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

A small pot of rice should not be too hot, it will be hot, and it should not be too cold, too hard and not delicious (rice and glutinous rice can be mixed and cooked to taste better)

Second, several pieces of Korean laver (thin, large and 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 sausage according to your own taste ~ ~

Don't waste four or more eggs-in fact, I like fried eggs very much.

One or two of the five carrots are paired with Japanese pickled radish-it's too salty-so I suggest that if you can't buy it, you can omit it. It's not delicious anyway.

Fresh and green spinach must be eaten whether you like it or not, just like I don't like carrots at all, but you must put it ~ ~ so that you can eat authentic laver rice.

Seven little salt, white sesame and sesame oil

Steps for cooking laver rice:

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

After the two eggs are broken up, add a little salt to taste, fry them in a pan and cut them into long strips ~ ~ ~ Stir-fry the sliced ham and carrots while the oil pan is still hot. Be sure not to burn them or be hard and undercooked.

Everything is ready to start wrapping. Take out two pieces of laver, spread the rice carefully, pour three quarters on it, and spread three quarters of the rice covered with laver by hand. Don't press the rice too hard to make it flat, so it won't look good ~ ~

Then put the eggs, carrots, ham, spinach and finally Japanese pickled radish in order.

Roll up four handfuls of purple vegetables.

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

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

The practice of Korean-style laver for rice.

* 4 bowls of rice (if it is hot) (if there are several kinds of rice at home, it can be cooked with rice and glutinous rice, which will taste better)

* 4 pieces of laver (thin pieces, not soup, if you buy it wrong, you can only make laver soup)

* Pork floss 1/2 bowls (you can change it to your favorite delicious food, I like sausage or crispy sausage)

* 3 eggs (used to make egg skins, stuffed like other delicious foods, and not added if you don't like eggs)

* 4 long carrots (or cucumbers)

* 3 tablespoons of sugar and 3 tablespoons of white vinegar.

* A little salt

Steps:

1. Put white sugar, white vinegar, salt and proper amount in the hot rice, then stir and stir well, and set aside to dry. (You don't have to mix these when you are in trouble, just eat the taste of stuffing.)

2. After the eggs are broken up, add a little salt to taste, fry them into egg skins in a pan, cut them into rectangles, and then cut them into strips. In fact, it's just an egg skin.)

3. microwave the laver for half a minute. There is no microwave in the dormitory, so I just take it out of my bag and wrap it. The difference between the two is that the requirements for rice are different.

Baked laver wraps the rice to cool, and the rice wrapped directly is only dried for a while, so long as it is not too hot.

4. Then spread out the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread strips of vegetables and meat that you like, and then roll up the purple cabbage. Be sure to roll it tightly as many rolls as you want, and then cut it into small pieces of 1.5cm with a knife.1.5 cm is easy to eat, and you want to eat it in one bite.

Kimbap with laver is ready, and you can also dip it in green jasmine and Japanese soy sauce when you eat it. The taste is up to everyone.