Shrimp Sushi (Porphyra)(xia ren shou si zi cai bao fan )

Shrimp Sushi (Porphyra)

Introduction:

"It's not healthy to take snacks when you go out tomorrow. If you have nothing to do tomorrow, just make some snacks and prepare for tomorrow's trip! My daughter's favorite

Production steps:

Step 1: rice, glutinous rice (1 / 3 ratio), steam well, let cool for use.

Step 2: homemade sushi vinegar. White vinegar, sugar and salt (2:2:1 ratio) to be used.

Step 3: marinate the shrimp with less salt and cooking wine.

Step 4: cool the oil in a hot pan, add onion, ginger and garlic, stir fry the shrimps for taste.

Step 5: after the shrimps change color, open a little soup, pour some delicious soy sauce, and simmer over low heat.

Step 6: soup out of the pot.

Step 7: cool.

Step 8: cut each shrimp in half.

Step 9: pan fried egg skin.

Step 10: cut cucumber into strips and egg skin into wide strips.

Step 11: pour the sushi vinegar into the cold rice and mix well.

Step 12: get everything ready.

Step 13: put seaweed on the sushi curtain, cover it with rice, and leave a little space around.

Step 14: spread salad dressing 1 / 2 of the way.

Step 15: put cucumber, egg rind and shrimps on the salad dressing and open the roll.

Step 16: when rolling, the strength must be moderate. You see, I've made a great effort, and the seaweed is broken.

Step 17: cut. Before cutting, apply oil or water on the knife and rub it slowly.

Step 18: the finished product is out of the oven.

Step 19: when the shrimp is used up, roll some mushroom sausage. The method is the same as above, just spread salad dressing to change mushroom sauce, shrimp to sausage.

Materials required:

Shrimp: right amount

Seaweed: moderate

Egg skin: right amount

Cucumber: moderate

Halal beef sausage: right amount

Rice: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Jiweixian soy sauce: right amount

Salad dressing: right amount

Mushroom sauce: right amount

Homemade sushi vinegar: right amount

Note: 1, sushi vinegar must not be too sour or too salty, very affect the taste. 2. Don't press hard when laying rice. 3. When rolling, pull up the sushi curtain with one hand and roll it with the other hand. Do not use too much force.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Original

Chinese PinYin : Xia Ren Shou Si Zi Cai Bao Fan