Eggshell Sushi(dan pi er shou si )

Eggshell Sushi

Introduction:

"There was a bowl of rice left after dinner last night. Usually, I fried it for breakfast the next morning. This morning, I made egg skin sushi. It's a new day and a new beginning. It's a good mood to have a comfortable and beautiful breakfast. Hehe, when all the breakfast is ready, I put it in the middle of the table to wake my husband up, How happy it is. '

Production steps:

Step 1: prepare all the ingredients, as shown in the picture.

Step 2: heat the nonstick pan over high heat and pour in a teaspoon of salad oil. Don't overdo it, otherwise it will be greasy. Shake the egg liquid by hand from time to time and spread the egg liquid evenly in the pan to make an egg cake, as shown in the picture

Step 3: do not pour oil into the pot. Pour the remaining rice into the pot, add scallion and black sesame, a small amount of salt and monosodium glutamate. Stir well with chopsticks. Heat the rice

Step 4: according to the order shown in the picture. Put the rice on the egg cake, and put the crab foot stick in the middle. If the rice is too thick, leave one beside it to avoid the rice being squeezed out. If the rice is too thin, it can be covered according to the size of the egg cake. Roll it up like this. Pay attention to the fact that the egg cake and the bamboo curtain should be flat when rolling

Step 5: cut the rolled sushi roll into pieces according to the size you like.

Step 6: get back to normal.

Materials required:

Eggs: 2

Leftover rice: 1 bowl

Crab foot stick: 4

Scallion: 1 tsp

Black Sesame: half teaspoon

Salt: right amount

MSG: right amount

Note: 1. The real sushi is to put sushi vinegar. I don't want to put it in the early morning. If I don't want to eat it, then I don't want to put it in the early morning. My friends can add some sushi vinegar by themselves. 2. And the scallion. After eating in the early morning, there will be taste in my mouth. You can choose to put less or no sushi vinegar

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Dan Pi Er Shou Si