Seaweed Rice
1.
Prepare the required materials, you can add or delete materials according to your own taste.
2.
After spreading the eggs, you can spread them a little thicker, and then cut the eggs into one-centimeter-wide strips.
3.
Cut the carrot into long strips, about the size of an egg. Then simmer in water or stir-fry.
4.
The greens are also fried or boiled. You can choose the greens you like, but it is best to have green enough color and good nutrition to match them.
5.
The ham is all four, and then several ingredients are set aside.
6.
Tools needed, bamboo curtains, knives, large bowls, spoons, chopsticks.
7.
Tools needed, bamboo curtains, knives, large bowls, spoons, chopsticks.
8.
Next is the seasoning. You can use sushi vinegar directly, or if you don’t make it often, you can also use white vinegar with a little salt and sugar to make it yourself.
9.
The rice and glutinous rice in a ratio of 1:1 are cooked with a little less water than usual. It is best to cook the rice individually.
10.
Spoon out some rice, scatter it with chopsticks and add seasonings. The rice should be moderately salty.
11.
The rough side of the seaweed is placed on the bamboo curtain.
12.
Spread the rice evenly, leaving a gap of 3,4 cm.
13.
Arrange ham, eggs, greens, carrots, pork floss, etc. on top of the rice.
14.
Pick up the front end of the bamboo curtain, press the bamboo curtain and the seaweed to roll forward.
15.
Try to roll it as tightly as possible, the image will look good, and it will not fall apart after cutting.
16.
Don't rush to remove the bamboo curtain, press it hard with your hand to make it take shape.
17.
Let the rolled seaweed roll stand for a minute or two.
18.
Wash the knife to prevent it from sticking to the cut, and then cut it every 2cm.
19.
Cut to even size, each seaweed roll can be cut into 8-10 pieces.
20.
Finally, the plate is ready to start.
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