Sushi with thick eggs
Ingredients: chicken essence
Recipe Recommendations
- rice appropriate amount
- duck eggs appropriate amount
- laver appropriate amount
- apple cider vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- sour and salty
- skills
- an hour
- ordinary
Steps for Sushi with thick eggs
1
Take a pound of rice as an example, weigh it and pour it into the rice cooker.
2
After washing the rice, add double the water, the ratio is 1:1. You can also increase or decrease according to the water absorption level of the rice you use, and steam it into rice with complete grains.
3
Prepare seaweed and two duck eggs.
4
Beat the eggs and add a little salt.
5
A little chicken essence.
6
A few drops of sesame oil.
7
A little light soy sauce.
8
Stir well.
9
Steamed rice.
10
Loosen the rice and let it cool slightly.
11
Add Haitian apple cider vinegar.
12
Add six to seven tablespoons of apple cider vinegar to one pound of rice, increase or decrease according to personal preference.
13
Shake the rice evenly to fully blend the apple cider vinegar and rice.
14
Brush the frying pan with a thin layer of oil and pour half of the egg liquid.
15
Set the egg liquid in half and roll it into an omelet.
16
Pour the remaining egg liquid down again.
17
Then continue rolling into rolls.
18
Pan-fry until golden brown on both sides, remove from the pan and cut into sections.
19
Plate for later use.
20
Cut the seaweed into thin strips and prepare a cup of purified water or cold boiled water.
21
Dip your hands in water to prevent sticking, take a little rice, hold it into a small ball, and place it with thick eggs.
22
Press the middle position of the seaweed strips on the egg roast and adhere to the rice downward.
23
A thick egg roast is ready, and so on, and the rest of the rice can be used to make other sushi.