300g of rice
Beef slices 200 grams
200g spinach
ham sausage
Carrot half root
Two eggs
Four pieces of laver rice.
Seasoning #
3 grams of salt
5 grams of starch
Soy sauce10ml
Soy sauce10ml
Cooking wine10ml
Sesame oil 5ml
How to make high-value laver rice?
Wash the rice twice, soak it for 15 minutes, and then turn on the power of the rice cooker. The soaked rice will be softer after stewing.
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Prepare other materials and shred carrots. I like raw carrots. If I'm not used to eating, I can fry it in a pan with less oil until it's a little bit Microsoft. Blanch the spinach and squeeze it dry.
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Filtered water is used for blanching spinach, and I usually use filtered water for cooking and soup, so as to fully ensure the safety and hygiene of edible water.
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After the water is boiled, put one gram of salt and add a few drops of cooking oil, so that the boiled spinach will remain green and will not turn yellow. When the spinach is cooked, you can take it out for a minute. Don't cook for too long. Soak in cold water immediately after taking out, and control the water.
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5 grams of starch (almost one flat spoon) and three spoonfuls of water are mixed to make water starch. Pour into the egg mixture, add one gram of salt and mix well. It is best to sift the mixed egg liquid again, so that the fried egg skin will be more delicate.
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Heat the flat-bottomed non-stick pan with a small fire, brush the pan with an oil brush dipped in oil (don't pour too much oil, otherwise the egg liquid will be difficult to disperse), pour in the egg liquid, rotate the pan to make the egg liquid evenly spread on the bottom of the pan into a circle, turn it over with the help of a silicone shovel after the surface solidifies, then turn off the fire, bake it for a while with residual temperature, and take it out and cut it into strips.
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Pour a little oil into the pan, add beef 10 ml cooking wine, 10 ml light soy sauce, 10 ml light soy sauce, stir-fry the beef out of the pan without adding salt, the soy sauce is salty enough, and the beef slices can also be replaced with beef stuffing, and stir-fry in the same way.
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Break up the stewed rice with a spatula, a large bowl, about 300 grams of rice (this is the amount of two rolls), and add 1 gram of salt.
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Add 5ml of sesame oil and stir well. (You can also add some cooked white sesame seeds and mix them in. Unfortunately, I just ran out of sesame seeds. ) Let their air reach the temperature of their hands. After rice is mixed with sesame oil, it won't harden after a while, because oil can lock water.
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When the spinach is cooked, squeeze it dry without salt. After adding salt to spinach, it is easy to produce moisture and affect the taste. Ham is also cut into long strips. Why do you put ham and beef together? Because you like to eat, you can match the ingredients according to your own taste. If you like to eat vegetables, you can cut some cucumber shreds and put them in. When all the materials are ready, you can start rolling.
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Take a piece of rice with a large piece of seaweed and put it on the bamboo curtain. Arrange shredded carrots, shredded eggs, shredded ham and shredded spinach in sequence as shown in the figure. Finally, pile beef on it. Because beef will have a small amount of soup (try to dry the soup as much as possible), so don't let beef touch laver, or laver will become soft.
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As shown in the figure, the seaweed is lifted with a bamboo curtain and rolled tightly, and the extra seaweed will continue to be rolled outside. After rolling, press it tightly and put it down. Some people will say that the meal can be served directly. Why wrap the dishes first? Of course, you can wrap it directly, but I promise that the wrapped laver rice is not as good as mine, because it is a valuable laver rice. And for beginners, it is better to roll up like this, and it is not easy to spread out when wrapping rice.
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Take another piece of laver, take half of bibimbap, spread it evenly and compact it. Rice mixed with sesame oil does not stick to your hands and is easier to operate. As shown in the figure, leave a position of about 3 cm above, and do not spread rice, so that it just rolls over and the rice part will not overlap. Put the newly rolled vegetable roll on the paved rice, lift the bamboo curtain and roll it up.
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After rolling, tighten the bamboo curtain, roll it a few times and compact it into a tube.
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Dip your hand in a little sesame oil and put it on the laver rice, so that the laver can stay dry for a while.
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It is best to prepare a clean wet cloth, wipe the knife clean every time you cut it, and keep the cut surface flat (it is best to cut it with a serrated knife).