Baby's favorite "hand rice" -- Porphyra rice

Baby's favorite "hand rice" -- Porphyra rice

Introduction:

"People play all kinds of roles in their life, from the baby of their parents, to the wife of their lover, the daughter-in-law of their parents, and the mother of their children. At each stage, they have different love and being loved. From the birth of one year old to the toddler of two years old, the running of three years old, the communication of four years old, my mother was the "patron saint" in my life. In addition to giving me the greatest care and love, she also gave me a lot of "doting" that I especially like. Our family is a standard "strict father and loving mother" family. Since the beginning of our memory, as long as we don't go to school in the cold winter, our sisters like to stay in bed and don't want to get up. They always have to wait until their father calls several times and guess that if they don't get up again, their father will get angry before they dare to delay. But my mother is always outside shouting: "it's still early, I'll go to bed again". What I remember most is that every morning, my mother will give us a warm, soft Guoba group, which is very fragrant. At that time, the home is the kind of big triple earthen stove, every morning to do is "rice", after rice porridge has been cooked in the big iron pot, has been boiling, wait for porridge out, the bottom of the pot will have a layer of very fragrant Guoba, mother always Shovel them up, and then group into a round, tight "rice ball". This kind of Guoba is different from our present crispy Guoba. It's soft. I don't know what words can be used to describe its delicacy. Maybe only those who have eaten it can understand it. I have never made such a special "rice ball" for my children, but I will often make laver rice for my children, which is their favorite and custom-made as "hand grabbing rice". Porphyra meal, food integration, simple and fast, but also does not lose nutrition, but also free to change with the stuffing, wrapped in two rolls, three or five per person, as a breakfast staple, is also very good

Production steps:

Step 1: loosen the cooked rice with a spoon. When it's cool to warm, add appropriate amount of sushi vinegar and mix well. (I mixed it directly in an electric rice cooker, because it's easier to mix it in a large container.)

Step 2: prepare the meat floss, knock the egg into the bowl, add a little salt, stir evenly, spread into the egg skin, and then cut into silk. Cut the ham, cucumber and carrot into small strips in turn. Marinate the cucumber with a little salt. Put the carrot into the boiling water pot to cook. (cucumbers are not salted, carrots are not watered, it's OK, according to your preference).

Step 3: spread the sushi curtain on a clean cutting board, spread a piece of laver on it, and then spread a layer of mixed rice on the laver. (leave a little space at the front end to facilitate the bonding after rolling up)

Step 4: spread some meat floss on about 1 / 3 of the rice.

Step 5: then spread egg rind, ham, cucumber and carrot in turn.

Step 6: use the sushi curtain to roll it up as tightly as possible. When you roll it to the end, hold it down a little to make the joint completely bonded.

Step 7: after rolling, remove the sushi curtain.

Step 8: cut into 1.5cm small pieces.

Materials required:

Rice: right amount

Egg: 1

Ham: moderate

Meat floss: moderate

Cucumber: moderate

Carrot: right amount

Sushi vinegar: right amount

Salt: right amount

Note: the heart of the poem phrase: 1: ingredients according to their favorite collocation. 2: When laying rice, leave a little bit in front of it. It can be better bonded after rolling up. 3: When rolling, try to be tight, not too loose. 4: When cutting, the knife should be sharp, so as not to affect the appearance of uneven incision.

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: other