How to make Korean laver rice?

Ingredients: laver (must be thin laver), rice, 1 egg, 1 cucumber, 1 carrot, half a catty of spinach, 1 ham sausage and a little sesame. Step: 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 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 out), and then put them on a beautiful plate. In this way, the delicious kimbap is OK! Rice: When cooking, we have put in soy sauce and a little salt. After steaming, we add sesame oil and a little sugar. Side dishes: eggs, carrots, ham, cucumber, sweet radish and spinach. Now, let's introduce the necessary materials for making kimbap: a small pot of rice can't be too hot, too hot, too cold and too hard, and it's not delicious (rice and glutinous rice can be mixed with stir-fry to taste better). Second, a few pieces of Korean seaweed (there are many thin ones in Korea, which are hard to buy in China! ) The most authentic way to add more than three sausages is to add this, but you can also add floss or sausages according to your own taste ~ ~ More than four eggs must be in moderation, so don't waste them-in fact, I like fried eggs with five carrots very much, and one or two of them are served with Japanese pickled radish-it's too salty-I suggest omitting them if you can't buy them. Anyway, six fresh green spinach is not delicious, so do it whether you like it or not. Eating is like I don't like carrots at all, but I must put them in order to eat authentic laver rice. Seven steps of cooking laver rice with a little salt, white sesame seeds and sesame oil: first, put the sesame oil with salt, white sesame seeds and fragrant incense into warm rice, and it is best to stir it evenly by hand. Put aside to dry two eggs, break them up, add a little salt to taste, fry them in a pan, and cut them into strips while the oil pan is still hot. Fried ham and carrot slices. Be sure to pay attention to the heat Don't get burnt or hardened. Everything is ready. Take out two pieces of laver, carefully spread rice, pour three quarters of it and spread it out 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 and finally marinate it in Japan. The four radishes must be tightly rolled, which is the most important thing, because if they are not tightly rolled, they will be loose when they are cut. Finally, cut the rolled strip laver rice into small pieces of 1.5cm with a knife. The recipe of laver rice is 1 Material: 2 pieces of roasted laver, a bowl of rice, 2 tablespoons of white vinegar, a little salt and sugar, 2 pieces of crab roe, 2 corn shoots, carrots and cucumbers 1. Of course, the taste from Korea is the most authentic ~ 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 and spread the eggs (2) 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 in cold rice. 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. After opening, it can be cut into small pieces of 1.5cm, and you can put some caviar on it. It tastes delicious with green Chinese 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 is also acceptable), add tomato sauce, salad dressing and a little sugar and mix well, or stir-fry until cooked. Addition method 2 Material preparation: 1- a certain amount of cooked rice. Pay attention to control the time when steaming rice. If it takes too long, the rice will harden. If it is not suitable for laver rice, 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.