1, rice, it can't be overheated, it will be hot, and it can't be too cold, too hard and not delicious (it can be cooked with rice, glutinous rice and other kimbap, which will be more delicious)
2, several pieces of Korean laver (Korean laver is a thin piece. There are many in Korea, and they are also available in large supermarkets in China. )
3, sausage. The authentic way is to add sausage, or you can add meat floss or sausage according to your own taste (chopped and added)
4, eggs. Be sure to have a proper amount, or you will waste 5, fresh and light green spinach. 6. Seasoning (a little salt, white sesame seeds and sesame oil)
After preparing these materials, we will put salt, white sesame seeds and sesame oil in the warm rice, and it is best to stir them evenly by hand and put them aside to dry.
Then break the eggs, add a little salt to taste, fry them in a pan into egg skins and cut them into long strips. Stir-fry the sliced ham with laver rice while the oil pan is still hot. Be sure to pay attention to the heat, not to be burnt or undercooked. Everything is ready, start wrapping, take out two pieces of seaweed and spread it carefully, and pour three-quarters of the rice on it. Scatter every corner covered with three-quarters of seaweed by hand, and don't press the rice flat too hard. (Then put the egg strips, ham strips, spinach and finally the pickled radish in order.)
Roll up the purple cabbage, be sure to roll it tightly. This is the most important thing. Because if the roll is not tight, it will come loose when cutting. ) Finally, cut the rolled kimbap into strips into 1.5cm pieces with a knife. ...
Nutritional value of laver
I learned that laver, which we usually eat, actually has the reputation of "nutritional treasure house". Even better, the content of eicosapentaenoic acid in laver, which is compared to "brain gold", is as high as 30%. Because seawater is rich in inorganic components, and laver has the function of absorbing and storing inorganic substances in seawater, the inorganic substances in some lavers are extremely rich.
Porphyra not only has certain anticancer effect and remarkable cosmetic effect, but also has good special effects on preventing arteriosclerosis, sanguine, cerebral thrombosis, vertigo, dyspnea and others. It is rich in vitamins and minerals, especially vitamins B 12, B 1, B2, A, C, E and so on. It contains about the same protein as soybean and six times as much as rice. Vitamin A is about 67 times that of milk, riboflavin is 9 times that of mushrooms, and vitamin C is 70 times that of cabbage. Moreover, laver has the functions of clearing away heat and promoting diuresis, tonifying kidney and nourishing heart, lowering blood pressure, promoting human generation, preventing human aging and protecting liver. 1/3 of laver is dietary fiber, so it can keep the intestines healthy and excrete carcinogens, which is especially beneficial to prevent colorectal cancer.
In addition, laver not only has certain anticancer effect and remarkable cosmetic effect, but also has good special effects on preventing arteriosclerosis, sanguine, cerebral thrombosis, vertigo, dyspnea and others.
How to preserve laver?
How can we preserve such nutritious and delicious laver at ordinary times? Let me share with you my usual preservation methods. Porphyra is a seafood, so it is easy to regain moisture and deteriorate. In short, the words "sealed" and "dry" are enough. If you eat it often, you can prepare a small sealed jar and store the laver in it, or you can hold it tightly with a small clip.
We can also put it in a black food bag and put it in a low-temperature dry place, or put it in a refrigerator to keep its taste and nutrition. If there is a desiccant for snacks (that is, there is a white packet that you should not eat), it is also possible to throw some in. In general, it doesn't matter if you don't put desiccant in it for a month or two, as long as you don't cook some demanding dishes (such as sushi and seaweed rice).
So what if it's to preserve the kimbap made by ourselves? We can use two layers of laver, take up salt water and put it in the refrigerator. When we eat it again, we don't need the outer layer of laver and wrap it in another layer (equal to two layers) so that the laver rice can keep its original taste. (But be careful not to put it in the refrigerator for too long, after all, it's not good to keep food in the refrigerator for a long time.) This is a little secret recipe of the Japanese.
The difference between laver and seaweed
Porphyra haitanensis is a kind of red algae growing on shallow sea rocks. Its colors are purplish red, green purple and black purple, but all of them are purple after drying. Although this purple marine plant belongs to algae, it can be used for cooking, so it is named laver. Porphyra we often eat mainly includes two varieties: Porphyra haitanensis and Porphyra yezoensis. Porphyra yezoensis is dominant in the north and Porphyra yezoensis is dominant in the south.
Porphyra haitanensis is mostly used as soup or fresh food, and Porphyra yezoensis is processed into sushi and our leisure food, which is seaweed in Japanese. At present, one kind of dried seaweed sold in the market is Japanese seaweed, which is flavored with sugar, soy sauce and seasonings such as mushroom powder and monosodium glutamate, and tastes sweeter; The other is Korean seaweed, which is only seasoned with edible oil and salt and monosodium glutamate, so it tastes healthier and more natural. In fact, seaweed and laver are the same thing. Seaweed is made from Porphyra yezoensis. The calories of dried seaweed (that is, laver) are not too high, and eating more can supplement iodine, which is definitely a good snack. It is a simple and exquisite dish to make kimbap.
Porphyra is a very good food. What's more, there is little fat in laver (seaweed). Eating more can improve microcirculation, which can reduce the incidence of cancer and cardiovascular disease. But don't eat more if your blood pressure is high, because the salt and monosodium glutamate content in dried seaweed are high.
I'm here to remind you to drink more water after eating.
The difference between kimbap and sushi.
Wrap the rice in seaweed and send it to your mouth. Maybe you saw a lot of this picture when you were cooking Korean dramas. Looking at the rice balls wrapped in seaweed, there are other materials besides rice. Maybe everyone is confused again. In fact, the biggest difference between laver satiated rice and sushi may be that one is made in Korea and the other is made in Japan. Seeing this, everyone may start to vomit.
Ok, let's talk about something meaningful below. In fact, the materials in the rice covered with Lithospermum are all cooked. As for sushi, you probably know that raw fish fillets are just placed on the top of rice balls. Children who are not used to eating raw food can choose laver as a substitute for rice. Or when people eat kimbap, they don't think of dipping in some sauce, do they?
When you eat sushi, you will only dip in soy sauce or mustard. Mustard tastes very strong, but there are also many packages that you love deeply. If the seaweed is covered with rice, it will be sent to your mouth immediately. Generally, you don't need to dip it in sauce, but it tastes good. If you like to eat sashimi, then you can choose sushi. If you like to eat basically cooked food, then you can try kimbap.