Now let's introduce the necessary materials for making kimbap:
A small pot of rice should not be too hot, it will be hot, nor too cold, too hard and not delicious (rice and glutinous rice can be cooked together to taste better)
Second, a few pieces of Korean seaweed (thin, large, large). There are many pieces in Korea, but it's hard to buy them in China! )
The most authentic way to add three or several sausages is to add this, but you can also add floss or sausages according to your own taste ~ ~
Don't waste four or more eggs-actually I like fried eggs very much.
One or two of the five carrots go with Japanese pickled radish-it's too salty-so I suggest that if you can't buy it, you can omit it. It's not delicious anyway.
You must eat fresh green spinach whether you like it or not, just like I don't like carrots at all, but you must put it in order to eat authentic laver rice.
Seven salt, white sesame and a little sesame oil.
Cooking steps of laver rice:
First, put the salt, white sesame seeds and sesame oil into warm rice, and it is best to stir them evenly by hand, and put them aside to dry.
After the two eggs are broken up, add a little salt to taste, fry them in a pot and cut them into long strips ~ ~ ~ Stir-fry the sliced ham and carrots while they are hot. Be sure not to burn them, or they will become hard and unfamiliar.
Everything is ready to start packing. Take out two pieces of laver, carefully spread the rice on it, pour three quarters on it, and spread three quarters of the rice on the laver by hand. Don't press the rice too hard, it won't look good if it is flattened ~ ~
Then add eggs, carrots, ham and spinach in turn, and finally add Japanese pickled radish.
Roll up four handfuls of purple vegetables.
Be sure to roll it tightly, which is the most important thing, because if the roll is not tight, it will be loose when cutting.
Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.
The practice of Korean laver for rice.
* 4 bowls of rice (if it is hot) (if there are several kinds of rice at home, you can cook it with rice and glutinous rice, which will taste better)
* 4 pieces of laver (thin slices, not soup, you can only make laver soup if you buy it wrong)
* Pork floss 1/2 bowls (you can change it to your favorite delicious food, I like sausages or crispy sausages)
* 3 eggs (used to make egg skins, stuffed like other delicious foods, don't add eggs if you don't like them)
* 4 long carrots (or cucumbers)
* 3 tablespoons sugar and 3 tablespoons white vinegar.
* A little salt
Steps:
1. Put sugar, white vinegar, salt and appropriate amount into hot rice, then stir it evenly, and let it stand to dry. Don't mix these when you are in trouble, just eat the stuffing. )
2. After the eggs are broken up, add a little salt to taste, fry them into egg skins in the pot, cut them into rectangles, and then cut them into strips. It's actually just an egg skin. )
3. Heat laver in microwave oven for half a minute. There was no microwave in the dormitory, so I took it out of my bag and wrapped it. The difference between them lies in the different requirements for rice.
The roasted laver wrapped rice is cooled, and the directly wrapped rice is only aired for a while, as long as it is not too hot.
4. Then spread out the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, spread strips of vegetables and meat you like, and roll up the purple cabbage. Be sure to roll it tightly, as many rolls as you want, and then cut it into small pieces with a knife. 1.5cm is delicious. You can cut it thicker if you want to eat more in one bite.
Kimbap is ready, and you can dip it in green jasmine and Japanese soy sauce when you eat it. The taste depends on everyone ~ ~
Rice ball sushi:
The remaining rice can be made into rice ball sushi. Take a little rice and make it into a cuboid rice ball with the size of 2cm×2cm×4.5cm. Take a slice of cut salmon, put a little mustard in the middle, cover it on the rice ball and press it. You can also tie a small laver to fix it. Besides salmon, shrimp, tuna, eel and crab roe can also be used. The remaining fish can be used as sashimi. Squeeze a little lemon, dip a little mustard and add soy sauce when eating.
You're done!
The first step is to purchase. First of all, you need to buy some sushi utensils and condiments, and a small bamboo couplet for rolling sushi (which is sold in art shops). Japanese soy sauce, Japanese mustard, salad dressing, white vinegar, sugar, salt, rice. Seaweed slices, salmon, shrimp, cucumber, lettuce, carrot.
The second step is to steam rice. Wash the rice before steaming, drain it, and let it stand for more than an hour before steaming.
The third step is to mix sushi rice. Five spoonfuls of white vinegar, one spoonful of sugar and a little salt. Stir the three samples in a pot, and then heat them with fire for later use. Multiply the steamed rice by the required amount, pour a proper amount of vinegar into the rice and stir to make sushi rice.
Step four, make sushi. Put the bamboo couplet on the chopping board, spread a piece of seaweed on the bamboo couplet, spread the prepared sushi rice on the seaweed, and leave one or two centimeters of seaweed without wiping the rice. Put a spoonful of salad dressing in the middle of the sushi roll, and then put shredded carrots on the rice. Put two pieces of lettuce on carrots, and then put sliced salmon (or shrimp) and cucumber segments on lettuce. Lift the bamboo joints with your thumbs to drive the laver and rice to roll forward, and the other fingers are used to fix the vegetables and not to run around. After a lap, roll up the dish, seal the seaweed with rice grains, and the sushi roll is ready. Hey hey.
Step five, cut off the coil. We are talking about the biggest roll in sushi, called Taijuan. The same method can also be used to make a small volume, but the method with the same name is different. Okay, it's time to cut sushi. You should use a sharp knife and dip some water in it. The first knife should be cut in half, and then the cut roll should be cut off from it. By analogy, sushi is divided into eight portions on average, and the upper plate can be dipped in soy sauce.
There is also a kind of sushi called Hand Sushi, which is so simple that I can't believe it can be sold, but foreigners like it very much. Let me tell you how to do it:
Put salmon or cooked shrimp in your hand, put a little mustard, then put some sushi and shape it by hand.
This is the basic practice, but we still need to sum up experience to do it well. There are many kinds of sushi, mainly because the colors of the materials are different, which are basically the same. As long as you dare to innovate, it is possible to make better sushi.
Four. 1, cooking. It's best to use northeast pearl rice, round and chubby rice. Drain less than usual to avoid getting too wet. Let it cool for a while after cooking.
2. Seasoning: refined salt, fine sugar and white vinegar. Mix fine salt and fine sugar evenly according to the ratio of 1: 3, add appropriate amount of white vinegar (according to personal taste), slightly heat to fully dissolve salt and sugar in the vinegar, and let it cool.
3. Pour the seasoning into the rice evenly and stir it evenly with a rice spoon. Don't be too rude, lest the broken rice grains look bad and affect your appetite.
4. Put the sushi laver flat on the table, scoop a proper amount of rice with good taste on the laver and gently flatten it. Do not spread rice at the edge of laver about 0.5 cm, and keep it sealed.
5. Put your favorite food on the rice, such as salmon (cut into strips), cucumber (cut into strips), laver, crab roe and so on. Don't put too much, gently flatten it. Roll up the purple cabbage, like a book, and edge it tightly. You can dip it in a little water and seal it at the edge. Scroll back and forth several times to make it a cylinder.
6. Cut the "cylinder" into sushi rolls with a sharp fruit knife and you're done.