How to make seaweed rice balls The best to eat, the preparation and ingredients of seaweed rice ball

Let's learn how to make seaweed rice balls with Xiaoxin!

Preparation and ingredients of seaweed rice balls:Ingredients: 1 bowl of rice.

Excipients: 30 grams of corn kernels, 30 grams of ham, 30 grams of broccoli, 30 grams of carrots, 20 grams of green onions, appropriate seasoning.

Steps: 1. A can of rice, pour it into a basin and wash it, this rice is simple to cook, and the rice stewed in a can of rice and a can of water is very delicious.

2. Prepare the ingredients.

3. Chop all the ingredients.

4. A bowl of simmered rice.

5. A piece of seaweed.

6. Heat oil at the bottom of the pot.

7. Add corn kernels, ham kernels and broccoli and stir-fry.

8. Add seasonings (salt, five-spice powder), add a little water to make the carrots and broccoli ripe thoroughly.

9. Add rice and stir-fry evenly, then add chopped green onions.

10. Put it on a plate, make it into small balls, and wrap the roasted seaweed in the middle.

11. The nutritious and delicious seaweed rice balls are ready.

1. 80g seaweed, 180g rice, half a carrot, half a cucumber, half a ham, salt, sugar, cooked sesame seeds, light soy sauce, sesame oil;

2. First of all, tear the seaweed, heat oil in a pot, and fry the seaweed over low heat until it is green;

3. Put salt, sugar and an appropriate amount of water in the pot, add the seaweed after boiling, fry over low heat until crispy, add cooked sesame seeds and stir well;

4. Then add carrots, cucumbers, ham, light soy sauce and sesame oil to the rice, mix well and knead into rice balls;

5. Finally, wrap in chopped seaweed and complete the delicious rice ball.

Hello. Ingredients: cucumber, ham sausage, carrots, lettuce, sushi curtain.

1. Cut the ham sausage into long strips, the cucumber should not be cut into thin strips, it is also good to cut it into long strips, the carrot is also cut into strips, and the lettuce is chosen by yourself and set aside.

2. When making gimbap, fry the carrots in oil, and I personally think that the gimbap is a light and refreshing taste, so I directly scald the carrots with boiling water, so that the carrots will not be greasy and let the carrots play a greater nutritional effect.

3. I won't nag about the process of making rice, just do it according to the original method of making rice, just don't let the rice be too hard, and the rice with excellent rice is not very delicious to make gimbap. When the rice is ready, take it out and let it cool.

4. They say that you must use a sushi curtain to make gimbap, otherwise it won't work, let's talk nonsense, I don't have a sushi curtain, I only use a drawer cloth for steaming steamed buns, and it is more convenient. Whether it's a sushi curtain or a drawer cloth, as long as it's clean and hygienic, spread it out smoothly and put a sheet of nori on top.

4. Put the cooled rice in the middle of the seaweed, and spread it flat with a small spatula.

5. Come, let me tell you a little trick, put the rice on the edge of the seaweed, so that when it is rolled up, there will be no rice or cucumber in the seaweed.

6. Tear a lettuce leaf in half and place it on top of the rice.

7. After putting the lettuce leaves, put the ham sausage strips on top, followed by the cucumber strips and carrot strips. You can also squeeze some tomato sauce or salad dressing on top according to your taste, and you can also put some salted duck egg yolk or pickled cucumber and the like, all of which are delicious.

8. Roll up the seaweed in a circle, roll it slowly and roll it while squeezing it in, otherwise you will know how troublesome it is not to roll it tightly when you cut the gimbap.

9. Wrap the freshly rolled gimbap with a drawer cloth, then squeeze both sides in with your hands, and then hold the whole bun rice by hand, which means pinching it by hand.

10. Open the drawer cloth or the sushi curtain, take out the whole rice and put it on the board, and cut it with a sharp knife.