Essential materials for laver rice:
One: small pot of rice, not too hot, it will be hot, not too cold, too hard and not delicious. (rice, glutinous rice, etc. Can be mixed and cooked, and tastes more fragrant. )
Two: several Korean lavers (thin, big, big). There are many Koreans, but few in China. If you can't buy them, it will be difficult! )
Three: Some sausages. The most authentic way is to add this, but you can also add floss or sausage according to your taste ~ ~
Four: Some eggs. Be moderate and don't waste it-in fact, I like fried eggs very much.
Five: one or two carrots, with Japanese pickled radish-too salty-can't buy it. It's not delicious anyway.
Six: fresh green spinach. You must, whether you like it or not, just like I don't like carrots at all, but I must put them in ~ ~ so that I can eat authentic kimbap.
Seven: a little salt, white sesame seeds and sesame oil.
Cooking steps of laver rice:
One: First, put warm rice into the pot, add sesame oil, add salt, white sesame seeds and keep fragrant. It is best to stir well by hand and put it aside to dry.
Two: after the eggs are broken up, add a little salt to taste, fry them in a pot and cut them into long strips ~ ~ Stir-fry the sliced ham and carrots while they are hot. Be sure to pay attention to the heat, don't burn it too hard or not enough.
Three: everything is ready. Take out two pieces of laver, carefully spread the rice on it, pour three quarters on it, and spread three quarters of the rice on the laver by hand. Don't press the rice too hard, it won't look good when it is flattened ~ ~
Then add eggs, carrots, ham and spinach in turn, and finally add Japanese pickled radish.
Four: Roll up the purple cabbage.
Be sure to roll it tightly, which is the most important thing, because if the roll is not tight, it will be loose when cutting.
5. Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.
A variety of practices, the following recommended to everyone.
1. Material: 2 pieces of roasted laver, rice 1 bowl, 2 tablespoons of white vinegar, a little salt and sugar, 2 pieces of crab roe, 2 pieces of corn bamboo shoots, 65,438 carrots and cucumbers+0 eggs of pork floss ham sausage.
That kind of thin, piece by piece, not the kind that usually makes soup. Of course, the taste from Korea is the most authentic ~ the thin laver is baked in the microwave for half a minute. Don't overdo it. Lazy people and people without equipment can still skip this step.
Spread the eggs (2 eggs) into egg skins and cut them into long strips. The specific method is: after the eggs are broken, fry them into egg skins in a 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.
Carrots and cucumbers each 1 strip. Don't worry if you can't eat carrots. The auxiliary materials are one or more of dried pork floss, crab roe, ham and sausage. You can also put other delicious drops of your own porridge. Except dental floss, everything that can be cut should be cut into strips.
Soak rice in clear water for an hour or two. Steamed rice should be moderate in hardness, and some cooked glutinous rice and millet can be prepared if conditions permit. It will be more authentic to mix three kinds of rice together.
After rice is cooked with water of 1: 1, put it in a bowl, add sushi vinegar (the ratio of white vinegar, sugar and salt is 5:2: 1) while it is hot, stir it evenly, and let it cool.
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. However, when the temperature of the rice is slightly lower than the hand temperature, the laver is laid flat on the sushi bamboo curtain and the rice is flattened with a spoon (the thickness of the rice is about 0.5 cm). It is best to use laver specially made for Japanese cuisine. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. When wrapping, the rice should not be exposed, and the tightness should be moderate. You can put a pot of water next to it and dip it in clean water at any time to avoid sticking your hands. ) and then compacted, and the laver with an upper end of about 2 cm was emptied. Add crab roe, corn shoots and cucumber evenly. Roll up the bamboo curtain by hand and make a rice ball.
Open it and cut it into small pieces of 1.5cm with a knife.
You can put some caviar on it, and it tastes delicious with green mustard and Japanese soy sauce. Salad dressing and ketchup are also ok.
In addition, eggs, sausages, cucumbers, radishes, tofu and sesame seeds can also be matched. These things seem unrelated, but they will be particularly delicious together. (Eggs, sausages, cucumbers, radishes, tofu and sesame seeds don't need to be cut into pieces, but cooked in advance. ) Put them in the center of the rice. The method is as above.
Slice the rolled rice and put it on a plate. It can be eaten hot or refrigerated in the refrigerator, with different flavors.
Dice cucumber and sausage (ham), add tomato sauce, salad dressing and a little sugar and mix well, or stir-fry until cooked.
2. 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.
Steps:
1. Preparation: Cut the whole cucumber, carrot and ham sausage into thin 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), and then put them on a beautiful plate. In this way, the delicious kimbap is OK!
3. Material preparation: 1- a certain amount of cooked rice. 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. If possible, you can also prepare some cooked glutinous rice and millet. My experience is that a piece of seaweed wraps a bowl of rice. These rice can also be mixed with some white vinegar and sugar in advance. 2- Prepare the auxiliary materials to be added. Dice cucumber and sausage (ham), add tomato sauce, salad dressing and a little sugar and mix well; Shred pickled radish; Stir-fry two eggs and spread them into egg skins, and then cut them into strips; Sesame is small; How to chop crab meat or shrimp: 1- Take a piece of laver and spread a layer of rice about 5 mm evenly on it. You can prepare a bowl of water in advance and wipe the rice with your hands as soon as possible, otherwise the seaweed will be too soft. 2- Spread the auxiliary materials on the rice. 3- Be careful not to be too full when spreading rice and accessories, and don't leave too much space for the edge of laver. Otherwise it will be squeezed out in the future. 4- Roll up the purple cabbage (there is a special purple cabbage roll tool, but I didn't buy it), and be careful not to let the rice escape from the gap in the laver. Go: ok, you can eat! Ah, how did you swallow the strip? By the way, you have to slice them, about 15 mm, so you can eat them while they are hot or put them in the refrigerator for a while, and they taste good.