Seaweed rice
Overview
How to cook Seaweed rice at home
Tags
Ingredients
Steps
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Rice and glutinous rice 3:1, normal cooking water amount, cook rice.
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Prepare sushi vinegar: one spoon of salt, one spoon of sugar (or three spoons), five spoons of white vinegar. After mixing, put it in a pot over water and heat it. After melting, let it cool and set aside.
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When the rice is cooked, add vinegar while it is still hot.
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Mix an egg with a little water and salt.
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Heat the pan, brush a little oil and then turn off the heat. Pour in the egg liquid, shake it quickly and spread it thinly. Fry slowly over low heat until the edges are bulging. Turn over and continue to fry until beautiful charred spots appear.
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After cooling, cut into strips and set aside.
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Brush a small amount of oil and fry the carrot strips until soft and set aside.
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Lay out the bamboo curtain, put a layer of plastic wrap on it, place seaweed slices, and spread the rice evenly with a spoon dipped in sesame oil.
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Spread shredded carrots, shredded egg skin and shredded pork floss respectively.
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Roll it tightly and eat it directly.
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The knife must be wiped clean after every cut.
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Pack into boxes and add salad dressing.
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Sprinkle with pork floss and enjoy.
