Colorful Sushi(wu cai shou si )

Colorful Sushi

Introduction:

When I went shopping with the laver curtain, I made my own sushi

Production steps:

Step 1: basic materials.

Step 2: put the white vinegar into a clean container and prepare according to the proportion of a small bowl of rice and a spoon.

Step 3: add half a spoonful of salt and half a spoonful of sugar, stir well and pour into a container that can be directly used for cooking. Turn down the heat and keep stirring until you can't see the particles inside. (about 30 seconds.)

Step 4: beat the eggs into a bowl, add a little salt and stir well.

Step 5: pour a little oil into the pot, and the amount is as shown in the figure.

Step 6: turn down the heat, pour in the egg liquid evenly and shake well.

Step 7: when the egg solution on the surface is basically solidified, gently turn it over from the side with a spatula and fry it on the other side. Fry for a short time, then out of the pot.

Step 8: cut carrots into strips and blanch them in boiling water.

Step 9: cut carrot, Bacon (or sausage), cucumber and egg skin into strips.

Step 10: pour the cooled white vinegar solution into the rice and stir well.

Step 11: open the sushi roll up curtain (if not, you can use ordinary bamboo curtain instead.) Put a sushi laver on it.

Step 12: spread the rice evenly on the laver and tap it gently with a spoon. Then dip your hands in water and pat them gently.

Step 13: the rice layer had better be thinner, otherwise it is easy to break Porphyra.

Step 14: put the prepared material on the rice. (materials with insufficient length should be put together, otherwise the filling will be uneven.)

Step 15: roll up the laver with your hands and use a little force.

Step 16: roll the rolled sushi roll several times with bamboo curtain to help shape it.

Step 17: cut a little bit with a knife, then cut into small pieces. Loading.

Step 18: it's done!

Materials required:

Rice: 200g

Carrot: Half Root

Cucumber: Half Root

Bacon: half (sausage)

Eggs: two

Sushi laver: one

White vinegar: 2 teaspoons

Salt: half a teaspoon

Sugar: a spoonful and a half

Note: 1. When the vinegar is hot, the taste is a little choking. Just don't smell it. 2. Spread the rice thinly for easy operation. 3. There is a little space at the top and bottom of Porphyra, because this is the last interface. 4. After spreading the rice, pat it with water to increase the stickiness, so it is not easy to spread. 5. At the end of cutting, put the interface at the bottom and cut from the top, so that it is not easy to spread.

Production difficulty: ordinary

Process: fresh

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wu Cai Shou Si