Korean Laver Rice [quick Kitchen]

Korean Laver Rice [quick Kitchen]

1. When the rice is steamed, put the sesame oil and salt while it is hot, stir well and let cool for later use

2. Beat the eggs into egg liquid

3. Put a little oil in the pan, spread the egg liquid into a thin omelet and let cool

4. Then cut into strips for later use

5. Fry the sliced ham sausage strips, cucumber strips, and carrot strips in a pan to make them soft

6. Put the canned tuna in the salad dressing and stir evenly into a tuna salad for later use

7. Prepare the right amount of beef floss (pork floss can also be used)

8. The preparations are ready, let’s start making seaweed rice rolls, and put a layer of plastic wrap on the bamboo curtain.

9. Spread a piece of seaweed on the plastic wrap

10. Spread the mixed rice evenly on the seaweed and flatten it

11. Spread a layer of tuna salad on the rice

12. Spread a layer of pork floss next to the tuna salad

13. Put the strips of ingredients (carrots, cucumbers, pickled roots, egg strips, ham sausage) on the tuna salad

14. Roll up the bamboo curtain from bottom to top, pay attention to separate the laver and plastic wrap while curling

15. Dip a little water on the end of the seaweed, or stick a few grains of rice to make it stick, and finally wrap the fresh-keeping film on the skin of the seaweed roll to compact the rice roll

16. Tighten both ends of the plastic wrap and squeeze the seaweed roll to make it firmer

17. One of the advantages of wrapping plastic wrap is that you can make more of it and put it in the refrigerator for easy storage. You can heat it in the microwave before eating next time.

18. The second advantage of wrapping the cling film is that the cling film wraps around the seaweed roll to help keep the shape intact and won’t fall apart.

19. After cutting, tear off the plastic wrap and cut the perfect and firm laver rice.

20. More detailed pictures and texts of food are welcome to scan and add public WeChat: instachef