Mingtai fish seed salad rice
I like fish seeds since I was a child, because when I scoop them down, they are full of feeling, a little q-play, and fresh fragrance can be stored between lips and teeth. Whether raw or cooked, the unique taste of fish seeds can make people who love them intoxicated.Seeing the red and lovely appearance of fish roe, I couldn't help but want to eat it. The salted fish seeds are slightly salty and fresh. They are very delicious when eaten raw.A bowl of rice with a piece of fish roe and a few drops of seafood soy sauce can be eaten in large pieces. However, such a wonderful thing still needs more ingredients to live up to its beauty and inner beauty.After much thought, I decided to use olive vegetables, meat floss, ham, radish pickles and seaweed.These Dongdong tastes are mainly fresh, which makes the taste more harmonious, layered and beautiful in color.White rice, black olive vegetables, brown meat floss, pink ham, light yellow radish pickles, and dark green seaweed. Sure enough, the final effect was amazing.Such rich and colorful ingredients and tastes, scooped down with a spoon, are like having an ocean, fresh and beautiful~~Apply some sesame oil on the inner wall of the mold to facilitate demoulding.
Step 1 . Put the rice into the inner container of the rice cooker, wash it, add an appropriate amount of water, cover it, and run the rice program.
Step 2 . Take some caviar and thaw at room temperature.
Step 3 . Let the cooked rice dry until warm.
Step 4 . Cut the seaweed into small pieces.
Step 5 . Cut the ham into small pieces.
Step 6 . Cut the radish and pickle into small pieces.
Step 7 . Take some rice, put it into a round mold, press and press it into a round cake.
Step 8 . Put on the olive vegetables and wipe them well.
Step 9 . Put some pork floss and ham.
Step 10 . Put some radish and pickles.
Step 11 . Sprinkle some seaweed crumbs and add caviar.
Step 12 . Squeeze salad dressing on the surface.
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