Potato bacon sushi roll(tu dou pei gen shou si juan )

Potato bacon sushi roll

Introduction:

"Let's have a potato bacon sushi. It's totally different in taste, nutritious and delicious! I want to eat after eating! ~”

Production steps:

Step 1: peel the potatoes, cut them into pieces and steam them.

Step 2: take out mashed potatoes.

Step 3: stir onion, garlic and bacon, set aside

Step 4: add oil into the pan and wait until the oil temperature is about 60%

Step 5: add onion and garlic, saute until fragrant, then add bacon foam.

Step 6: stir fry evenly, add appropriate amount of salt, soy sauce, abalone juice (no need to put). After the bacon is cooked, add appropriate amount of chicken essence and stir fry evenly.

Step 7: add mashed potatoes, stir fry with bacon foam, and pour in 2 tbsp black sesame seeds. Continue to stir well.

Step 8: cool the mashed potatoes.

Step 9: prepare a Porphyra sheet and lay it face down

Step 10: add mashed potatoes. How much do you like? It tastes better if you are more delicate.

Step 11: roll up the laver with the sushi curtain, if not, take a slightly harder sea newspaper instead, and spread a layer of fresh-keeping film on it. After rolling, cut off the excess laver with a sharp knife.

Step 12: use serrated knife to cut into sections obliquely, and then install the plate.

Materials required:

Potatoes: 3

Laver: 3

Bacon: 50g

Scallion: 10g

Garlic: 10g

Black Sesame: 2 teaspoons

Salt: 1 teaspoon

Abalone juice: 1 teaspoon

Cooking wine: 1 teaspoon

Note: stir fried mashed potatoes cool before rolling, in order to avoid Porphyra taste bad when hot. It's best to use serrated knife when cutting. Cut carefully.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tu Dou Pei Gen Shou Si Juan