Laver rice

Laver rice

Introduction:

"This is called Porphyra rice, not sushi!"!!! Sushi is more diversified, and it is not necessarily rolled with laver. It can be rolled with salmon, cuttlefish, or fish eggs and rice to form a round or long strip shape. Laver rice is relatively single, generally rolled with cucumber strips, ham strips, carrots, meat floss, spinach and so on. Sushi has a cold taste, while laver rice is generally warm. Sushi is usually dipped in mustard, and Porphyra paella has a light taste. Simple steps to make delicious sushi

Production steps:

Step 1: cut carrot, cucumber and ham into small strips;

Step 2: beat the eggs and add appropriate amount of salt;

Step 3: add 1.5 spoonful of boiling water and beat it evenly with the egg beater. At this time, the next spoonful of oil in the hot pot will wipe the non stick pan evenly;

Step 4: pour in the egg liquid over low heat, quickly shake the egg liquid in the pot into thin flakes, fry until the edge is solidified;

Step 5: cover half of the egg on the other side, fold the non fried side in half, fry it for a few seconds and set aside;

Step 6: fry the ham with a little oil left over from the fried egg;

Step 7: blanch carrots in boiling water until cooked;

Step 8: put the blanched carrot on the oil absorption paper to absorb the water, and cut the egg skin into strips;

Step 9: add 1 tbsp sushi vinegar, 1 tbsp sesame oil, 1 tbsp fish sauce and 1 tbsp sesame seed to the rice and mix well;

Step 10: put the sushi laver on the sushi roll curtain, put the rice and press it evenly to spread it on the sushi laver, and then add carrots, cucumbers, egg skins, ham sticks and meat floss;

Step 11: roll up the laver with sushi roller shutter, make sure it is compacted in the process of rolling, and then roll it into strips;

Step 12: use a knife to cut into 1.5cm thick pieces and put them on a plate.

Step 13: apply oil or cool boiled water on the knife, cut into 1.5cm thick pieces and put them on a plate.

Materials required:

Sushi laver: moderate

Warm rice: 1 small bowl

Carrot: 1 segment

Cucumber: 1 segment

Egg: 1

Meat floss: moderate

Ham sticks: right amount

White Sesame: right amount

Sushi vinegar: right amount

Sesame oil: right amount

Fish sauce: moderate

Salt: right amount

Water: moderate

Note: 1, cucumber can be replaced by spinach, the processing method is the same as carrots, blanched spinach to squeeze dry water; 2, eggs do not fry both sides, fried side directly fold stew cooked, so that eggs will be more tender; 3, rice sushi vinegar can be adjusted to avoid too acid; 4, rice spread on sushi laver must be spread evenly and compacted, so cut It's not easy to spread when you cut sushi; 5. When you roll sushi, you should also roll it solid to make it not easy to spread; 6. Because the rice is sticky, you can put a little oil or water on both sides of the knife when you cut sushi, so that you can cut the sushi with good shape.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sour and salty