I. Materials

Rice and seaweed. Sausage, cucumber, egg, carrot, floss, peanut oil, sesame oil, black sesame, salt.

Second, the practice of rice covered with laver.

1. Slice cucumber and ham sausage, shred carrots for later use, beat eggs into a bowl and add a little salt to break up.

2. Add a little peanut oil to the pot, shake the pot a few times, let the oil cover the bottom of the pot evenly, turn to low heat, pour in the broken egg liquid, do not stir, wait for the bottom of the pot to solidify, turn it over and fry it, and then clip it out with chopsticks.

3. Cut the omelet into strips.

4. Pour a little peanut oil into the pot, add shredded carrots and stir-fry until soft.

5. Add a little salt, black sesame and sesame oil to the freshly cooked rice, mix well and let it cool.

6. Spread the laver, spread the mixed rice evenly on three-quarters of the laver, put a few grains of rice on the edge of the laver, so as to ensure better adhesion of the edge of the laver, then sprinkle with floss, add cucumber strips, egg strips, ham sausage strips and shredded carrots in turn, and then slowly roll up.

7. Cut the rolled purple vegetable roll into a width of about 1.5cm with a knife.

Third, cooking skills.

The rice used to make kimbap must be softer than usual, that is, put more water when cooking. After carrots are fried in oil pan, carotene will be better absorbed by human body and taste better. The ham sausage itself is salty, and this one is light, so there is no need to add too much salt.