Korean kimbap is actually evolved from Japanese sushi. Japanese sushi was introduced to Japan from the coastal areas of China in the 3rd century BC. At first, it was just salted fish salted with salt, and later it was salted with rice, and the fish and rice were eaten together. This is the predecessor of sushi cuisine today. Although sushi first came from China, it has become one of the representatives of Japanese culture after thousands of years of development!

Kimbap is a very classic Korean dish, which is deeply loved by the Korean public. No need for fire, suitable for hot summer production. The raw materials for making kimbap are flexible and simple, nutritious and easy to carry, and it is also the first choice for picnics.

There are many differences between Korean kimbap and Japanese sushi, one of which is the treatment of rice. Korean kimbap contains sesame oil and salt, while Japanese sushi rice contains vinegar and sugar. The fillings of Korean kimbap are optional, including carrots, cucumbers, radishes, floss, crab sticks, eggs, vegetables, canned tuna, sausages and sausages. All kinds of ingredients are matched together, which is beautiful and exquisite. Porphyra is rich in nutrition and high in iodine. Eating more seaweed in summer can relieve summer heat and supplement nutrition. Regular consumption of laver can not only prevent and treat diseases caused by goiter, arteriosclerosis and iodine deficiency, but also lower blood pressure, detoxify and fight cancer.

Don't underestimate this little rice ball, there are many details to pay attention to in the production process. Let's talk about the practice of Korean classic cooking laver-covered rice, and several key points that need to be paid attention to when operating, so that you can easily fix delicious and nutritious rice balls.

Ingredients: rice, Korean laver, carrot, cucumber, radish, pork floss.

Seasoning: sesame oil, salt

Tools: bamboo curtain, plastic wrap, sharp knife, a small bowl of water.

Pork rice cover method:

1. Wash the rice and cook it in an electric cooker. Do not cut off the power immediately after the rice cooker trips, and cut off the power after stewing 10 minutes. Take out the rice, break it up, add proper amount of sesame oil and salt when it is warm, and stir well;

2. Wash and peel carrots and cucumbers respectively, and cut them into strips with the same length as laver;

3. Heat the pan, put a little oil and stir-fry carrot sticks. Because the vitamins in carrots are fat-soluble, the nutrients cooked with oil are more easily absorbed by the human body;

4. Wrap a layer of plastic wrap on the bamboo curtain (to prevent rice grains from sticking to the bamboo curtain, which is difficult to clean during operation), put a piece of seaweed on the bamboo curtain and spread a layer of rice evenly. Do not cover the whole piece of laver with rice, and leave a blank of 1/4;

5. Put carrots, cucumbers, pickled radishes and pork floss on the rice in turn, and roll up the purple cabbage with a bamboo curtain. Be sure to roll it tightly (otherwise it will come loose when you cut it). After rolling up, hold the rice roll tightly with your hands, and take back the bamboo curtain after the shape is determined.

6. Cut the rolled rice rolls into sections and serve.

Operation tips:

1. Korean laver (the same as sushi laver) is used for laver rice, which is different from laver used for soup making at ordinary times and can be bought in large supermarkets;

2. The stuffing of kimbap is very flexible. In addition to the above materials, you can also use crab sticks, eggs, vegetables, canned tuna, sausages and sausages. Eggs should be spread into thick slices and cut into strips; The canned tuna should drain the soup and crush the fish; Cook vegetables until they are cooked thoroughly;

3, rice should be moderate in hardness, too hard to taste good, too soft and too much water, easy to soak seaweed is not easy to form. Don't stir the rice hard, turn it gently from bottom to top, and try to keep the rice grains intact and soft;

4, seaweed is divided into front and back, one side is smooth and the other side is rough. When wrapping, be sure to put the smooth side down, so that it is easy to wrap the stuffing and it will not slip;

5, the rice should be cooled thoroughly before use, and it should be spread quickly, otherwise the seaweed will become soft and unable to form because of excessive water absorption;

6. The thickness of rice spread on laver is about 0.5 cm. Don't spread the laver as a whole, leaving a blank edge at one end, so that the rolled rice grains will not be squeezed out;

7. When cutting the roll, use a sharp knife, move quickly, and cut off the rice rolls quickly, so as to keep the incision smooth. In order to prevent adhesion, both sides of the knife should be dipped in water every time. The thickness of rice rolls is determined by personal preference.

8. Porphyra kimbap can be eaten now or refrigerated in the refrigerator, with different flavors.