Ingredients: laver (must be thin laver), rice, 1 egg, 1 cucumber, 1 carrot, half a catty of spinach, 1 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 let it stand for 10 minute. Cut off the root of spinach (we use one stem and leaf instead of the whole spinach), wash it, blanch it with boiling water, then take it out and 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 sausage strips and spinach strips in a row for easy access.

2. Cook a pot of rice, then sprinkle some salt and sesame seeds in 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 it will look better when cut), and then put them on a beautiful plate. In this way, the delicious kimbap is OK!

Rice:

When cooking, we put in a lot of spices and a little salt.

After the rice is steamed, add sesame oil and a little sugar.

Side dishes:

Eggs, carrots, ham, cucumbers, sweet radishes and spinach.

Now let's introduce the necessary materials for making kimbap:

A small pot of rice should not be too hot, it will be hot, nor too cold, too hard and not delicious (rice and glutinous rice can be cooked together to taste better)

Second, a few pieces of Korean seaweed (thin, large, large). There are many pieces in Korea, but it's hard to buy them in China! )

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

Don't waste four or more eggs-actually I like fried eggs very much.

One or two of the five carrots are served with Japanese pickled radish, which is too salty. It is suggested that you can omit what you can't buy. It's not delicious anyway.

You must eat fresh green spinach whether you like it or not, just like I don't like carrots at all, but you must put it in order to eat authentic laver rice.

Seven salt, white sesame and a little sesame oil.

Cooking steps of laver rice:

First, put the salt, white sesame seeds and sesame oil into warm rice, and it is best to stir them evenly by hand, and put them aside to dry.

After the two eggs are broken up, add a little salt to taste, fry them in a pan into egg skins, and then cut them into strips. Stir-fry ham and carrot slices while the oil pan is still hot. Be sure to pay attention to the heat, don't burn it too hard or not enough.

Everything is ready to start packing. Take out two pieces of laver, carefully spread the rice on it, pour three quarters on it, and spread three quarters of the rice on the laver by hand. Don't press the rice too hard, it won't look good if it is flattened ~ ~

Then add eggs, carrots, ham and spinach in turn, and finally add Japanese pickled radish.

Roll up four handfuls of purple vegetables.

Be sure to roll it tightly, which is the most important thing, because if the roll is not tight, it will be loose when cutting.

Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.