The harvest in Seoul, fried shrimp and seaweed rice, the trick is to wrap the freshly fried shrimps as the main ingredient in the rice ball, and there is also a finishing touch, the seaweed should be smeared with sesame oil.
|Roasted Laver||2 tablets|
|rice||A big bowl|
|Dipping sauce||1 bowl|
Cook white rice, add some glutinous rice, and cool to room temperature. Otherwise roasted laver will shrink
Beat the eggs into egg liquid. After leaving a small portion, place it in a Japanese-style omelette pan and fry it to make a thick egg roast, more than half a centimeter thick. Then cut into strips and set aside.
Cucumber cut into pieces.
Shrimp heads, shells and tails are left, the back is cut vertically, and then the knife is cut in three sections, and then the back of the knife is patted straight. Prepare egg liquid, flour and bread crumbs. Wrap the flour first, then dip the egg liquid, and finally wrap the bread flour (this is called the three pass). If you want to make the shrimp coat crisper, you can repeat the egg liquid and bread crumbs again. Start frying pan, fry shrimps, and absorb oil.
Spread the bamboo curtains, put a piece of plastic wrap, smeared with sesame oil, and then put roasted seaweed, covered with rice (there are no gaps at the edges), put cucumber strips, omelette strips and fried shrimp (the tail should be exposed outside) , Sprinkle some white sesame and roll it up.
Cut the anti-roll into pieces, sprinkle with sesame seeds, and prepare the dipping sauce.