How to make egg skin sushi

In life, there are many women who particularly like to cook in the kitchen and regard cooking as a hobby. Every dish is their successful work. When their delicious works are praised by their families, that is the greatest encouragement. Today I will introduce to you the method of making egg skin sushi, so that you can experience and enjoy the joy after success again!

1. Take one kilogram of rice as an example, weigh it and pour it into the rice cooker.

2.12 After washing the rice, add twice the amount of water, the ratio is 1:1. You can also increase or decrease the amount according to the water absorption degree of the rice you use, and steam it into rice with complete rice grains.

3.21 Steamed rice.

4.1 Add Haitian apple cider vinegar.

5.2 Fluff the rice and let it cool slightly.

6.1 Shake the rice evenly to allow the apple cider vinegar and rice to fully blend.

For 7.2 kilograms of rice, add six to seven tablespoons of apple cider vinegar. You can increase or decrease the amount according to your personal preference.

8.1 After beating, fry it into an omelet.

9.2 one egg.

10. Appropriate amount of meat floss.

11. Remove the seeds from half a cucumber and cut into strips.

12.1 Add a little salad oil to the frying pan and fry the carrots. This way the carrot smell will not be strong. Some people can’t eat it, so it’s okay not to fry it.

13.2 Cut carrots into strips.

14. Remove the edges of the egg skin and make it into a rectangle.

15. Top with a little rice.

16. Add cucumber, carrot and meat floss.

17. Roll it tighter with the interface facing downwards.

18. Take another piece of nori, put a little rice at the last joint, and place the joint of the egg roll at the beginning of the nori roll.

19. The whole roll is good.

20. Cut into small pieces.

After reading the above introduction to egg skin sushi, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.