making ingredients

laver (which must be thin), rice, one egg, one cucumber, one carrot, half a catty of spinach, one ham sausage and a little sesame.

production process

1. Preparation: cut the whole cucumber, carrot and ham sausage into slender strips, then sprinkle some salt, turn it over a few times to make the salt evenly distributed, and then leave it for 1 minutes. Cut off the spinach roots (we use the stems and leaves of one root, not the whole spinach), wash them, blanch them in boiling water, then take them out and squeeze out the water. Put a little oil in the pot, spread the eggs into thin cakes with low fire (add a little salt), take them out and cut them into thin strips.

arrange the prepared cucumber strips, carrot strips, egg strips, ham strips and spinach strips in a row in order to facilitate taking.

2. Cook a pot of rice, then sprinkle a proper amount of salt and sesame seeds into the rice and stir it evenly (secret: taste the salinity after stirring).

3. Spread a piece of laver on a clean mat, and smooth the stirred rice on the laver. (Note: don't spread the rice too thick)

4. Put the prepared cucumber strips, carrot strips, egg strips, ham strips and spinach strips on top of the rice in turn, and then roll up the purple cabbage hard and roll it into a slender roll. (Note: the tighter the roll, the better)

5. After all the rolls are rolled, cut the finished purple cabbage rolls into small pieces (the knife is sharp, it will be easier to cut, and the cut looks better) and then put them in a beautiful plate. In this way, the delicious kimbap is OK!