1. Stir in sushi vinegar while the rice is hot, mix well and let it cool naturally. Students who don't have ready-made sushi vinegar can make it according to the ratio of white vinegar: sugar = 3:1. Sugar should be melted in vinegar! Please heat it when brewing! But don't overheat because the sour taste of vinegar will run away. In addition, the rice should be steamed as hard as possible, otherwise the seaweed will become soft and difficult to form a beautiful roll.
2. Beat three eggs into egg liquid, add sugar 1 tablespoon and sweet soy sauce 1 tablespoon, stir well and fry into such tender eggs. Because it is easy to save trouble, it is not made into thick egg roast. After the eggs are scrambled and cooled, I decided to take a bath first. .
3. Cut a cucumber into 6 equal pieces, and remove the seeds in the middle for later use. (I cut it so ugly, don't laugh at me (_ ?`)
4. By the way, say today's materials. The one that says "かんぴょぅ" is the pickled gourd ladle. It seems that there is no other place to sell this … I checked that it is made of dried gourd ladle. If this is difficult to start with, you can use mushrooms instead. That is, the dried shiitake mushrooms are washed and soaked in Kamikiri silk, then the soaked shiitake mushrooms are added into the pot, 5 tablespoons of sweet soy sauce and 5 tablespoons of sugar are added and boiled for about 10- 15 minutes, and then the dried shiitake mushrooms are taken out and cooled, and the excess water is squeezed out for later use.
5. magazines. I used four books because they are too thin and soft … but if I use books that are too thick and hard, it is not conducive to making them too curly, because I have to feel them with my hands and then sort out their shapes.
6. Cover the magazine with plastic wrap.
7. Put seaweed on it, and then spread rice. Don't spread the rice too thin.
8. The wind is too windy! Cucumber+pickled dried gourd ladle (can be replaced by pickled mushrooms)+egg+crab stick, you can squeeze a strip of mayonnaise on it, but I didn't put it here.
9. Let's roll! It should be noted here that you should roll it up first and squeeze it hard (of course, not too hard) when you roll it just once. Then pull the half-rolled roll to the spine of the book, uncover the plastic wrap, and then continue to roll up the whole roll.
10. The first volume of the volume. It's crooked … that's the reason to use a thin and soft book, because after the whole magazine is rolled up on a coil, you can start from the middle, stretch it to both sides and adjust the strength of your hand at the same time. The thick side is a little harder, and the thin side is only stretched along.
1 1. Spicy cabbage fish roll! Cucumber+fish sausage+eggs+spicy cabbage+mayonnaise. I didn't cut the fish sausage because it was very thin.
12. Korean spicy cabbage is too curly! Cucumber+egg+crab stick+spicy cabbage+mayonnaise+pickled dried gourd ladle (or pickled mushrooms). I should have sprinkled some fried white sesame seeds here, but I couldn't find mine, so I didn't put them … sesame seeds must be put in Korean style coils!
13. It's terrible to roll it up. Of course, the ends have to be cut off. Now we have to start cutting. Prepare knives and kitchen paper and water.
14. Try to wet the knife every time you cut it, so as not to stick. If it sticks to the whole roll, it will fall apart … then I thought of a way to wet the kitchen paper with water and wipe it every time I cut it. On the one hand, it can wet the knife, and on the other hand, it can wipe off the rice grains and sauce on the knife itself.