Appropriate amount of rice
condiments
cabbage
Proper amount
Eggs (of hens)
two
carrot
1 root
cucumber
1 root
Dried meat floss
Proper amount
basin
Proper amount
condiment
salad oil
1?o'clock
vinegar
Proper amount
Water starch
1?o'clock
White granulated sugar
Proper amount
Practice of sweet and sour laver
1. Wash the rice, soak it in clear water for half an hour, and steam it in the pot.
2. Cook vinegar and sugar (1: 1) to make homemade sushi vinegar (my vinegar is a little dark and I think the sushi vinegar I sell is like salad oil).
3. Stir the cooked rice while it is hot, pour in the homemade vinegar and stir well.
4. Break up the egg liquid, add a little wet starch and mix well, and spread the egg skin on the pan (the egg skin with starch is elastic and will not break).
5. Blanch the cabbage with hot water until it becomes soft, and take out the dry water for later use.
6. Spread a layer of plastic wrap on the bamboo curtain and put a piece of seaweed. Spread the rice evenly on the whole seaweed and press it with a spoon so that it can be rolled easily in the future.
7. Sprinkle pork floss on the rice and spread pickled carrots, cucumber strips or shredded egg skins (anything you want, sausages and the like). I have a crab stick in the refrigerator, but I forgot it, and I remembered it afterwards. What a pity!
8. Then with the help of the curtain, push the edge forward and roll it into a roll.
9. Then find a faster knife, cut it and dip it in mustard.
Cooking skills: 1, don't be greedy, don't put too much rice and rolls, or you won't be able to roll them at all (I have always suffered from this loss and always regretted it).
2. It's best to press it with a big spoon when laying rice, so it's easy to roll.
3. When rolling, you should use the power of the curtain to push forward, otherwise how can you get a curtain?
4, cutting is very important, be sure to find a sharp knife, if the knife is blunt, it will give you a good look, the queen mother said, eat more neatly than you.