We prepare a California roll and other varieties of delicious rolls
Rolls are becoming more popular every year, thatnot surprising, because they are low-calorie, have an unusual taste and are quickly prepared. This article tells the secrets of cooking the most common rolls.
On a bamboo mat that can be purchased inany department of Japanese cuisine, a food film is piled up. On the food film, you need to put half a sheet of nori seaweed. The bottom edge of the nori sheet should be at the very edge of the bamboo mat.
The nori sheet is evenly spread outpre-cooked rice. Note that the sides of the rice should be in the same amount as in the center. At the bottom edge of the nori sheet, a strip about 1 cm wide, free from rice, should be left. Rice carefully to make it stick well.
On top of the rice is covered with the remaining tophalf a bamboo mat. Turn the bamboo mat to the other side, now the rice should be on the bottom. We unfold the mat. Now before you should be placed a sheet of nori, under which is a fig. On the middle of the leaf is put avocado, pre-cut into long strips of small width. Next on the almost ready roll california laid out large shrimp, top of the avocado, then shrimp slightly lubricated with Japanese mayonnaise. A small addition: both avocados and shrimps are laid out over the entire width of the roll (it will take approximately 2 shrimps and 2 sliced avocados).
Take the mat with the ends of the nori sheet behind the bottomedge and start gently rolling the California roll, while slightly pressing it down. On a bamboo mat, evenly distribute caviar eggs. Roll California again wrapped in a mat in order to catch the caviar.
Carefully cut the resulting "sausage" into equal parts with a knife soaked in cold water with a small amount of apple cider vinegar. Now the California roll is completely ready.
Chicken roll. Recipe
Take the fillet of chicken breast (1/2 pieces), discourage it. Cut into small pieces (cut along the breast). Then the beaten fillet is salted and peppered to taste. One egg is beaten up and bread crumbs are prepared. The fillet is dipped in a beaten egg. Then it is immersed in breadcrumbs. The meat is fried in a frying pan with the addition of vegetable oil.
Beat up 2 more eggs. Salt and pepper to taste, then add 4 tables. tablespoons of sour cream and 3 table. tablespoons of semolina. Omelette is fried over low heat. When it is ready, the omelet is cut into long strips.
One medium tomato and three salted cucumbercut into mugs. 1 bunch of salad should be washed, then dried well. Cheese is rubbed on a fine grater. A total of grated cheese will require about 10 teaspoons.
In a separate dish, 200 g of ketchup and150g of mayonnaise. In a deep dish lavash is laid out (it will all take 5 pieces), smeared with mustard. On it are gradually put the sheets of lettuce, sliced cucumbers, tomatoes, meat, a ready omelet. Topped with grated cheese and 3-4 spoons of sauce from mayonnaise and ketchup. Roll chicken neatly folds.
First of all, 100g of rice for rolls is boiled. The nori seaweed leaf is cut into two equal halves and is placed on a bamboo mat. On the sheets of nori, rice is laid out, in the middle of rice is laid a piece of salted salmon. All is curled into a roll, then cut into 6 equal parts. Salmon is cut into small pieces that are put on each roll of the volcano.
Then a spicy sauce is prepared. 2 table. Spoons of olive mayonnaise mixed with 2 teaspoons of soy sauce, the taste is added with red pepper.