Tuna salad with Porphyra(jin qiang yu sha la zi cai bao fan )

Tuna salad with Porphyra

Introduction:

"Some people call it sushi. In fact, it's true that Porphyra rice is a kind of sushi. The reason why it's common in Korean food is that Korean food is influenced by Japanese eating habits. Compared with Japanese patterned sushi, which has various patterns, exquisite materials and meticulous methods, Porphyra rice is not only easy to learn and do, but also does not need to pursue high-end ingredients. It is easy to match. Whether it is made or eaten, it is very homely and popular, and it is easy for people to accept. "

Production steps:

Step 1: put white vinegar, sugar and salt into a small pot, bring to a low heat and cook slowly, stirring constantly during the process; white vinegar: sugar: salt = 10:5:1

Step 2: cook until all the salt and sugar melt. Never boil, or the vinegar will evaporate;

Step 3: cool and use. You can do more at one time, refrigerate and use it next time.

Step 4: steam rice with electric rice cooker. If you have sushi rice, it's the best. If you don't have sushi rice, you can steam rice with a little less water than usual. Try not to use leftover rice overnight. The steamed rice is immediately turned loose, the excess water vapor is removed, and cooled to the same temperature as the hands;

Step 5: put into a large bowl, add sushi vinegar, and put about 2 to 3 tablespoons of rice into a bowl. According to your own taste, it's better to taste a small amount of it several times, and adjust it properly during the mixing process;

Step 6: the rice just added with sushi vinegar will become very loose, so keep stirring with a rice spoon: turn, cut, turn, and then cut Until each grain of rice is evenly filled with sushi vinegar, the rice becomes very sticky and soft again, and the sushi rice is ready.

Step 7: add a little salt, sugar and dry starch to the egg, mix well with the egg, try not to add air, mix well;

Step 8: add a little cooking oil into the small pot, cover the bottom of the pot thinly, cool the oil in the hot pot, pour in the egg liquid and fry it over low heat;

Step 9: after one side solidifies, roll up the eggs with a spatula;

Step 10: continue to fry over low heat.

Step 11: cut the egg roll into strips;

Step 12: prepare the meat floss;

Step 13: steam the crab meat stick, usually in boiling water for 1 or 2 minutes;

Step 14: drain the canned tuna, take the meat, add proper amount of mayonnaise, and stir well.

Step 15: as for cucumber, carrot, ham, etc. cut into thin strips, needless to say. Some recipes will marinate the ingredients of vegetables with salt, which is totally unnecessary. Pickled vegetables not only lose nutrition, but also lose crisp and tender taste

Step 16: spread a piece of sushi seaweed on the sushi curtain with the smooth side facing down;

Step 17: spread a layer of sushi rice evenly and press it slightly; (put on disposable gloves and start)

Step 18: spread a proper amount of tuna salad on one end of the body, leaving a gap of 1cm to 2cm from the edge;

Step 19: spread other fillings: Cucumber Strips, carrot strips, Bigen, ham, egg strips, crab sticks, etc

Step 20: finally sprinkle a layer of meat floss, like Korean taste, you can also spread a Korean chili sauce;

Step 21: lift up the sushi curtain and rice roll at the same time, press down to complete the first roll, and tighten slightly towards the body;

Step 22: pull up the sushi curtain and roll up the rice roll;

Step 23: look at the side - pull up the sushi curtain in the direction of the black arrow and roll up the rice roll in the direction of the red arrow

Step 24: wrap the rice roll with sushi curtain and tighten it gently;

Step 25: a rice roll is ready.

Step 26: finally, find a sharp blade and cut the rice roll into proper size

Materials required:

Rice: right amount

Canned tuna: 1 can

Cucumber: moderate

Moderate amount: carrot

Sushi root: moderate

Eggs: right amount

Ham: moderate

Meat floss: moderate

Crab meat stick: right amount

Sushi seaweed: moderate

Salt: right amount

Sugar: right amount

White vinegar: right amount

Mayonnaise: right amount

Note: 1, the market of sushi vinegar is often marked as imported from Japan, in fact, it is really not as good as their own sushi vinegar. It's very simple to make it yourself: white vinegar: sugar: salt = 10:5:1, vinegar should be brewed with white vinegar. Can also be adjusted according to their own taste, such as like to eat sweet can be a little more sugar, like acid can be a little more vinegar. 2. There is no need to use the so-called sushi rice imported from Japan. Ordinary rice with better quality is enough, especially pearl rice from Northeast China. 3. Like Korean flavor, you can also add Korean chili sauce. 4. There is nothing to say, only one thing: if you fail, it is often because you are too greedy and put too much stuffing. Novice must add less stuffing, rice can not be too thick.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jin Qiang Yu Sha La Zi Cai Bao Fan