How to cook laver rice?

Ingredients: two pieces of roasted laver, a bowl of rice, two spoonfuls of white vinegar, a little salt and sugar, two pieces of crab roe, two pieces of corn shoots, one carrot and cucumber each, two pieces of pork floss, ham, sausage and eggs.

1, laver is thin, piece by piece. Not the kind that usually makes soup. Of course, the taste from Korea is the most authentic. Microwave laver for half a minute, don't overdo it, lazy people and those without equipment can skip this step.

2, eggs (2) spread into egg skin, cut 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.

3. Carrots and cucumbers are long strips. If you can't eat carrots, don't use them. The auxiliary materials are one or more of dried pork floss, crab roe, ham and sausage. You can also put your own porridge and other delicious food. Except dental floss, everything that can be cut should be cut into strips.

4. Soak the rice in clear water for one or two hours. The steamed rice should be moderate in hardness. If possible, you can also prepare some cooked glutinous rice and millet. Three kinds of rice will be more authentic when mixed together.

5. After the rice and water are cooked according to the ratio of 1: 1, put them in a bowl, add sushi vinegar (the ratio of white vinegar, sugar and salt is 5: 2: 1) while it is hot, stir 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. But generally, when the temperature of rice is slightly lower than the hand temperature, the laver is spread on the sushi bamboo curtain, and the rice is spread flat on the laver and flattened with a spoon (the thickness of 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. Evenly add appropriate amount of crab roe, corn shoots and cucumber. Roll up the bamboo curtain by hand, be sure to roll it tightly and wrap it into a rice ball. When opening it, cut it into small pieces of 1.5cm with a knife.

You can put some caviar on it, or you can eat it with green mustard and Japanese soy sauce, salad dressing and ketchup.

In addition, eggs, sausages, cucumbers, radishes, tofu and sesame seeds can also be matched. These things don't seem to matter, but they will be particularly delicious together. Eggs, sausages, cucumbers, radishes, tofu, sesame seeds, etc. Have been cut into pieces. Sesame seeds don't need to be cut, but cooked in advance. ) in the middle of the meal, the method is the same 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 and add.

Second,

Ingredients: laver (must be fine laver), rice, an egg, a cucumber, a carrot, half a catty of spinach, a ham sausage 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, not 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!

Third,

Material preparation:

1, a certain amount of rice, pay attention to control the time when steaming rice. If the time is too long, the rice will be very hard and not suitable for cooperation with seaweed rice. You can also prepare some cooked glutinous rice and millet if possible. 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; Mince crab meat or shrimp meat.

Exercise:

1. Take a piece of laver and evenly spread a layer of rice about 5 mm on it. You can prepare a bowl of water in advance and wipe the rice with your hands. Spread the rice as soon as possible, or the seaweed will be too soft.

2. Sprinkle auxiliary materials on the rice.

3. Be careful not to be too full when spreading rice and accessories, and leave some space for the edge of laver, not too much, or it will be squeezed out after a while.

4. Roll up the purple cabbage (there is a special tool for rolling seaweed, but I didn't buy it). Be careful not to let the rice leak through the gap of laver. Go: ok, you can eat! Ah! So how do you swallow the strip? By the way, you have to cut them into pieces, about15 mm. You can eat it while it's hot or put it in the refrigerator. It's delicious.

Fourth,

Ingredients: 200g of rice and 50g of laver.

Accessories: egg (150g), carrot (100g), ham sausage (100g), spinach (100g) and pork floss (50g).

Seasoning: salt (5g), white sesame (20g) and sesame oil (10g).

Category: Korean cuisine

manufacturing process

1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry;

2. After the eggs are scattered, add a little salt to taste, fry them into egg skins in the pot and cut them into long strips;

3. Cut the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and take them out for later use;

4. Take out two pieces of laver and spread it out, pour the rice on it and spread it out by hand, covering three-quarters of each corner of laver;

5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once;

6, roll up the purple cabbage, be sure to roll it tightly;

7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.