The practice of authentic Korean Porphyra(zheng zong han guo zi cai bao fan de zuo fa )

The practice of authentic Korean Porphyra

Introduction:

"Porphyra rice dumpling" Porphyra rice dumpling was eaten after the 1960s. Rice was seasoned with sesame oil and salt, and then put various materials on Porphyra to make cylindrical food. Porphyra dumpling is a kind of convenient food used as box lunch or snack when going on an outing. Seaweed or seaweed is one of the most popular seaweed foods in South Korea. When I met my new daughter-in-law before, handling seaweed was the first cooking skill to be investigated

Production steps:

Materials required:

Japonica rice: 360g

Carrot: 50g

Water: 200g + 500g

Sesame oil: 13g

Cucumber: 80g

Japanese radish pickles: 70g

Burdock: 100g

Edible oil: 13g

Minced beef: 80g

Salt: 2G

Vinegar water: right amount

Soy sauce: 12g

Sugar: 2G

Onion powder: 2.3g

Mashed garlic: 1.4g

matters needing attention:

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Zheng Zong Han Guo Zi Cai Bao Fan De Zuo Fa