First, the small pot of rice should not be overheated or overheated, nor should it be too cold and hard to taste (it can be cooked with rice and glutinous rice, and the taste will be more delicious).

Second, a number of Korean lavers (Korean lavers are thin slices. There are many Koreans, but few in China. If you can't buy them, it will be very difficult. )

Third, some sausages. The authentic way is to add sausage, or you can add meat floss or sausage according to your own taste.

Fourth, a number of eggs. It must be moderate, or it will be wasted.

Five, one or two carrots, with Japanese pickled radish, but the taste is very salty. If you can't buy it, you can ignore it. It's not delicious anyway.

6. Fresh green spinach. You must add it whether you like it or not. Only in this way can we eat authentic laver rice.

Seven, a little salt, white sesame seeds and sesame oil.

Production steps of laver rice

First, put the salt, white sesame seeds and sesame oil into warm rice. It is best to stir them evenly by hand and set them aside to dry.

Second, after the eggs are scattered, add a little salt to taste, fry them in a pot and cut them into long strips. Stir-fry ham and carrot slices while the oil pan is still hot. Be sure to pay attention to the heat, and don't get burnt or undercooked.

Third, everything is ready, start packing, take out two pieces of seaweed and spread it carefully, and pour three-quarters of the rice on it. Sprinkle three-quarters of seaweed on every corner by hand, and don't flatten the rice too hard.

(Then put egg strips, carrot strips, ham strips, spinach in turn, and finally Japanese pickled radish. )

Fourth, roll up the purple cabbage, be sure to roll it tightly. That's all that matters. Because if the roll is not tight, it will be loose when cutting.

5. Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.