry the ham and carrots cut into strips. Be careful not to overcook the heat or make it hard and undercooked

Three: Everything is ready and start wrapping. Take out two sheets of seaweed and spread them over the rice. Pour three-quarters of it on top and spread it out with your hands. Spread three-quarters of the seaweed on each corner. Don’t press too hard to flatten the rice, which will not look good~~

Then put egg strips, carrot strips, ham strips, spinach in order, and finally Japanese pickled radish

Four: Roll up the nori

Be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will loosen when cutting

Five: Finally, use a knife to cut the rolled kimbap into 1.5cm pieces

There are many ways to do it, here are a few recommended for you

1. Ingredients: 2 sheets of roasted seaweed, a bowl of rice, 2 tablespoons of white vinegar, salt, a little sugar, 2 crab sticks, 2 corn shoots, 1 carrot and cucumber, 2 meat floss, ham, sausage and eggs

That kind of thin, piece by piece, not the kind you usually make soup. Of course, the ones shipped from Korea have the most authentic taste~ Bake the thin seaweed in the microwave for half a minute, don’t overdo it, lazy people and those without equipment can still skip this step

Spread the eggs (2) into egg skins , cut into long strips. The specific method is: beat the eggs, fry them in a pan to form an egg skin, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can skip this step.

One long strip each of carrot and cucumber. Even if you don’t know how to eat carrots, you can choose one or more of the following ingredients: meat floss, crab meat, ham, and sausage. You can also add other delicacies to your porridge. Except for the meat floss, everything else that can be cut must be cut into strips.

Soak the rice in water for an hour or two. The steamed rice should be moderately soft and hard. If possible, you can also prepare some cooked glutinous rice and millet. It will be better to mix the three kinds of rice together. Authentic.

After the rice and water are cooked at a ratio of 1:1, put it into a bowl, add sushi vinegar (white vinegar, sugar, and salt in a ratio of 5:2:1) while it is hot and mix evenly. The ratio of rice to vinegar It is 5:1, and then let it cool.

ps: The baked seaweed wraps the cooled rice, and the rice that is wrapped directly only needs to be left to dry for a while, and it is not too hot. But generally when the temperature of the rice is slightly lower than hand temperature, spread the nori on the sushi bamboo curtain, spread the rice flat on the nori and flatten it with a spoon (the thickness of the rice is about 0.5 cm), it is best to use Specially made seaweed, the seaweed used for Japanese cuisine is fine. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will absorb too much water and become soft and unable to shape. When wrapping, the rice should not be exposed and should be moderately tight. (You can place a basin of water next to you and dip it in water at any time to prevent it from sticking to your hands.) Then compact it and leave about 2 cm of nori at the top. Evenly add an appropriate amount of crab sticks, corn shoots and cucumbers. Roll up the bamboo curtain with your hands, be sure to roll it tightly and wrap it into a rice ball.

Use a knife to cut into 1.5cm pieces when you open it.

You can put some caviar on it, and dip it in green moss and Japanese soy sauce to eat it. You can also eat salad dressing, ketchup, etc.

In addition, eggs, sausages, cucumbers, radishes, tofu, and sesame seeds can also be paired with each other. These things may seem unrelated, but they will be particularly delicious when paired together. ^^ (Eggs, sausages, cucumbers , radish, tofu, sesame seeds, etc., cut into pieces (no need to cut the sesame seeds, cook the ones that should be cooked in advance), and place them in the center of the rice. The method is the same as above.

Cut the rolled rice into sections and serve on a plate. You can eat it hot or put it in the refrigerator to chill and eat it later. The flavors are different.

Cut cucumbers and sausages (ham can also be used) into cubes, mix them with tomato sauce, salad dressing and a little sugar, or stir-fry them before adding them

2. Ingredients: seaweed (must be Thin seaweed), rice, 1 egg, 1 cucumber, 1 carrot, half a catty of spinach, 1 ham sausage, and a little sesame seeds.

Steps:

1. Preparation: Cut the whole cucumber, carrot, and ham into long and thin strips, then sprinkle some salt, turn it a few times to distribute the salt evenly, and then place it 10 minutes. Cut off the spinach roots (we use the stems and leaves instead of the whole spinach), wash them and blanch them in boiling water, then take them out and squeeze out the water. Put a little oil in the pot, spread the eggs into thin cakes over low heat (just add a little salt), take them out and cut them into thin strips.

Arrange the prepared cucumber strips, carrot strips, egg strips, ham sausage strips, and spinach strips in a row for easy access.

2. Make a pot of rice, then sprinkle an appropriate amount of salt and sesame seeds into the rice, and stir evenly (tip: taste to see if the saltiness is appropriate after stirring).

3. Spread a piece of seaweed on a clean mat, and place the mixed rice on the seaweed and smooth it. (Note: Don’t spread the rice too thickly!)

4. Place the prepared cucumber strips, carrot strips, egg strips, ham strips, and spinach strips on top of the rice in turn, and then roll the seaweed tightly Lift up and roll into a long, thin roll. (Note: The tighter the rolls, the better!!)

5. After all the rolls are rolled, cut the prepared seaweed rolls into small sections (a sharp knife will make it easier to cut and can be cut out) It will look better), and then put them on a beautiful plate. In this way, delicious kimbap is ready!

3. Material preparation: 1-Amount of cooked rice. Pay attention to the time when steaming rice. If it takes too long, the rice will be very hard and not suitable for kimbap. If conditions permit, you can also prepare some cooked glutinous rice and My experience with millet is a sheet of seaweed wrapped in a bowl of rice. You can also add some white vinegar and sugar to these rice and stir them in advance. 2-Prepare the auxiliary ingredients to be added. Dice cucumber and sausage (ham can also be used), mix with tomato sauce, salad dressing, and a little sugar; shred pickled radish strips; fry two eggs, spread them into egg skins, and cut them into strips; a small amount of sesame seeds; crab meat or shrimp meat Mincing method: 1-Take a piece of seaweed and spread it out, evenly spread a layer of rice about 5 mm on it. You can prepare a bowl of water next to it in advance. If the rice is sticky, wipe it with your hands^^. Spread the rice as soon as possible, otherwise the seaweed will be too soft. It will be difficult to handle. 2-Place the auxiliary ingredients on the rice. 3-Be careful not to overfill the rice and auxiliary ingredients. Leave some space for the edge of the seaweed. Don’t leave too much space, otherwise it will be squeezed out when rolling. 4-Put the seaweed in. Roll it up (there is a special tool for rolling seaweed, but I didn't buy it). Be sure to roll it tightly and be careful not to let the rice escape from the gaps in the seaweed. Start: OK, you can eat it! Ah, how can you swallow such a long strip? By the way, you also need to cut it into pieces, about 15 mm. You can eat it hot or put it in the refrigerator. It tastes good.

Main ingredient: rice (Steamed) (200g) Seaweed (dried) (50g)

Accessories: Eggs (150g) Carrots (100g) Ham sausage (100g) Spinach (100g) Pork floss (50g) )

Seasoning: salt (5g) white sesame (20g) sesame oil (10g)

Category: Korean cuisine

Production process

1. First put salt, white sesame seeds and sesame oil into the warm rice, stir evenly with your hands, and set it aside to dry;

2. Beat the eggs, add a little salt to taste, and add Fry the egg skin in a pan and cut into long strips;

3. Cut the ham and carrots into long strips, add them to the hot oil pan, fry until soft, and set aside;

4. Take out two sheets of seaweed and lay them out, pour the rice on top, spread them with your hands, and cover every corner of three-quarters of the seaweed;

5. Then put the egg strips and carrots one at a time strips, ham strips, spinach, meat floss, etc.;

6. Roll up the seaweed, be sure to roll it tightly;

7. Finally, use a knife to cut the rolled kimbap into strips Just cut it into 1.5cm pieces.

Recipe nutrition

Rice (steamed): The main component of rice is carbohydrates. The protein in rice is mainly rice protamine. The composition of amino acids is relatively complete and is easy for the human body to digest and absorb; Rice can provide rich B vitamins; rice has the effects of replenishing qi, strengthening the spleen and stomach, strengthening the essence and strengthening the will, harmonizing the five internal organs, dredging the blood vessels, improving ears and eyesight, relieving annoyance, quenching thirst, and stopping diarrhea.

Porphyry (dry): Porphyry is rich in nutrients and contains high iodine content. It can be used to treat "goiter" caused by iodine deficiency. Porphyry has the function of softening and dispersing stagnation, and is also useful for other stagnation and accumulation; Rich in choline, calcium and iron, it can enhance memory, treat anemia in women and children, promote the growth and health care of bones and teeth; contains a certain amount of mannitol, which can be used as an auxiliary food to treat edema; the polysaccharides contained in seaweed can significantly strengthen cells Immunity and humoral immune function can promote lymphocyte transformation and improve the body's immunity; it can significantly reduce the total content of serum cholesterol; the active ingredients of seaweed have an inhibitory rate of 53.2% against Ehrlich cancer and are helpful for brain tumors and breast cancer , thyroid cancer, malignant lymphoma and other tumors.

Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Their protein is the best protein in nature and has a repairing effect on liver tissue damage; at the same time Rich in DHA, lecithin, and vitellin, which are beneficial to the development of the nervous system and body, can strengthen the brain, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, which can be decomposed and oxidized Carcinogens in the human body have anti-cancer effects; eggs are sweet in taste and calm in nature; they have the effects of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moisturizing dryness.

Carrots: Carrots can provide abundant vitamin A, which can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory tract infections, maintain normal vision, and treat night blindness and xerophthalmia. At the same time, it can also enhance human immunity and anti-cancer effects, reduce the chemotherapy response of cancer patients, and have a protective effect on various organs. Women eating carrots can reduce the incidence of ovarian cancer. In addition, the potassium succinate contained in carrots can help prevent arteriosclerosis, lower cholesterol, and has a certain effect on preventing and treating high blood pressure. Carotene can scavenge free radicals that cause aging, and the B vitamins and vitamin C it contains also have skin moisturizing and anti-aging effects. In addition, its aromatic smell is caused by volatile oils, which can promote digestion and have a bactericidal effect.

Ham sausage: Ham sausage contains nutrients such as protein, fat, carbohydrates, various minerals and vitamins that are needed by the human body. It also has the advantages of high absorption rate, good palatability, and strong satiety. It is also suitable for processing into a variety of dishes. Ham sausage contains additives such as nitrite, so don’t eat too much.

Spinach: Spinach contains a large amount of beta carotene and iron. It is also an excellent source of vitamin B6, folic acid, iron and potassium. The rich iron in it can improve iron deficiency anemia and make people look rosy and radiant, so it is highly praised as a beauty product. Spinach leaves contain chromium and an insulin-like substance, which acts very similarly to insulin and can keep blood sugar stable. The rich content of B vitamins enables it to prevent the occurrence of vitamin deficiencies such as angular stomatitis and night blindness. Spinach contains a large amount of antioxidants such as vitamin E and selenium, which have anti-aging and promote cell proliferation. It can not only activate brain function, but also enhance youth vitality, help prevent brain aging and prevent Alzheimer's disease. A study by Harvard University also found that middle-aged and elderly people who eat spinach 2 to 4 times a week can reduce the risk of retinal degeneration and protect their eyesight due to their intake of vitamin A and carotene.

Pork floss: The main nutrients of pork floss are carbohydrates, fat, protein and various minerals. It has low cholesterol content and high protein content. Pork floss is rich in aroma, delicious, appetizing, dry, soft and easy to digest.

Compatible recipes

Rice (steamed): Rice should not be eaten with horse meat, honey, and cocklebur.

Laver (dry): Laver should not be eaten with persimmons; it should not be eaten with sour fruits, as it can easily cause gastrointestinal discomfort.

Eggs: Eggs should not be boiled with sugar; eating them with saccharin and brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat and persimmons will cause diarrhea; and they should not be eaten with soft-shell turtles, carp, Eat soy milk and tea together.

Carrots: Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene to enter the human body together with alcohol, and produce toxins in the liver, leading to liver disease;

In addition, radish is mainly responsible for diarrhea and carrots To supplement each other, it is best not to eat the two at the same time.

Spinach: Spinach should not be eaten with eels, leeks, cucumbers, or lean meat.

Pork floss: Avoid eating pork floss with quail meat, otherwise it will cause black spots on people’s faces.

Nutritients contained in kimbap

Calories (1170.70 kcal) ·Protein (71.48g) ·Fat (48.89g) ·Carbohydrates (125.36g) ·Dietary fiber (16.16g ) · Vitamin A (1667.00 μg) · Carotene (7735.00 μg) · Thiamine (0.77 mg) · Riboflavin (1.66 mg) · Niacin (13.66 mg) · Vitamin C (96.00 mg) · Vitamin E (26.05 mg) · Calcium (483.50 mg) · Phosphorus (939.00 mg) · Sodium (3691.90 mg) · Magnesium (259.80 mg) · Iron (47.74 mg) · Zinc (12.02 mg) · Selenium (26.97 μg) · Copper (2.08 mg) ·Manganese (55.38 mg) ·Potassium (2117.40 mg) ·Iodine (2248.50 μg) ·Vitamin B6 (0.30 mg) ·Pantothenic acid (0.20 mg) ·Folic acid (110.00 μg) ·Cholesterol (112.50 mg)