Seaweed Rice
1.
First beat the eggs, add a little salt, spread the egg skins in a pan, and cut into strips
2.
Cut the ham, carrot, and cucumber into thin strips and blanch them in water (add a little salt and MSG to the water when blanching) and set aside
3.
Put the rice in a container, add the sushi vinegar, mix well and set aside
4.
Spread a piece of plastic wrap (a bamboo curtain for sushi rolls can be used), spread the rice evenly on it, flatten it with a spoon, paste a piece of seaweed, turn it upside down, and then tear off the plastic wrap
5.
Then add shredded chicken, carrots, cucumbers, egg skins, and ham in turn, and roll them up slowly. Be sure to roll them tightly.
6.
Use a knife to cut into small pieces of 1.5 cm, and load it on the plate.
Tips:
When eating seaweed rice, you can dip it in jiemojang or Japanese soy sauce.
