Method 1:
Ingredients: two pieces of roasted laver, 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, and thin slices of laver. Not the kind that usually makes soup. Of course, the taste from Korea is the most authentic. Heat laver in microwave oven for half a minute. Don't overheat 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, don't use them. The auxiliary materials are one or more of dried pork floss, crab roe, ham and sausage. You can also put your own porridge and other delicious foods. Everything that can be cut should be cut into strips except dental floss. 4. Soak the rice in clear water for one or two hours. Steamed rice should be moderate in hardness. If possible, you can also prepare some cooked glutinous rice and millet. These three kinds of rice will be more authentic when mixed together. 5. After the rice and water are cooked in 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: Let the baked laver rice bag cool. Just let it dry for a while, not too hot. However, generally, when the temperature of the rice is slightly lower than the hand temperature, the laver is laid on the sushi bamboo curtain, and the rice is laid flat on the laver and flattened with a spoon (the thickness of the rice is about 0.5 cm). It is best to use laver specially made for Japanese cuisine. The process of spreading rice should be completed as soon as possible, otherwise the laver 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 beside it and dip it in clean water at any time to avoid sticking your hands. ) and then compacted, and the laver with an upper end of about 2 cm was emptied. 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 rice balls. When opening, cut it into small pieces of 1.5cm with a knife. You can put some caviar on it, and you can eat it with green mustard and Japanese soy sauce, as well as salad dressing and ketchup. In addition, eggs, sausages, cucumbers, radishes, tofu and sesame seeds can also be matched. These things don't seem to matter, but they will be particularly delicious together. Eggs, sausages, cucumbers, radishes, tofu, sesame seeds, etc. Have been cut into pieces. Sesame seeds don't need to be cut, but cooked in advance. ) put them in the center of the rice in the same way as above. Cut the rolled rice into pieces and put it on a plate. It can be eaten hot or refrigerated in the refrigerator, with different flavors. Dice cucumber and sausage (ham), mix well with tomato sauce, salad dressing and a little sugar, or stir-fry and add.
Method 2:
Ingredients: laver (must be thin laver), rice, an egg, a cucumber, a carrot, half a catty of spinach, a ham sausage and a little sesame. Steps: 1. Preparation: Cut the whole cucumber, carrot and ham sausage into thin strips, then sprinkle some salt, turn it over a few times to make the salt evenly distributed, and then leave it for 10 minute. Cut off the roots of spinach (we use one stem and leaf, not the whole spinach), wash it, blanch it in boiling water, and then take it out to squeeze out the water. Put a little oil in the pot, spread the eggs into pancakes 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 for easy access. 2. Cook a pot of rice, then sprinkle some salt and sesame seeds into the rice and mix well (secret: taste the salinity first after mixing). 3. Spread a piece of laver on a clean mat and spread the stirred rice flat 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 the rice in turn, and then roll the purple cabbage into a slender roll. (Note: The tighter the roll, the better) 5. After all the rolls are rolled, cut the finished purple vegetable rolls into small pieces (the knife is sharp, it will be easy to cut, and the cut ones will look better), and then put them on a beautiful plate. In this way, delicious seaweed rice will do!
Method 3:
Material preparation: 1, cooked rice, pay attention to control the time when steaming rice. If the time is too long, the rice will be hard and not suitable for cooperation with laver. If possible, you can also prepare some cooked glutinous rice and millet. My experience is that a piece of seaweed wraps a bowl of rice. These rice can also be mixed with some white vinegar and sugar in advance. 2. Prepare auxiliary materials to be added. Dice cucumber and sausage (ham), add tomato sauce, salad dressing and a little sugar and mix well; Shred pickled radish strips; Stir-fry two eggs and spread them into egg skins, then cut them into strips; Sesame is small; How to mince crab meat or shrimp meat: 1 Take a piece of laver and evenly spread a layer of rice about 5 mm on it. You can prepare a bowl of water in advance, wipe the rice with your hands, and spread the rice as soon as possible, otherwise the seaweed will be too soft. 2. Spread the auxiliary materials on the rice. 3. Be careful not to be too full when spreading rice and accessories, and leave some space for the edge of laver, not too much, otherwise it will be squeezed out when rolling. 4. Roll up the purple cabbage (there is a special purple cabbage roll tool, but I didn't buy it). Be careful not to let the rice leak through the gap of laver. Go: ok, you can eat! Ah! So how do you swallow a long strip? By the way, you have to cut them into pieces, about15 mm. You can eat it while it's hot or put it in the refrigerator. It's delicious.
Method 4:
Main ingredients: steamed rice (200g), dried laver (50g). Accessories: eggs (150g), carrots (100g), ham sausage (100g), spinach (100g) and 2. After the eggs are scattered, add a little salt to taste, fry them into egg skins and cut them into long strips; 3. Cut the ham and carrots into long strips, stir-fry them in a hot oil pan until they are soft, and take them out for later use; 4. Take out two pieces of laver and spread it out, pour the rice on it and spread it out by hand, covering every corner of three quarters of laver; 5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once; 6, roll up the purple cabbage, be sure to roll it tightly; 7. Finally, cut the rolled kimbap into 1.5cm pieces with a knife.
Method 5:
Ingredients: rice (boiled), laver (as much as you can eat), beef powder, sesame oil, white sesame seeds (a small amount), eggs, carrots, cucumbers and ham, and sweet radish (yellow radish in Korean shops). If you don't like sweet radish, you can put crab meat according to your taste. Put rice, beef powder, sesame oil, white sesame seeds and a little salt into a large pot, and mix radish, cucumber, sweet radish and ham into strips. Stir-fry a few eggs, cut them into strips, spread a layer of bibimbap with a little sesame oil after the ham strips are cooked, and put the egg strips and radish strips on it.
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