1. A food composition about kimbap

I can write it myself

Let me give you how to make it and write it into an article yourself. In fact, writing should also train yourself to write more. I am a former Chinese class representative. In fact, in Chinese, you need to read more, read more and write more

Necessary ingredients for making kimbap

The small pot of rice can be too hot or too cold. Hard and delicious (rice, glutinous rice, etc. will be more delicious when cooked)

2. Several sheets of Korean seaweed (thin slices of Korean seaweed are available in many countries in Korea and are easy to buy)

3. Add some sausages in the authentic way. You can also add meat floss or sausage according to your own taste

4. Some eggs must be in moderation otherwise they will be wasted

5. Pair it with two carrots. The Japanese pickled radish is too salty. It is recommended to ignore it if you buy it, but it is delicious

6. Be sure to add fresh green spinach to taste it before eating authentic kimbap

7. A little salt, white sesame seeds, and sesame oil

Steps to make kimbap

First, warm the rice, add salt, white sesame seeds, and sesame oil and mix well with your hands and set aside to dry.

2. Beat the eggs, add a little salt to taste, put them in the pan and fry them into egg skins. Cut them into long strips. While the oil pan is still hot, cut the ham and carrots into strips. Be sure to pay attention to the heat to make them brown. Cooked

3. Get ready. Take out two sheets of seaweed and spread the rice thinly. Pour three-quarters of it on top and spread it with your hands. Spread three-quarters of the seaweed. Do not use too much force on each corner. The rice is flattened

(Put egg strips, carrot strips, ham strips, spinach and Japanese pickled radish in order)

4. Roll up the seaweed and make sure it is tightly rolled. It will loosen when cut tightly

5. Then use a knife to roll the kimbap into strips and cut it into 1.5cm pieces 2. About the rice and seaweed of kimbap

The following is my personal experience Experience: How to make Korean kimbap * 4 bowls of rice (if it is hot) (if you have several kinds of rice at home, you can cook it with rice, glutinous rice, etc., it will taste more delicious) * 4 sheets of seaweed (thin ones) It comes in slices, not the kind that can be used for soup. If you buy the wrong one, you can only make seaweed soup) * 1/2 bowl of meat floss (you can change it to the delicious one you like, I like sausage or crispy sausage) * 3 eggs (used to make egg skin and filling like other delicious foods. If you don’t like eggs, don’t add them) * 4 long carrots (cucumbers can also be used) * 3 tablespoons each of white sugar and white vinegar *Steps for adding a little salt: 1. Add sugar, white vinegar, salt, and appropriate amount into the hot rice, then stir and stir until evenly mixed, and set aside to dry.

(If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling) 2. After beating the eggs, add a little salt to taste, fry them in a pan and cut them into rectangular shapes. , and then cut into long strips. It’s actually just strips of egg skin) 3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it.

The difference between the two is that they have different requirements for rice. The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while and is not too hot.

4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly, roll it as much as you want, and then use a knife to cut it into 1.5cm pieces. 1.5cm is easy to eat. If you want to eat more in one bite, you can cut it thicker. When the kimbap is ready, it’s time to eat it. You can also dip it in green rice and Japanese soy sauce. The taste is up to you~~ How to make Korean kimbap * 4 bowls of rice (if it is hot) (if you have several kinds of rice at home, you can mix it with rice, glutinous rice, etc., It will taste more fragrant) * 4 sheets of seaweed (thin slices, not the kind used for soup. If you buy the wrong one, you can only make seaweed soup) * 1/2 bowl of pork floss (you can replace it with your own) Delicious ones you like, I like sausages or crispy sausages) *3 eggs (used to make egg skin and filling like other delicious foods, don't add if you don't like eggs) *4 long carrots Strips (can also be cucumber) * 3 tablespoons each of sugar and white vinegar * A little salt Steps: 1. Add sugar, white vinegar, salt, appropriate amount, into the hot rice, then stir and stir until even, set aside Leave to dry.

(If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling) 2. Beat the eggs, add a little salt to taste, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips.

It’s actually just strips of egg skin) 3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it. The difference between the two is that they have different requirements for rice.

The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while, so it is not too hot. 4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed. Then put strips of vegetables and meat you like to eat, and then roll up the seaweed. Be sure to roll it tightly. If you want to eat it, Roll it up as much as you like, and then use a knife to cut it into 1.5cm pieces. 1.5cm is easy to eat. If you want to eat more in one bite, you can cut it thicker. After the kimbap is ready, you can also dip it in green jelly and moss. Japanese soy sauce, your taste is up to you~~ 1. Necessary ingredients for making kimbap: 1. A small pot of rice, not too hot as it will burn your hands, and not too cold or too hard as it will not taste good (you can mix it with rice, glutinous rice, etc. It will taste more delicious when cooked) 2. A few sheets of Korean seaweed (thin and large sheets, seaweed is also acceptable, and they are all sold in supermarkets) 3. A few sausages, the most authentic way is to add this But you can also add meat floss or sausage according to your own taste~~ 4. A few eggs, be sure to use them in moderation and not to waste them.

5. One to two carrots, paired with Japanese pickled radish---too salty---it is recommended to omit it if you can't buy it, it doesn't taste good anyway, and there are cucumbers, both Cut into strips and set aside. 6. Fresh green spinach is a must, whether you like it or not. Carrots must be included, so that you can eat authentic kimbap. 7. A little salt, sesame seeds, and sesame oil 2. Make seaweed Steps for making rice: 1. First put salt, white sesame seeds, and fragrant sesame oil into the warm rice. It is best to mix evenly with your hands and set it aside to dry.

2. Beat the eggs, add a little salt to taste, fry them in a pan until they form egg skins and cut into long strips. There are three ways to cook carrots: (1) While the oil pan is still hot, stir-fry the ham and carrots cut into strips. Be sure to pay attention to the heat, so as not to burn or become hard or undercooked.

(2) Put it in a pot and cook: Boil carrots in boiling water for three to four minutes; spinach for up to two minutes (3) Eat it raw and cut into thin strips (it is also delicious this way) 3. All preparations When you are ready, start wrapping. Take out two sheets of seaweed and spread them thinly. Pour rice on top, pour three-quarters of it, spread it with your hands, and cover every corner of three-quarters of the seaweed. Don't press too hard to flatten the rice, as this won't look good.

Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. in order. 4. Roll up the seaweed. Be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will loosen when you cut it.

5. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces. Experience it for yourself! Really good. 3. Tips on rolling kimbap

I usually use softer rice to make it. It is soft and easy to wrap. It doesn’t matter whether it is cold or hot. Just spread it in a thin layer. Add some of your favorite things to the rice. The ingredients will be more delicious. Be sure to press hard when wrapping, and press hard every time you roll it. After rolling, you must press hard to fix the shape. I have never encountered the problem of seaweed swelling that you mentioned, and it should be It may have something to do with the quality of the seaweed and too much ingredients, because it will not crack under normal circumstances. The seaweed can also be roasted on the fire for a while and the fishy smell will disappear.

Do not use a kitchen knife when cutting , a fruit knife with a certain length is best. If the rice is sticky, brush a little sesame oil on the knife.

As for the filling, it doesn’t have to be any kind of filling. You can add whatever you like. I also use fruit. I have done it, as well as salmon, dried tofu, etc.

These are the tips I summed up when I usually make them. I hope they can help you. I wish you can make beautiful and delicious ones as soon as possible. Delicious kimbap~