Is there anything special about rice in gimbap?

It is the same as the rice in sushi.

First, the selection of sushi materials.

There are many types of sushi, and there is a wide range of ingredients to choose from. The main ingredient commonly used in sushi is sushi rice (high-quality japonica rice), which is characterized by white color and round particles, and the rice cooked with it is not only elastic and chewy, but also has a large stickiness. The ingredients used for the outer skin of the wrapped sushi are high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, and Chinese cabbage.

Sushi has a variety of fillings and best reflects the characteristics of sushi. The ingredients used in the filling are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal vegetables such as shiitake mushrooms, cucumbers, lettuce and so on.

Second, the ratio of sushi.

The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar, and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice.

1. Ratio of rice and water: Sushi rice is washed, drained, put into a rice cooker, mixed with water according to the ratio of rice and water 1 1, and cooked into sushi rice. Note that if you cook more sushi rice at one time, you should reduce the amount of water appropriately, and if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.

2. The ratio of salt, sugar and vinegar: Sushi vinegar is the basic seasoning of sushi, which is made with salt, sugar and vinegar in the ratio of 1 5 10. When mixing, mix salt, sugar and vinegar, put it in a pot and heat it, and let it cool before use.

Be careful not to bring it to a boil when heated, as this will reduce the sourness of the vinegar.

3. Ratio of vinegar to rice: When preparing sushi rice, it is usually necessary to add 1 bowl of sushi vinegar to 5 bowls of sushi rice, and stir well. Note that the sushi rice needs to be kept at a temperature of about 40 degrees, and it is best to use a wooden spoon and a wooden container when stirring, and use a wooden spoon to "chop" the vinegared sushi rice to stir it well.

3. Accompaniment to sushi.

Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, and salty. Therefore, when eating sushi, you should match it with flavors according to the type of sushi. For example, when eating roll sushi, because the filling includes sashimi, shrimp, etc., you need to dip it in thick soy sauce and spread an appropriate amount of green mustard. When eating nigiri sushi, it is best not to dip it in soy sauce so that it can be eaten in its original flavor.

In addition to thick soy sauce and green wasabi, the more important accompaniment to sushi is vinegar and ginger. Eating sushi with a slice of vinegar and ginger not only helps to serve the flavor, but also makes the sushi more refreshing and delicious.

There is nothing special about rice, and sushi vinegar is added to the rice when making sushi, so the taste is different from the rice that I usually eat.

There are no special rules for rice, but you can use Japanese rice for sushi (I personally think that the taste is better than other rice).If possible, you can put the steamed rice in a wooden bucket and stir it together with fruit vinegar to make the rice taste smoother and more delicious.

It is to mix sticky rice and rice together, and one dollar of sticky rice plus 3 bowls of rice can make about 14!

You can make ordinary rice, but it's better to be softer!

Gimbap is made of rice or glutinous rice, gimbap is made of rice, and if you use glutinous rice, you will feel very tired, but in fact, it is not the rice sticky, but the rice is boiled softly, and the wasabi sushi is spread on the basis of the gimbap.

The main ingredient commonly used in gimbap is sushi rice (high-quality japonica rice), which is characterized by its white color and round grains, and the rice cooked with it is not only elastic and chewy, but also sticky. The ingredients used in the packaging of sushi are high-quality seaweed or seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc. Sushi fillings are rich and colorful, and they best reflect the characteristics of sushi.

Toppings include marine fish, crab meat, shellfish, freshwater fish, fried eggs, and seasonal vegetables such as mushrooms, cucumbers, lettuce, etc.

Nori rice, carrots cut into strips, boiled in jars, take them to wait, cucumbers cut into strips, eggs spread out into cakes, and then cut into strips. Coatate the lavender with a layer of rice, then roll the carrot strips, cucumber and egg strips over the rice. Put the rice in a container, add the chaiyu salar and some sesame oil while it is hot, and stir to combine.

During this process, the salamander and sesame oil will be evenly smeared on the churned rice grains as there is still water and hot steam on the surface of the rice. The salt will soon melt and bind together more evenly.

Sushi is a basic everyday food for the Japanese and can only be found in high-quality restaurants in China. Sushi is rice balls made from rice, seaweed, wasabi, and other ingredients, which are then rolled into rolls. There are many types of sushi, such as sushi rolls, various types of rice balls, fried tofu rice balls, and many more.

The rice balls are soft and glutinous, and the seaweed is crispy. The combination of the two has a difference and impact on the taste, making the rice ball more layered. That's why we usually wait until the rice has cooled.

We measured that the temperature would soften the seaweed, affecting the flavor of the spike. However, after the formation of the Western Zhou ritual music system and the baptism of Confucian family culture, China gave rise to a dinner-style culture. In addition, during the Shang and Zhou dynasties, China had chopsticks, which greatly influenced the Chinese diet of hot dishes, and there would be people in the family who specialized in cooking.

Beat the eggs and pour them into a pan, slowly spread them into cakes over low heat, then cut them into strips, spread them in the middle of the rice with ham, cucumber, shredded carrots, and meat floss, and squeeze some salad dressing. Then put spinach, egg skin, crab sticks, pickled radish, meat floss, ham strips, cucumber strips in the direction close to you, or add your favorite ingredients. When the soup boils again, pour in the egg liquid, and stir it in one direction with chopsticks while pouring to stir out the egg flower to prevent the egg from being set by the high liquid.

<> the method of egg skin: beat an egg into a bowl, add a little starch water, a little salt, beat evenly, smear a thin layer of oil in the pan, pour the egg liquid into the hot oil, set one side and then turn over and fry the other side, and cut into shreds for later use. The main dishes in gimbap are:

Babies can eat meat floss, sweet corn kernels, ham, chopped seaweed, and then squeezed with salad dressing. After the water boils, slowly pour in the egg mixture, simmer for about a minute, add ginger slices, garlic and green onion segments, and after 30 seconds, add the appropriate seasoning and you can get out of the pot!

Generally, there are ham, eggs, carrots, lettuce, etc., which are the most commonly used. The Chinese recipe is an improved one, probably to suit the most acceptable tastes, with the addition of salad dressings, as well as chicken, meat floss and grilled shrimp, corn kernels, and so on. In short, it will be made for you according to the dishes you choose!

Put the pot on the heat, bring the water to a boil, add the tomatoes, after 30 seconds, add the spinach, add the dried shrimp, add the salt, turn down the heat, beat the frangipani, pour the egg liquid while stirring, add the seaweed, pour the vinegar and sesame oil, and add the pepper before turning off the heat.

Gimbap, cut the carrots into strips and boil them in a pot, remove them for later use, cut the cucumbers into strips, beat the eggs and spread them into cakes and then cut them into stove drain strips, spread a layer of rice on the seaweed, and then put the carrot strips, cucumber strips, and egg strips on the rice and roll them up. Seaweed is rich in protein, unsaturated fats, minerals and vitamins and has a high nutritional value. Here are a few ways to prepare nori soup.

The rice in gimbap is not made from ordinary rice, but usually with sushi rice. Because sushi rice tastes very tough and has a particularly unique aroma, most people use sushi rice to make purple rice and rice bowls.

No, it contains glutinous rice, which plays a good role in sticking the rice into a ball, and also adds a sweet and glutinous taste.

It is ordinary rice, prepare freshly steamed rice, purple steak, carrots, cucumbers, ham sausages, eggs. Ham sausage, cucumber, carrot cut into strips for later use, chicken block Chang egg after breaking up into egg skin, cut strips for later use, take a piece of seaweed and put it on the roller blind, spread the hot rice on the seaweed, put on the cherry carrot strips, cucumber strips, ham, egg skin, roll inward into a very strong seaweed roll, with a knife cut into two centimeters thick small pieces and put on a plate.

Glutinous rice or rice. Gimbap method: Prepare 1 bowl of rice, 1 package of seaweed, 1 carrot, 1 cucumber, 2 ham sausages, and 1 egg.

Cut ham sausages, cucumbers and carrots into strips and set aside. Beat the eggs and spread them into egg skins. Cut the egg skin into strips and set aside.

Take a piece of nori and place it on the roller blind. Spread the rice flat on top of the nori. Top with carrot strips, cucumber strips, ham sausage strips, and egg skin.

Glutinous rice or rice. Gimbap method: Prepare 1 bowl of rice, 1 package of seaweed, 1 carrot, 1 cucumber, 2 ham sausages, and 1 egg.

1. Cut ham sausages, cucumbers and carrots into strips for later use. Beat the eggs and spread them into egg skins.

2. Cut the egg skin into strips for later use. Take a piece of nori and place it on the roller blind.

3. Spread the rice on top of the nori. Top with carrot strips, cucumber strips, ham sausage strips, and egg skin.

4. Pick up the roller shutter and roll it inward. Roll the seaweed roll into a tight seaweed roll, cut it into small pieces about 2 cm thick with a knife and put it on a plate.

Rice is used.

Ingredients: 1 bowl of rice, 1 pack of seaweed, 1 carrot, 1 cucumber, 2 ham sausages, 1 egg.

1. The first step is to cut the ham sausage, cucumber and carrot into strips for later use, as shown in the figure below.

2. Heat oil in a pot, beat in the eggs, and spread the eggs into egg skins after beating them, as shown in the figure below.

3. Heat the carrot strips slightly in a hot pan with the peel as shown in the picture below.

4. Cut the fried egg skin into strips with a knife and put it aside for later use, as shown in the figure below.

5. Take a piece of seaweed and place it on the roller blind, as shown in the picture below.

6. Spread the rice on top of the seaweed and spread it neatly, as shown in the picture below.

7. Then put the carrot strips, cucumber strips, ham sausage strips, and egg skin, as shown in the picture below.

8. Pick up the roller blind, roll it inward, and roll it into the shape in the picture, as shown in the figure below.

9. After rolling into a very tight seaweed roll, cut it into small pieces about 2cm thick with a knife.

10. Then put it on a plate and arrange it neatly, so that the gimbap is ready.

Cook rice. When cooking rice, put more water in it than you normally cook, because the rice with gimbap is softer to be delicious. The rice pot trips for a while, and it usually stuffs for a while, and the rice used as gimbap does not need to be extra stuffy, and it is directly penetrated and opened to serve out, so that the moisture on the surface of the rice will not dry out, and it is convenient to put other seasonings directly.

Rice to taste. Put the rice in a container, add salt and a little sesame oil while it is hot, and stir well. In this process, the salt and sesame oil will be evenly touched on the rice grains with stirring, because there is still water vapor and heat on the surface of the rice grains, and the salt will melt quickly and will be wrapped more evenly.

When the rice is warm, it can be used to wrap the seaweed.

Preparation of gimbap:1First, add salt, white sesame seeds, and sesame oil to the warm rice, stir well with your hands, and set aside to dry.

2.After the eggs are beaten, add a little salt to taste them in a pan, fry them into egg skins and cut them into long strips, and fry the ham and carrots cut into strips while the oil pan is still hot. 3.

When everything is ready, take out two sheets of nori and lay them out carefully, pour the rice on top of the heba skin, pour three-quarters of the nozzle, and scatter each corner of three-quarters of the nori with your hands, without too much force, and then put on egg strips, carrot strips, ham strips, spinach, etc. 4.Roll the nori and be sure to roll it tightly.

If the roll is not tightly cut, it will loosen out. 5.Finally, use a knife to cut the gimbap rolled into strips and cut it into small slices.