The following is to recommend the practice of laver-covered rice to you for your reference.

Ingredients: 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.

Steps:

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 leave it for 10 minute. Cut off the spinach roots (we use the stems and leaves of one root instead of the whole spinach), wash them, blanch them in boiling water, then take them out and squeeze out the water. Put a little oil in the pot, spread the eggs into thin cakes 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 in order to facilitate taking.

2. Cook a pot of rice, then sprinkle a proper amount of salt and sesame seeds into the rice and stir it evenly (secret: taste the salinity first after stirring).

3. Spread a piece of laver on a clean mat, and smooth the stirred rice 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 top of the rice in turn, and then roll up the purple cabbage hard and roll it 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 the cut looks better), and then put them in a beautiful plate. In this way, the delicious kimbap is OK!

The practice of Korean laver-covered rice;

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

First, 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 (it can be more fragrant when mixed with rice and glutinous rice).

Second, a number of Korean lavers (which are thin and large). There are many in Korea, but it's hard to buy them in China! )

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

Four, a number of eggs must not be wasted-in fact, I like fried eggs very much.

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

6. Fresh and light 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, a little salt, white sesame and sesame oil

Steps for cooking laver rice:

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

Second, after the eggs are scattered, add a little salt to taste, fry them into egg skins in a pan, and then cut them into long strips ~ ~ Stir-fry the sliced ham and carrots while the oil pan is still hot. Be sure to pay attention to the heat, and don't burn them too hard or undercooked.

Third, everything is ready to start packing. 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, so it won't look good ~ ~

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

Fourth, roll up the purple cabbage

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 a proper amount in the hot rice, then stir and stir evenly, 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. Bake laver in the microwave for half a minute. It's okay if there is no microwave in the dormitory. I'll 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 the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread strips of vegetables and meat you like to eat, then roll up the purple cabbage, be sure to roll it tightly, and then cut it into pieces of 1.5cm with a knife. ~ 1.5cm is easy to enter, think about it.

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 ~ ~

I hope the above answers will help you. If you are satisfied, please adopt them.