Porphyra rice - with corn kernels

Porphyra rice - with corn kernels

Introduction:

"Ha ha! It's boring to see a lot of carrots and Porphyra in the fridge in the morning, but there's no rice left at home..."

Production steps:

Step 1: prepare the materials first, and rub Yumen into corn kernels.

Step 2: pour corn into rice, add salt, chicken essence and sesame oil. Mix well.

Step 3: break up the eggs, add a little oil to the pan, and spread the omelet.

Step 4: cut carrot, omelet and sausage into long strips.

Step 5: put the whole Porphyra on the bamboo curtain, spread the mixed rice evenly on the Porphyra, put the cut carrot strips, egg cake strips and sausage strips on one section of the Porphyra, and then start to roll slowly, and use a little effort to make the Porphyra roll more tightly.

Step 6: roll the Porphyra rice bun. When cutting, the knife can be slightly stained with water, so it can be better cut.

Step 7: cut Porphyra into rice. It's done.

Materials required:

Corn: one ear

Large Porphyra: moderate amount

Rice: 2 bowls

Carrot: Half Root

Sausage: a little

Egg: 1

Salt: a little

Chicken essence: a little

Sesame oil: a little

Note: 1. Rice can be a little hot. 2. Add some cucumber and yellow pickled radish, the color is good, taste better!

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: salty and fresh