Porphyra rice roll

Porphyra rice roll method:

Raw materials for Porphyra rice roll:

Three cups of hot rice,

Three Porphyra,

Two eggs,

A large piece of pickled gourd,

Red beet silk 110g,

A cucumber. A teaspoon of refined salt,

1 tablespoon salad oil;

(A) Three spoons of white vinegar, four spoons of white sugar and one spoonful of Shaojiu.

The processing steps of Porphyra rice roll are as follows:

① Mix the hot rice with seasoning (a) and let cool.

② Put laver on a plate and bake over high heat for 1 minute.

③ Beat the eggs, preheat the baking pan at high heat for 3 minutes, add salad oil, pour in the egg liquid, take out the egg at medium high heat for 1 minute and 30 seconds, and cut it into 1 cm wide strips; spread salt on the cucumbers, marinate for 10 minutes, and cut them into 6 strips; cut the pickled gourd into 1 cm wide strips.

④ Lay the rice on the laver, put the egg strips, cucumber strips, gourd strips and red beet shreds in the middle, roll them into a cylinder, cut them into 1cm thick slices, and then put them on the plate.

Porphyra rice roll

Porphyra rice roll is a Japanese dish. The main raw materials are hot rice, auxiliary materials are Porphyra, and the main seasonings are white vinegar, sugar and Shaojiu. It is made by high heat baking.

Characteristics of dishes

The method is simple and the taste is full

practice

Practice 1

Ingredients: three cups of hot rice, three Porphyra, two eggs, one large pickled gourd, 110g red beet shreds, one cucumber, one teaspoon refined salt and one teaspoon salad oil; (a) three teaspoons white vinegar, four teaspoons white sugar and one teaspoon Shaojiu.

Practice;

① Mix the hot rice with seasoning (a) and let cool.

② Put laver on a plate and bake over high heat for 1 minute.

③ Beat the eggs, preheat the baking pan at high heat for 3 minutes, add salad oil, pour in the egg liquid, take out the egg at medium high heat for 1 minute and 30 seconds, and cut it into 1 cm wide strips; spread salt on the cucumbers, marinate for 10 minutes, and cut them into 6 strips; cut the pickled gourd into 1 cm wide strips.

④ Lay the rice on the laver, put the egg strips, cucumber strips, gourd strips and red beet shreds in the middle, roll them into a cylinder, cut them into 1cm thick slices, and then put them on the plate.

Practice 2

Ingredients: Rice (steamed) (300g), laver (dried) (200g), egg (150g), loofah (100g), persimmon pepper (110g), cucumber (50g), salt (10g), salad oil (21g), white vinegar (30g), white granulated sugar (40g) and yellow rice wine (21g)

Method:

1. Mix the hot rice with vinegar, sugar and Shaojiu, and let it cool;

2. Put the laver on the plate and bake it at high heat for 1 minute;

3. Break up the eggs, preheat the baking pan with high heat for 3 minutes, add salad oil, pour in the egg liquid, make it into egg skin shape with medium high heat for 1 minute and 30 seconds, then take it out and cut it into 1 cm wide strips;

4. Salt the cucumbers, marinate them for 10 minutes and cut them into 6 strips;

5. Cut pickled floating melon into 1 cm wide strips;

6. Spread the rice on the laver, put the egg strips, cucumber strips, floating melon strips and red beet (shredded) strips in the middle, roll them into a cylinder, cut them into 1cm thick pieces, and put them on the plate.

Practice 3

Ingredients: Porphyra, rice, sweet and sour, ham sausage, cucumber, egg

Method:

1. After the rice is cooked, immediately pour in the right amount of sugar and vinegar, mix well, and let cool for use.

2. Wash and peel the cucumber, cut it into long strips, remove the bag, remove the coat of ham sausage, and cut it into long strips. After the eggs are broken up and fried into omelets, cut it into strips, and set it aside.

3. Lay the shutter flat and put the laver slices on it (smooth side down).

4. Spread rice evenly on the surface of Porphyra slice, and press slightly with spoon, leaving about 3cm edge.

5. Line cucumber, ham and egg strips on the bottom.

6. Roll up the shutter with both hands, roll it up like a cake roll, hold the Porphyra rice roll firmly with both hands, and then loosen the shutter.

7. Finish the remaining Porphyra rice roll by the above operation.

8. Dip a toothed knife with cold boiled water, cut both ends of Porphyra rice roll, and then cut it into pieces of the thickness you like. When eating, dip it in Japanese mustard and soy sauce.

Practice 4

Ingredient: sushi rice

Accessories: carrot, shrimp, cucumber, carrot, laver

Seasoning: white vinegar, mustard, sugar

practice

1. Mix white vinegar and sugar in the ratio of 1:1, add two tablespoons and put them into the rice. Stir well.

2. Wash and dry the vegetables, cut the carrots and cucumbers into strips, cut the carrots into coir raincoat knives, and marinate the cut carrots with salt, sugar and white vinegar.

3. Cut a piece of laver into two parts, spread mixed rice on half of laver, put a cucumber and roll it up.

4. Another piece of Porphyra is the same, and then take half a piece of Porphyra, put rice and carrot strips, roll up, three small rice rolls are ready.

5. Take a whole sheet of Porphyra, spread a thin layer of rice on it, put on three rice rolls, and roll them up.

6. Just cut it into pieces. Put the shrimp and Beiding for one person in a boiling water pan and blanch for about half a minute.

7. Make a small dip of mustard and enjoy the refreshing food.

Tips

1. At the end of the roll, don't spread too much rice on the large Porphyra, otherwise too much content is not good and the package is easy to spread.

2. The contents can be changed from fried eggs to pickles, depending on personal preference.

nutritive value

rice

The main component of rice is carbohydrate, the main protein in rice is protamine, the composition of amino acids is relatively complete, the human body is easy to digest and absorb; rice can provide rich B vitamins; rice has the effect of Tonifying Qi, strengthening spleen and stomach, tonifying essence and strengthening Zhi, harmonizing the five Zang organs, dredging blood vessels, improving ears and eyesight, relieving trouble, thirst and diarrhea.

Laver

Laver is rich in nutrition and high in iodine, which can be used for the treatment of "goiter" caused by iodine deficiency. Laver has the function of softening, firming and dispersing nodules, and can also be used for other stagnant lumps. It is rich in choline, calcium and iron, which can enhance memory, treat anemia of women and children, promote the growth and health care of bones and teeth. It contains a certain amount of mannitol, which can be used as an auxiliary food for the treatment of edema. Laver contains The polysaccharide from Porphyra yezoensis can significantly enhance cellular immunity and humoral immunity, promote lymphocyte transformation, and improve the body's immunity; it can significantly reduce the total content of serum cholesterol; the effective component of Porphyra yezoensis has an inhibition rate of 53.2% on Ehrlich cancer, which is helpful to the prevention and treatment of brain tumor, breast cancer, thyroid cancer, malignant lymphoma and other tumors.

egg

Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells; eggs are rich in DHA, lecithin and lutein More vitamin B and other trace elements, can decompose and oxidize carcinogens in the human body, with anti-cancer effect; eggs taste sweet, flat; with the effect of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moistening dryness.

Towel gourd

Luffa is rich in a variety of nutritional elements, especially vitamin B, which can prevent skin aging, and vitamin C, which can whiten skin, protect skin, eliminate plaque, make skin white and tender. It is a rare beauty product. In addition, loofah contains more nutrients in melon food, among which saponins, loofah bitterness, mucilage, xylan, citrulline, xylan and interferon and other special substances have anti-virus, anti allergic and other special effects.

Persimmon pepper

Persimmon pepper fruit is rich in nutrients, vitamin C content is higher than eggplant, tomato, in which spicy capsaicin, can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance people's physical strength, relieve fatigue caused by work and life pressure. There is also rich vitamin K, can prevent and treat scurvy, gingival bleeding, anemia, vascular fragility have adjuvant treatment. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation.

cucumber

Cucumber is one of the most common vegetables for common people. It is crisp, tender, fragrant, delicious and nutritious. Contains a variety of vitamins, make skin care and beauty products, can effectively fight against skin aging, reduce wrinkles, and can prevent cheilitis, angular stomatitis; because it also contains chromium and other trace elements, has hypoglycemic effect. The bitter element of cucumber tail also has anti-cancer effect, and has the effect of clearing heat, relieving thirst, diuresis and detumescence.

The recipe is complementary

Rice (steamed): rice should not be eaten with horse meat, honey and Xanthium sibiricum.

Porphyra (dry): Porphyra should not be eaten with persimmon; it should not be eaten with sour and astringent fruit, which is easy to cause gastrointestinal discomfort.

Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar will cause poisoning; eating with goose will damage spleen and stomach; eating with rabbit meat and persimmon