How to make seaweed rolls in Korea??????????????????????????????

Preparation of ingredientsWhite rice half rice pot, 2 cucumbers, 1 carrot, a few seaweeds, a little leek, 2 ham sausages, 2 eggs, a little salt, a little white vinegar, a little monosodium glutamate, a little sesame oil.

Steps1. Clean the cucumbers, carrots and leeks and put them in containers for later use.

2. Cut the cucumber, carrot and ham sausage into small strips and put them on a plate for later use.

3. Knock the eggs into a bowl, put oil in the pan and heat it, pour the beaten egg liquid into the pan, and fry the eggs into egg cakes.

4. Cut the omelet into strips and put it on a plate with the ham strips for later use.

5. Blanch the carrot strips and leeks in the pot.

6. Take out, cool the ingredients, and put them on a plate for later use.

7. Add the cooked rice, add sesame oil, refined salt and monosodium glutamate, stir evenly and set aside.

8. Spread the seaweed on the curtain and evenly spread the rice'Spread on top of the seaweed, then add cucumber strips, carrots, leeks, egg strips, and ham sausage strips.

9. Roll up the seaweed vigorously.

10. Roll the seaweed strips with a curtain.

11. Put the rolled seaweed rolls on a plate.

12. When eating, cut the seaweed roll into sections and serve.

Some people like to eat a little heavier, which can be seasoned with soy sauce or wasabi!

1.The ingredients for making seaweed rolls are: Ingredients: glutinous rice, whole seaweed. Excipients: carrots, cucumbers, ham, olive oil, salt, white vinegar and anything else you want (e.g. shrimp, sashimi, other vegetables);

2.Tools needed: special bamboo curtain (sold in supermarkets).

3.The specific method: spread the seaweed on the bamboo curtain, add less olive oil and salt to the glutinous rice, stir it and pat it back and forth with your hands, so as not to stick your hands, and add a little oil if it is too sticky; Cut the vegetables into thin strips, put some white vinegar and salt, the vegetables are slightly soft, and you can't eat the vinegar flavor.

Ham cut into strips; Spread the seaweed on the bamboo curtain, the glutinous rice is spread on the seaweed, about one centimeter thick, depending on personal preference, the width and the seaweed is basically the same width or slightly narrower, can not be wide, the length is two-thirds or three-quarters of the seaweed, the vegetable ham is placed about one centimeter away from the edge of the rice, take the bamboo curtain and start to roll up, to roll tightly, while rolling a little harder, from both sides to the middle of the hard roll, take the bamboo curtain, press the seaweed interface on the bottom, cut into inch segments. Precautions: Because it is a direct entrance thing, pay attention to hygiene; The seaweed roll must be rolled tightly, and be careful not to cut it apart when cutting.

Homemade Korean-style seaweed rolls, two flavors, the same enjoyment.

Ingredients: Pork, seaweed, fillo-like, but slightly thicker.

Method: Mix the pork into a filling after chopping it, report it with dough and seaweed, preheat it in the oven at 200 degrees, bake it for half an hour, I was worried that it was a little undercooked after cutting it, and it looked like it was baked for 10 minutes.

Seaweed rolls: Ingredients: 750 grams of river eel, 5 pieces of seaweed, 3 eggs.

Excipients: 5 green onions, minced ginger, rice wine, salt, monosodium glutamate, starch, sesame oil.

Production method: wash the river eel, cut it along the back with a knife, remove the back bone, remove the skin, remove the tendons and thorns, cut it into fine mud with a knife, put it in a bowl, add ginger, rice wine, refined salt, monosodium glutamate, egg white, 1000 grams of cold water, stir vigorously, mix it strongly, and then mix it with starch and sesame oil, that is, it becomes fish paste.

Knock the eggs into a bowl, add starch and salt, beat them with chopsticks, and spread them into 5 egg skins in the pot.

Spread out a sheet of nori on the cutting board, cover with a layer of egg skin, then spread a layer of fish puree, put 1 shallot, and roll it in turn. According to the above method, make 5 strips, put them in a steamer, steam them for 10 minutes with a strong fire, take them out and cool them, and cut them into oblique knife pieces.

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.