Salmon and laver rolls
Introduction:
"I don't want to do anything when I'm 38 degrees old. I enjoy watching Korean dramas and eating rolls at the same time."
Production steps:
Step 1: add water to xiaomachi, cook it in a 1:1 electric cooker, turn off the switch, warm it for another 10 minutes, take it out, put it on a flat basin and let it cool. When it's half warm, pour in sushi vinegar, mix well and continue to cool
Step 2: prepare salmon paste
Step 3: Seaweed
Step 4: shred the dried radish
Step 5: spread the seaweed
Step 6: spread evenly on the rice
Step 7: next to your body, place salmon paste, dried radish and seaweed in turn
Step 8: roll up slowly and press with sushi curtain
Step 9: cut with a knife
Materials required:
Machimi: 150g
Salmon paste: 1 box
Seaweed: 1 bag
Dried radish: a dish
Seaweed: 1 sheet
Soy sauce: 1 dish
Sugar: 2 teaspoons
Sushi vinegar: 6 teaspoons
Note: you can pad a fresh-keeping film under the seaweed, which is more convenient to roll up
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: salty and fresh
Chinese PinYin : San Wen Yu Han Shi Zi Cai Juan
Salmon and laver rolls
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