Tempura prawn noodles Tempura powder can also be replaced by a little white flour with an egg and a bowl of water, cooked prawns, asparagus, onion slices, fragrant shavings and a bowl of noodles. Production process: 1. Tempura powder and water are mixed into paste according to the ratio of 1: 1.5, or mixed with white flour, eggs and water. 2. Dip prawns, asparagus, onion slices and mushrooms in tempura powder paste, then put them in a boiling oil pan and fry them until golden brown. 3. Cook the noodles, mix with Japanese soy sauce, and then cover the fried prawns on the noodles. Key points: the key to this dish is paste, and the thick consistency of paste can only flow if it is provoked with chopsticks. The dishes are fish 80g, green pepper 30g, onion 20g, onion 10g, mushroom 10g, garlic 1g, shrimp 30g, mullet 30g, a little salad oil, soy sauce, salt and pasta 120g. Boil the noodles in hot water for 10 minute, and control the moisture. 2. Add salad oil, fish, shrimp and mullet to the wok, add green pepper, onion, onion, mushrooms and garlic, stir fry until fragrant, add noodles and stir fry, and pour in soy sauce and salt to serve. Japanese cold pasta imported from Japan includes 1 noodles with green algae, a little horseradish sauce, a little shredded seaweed, 5 cups of water, 1 cup of soy sauce, a little sugar and a little essence. The production process is 1. First, boil water, soy sauce, sugar and a little essence (noodle juice) to cool, and put it in the refrigerator for later use. After the water is boiled, let it dry. Turn off the heat after the noodles are rolled again and cook for about 10- 12 minutes. After the noodles are cooked, rinse them with ice water until they are cooled. Put some horseradish sauce and shredded seaweed in the refrigerator and take them out when you want to eat. 3. When eating, put appropriate amount of wasabi sauce and shredded seaweed in the noodle juice according to personal taste. Noodles are sticky with cold noodle juice and can be eaten. The name of the dish is purple cabbage roll sushi raw material 1. Sweet and sour rice: Sweet and sour rice is boiled with vinegar and sugar until it is sticky. Taste can be determined according to personal preference. Mix the cooked sweet and sour juice evenly into rice to make sweet and sour rice. 2. Porphyra: It is best to use seaweed special for sushi. 3. Artificial crab meat, Japanese radish kimchi, asparagus and salmon are cut into long strips. Seasoning: green mustard, Japanese soy sauce. Key points of production process: 1. Soak the rice for an hour or two before steaming, and steam the rice moderately hard and soft. 2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed. 3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. In the process of making sushi, you can put a pot of water beside you and dip it in water at any time to avoid sticking your hands. 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. 7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain. 8. Slice the rolled sushi and plate it. The name of the dish is sea eel 400g, burdock 1/2, 4 fresh mushrooms, carrot 1/4, Radix Angelicae Pubescentis 5cm, celery 1/4, three-leaf celery 1 bundle, 600ml of chicken soup (5 chicken bones, 5 liters of water, washed with water). Put chicken bones, kelp and water into a pot and cook over high fire. Bring it to a boil and turn it down. Skim the soup and get rid of the smell. Keep the soup boiling until 20% (half the water is boiled). Filter with flannel cloth. Second, the treatment of various materials: sea eel-with bone spurs, cut into pieces, put in 170- 175℃ oil, and fry until the surface changes color. Burdock-brush the surface with a brown brush and cut the knife pattern longitudinally; On the chopping board, turn the burdock by hand and sharpen the bamboo slices (bamboo leaves) like a pencil; Rinse with vinegar to remove astringency, and change water several times in the middle; Drain after flushing. Fresh mushrooms-cut off the hard stems and cut into thin slices. Radix Angelicae Pubescentis-cut into 3 cm long sections, thick skin, and spun into strips; Fold and cut into filaments, and rinse with vinegar water. Carrots-cut into 3 cm long sections, cut in half longitudinally, cut downwards and sliced horizontally; Fold and cut into filaments. Celery-boneless, cut into 3 cm long sections and cut into filaments along the fiber. Bowl: Heat the chicken soup, bring it to a boil, add all kinds of drained side dishes, cook it slightly, and remove the fishy smell. Season with salt and soy sauce, put eel slices into the sea, season with wine and sprinkle with celery sticks. With a pepper bottle, sprinkle black pepper into the bottle. The name of the dish is 1 radish, 1 50g bacon,1l kelp juice, 1/2 shallots, 1/2 grapefruit,100g red-flour black beans, 50g white-flour black beans, 65438. When it is almost finished, add the dried wooden fish, stir it gently, and then remove it from the fire to cool. Filter to make it smoother. 2, the painter radish production: radish cut into 2 cm thick, peeled, cut into a half-moon, cut off the edges and corners, and then washed with water. Add rice washing water, add fire and cook until the metal can penetrate. Rinse carefully with water to remove the odor of rice washing water. Squeeze kelp, put bacon and radish into a clay pot, and add fire to cook. Boil in cold water for 20-30 minutes. 3, grapefruit onion production: cut the onion into chopped green onion, wrapped in a cloth towel, gently washed with water. Peel the grapefruit, take the white part inside, cut it into small pieces and rinse it with warm water once. Dehydrated chopped green onion and grapefruit are mixed together to make miso soup. Miso soup raw material 300g, red and white shredded radish12 cups, miso 80g, sugar and monosodium glutamate18 teaspoons, chopped green onion 2 tablespoons. Rinse with clean water. 2. Add 3 1/3 cups of water to the pot and bring to a boil. Shred the red and white radish and cook until soft, then add the fish bones to boil, skim off the bubbles, put the miso, sugar and monosodium glutamate into a colander, stir them evenly with a wooden stick (or spoon), immediately turn off the fire and put them in a bowl, and sprinkle with chopped green onion. Add 5 cups of water and simmer for 20 minutes. The name of the dish is steamed seafood raw materials: 40g of chicken, 40g of fish, lemon (small) 1/2, appropriate amount of shellfish (baby radish), 40g of clams, 4 slices of fresh mushrooms (small), 3 cups of boiled juice and 2/3 of salt. Wash the fresh mushrooms and get ready. 2. Marinate the chicken with 1/8 teaspoons of salt, fish and clams respectively, and take it out with boiling water. 3. Put chicken, fish, clams, mushrooms and boiled (1) ingredients into a teapot, cover it, move it into a steamer, steam it for 3 minutes, and take it out immediately. Shrimp, fish plate, etc. * If there is no teapot, a cup or bowl can be used instead. The dish name is Japanese fried tofu, sashimi tofu or Chinese hot pot tofu. Soy sauce 1 cup. Half a cup of Japanese miso. 4 cups of water. Half a cup of white sugar. V a little ginger (ground into juice). A little white grapes (mashed with a blender). A little seaweed silk. Made a little low-gluten flour. 2. Hot pot tofu (1 block) is cut into 8 small pieces and dipped in low-gluten flour. 3. When the oil is heated to about 140℃, put the tofu and flour together in the oil pan and fry until golden brown, then put them in the pan. 4. Put a little pineapple puree on the tofu, pour the prepared tofu juice, and add a little seaweed to serve. Raw materials for vegetable and fruit sushi: appropriate amount of rice, 2 pieces of red leaves of sherry, 4 pieces of stewed mushrooms (2 large ones), 2 pieces of white radish, 2 pieces of okra, appropriate amount of fruit, seaweed 1/2 pieces, a little vinegar ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1. 2. After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it. Note: fish and shrimp have high cholesterol. Change materials to make them healthy and diverse. Fruit can be selected according to your favorite taste.

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