Question 1: How to roll kimbap with bamboo curtains 1. The kind of seaweed one by one in the material chapter is not easy to buy, but there are some for sale; original flavor ham, cucumber, carrots, eggs ;The most important ones are rice and glutinous rice. 2. Preparation: Making seaweed rice mainly involves steaming rice. When steaming, the ratio of rice to glutinous rice is 1:1, so that the seaweed rolls can be rolled. Eggs should be fried with salt and set aside. Cucumbers, carrots, ham and eggs should be cut into thin strips. After the rice is steamed, spread the rice evenly on the seaweed skin. A thin layer is enough, and then place it slightly closer to the seaweed skin. Place cucumber shreds, carrot shreds, ham shreds and egg shreds on one side. You don’t need to put too much of each. If they are thin, two or three will be enough. Roll it up from the side closest to it, and compact it as you roll it, so you don't need a bamboo curtain. After rolling it into a roll, set it aside to cool. Note that when rolling seaweed rolls, it is best to make them while the rice is still hot, so that the rice will have viscosity and will be easier to roll tightly. After the seaweed rolls have cooled, cut them into 1.5cm wide sections with a sharp knife, and the seaweed rice rolls are ready.

Question 2: How to roll kimbap with bamboo curtain? How to prevent bamboo curtains from being rolled in? You don’t have to use a bamboo curtain. You can put less rice on the edge of the seaweed. This will make it easier to roll. Use even force when rolling. Although it is not as strong as using a bamboo curtain, it does not affect the taste.

In fact, you can use a paper shell instead, cover it with plastic wrap and roll it up, it’s very useful!

Question 3: How to roll the bamboo curtain of seaweed rice sambal so that it can be used with hot rice? The cloth is the piece of cloth that is thrown on the grate when the rice is heated. Fold the two pieces together and roll them up. Make sure the cloth is dry.

Question 4: How to roll kimbap so that it is less likely to loosen. Material preparation:

1. Cooked rice (1 bowl as an example)

A few, steamed rice Pay attention to control the time when cooking. If it is too long, the rice will be very hard and not suitable for kimbap. If possible, you can also prepare some cooked glutinous rice and millet. Mixing the three kinds of rice together will make it more authentic.

2. Seaweed (1 piece)

The kind that is thin and sliced ??one by one is not the kind that is usually used for soup. Of course, the ones shipped from Korea have the most authentic taste~

3. Eggs (2 pieces)

Spread into egg skins and cut into long strips.

4. 1 long strip each of carrot and cucumber.

5. Accessories

Choose any one or more of meat floss, crab meat fillet, ham, and sausage. You can also add other delicacies of your own porridge. Except for the floss, everything else that can be cut must be cut into strips.

6. Condiments: white sugar, white vinegar, a little salt. If you like it richer, you can add salad dressing, tomato sauce or something.

Start:

1. Add appropriate amounts of sugar, white vinegar, salt, salad dressing, tomato sauce, etc. into the hot rice, then stir evenly and set aside to dry. Lazy people can skip this step.

2. Beat the eggs, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can skip this step.

3. Bake the seaweed in the microwave for half a minute. Lazy people and those without equipment can still skip this step.

ps: The baked seaweed wraps the cooled rice. The rice that is wrapped directly only needs to be left to dry for a while and it is not too hot.

4. Spread 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 (preferably with a sushi bamboo curtain).

5. When opening, use a knife to cut into 1.5cm pieces. If possible, add caviar. It is recommended to eat it with green mustard and Japanese soy sauce. Let’s talk about rice first: Chinese rice is very good, there is no need to use Japanese rice

The best way to cook rice is to use a rice cooker. Before cooking, wash the rice and do not rub it with your hands, but use a rice spoon. Or stir with a wooden stick until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.

Mix the cooked rice with vinegar. If you have the conditions, it is best to buy kelp vinegar. If not, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.

Wash the rice until the water is clear, put it in a colander and let it sit for an hour. Add 1:1 water to cook and simmer for 15 minutes. Stir in the sweet vinegar while it is hot and mix with a larger spoon. Evenly, make sure every grain of rice is in contact with the vinegar. Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It doesn't need to be too deep. It must be large so that it can breathe and the rice will not stick together. The vinegar needs to be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.

Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)

How to make outer roll: < /p>

Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. Amount of rice: Hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.

Inner roll:

Unlike the outer roll, you need to use a bamboo curtain. If not, it is okay, but the shape of the sushi is not very good and it falls apart easily.

Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!

Sushi ingredients:

Cucumbers, crab sticks, radishes, omelets, spinach, mushrooms, etc., you can wrap them in whatever you like, but blanch them in water before Stir in the salt, being sure to remove all the water.

......>>

Question 5: How to roll seaweed rice? Illustration: Baked seaweed rice rolls are left to cool. If you just wrap the rice directly, you only need to dry it for a while. Just too hot. But generally when the temperature of the rice is slightly lower than hand temperature, spread the nori on the sushi bamboo curtain, spread the rice flat on the nori, flatten it with a spoon (the thickness of the rice is about 0.5 cm), it is best Just use seaweed specially made for Japanese cuisine. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will absorb too much water and become soft and unable to shape. When wrapping, the rice should not be exposed and should be moderately tight. (You can place a basin of water next to you and dip it in water at any time to prevent it from sticking to your hands.) Then compact it and leave about 2 cm of nori at the top. Evenly add an appropriate amount of crab sticks, corn shoots and cucumbers. Roll up the bamboo curtain with your hands, be sure to roll it tightly and wrap it into a rice ball. When opening, use a knife to cut into 1.5cm pieces.

Question 6: How to use the seaweed rice curtain should be found on Baidu

Question 7: How to make seaweed rice without bamboo curtain? Use plastic wrap or a larger, clean and convenient bag. The following is a piece of hard paper, or a thin paper shell. The hard paper and plastic wrap are rolled together, which is almost the same as a bamboo curtain.

Question 8: Where can I buy the small bamboo curtain for making kimbap on Taobao? Or they are available in supermarkets. The name of the small bamboo curtain is sushi roll. I hope my answer will be helpful to you

Question 9: How to make kimbap? In particular, there are roller blinds everywhere, how to roll them so that rice grains don’t stick to them? How to make kimbap! ~

Now let’s introduce the necessary ingredients for making gimbap:

One rice and one pot. Don’t make it too hot, which will burn your hands, and don’t make it too cold or too hard, which won’t taste good (rice can be used) It will be more fragrant when mixed with glutinous rice, etc.)

2. Several sheets of Korean seaweed (it is the kind of thin, large and large ones. There are many in Korea, but they are rarely available in China. It is difficult to buy them. ! )

The most authentic way to add three sausages is to add this, but you can also add meat floss or sausage according to your own taste~~

Four eggs must be used in moderation and not wasted. - Actually I like fried eggs very much

Five carrots and one to two are paired with Japanese pickled radish - too salty - I suggest you omit it if you can't buy it. Not delicious

Six fresh and green spinach is a must, whether you like it or not, just like I don’t like carrots at all, but it must be included~~ Only in this way can you eat authentic kimbap

Seven pinches of salted sesame and sesame oil

Steps to make kimbap:

First, add salted sesame and fragrant sesame oil into the warm rice. Mix evenly with your hands and set aside to dry

Beat the two eggs, add a little salt to taste, fry them in a pan until they form egg skins, then cut into long strips~~~ While the oil pan is still hot, cut into pieces Stir-fry the strips of ham and carrots. Be sure to pay attention to the heat so that they don't burn or become hard and undercooked

3. Everything is ready and start wrapping. Take out two sheets of seaweed and spread the rice on top. Pour three-quarters of the rice on top. Use your hands to spread the three-quarters of the seaweed on each corner. Don’t use too much force to flatten the rice. This will not look good~~

Then put it in order. Add egg strips, carrot strips, ham strips, spinach and finally Japanese pickled radish

Roll up four handfuls of seaweed

Be sure to roll it tightly. This is the most important thing because if it is not rolled tightly, it will be cut. It will loosen up after a while

5. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces

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. and it will taste more delicious)

*4 sheets of seaweed (yes The kind that are thin and sliced, not the kind that is 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 the delicious one you like) , I like sausage or crispy sausage)

*3 eggs (used to make egg skin and filling like other delicious foods, don’t add if you don’t like eggs)

*4 long strips of carrots (can also be cucumbers)

*3 tablespoons each of sugar and white vinegar

*A pinch of salt

Steps:

1. Add sugar, white vinegar, salt, and appropriate amount into the hot rice, then stir and stir evenly, 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. , 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, 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 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 easier to eat. If you want to eat more in one bite, you can cut it thicker~

Kimbap Once it’s done, you can dip it in green moss and Japanese soy sauce. The taste is up to you~~