egg-skin sushi
By RandiBarrows
Ingredients: rice,apple cider vinegar,cucumber,carrots,laver,meat floss,egg skin
Recipe Recommendations
- rice appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- egg skin appropriate amount
- meat floss appropriate amount
- laver appropriate amount
- apple cider vinegar appropriate amount
Steps for egg-skin sushi
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
Steamed rice.
4
Loosen the rice and let it cool slightly.
5
Add Haitian apple cider vinegar.
6
Add six to seven tablespoons of apple cider vinegar to one pound of rice, increase or decrease according to personal preference.
7
Shake the rice evenly to fully blend the apple cider vinegar and rice.
8
One egg.
9
Beat it up and fry it into an egg cake.
10
Moderate amount of pork floss.
11
Half a cucumber, remove seeds and cut into strips.
12
Cut the carrot into strips.
13
Add a little salad oil to the frying pan and fry the carrots until they are done, so that the taste of the carrots will not be strong, because some people can't eat them, so it's okay to leave them unfried.
14
Remove the edges of the egg skin and form a rectangle.
15
Spread with a little rice.
16
Add cucumbers, carrots, and meat floss.
17
Roll it tight, with the connector facing down.
18
Take another piece of seaweed, put a little rice at the last joint, and place the joint of the egg roll where the seaweed starts to roll.
19
Roll it completely.
20
Cut into small pieces.