Two pieces of roasted seaweed, a bowl of rice, two spoonfuls of white vinegar, a little salt and sugar, two pieces of crab roe, two pieces of corn shoots, a carrot and cucumber, two pieces of pork floss, ham and sausage eggs.
production process
1, seaweed is thin, piece by piece. Not the kind that usually makes soup. Of course, the taste from Korea is the most authentic. Bake thin seaweed in the microwave oven for half a minute, don't overdo it, lazy people and people without equipment can skip this step.
2, eggs (2) spread into egg skin, cut into long strips. The specific method is: after the eggs are broken, fry them into egg skins in a pot, cut them into rectangles and then cut them into strips. Lazy people and people who don't like eggs can also skip this step.
3. Carrots and cucumbers are long strips. If you can't eat carrots, you don't need them. The auxiliary materials are one or more of dried pork floss, crab roe, ham and sausage. You can also put other favorite delicious food. Except dental floss, everything that can be cut should be cut into strips.
4. Soak the rice in clear water for one or two hours. The steamed rice should be moderate in hardness. If possible, you can also prepare some cooked glutinous rice and millet. Three kinds of rice will be more authentic when mixed together.
5. After the rice and water are cooked according to the ratio of 1: 1, put them in a bowl, add sushi vinegar (the ratio of white vinegar, sugar and salt is 5: 2: 1) while it is hot, stir evenly, and let it cool.
PS: Baked seaweed wraps the rice to cool down, and the rice wrapped directly only needs to be aired for a while, not too hot. But when the temperature of the rice is slightly lower than the hand temperature, spread the laver on the sushi bamboo curtain, spread the rice flat on the laver, and flatten it with a spoon (the thickness of the rice is about 0.5 cm). It is best to use seaweed specially made for Japanese cuisine. The process of spreading rice should be completed as soon as possible, otherwise the seaweed will become soft and unable to form because of excessive water absorption. When wrapping, the rice should not be exposed, and the tightness should be moderate. You can put a pot of water next to it and dip it in clean water at any time to avoid sticking your hands. ) and then compacted, and the seaweed at the upper end of about 2 cm is hollowed out. Evenly add appropriate amount of crab roe, corn shoots and cucumber. Roll up the bamboo curtain by hand, be sure to roll it tightly and wrap it into a rice ball. When opening it, cut it into small pieces of 1.5cm with a knife.
How's it going? Do you think cooking seaweed rice is actually a relatively simple thing? This mainly depends on your personal skills. If you want to eat a fine seaweed meal, you need to see if you have a pair of dexterous hands!
Ask your friends to cook together as soon as possible, so that you can share the fun of cooking food together.