Porphyra rice - Korean Porphyra rice

Porphyra rice - Korean Porphyra rice

Introduction:

"Porphyra is a nutritious staple food."

Production steps:

Step 1: after washing the rice, put it into the rice cooker, add a little salt and white vinegar, stir well and soak for 15 minutes. Make rice, Sheng into the basin, add sesame oil, stir evenly. (the rice has a little salty taste) I added several kinds of coarse cereals to the rice.

Step 2: cut the pickled radish, sausage, cucumber and carrot into 5 mm square strips; break the eggs, spread them into egg cakes and cut them into strips; blanch the spinach, wash and drain the water; fry the carrots in the pan after frying the eggs, add salt and stir fry them until smooth.

Step 3: spread a piece of Porphyra on the bamboo curtain (the smoother side faces out), fill some rice and spread it on the Porphyra (do not use too much force in the process of hand spreading).

Step 4: in order to prevent the rolled Porphyra rice bag from spreading, stick some rice grains at the closing place.

Step 5: put the prepared materials in turn and roll them up tightly.

Step 6: cut the rolled Porphyra rice bun into 1 cm segments.

Materials required:

Laver: Ten

Rice: two cups

Eggs: two

Cucumber: one

Carrot: one

Spinach: a handful

Sausage: one

Pickled turnip: Ten

Vegetable oil: right amount

Salt: right amount

Sesame: right amount

Sesame oil: appropriate amount

White vinegar: right amount

Note: Porphyra rice in the material, according to their own taste. Crab stick and burdock are good choices.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original