Category: Life >> Food/Cooking

Analysis:

Material preparation:

1. Cooked rice (1 bowl as an example )

A few, pay attention to the time when steaming rice. 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 you usually make 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 meat 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.

Ingredients: 2 sheets of roasted seaweed, a bowl of rice, 2 tablespoons of white vinegar, salt, a little sugar, 2 crab sticks, 2 corn shoots, 1 carrot, cucumber, floss, ham, sausage, and 2 eggs

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The kind that is thin and piece by piece is not the kind you usually make soup. Of course, the ones shipped from Korea have the most authentic taste~ Bake the thin seaweed in the microwave for half a minute, don’t overdo it, lazy people and those without equipment can still skip this step

Spread the eggs (2) into egg skins , cut into long strips. The specific method is: beat the eggs, fry them in a pan to form an egg skin, 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.

1 long strip each of carrot and cucumber. Even if you don’t know how to eat carrots, you can choose any one or more of the following ingredients: meat floss, crab meat, ham, and sausage. You can also add other delicacies to your porridge. Except for the floss, everything else that can be cut must be cut into strips.

Soak the rice in water for an hour or two. The steamed rice should be moderately soft and hard. If possible, you can also prepare some cooked glutinous rice and millet. It will be better to mix the three kinds of rice together. Authentic.

After the rice and water are cooked in a ratio of 1:1, put it into a bowl, add sushi vinegar (white vinegar, sugar, and salt in a ratio of 5:2:1) while it is hot and mix evenly. The ratio of rice to vinegar It is 5:1, and then let it cool.

ps: The baked seaweed wraps the cooled rice, and the rice that is wrapped directly only needs to be left to dry for a while, and it is not 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 and flatten it with a spoon (the thickness of the rice is about 0.5 cm), it is best to use Specially made seaweed, seaweed specially used for Japanese cuisine is fine. 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.

Use a knife to cut into 1.5cm pieces when you open it.

You can put some caviar on it, and dip it in green moss and Japanese soy sauce to eat it. You can also eat salad dressing, ketchup, etc.

In addition, eggs, sausages, cucumbers, radishes, tofu, and sesame seeds can also be paired with each other. These things may seem unrelated, but they will be particularly delicious when paired together. ^^ (Eggs, sausages, cucumbers , radish, tofu, sesame seeds, etc., cut into pieces (no need to cut the sesame seeds, cook the ones that should be cooked in advance), and place them in the center of the rice. The method is the same as above.

Cut the rolled rice into sections and serve on a plate. You can eat it hot or put it in the refrigerator to chill and eat it later. The flavors are different.

Dice cucumbers and sausages (ham can also be used), mix them with tomato sauce, salad dressing and a little sugar. You can also add them after frying them