What should I do if I can t cut it after rolling it?

Ingredients: seaweed (must be a thin seaweed), rice, 1 egg, 1 cucumber, 1 carrot, half a pound of spinach, 1 ham sausage, a little sesame seeds.

Steps: 1Preparation:

Cut the whole cucumber, carrot and ham sausage into thin strips, then sprinkle with some salt, turn a few times to evenly distribute the salt, and let it sit for 10 minutes. Cut off the spinach roots (we use the stems and leaves of each root, not the whole spinach), wash them, blanch them in boiling water, then take them out and squeeze the water out. Put a little oil in a pan, spread the eggs into a thin cake (add a pinch of salt) over low heat, remove and cut into thin strips.

Arrange the cucumber strips, carrot strips, egg strips, ham sausage strips, and spinach strips prepared above in a row for easy access.

2.Make a pot of rice, then sprinkle salt and sesame seeds into the rice and stir well (tip: taste the saltiness first after stirring).

3.Spread a sheet of nori on a clean mat and smooth out the stirred rice on top of the nori. (Note: Don't spread the rice too thick!) )

4.Place the prepared cucumber strips, carrot strips, egg strips, ham strips, and spinach strips on top of the rice in turn, and then roll the seaweed vigorously into a slender roll. (Note: the tighter the roll, the better!) )

5.Once all the rolls are rolled, cut the finished nori rolls into small pieces (the knife is sharp, it will be easier to cut, and it will look better when cut out), and then arrange them on a beautiful plate. In this way, the delicious gimbap is OK!

Or you can ice it for a while.

Rolled laver can also be divided into two kinds, one is the outer roll, and the other is the inner roll (the rice is on the inside, the nori is on the outside).

The practice of outer rolling:

One piece of seaweed, fold in half and divide into two slices. Take half of it, take a closer look, the seaweed is divided into front and back, the smooth side is down, and the rice is evenly coated on the rough side, the amount of rice: hold a rice ball slightly smaller than the palm of your hand, put it on the ** of the seaweed, from the inside to the outside, from the middle to both sides.

If your hands feel sticky, you can moisten them with some water.

After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the middle, then turn the seaweed over, coat it with a little green wasabi in the middle, and then put on what you like, and now you start rolling. Pick up the long underside and roll it in the middle, and then roll it again.

Inner roll: Different from the outer roll, you need to use a bamboo curtain, if you don't use it, you can also use it, but the shape of the sushi is not too good, and it is easy to scatter.

Put half a piece of seaweed on the lower part of the bamboo curtain, still smooth face down, and then hold a rice ball 1 3 smaller than the palm of your hand in your hand, and put it in the middle of the seaweed, too, slowly push the rice outward, but this time don't coat the whole seaweed with rice, leaving 2 cm on the top and 1 cm on the bottom. Then apply mustard and put what you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it in the middle, let go of the lower bamboo curtain, and roll it with the bamboo curtain, and that's it!

Sushi ingredients: cucumbers, crab sticks, radish, omelette, spinach, shiitake mushrooms, etc., you can wrap whatever you like, but blanch it with water and mix it with salt before, and be careful to remove all the water.

Seaweed The best is sushi seaweed from Japan, and some roasted seaweed in China is also available, but the effect is not good.

Note: The rice should be at a certain temperature, spread it on the seaweed and press it with a shovel (dipped in water), and then put the middle ingredients. Roll it as tightly as possible, and finally hold it in the middle with your hand, as the seaweed will stick to the rice when it encounters hot rice, and it will come out tighter.

Use a large, sharp knife such as a western kitchen knife to cut into pieces. When cutting, you should pay attention to the knife fall, otherwise the rice will not stick to the knife and the effect will not be good.

Don't open the bamboo curtain right away when it's done, just leave it like that for a while, and then cut it!

The rice should be rolled while it is hot, so that the rice sticks to the seaweed and the rolls are not so easy to loosen.

When the volume is first hit, you should press it vigorously. And then roll it again. Roll a layer and press it. Just follow this pattern.

The gimbap preparation is as follows:

The ingredients are as follows: rice, red bean paste, eggs, cucumbers, carrots, Korean hot sauce, seaweed, sushi curtains.

1.Beat the eggs;

2.Put oil in a frying pan, pour in the egg mixture after heating, and spread the egg skin evenly;

3.Shred the carrots, cucumbers and egg skins;

4.Mix the red bean paste into the rice, half of the red bean filling, half of the white rice, according to personal taste;

5.Prepare a sheet of seaweed and spread it on top of the sushi curtain;

6.Then spread the rice evenly on the seaweed;

7.Then top with Korean hot sauce and carrots, cucumbers, and shredded eggs;

8.Roll up the rice with a sushi curtain and pinch it back and forth several times;

9.Cut the rice into small pieces and serve on a plate.

The rice that has been baked and dried in seaweed is wrapped in cold rice, and the rice that is wrapped directly only needs to be dried for a while, not too hot. However, when the temperature of the rice is slightly lower than the temperature of the hand, spread out the nori on the sushi bamboo curtain, spread the rice on top of the seaweed, and flatten it with a spoon (the thickness of the rice is about cm), preferably with seaweed, which is specially made for Japanese cuisine. The process of spreading the rice should be done as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and will not be able to take shape.

When wrapping, the rice should not be exposed, and the tightness should be moderate. (You can place a basin of water next to you, and you will not stick to it when you dip it in water at any time.) Then compact, and vacate the top end of the nori about 2 cm.

Put in an appropriate amount of crab wicker, corn shoots and cucumbers evenly. Roll up the bamboo curtain by hand, be sure to roll it tightly and wrap it into rice balls. When opened, cut small pieces with a knife.

Novice gimbap, eat two rolls in one go.

Ingredients and preparation of gimbap.

Method steps.

Prepare plastic wrap, seaweed, steamed purple glutinous rice 9 sushi vinegar and salt in a 1:1 ratio and mix well), first spread the plastic wrap, put the seaweed, and then put the purple glutinous rice.

Place the matching vegetables in turn, cucumber slices, boiled spinach, meat floss, and boiled soybean sprouts, roll them vigorously and cut them with a knife.

Unwrap the plastic wrap so that the gimbap is wrapped.

You can roll a lot of things, eggs, ham, cucumbers, shredded carrots, meat floss, etc., you can roll whatever you like, and it is actually very easy to squeeze tomato sauce and salad dressing.

[Gimbap] 3 minutes to learn the simple recipe of Korean gimbap.

If it is the south, the quality of the rice is not very good, to add a little glutinous rice to increase the viscosity, if the northern rice is used there is no problem, the second is not tight enough, to use a little force, the third is that the rice is already cold when packing, when the bag is hot, not too hot to wrap, the fourth is not to cool when cutting, to be completely cold to cut

The fifth is that the knife is not fast enough, when cutting, the knife should be coated with a little sesame oil or vinegar or water, and it should be sawed and cut slowly.

This cut hand should be steady, cut not too fast, to be honest, it is not a cut, but a saw, and when cutting, the hand should hold the front end of the rice roll, in addition to the part to be cut off (not press, if you press to cut, of course the rice roll is deformed), remember not to dip sesame oil cut, roasted seaweed has been brushed with sesame oil, and then dipped in sesame oil, the rice roll will become greasy, not delicious.

By the way, also, your seaweed problem, may not be roasted well, roasted seaweed is easy to cut, if the seaweed is not well roasted, the toughness is too good, and it is not easy to cut, if you want to cut it, of course, you have to use more force, in that case, of course, the vegetable will be easy to be squeezed out.

The knife is not fast, sharpen the knife as quickly as possible! ~

Personal practical experience, as everyone said, a little cooler before cutting, and then the knife is stained with some water, and don't press down hard to cut that will press out the inside to gently pull the knife back and forth like a saw to cut I started to be the same as you cut out of shape Hehe.

Before cutting gimbap, you should use cold water to cool the knife, start quickly, and then cut it out, and it is best to cut it into two pieces and then rinse, so that the rice that sticks to it can be washed clean and will not stick.

1.Peel the carrots, cut them into thin strips, blanch them in a boiling pot, remove them and let them cool for later use;

2.Wash the cucumbers and cut into strips;

3.ham sausage cut into strips;

4.Add a few drops of cooking wine and a little water to the eggs, and beat the salt to form an egg mixture;

5.Fry the eggs in a pan;

6.Shredding for later use;

7.When the steamed rice is warm, add the sushi vinegar and mix well;

8.Take a piece of sushi nori and spread it on the sushi curtain;

9.Spread the prepared rice on top of the seaweed;

10.Arrange with ham, cucumber, carrots, egg skin;

11.Roll up with a sushi curtain and roll tightly;

12.Diced.

The knife will not stick to the knife if it is dipped in cooked food oil.

The recipe is simple and flexible, and children love to eat it.

Prepare cooked rice, shred the radish, shred the cucumber, shred the egg, salt, wrap the rice in nori and cut off.

The easiest way to make gimbap.