1. Prepare all the ingredients, cut carrots, cucumbers, and ham into strips, and mince green onions.
2. The glutinous rice + northeastern rice is cooked (adding glutinous rice will make the taste more chewy), let cool, and mix with sushi vinegar.
3. Roll sushi: 1. Spread a piece of plastic wrap on the bead curtain. 2. Spread the rice evenly. 3. Put Shanghai Moss. 4. Place the fillings. 5. Start rolling, and tear off the plastic wrap while rolling.
4. Roll sushi: 1. Spread seaweed first. 2. Spread rice again. 3. Put the fillings on. 4. Roll well and cut into sections.
5. Add oil in a cold pan on low heat, beat the eggs, add water starch, salt, chopped carrots, and chopped green onion, and fry in the pan. (Be sure to have a low heat, otherwise it will scorch easily. When the oil is 50% hot, you can fry it in the pan). When the egg liquid has solidified a little bit, you can start to roll it. The action should be soft, and it will break the egg if it is heavy. It is easy to burn. Let cool, cut into sections, and roll up Shanghai moss strips.
6. Lay out. carry out!
Tips:It's easy to stick to your hands when spreading rice, so you can spread it with cold water. The knife is also easy to stick to the rice when cutting. You can also dip the knife in cold water and then cut. The action should be quick when cutting, otherwise the sushi will be easily squashed.
