Question 2: How to roll kimbap is not easy to prepare loose materials;
1, rice (take 1 bowl as an example)
Pay attention to controlling 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, which will be more authentic when mixed together.
2. Porphyra (1 grain)
That kind of thin, piece by piece, not the kind that usually makes soup. Of course, the taste from Korea is the most authentic ~
3. Eggs (2)
Spread the egg skin and cut it into long strips.
4. Carrots and cucumbers each 1 strip.
5. Accessories
Choose one or more of floss, crab roe, ham and sausage, and you can also put other delicious drops of your own porridge. Except dental floss, everything that can be cut should be cut into strips.
6, seasoning: white sugar, white vinegar, a little salt, like rich salad dressing ketchup or something.
Start work:
1. Put some sugar, white vinegar, salt, salad dressing and tomato sauce in the hot rice, then stir well and set aside to dry. Lazy people can skip this step.
2. After the eggs are broken up, fry them into egg skins in the 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. Bake laver in microwave oven for half a minute. Lazy people and people without equipment can still skip this step.
Ps: Baked laver wrapped rice is allowed to cool, while directly wrapped rice only needs to be allowed to dry for a while, not too hot.
4. Spread the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread your favorite strip vegetables and meat, and then roll up the purple cabbage. Be sure to roll it tightly (preferably with a sushi bamboo curtain).
5. Cut into 1.5cm pieces with a knife when opening. Serve caviar if possible, and recommend it with green mustard and Japanese soy sauce. Let's talk about rice first: China's good rice is very good, so there is no need to use Japanese rice.
Cooking, it is best to use a rice cooker. Do not rub rice with your hands before cooking, but stir with a spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.
Wash the rice until it is clear, put it in a sieve and let it stand for one hour. Add 1: 1 to water and stew 15 minutes. Stir in the sweet vinegar while it is hot, and stir it evenly with a larger spoon to ensure that every grain of rice is in contact with the vinegar. Mix vinegar and rice evenly. Rice should be hot, and the stuffing of bibimbap should be big, not too deep, but it must be big. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Cucumber, crab stick, radish, omelet, spinach, mushrooms, etc. You can wrap anything you like, but you must remove all the water before you blanch it with water and mix it with salt.
......& gt& gt
Question 3: I usually use soft rice for kimbap. When it's soft and wrapped, it doesn't matter if it's cold or hot. Just spread a thin layer. If you add some favorite ingredients to the rice, it will taste better. Be sure to press hard when wrapping. Press hard when rolling. After the roll is finished, it is necessary to force the curtain to finalize the design. I have never encountered the problem of seaweed rising, which should be related to the quality of seaweed and too much materials.
Don't take a kitchen knife when cutting vegetables. A slightly longer fruit knife is the best. Brush a little sesame oil on the knife when the rice is sticky.
In addition, the filling is not necessarily what. You can add something you like. I have made fruit, salmon and dried bean curd.
This is a little trick that I usually sum up when cooking. I hope I can help you. I wish you a delicious seaweed rice as soon as possible ~
Question 4: How can kimbap be rolled so as not to scatter? Material preparation:
1, rice (take 1 bowl as an example)
Pay attention to controlling 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, which will be more authentic when mixed together.
2. Porphyra (1 grain)
That kind of thin, piece by piece, not the kind that usually makes soup. Of course, the taste from Korea is the most authentic ~
3. Eggs (2)
Spread the egg skin and cut it into long strips.
4. Carrots and cucumbers each 1 strip.
5. Accessories
Choose one or more of floss, crab roe, ham and sausage, and you can also put other delicious drops of your own porridge. Except dental floss, everything that can be cut should be cut into strips.
6, seasoning: white sugar, white vinegar, a little salt, like rich salad dressing ketchup or something.
Start work:
1. Put some sugar, white vinegar, salt, salad dressing and tomato sauce in the hot rice, then stir well and set aside to dry. Lazy people can skip this step.
2. After the eggs are broken up, fry them into egg skins in the 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. Bake laver in microwave oven for half a minute. Lazy people and people without equipment can still skip this step.
Ps: Baked laver wrapped rice is allowed to cool, while directly wrapped rice only needs to be allowed to dry for a while, not too hot.
4. Spread the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread your favorite strip vegetables and meat, and then roll up the purple cabbage. Be sure to roll it tightly (preferably with a sushi bamboo curtain).
5. Cut into 1.5cm pieces with a knife when opening. Serve caviar if possible, and recommend it with green mustard and Japanese soy sauce. Let's talk about rice first: China's good rice is very good, so there is no need to use Japanese rice.
Cooking, it is best to use a rice cooker. Do not rub rice with your hands before cooking, but stir with a spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.
Wash the rice until it is clear, put it in a sieve and let it stand for one hour. Add 1: 1 to water and stew 15 minutes. Stir in the sweet vinegar while it is hot, and stir it evenly with a larger spoon to ensure that every grain of rice is in contact with the vinegar. Mix vinegar and rice evenly. Rice should be hot, and the stuffing of bibimbap should be big, not too deep, but it must be big. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Cucumber, crab stick, radish, omelet, spinach, mushrooms, etc. You can wrap anything you like, but you must remove all the water before you blanch it with water and mix it with salt.
......& gt& gt
Question 5: How to roll laver rice? Bamboo couplet is at the bottom, followed by laver, and all others are after meals.
Question 6: Why doesn't it roll tightly when cooking laver rice? I think it's the rice Just put some white vinegar, sugar, salad oil and salt while it is hot, not too much, then stir well and let it cool ~ ~ for use ... crab roe, pickled cucumber, omelet and the like ~ (you can change it to delicious! ) Leave laver in the microwave oven for half a minute, don't overdo it! Then spread the seaweed, pour the rice on it, flatten it with a spoon, stick it on the seaweed, then spread the seasoning, and then roll up the purple cabbage. Be sure to roll it tightly.
Question 7: How to make kimbap roll tighter? That bamboo curtain can be bought online ~ I bought it online ~ and the curtain that can be wrapped with our brush is also ok ~ how to wrap it tightly? In fact, it is much easier to have curtains! You can add some sugar and salt to the rice, stir it together, and taste the things in the tundish according to your own taste ~ I am lazy, so the simplest way is to cut the cucumber into strips, cut the carrot into strips, then soak it in boiling water ~, and then wrap it with some floss, so ~ ~ Although it is simple, I think it tastes good ~ ~ Hee hee ~ ~ I smiled ~ Yes, when I finally cut it, I should put it in.
Question 8: How can we make the kimbap roll tighter? When you start rolling, press the laver bag in with a little force and press the rice bag tightly so that it won't come loose. When putting rice, it is spread unevenly, and there are too many materials (or the rice used is not very sticky).
Question 9: How to roll laver with bamboo curtain for rice? A piece of seaweed is not easy to buy, but it is sold. The original flavor of ham, cucumber, carrot and egg; The most important things are rice and glutinous rice. 2. Making a fuss about kimbap is mainly steamed rice. When steaming, the ratio of rice to glutinous rice is 1: 1, so that the rolled purple cabbage can be rolled up. Eggs should be fried with salt for later use. Cucumber, carrot, ham and eggs should be cut into thin strips. After the rice is steamed, spread it flat on the laver skin, and a thin layer is enough. Then put shredded cucumber, shredded carrot, shredded ham and shredded egg on the side slightly, and don't add too much each. If it is very thin, two or three strips will be enough. Roll it up from the side near it and roll it on the side, so it is ok without bamboo curtain. After it is rolled, put it aside to cool. Note that it is best to roll purple cabbage rolls when the rice is still hot, so that the rice is sticky and easy to roll tightly. After being rolled and cooled, cut it into sections 1.5cm wide with a sharp knife, and the seaweed rice is ready.
Question 10: How to make kimbap? What tools are needed? Raw materials: laver (must be thin laver), rice, egg 1 piece, cucumber 1 root, carrot 1 root, half a catty of spinach, ham sausage 1 root and a little sesame. Step: 1. Preparation: Cut the whole cucumber, carrot and ham sausage into slender 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 out), and then put them on a beautiful plate. In this way, the delicious kimbap is OK! Material preparation: 1, cooked rice (such as 1 bowl), 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, which will be more authentic when mixed together. 2. Porphyra (1 piece) is relatively thin, piece by piece, not the kind that is usually made into soup. Of course, the taste from Korea is the most authentic. 3. The eggs (2) are spread into egg skins and cut into strips. 4. Carrots and cucumbers each 1 strip. 5. You can choose one or more auxiliary materials, such as pork floss, crab roe, ham, sausage and so on. You can also put other delicious drops of your own porridge. Except dental floss, everything that can be cut should be cut into strips. 6, seasoning: white sugar, white vinegar, a little salt, like rich salad dressing ketchup or something. Building: 1. Put some sugar, white vinegar, salt, salad dressing and tomato sauce in the hot rice, then stir well and set aside to dry. Lazy people can skip this step. 2. After the eggs are broken up, fry them into egg skins in the 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. Bake laver in microwave oven for half a minute. Lazy people and people without equipment can still skip this step. Ps: Baked laver wrapped rice is allowed to cool, while directly wrapped rice only needs to be allowed to dry for a while, not too hot. 4. Spread the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread your favorite strip vegetables and meat, and then roll up the purple cabbage. Be sure to roll it tightly (preferably with a sushi bamboo curtain). 5. Cut into 1.5cm pieces with a knife when opening. Serve caviar if possible, and recommend it with green mustard and Japanese soy sauce.