Name: Seaweed Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 taels Rice; 1 Cucumber; a little carrot; 1 Sausage; 2 pcs egg; A handful spinach; 3 pieces Large root; 1 tablespoon Sushi vinegar; 1 tablespoon Sesame sesame oil; a little salt; 1 Roasted seaweed slices

Seaweed Rice

1. Wash the cucumbers and carrots and cut into long strips of cucumber skins as much as possible, so that it tastes crispy and cut into strips like ham

2. The steamed rice has less water than usual, and it tastes better

3. Pour the cooked rice into the required amount while hot, pour in the sushi vinegar, a little salt and sesame oil, stir evenly and set aside

4. Take two eggs and mix well

5. Put a little oil in the pan (it's best to use a pan, I don't have a pan, but I can only fry the pan). Gently pour the eggs into the pan and spread them into thin egg pancakes.

6. Cut the egg cake into long strips and set aside

7. Ham sausage and carrots can also be fried in the pan for half a minute

8. Spread a layer of plastic wrap on the sushi curtain for hygiene and roll up a piece of seaweed with the rough side facing up

9. Spread the mixed rice evenly on the seaweed. Place the ingredients one by one on the side close to the body. You can put some tomato sauce or salad dressing on it.

10. Then, when you roll it up a little bit, be careful not to roll the plastic wrap inside (take pictures when one person is not facing the roll) and let it rest for a while, then loosen the sushi curtain and screw the two sides of the insurance film.