Innovative Porphyra rice bun(chuang xin ban zi cai bao fan )

Innovative Porphyra rice bun

Introduction:

"Sushi has always been in the latest cooking plan, just two days ahead of schedule. Today was supposed to be a day of "three flavors of bittern". But when I stewed the beef brisket in an electric steamer for too long, the meat was crisp and rotten. When I touched it, I felt like it was a meat floss. Suddenly, I had an idea. It's not good to simply mix it with rice to make Porphyra rice ball! So there is an "innovative version of Porphyra rice". Dear friends, I must carry forward my innovative spirit and never waste any useful food materials

Production steps:

Step 1: seasoning family photo

Step 2: the original bittern, eggs floating ha! Only beef!

Step 3: mix rice and meat floss seasoning

Step 4: cut cucumber and sausages into shreds

Step 5: Sesame meat floss

Step 6: Laver

Step 7: lay the rice on the laver and leave some space at the top for final bonding. Rice directly with the "claw" of HA, 1 / 4 sprinkled with meat floss, cucumber, meat sausage

Step 8: glue the lower end with the help of roller shutter

Step 9: open the shutter, move the rice ball to the bottom of the shutter and glue it up

Step 10: finish

Step 11: segment

Step 12: Loading

Step 13: the innovative Porphyra rice bun is out of the oven. The light sauce flavor is accompanied by the smell of beef. Is it unique?

Step 14: finished product drawing!

Materials required:

White rice: right amount

Black rice: right amount

Beef floss: right amount

Laver: right amount

Cucumber: moderate

Shuanghui sausages: right amount

Sesame meat floss: appropriate amount

June fresh soy sauce: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Sesame oil: appropriate amount

White pepper: moderate

Lee Kam Kee sweet sauce: right amount

Vinegar: right amount

Note: about rice: I used to use all the rice to make sushi. It tastes good when I eat it, but it will harden when I eat it the next day, which has something to do with the variety of rice here, so I added wumi from Jiangnan on the basis of the original rice. Black rice is made by dyeing sticky rice with a kind of natural grass. Whether it is the same day or the next day into the refrigerator, no longer has the original hard situation! About seasoning: I was originally in love with China's "oil, salt, soy sauce and vinegar", plus the unexpected encounter of beef floss, sushi vinegar, sugar and so on are useless!!! The level is limited, please criticize and instruct!

Production difficulty: simple

Technology: seasoning

Production time: 20 minutes

Taste: light

Chinese PinYin : Chuang Xin Ban Zi Cai Bao Fan