Is the meat floss of seaweed cake meet pork?

Sushi rolls are the most family-friendly version of sushi of that kind, which is relatively simple. Making sushi is very simple, but I'm afraid that it will be rolled too loosely and spread out when it is cut. So I thought about it for a while and came up with a little solution.

After the sushi rice is evenly spread, dip the rice with a spoon and press the rice grains slightly to make the rice grains stick together, and it is very convenient to roll them. Ingredients: glutinous rice, rice, eggs, cucumber, ham sausage, sushi seaweed Method:

1. Mix glutinous rice with water at a ratio of 1 1 and cook it into sushi rice. 2. Prepare salt, sugar and vinegar into sushi vinegar in the ratio of 1 5 10, heat and cool for later use. 3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir well to form sushi rice, and let the rice dry until the temperature is about 40.

4. Beat the eggs and fry them into long strips, and cut the cucumbers and ham sausages into thin strips. 5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, and then spread the sushi seaweed evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed. 6. Put the cucumber strips, ham strips, and egg strips on the sushi rice, roll them up and press them tightly with a bamboo curtain, then dip the knife in water and cut them into sections.

How to make a rice ball: 1. After the rice is steamed in a rice cooker, mix it with salt, black and white sesame seeds while it is hot, and add some sesame oil to make it fragrant. 2. Take out a piece of plastic wrap, lay it flat, and put the canned tuna meat.

3. Lift it up with your hands, twist it around, and shape it with your hands. Like the round reunion, like the triangle, the whole triangle. For the triangular type, you can take a small piece of seaweed wrapped in sushi and eat it.

It is very convenient to eat it as breakfast and take it with you on a spring outing. By the way, the difference between rice balls and sushi is that rice balls are served with only salt and no vinegar. Sushi rice, on the other hand, is served with vinegar, sugar, and a pinch of salt.

There are several kinds of meat, but there is also pork.

Ingredients: salt, sugar, water, sesame oil, corn starch, dried seaweed, glutinous rice flour, plain flour, I tried to make seaweed cake and another pie today, needless to say, of course, it tastes great! I guess the children will like it very much, and of course the big friends will like it even more. Youxiang prefers to eat pasta, so there are more practices in this regard, northerners!

Hehe. 1. Mix glutinous rice flour and flour in a ratio of 2:1 with water to form a batter, add dried seaweed powder (seaweed is fried in a pot and crispy and ground into mincing) and other ingredients and stir evenly to form a dough.

2Divide the dough into equal parts, coat a little cornstarch on the surface of each portion, and gently roll it out with a rolling pin.

3. Pour sesame oil into a hot pan in a frying pan, put the cake in, and fry over low heat until golden brown on both sides.

Ingredients: no-wash seaweed, flour, shrimp skin, salt, chicken essence.

Note: You can't add eggs, and it won't be crispy if you add eggs.

Take out the soup bowl, put 5 tablespoons of flour in the bowl, add water, mix evenly, and form a thick paste.

Tear the seaweed into pieces, wash the shrimp skin, blanch it with water, let it cool, and put it in the batter.

Add a pinch of salt to the batter (because the shrimp skin is a bit salty, so you can only put a little salt), a little chicken essence, and mix thoroughly.

After the pan is hot, pour the oil, when it is hot, put the batter in, push it away with a wooden spoon, flatten, and fry slowly over low heat.

Be sure to fry over low heat, fry slowly, turn back and forth, fry until golden brown, and put on a plate.

Five spoonfuls of flour can make two large slices of nori cake.

The most important point is that the batter should be thinner in the pan, spread evenly, and there is a low heat.

You have to be patient, so that it will be fragrant and crunchy.

When it's cold, you can start eating.

There are many shops selling these things in front of the train station.

To choose a good seaweed meat floss, I saw that the meat floss of "Lvhang Zhai" is seaweed meat floss with sesame seeds.

It should be possible to refer to the method of making sushi, and roll the meat floss with seaweed flakes.

Two pieces of lean meat (I marinated them together for an hour when I made braised pork), an appropriate amount of sesame seeds, chopped seaweed, 30 ml of cooking oil, 15 ml of dark soy sauce, and an appropriate amount of salt and sugar.

1. Tear the marinated meat a little bit;

2. Put it in a blender;

3. Breaking; 4. Pour the minced meat into a bowl, sprinkle with an appropriate amount of salt and sugar and mix well;

5. Pour 30ml of oil into the wok, pour in minced meat, sesame seeds and seaweed when it is hot, pour in 15ml of dark soy sauce, turn to low heat and bake;

6. Fry until the water is dry;

7. Put the fried meat floss in a baking tray to cool.

To use an analogy, it's like a dog is an animal, but when it comes to animals, it doesn't have to be a dog. Dogs are a type of animal, and likewise, seaweed is a type of nori!

Is the meat floss made of human flesh? Landlord!

Nonsense: The raw materials have risen, and the finished products have not risen?

Teach you how to make the meat fluffy and delicate.

Raw material formula: 5 kg of lean meat, 1 kg of soy sauce, 3 taels of sugar, 1 tael of rice wine, 10 grams of fennel, 20 grams of ginger.

Production method: 1. Treatment of raw meat: remove bones, skin, fat, tendons and connective tissues, etc., and then cut the lean meat into strips along its fiber lines and then cut it horizontally into short strips 3 cm long.

2. Cook the meat and fry it dry: Put the cut lean meat in a pot, add the same amount of water as the meat, and then process it in three stages.

Stage 1: Cook the lean meat. Bring to a boil over high heat, skim off the floating oil foam until the meat rots.

If the meat is not rotten and the water is dry, you can add water as appropriate. When the meat is sandwiched with chopsticks, and the meat fibers are separated by themselves, it means that the meat is cooked, so you can add the seasoning and continue to cook until the soup is almost dry.

The second stage: that is, the frying stage. On medium heat, stir-fry while squeezing the pieces of meat with a spatula. Be careful not to fry too early or too late. Because the frying pressure is too early, the meat pieces are not rotten, not easy to disperse, and the work efficiency is very low; If the frying pressure is too late, the meat pieces are too rotten, and it is easy to burn, causing losses.

The third stage: that is, the frying and drying stage. When the meat pieces are all loose and the water is completely dry, the color will change from gray-brown to gray-yellow, and finally it will become a golden-yellow meat floss with a special fragrance.

Here's a detailed recipe for lead teasing.

Here there is a detailed introduction to the excitation.