1. spread seaweed on a small bamboo curtain, put sushi rice on a plate, then spread the egg skin on the bamboo curtain, and pat the rice-down sushi seaweed upside down on the omelet.
2. put cucumber strips, carrot strips, crab sticks and big root strips and roll them up.
3. cut the rolled egg roll into sections (it can be served with mustard, Japanese soy sauce and sushi ginger).
2. How to make egg skin
At the beginning of making egg skin at home, you can do less. First, mix the egg liquid. The method is to put an egg into a bowl, add 5 grams of refined salt, break it up with chopsticks, add 15 grams of water dough powder, stir it evenly or mix it with eggs, flour and water. The ratio is one egg, 5 grams of water and 25 grams of flour. Mix the three together and add a little.
Wash the wok and dry it. When cooking, pay attention to heat the sides of the wok, and then apply a little vegetable oil (be careful that the oil should be less, so as to avoid the egg liquid from slipping and shrinking into a ball). Hold the wok in one hand, pour the egg liquid into the wok in the other, and then gently spin the wok to spread it evenly. If you have a shovel, you can also use it to smooth it, and then burn it, mainly burning the four walls, so that the heat can be transferred from the outside to the inside. When the egg skin on the edge of the pot is lifted, it can be uncovered, turned over and buckled in the pot, quickly removed from the fire, cooked with waste heat, and cooled.
is that ok?