raw material

200g pork, 250g clear oil (the actual consumption is about 100g), cooking wine 15g, yellow sauce 15g, 2g salt, 5g monosodium glutamate, 5g sugar, 2g minced onion and ginger, sesame oil 10g, egg liquid 35g and water starch 650.

manufacturing process

Southern frying, also called frying, is one of the colorful methods in the south. (1) Cut the meat into fine powder, add egg liquid, salt, cooking wine, monosodium glutamate, soy sauce, yellow sauce, sesame oil and water starch, stir well, and squeeze into balls with even heads. (2) Heat the oil in the pot, push the meatballs into the pot and fry them, then flatten them with a spoon, fry them on one side, turn them over, and continue frying them on both sides. (3) Leave the bottom oil in the pot, add onion and ginger to saute, cook wine, add soup, soy sauce, salt, sugar and monosodium glutamate, add meatballs, turn to low heat for seasoning, then turn to high heat to thicken, turn over and pour sesame oil.

Dongpo braised pork

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Steamed sparerib with Hexiangfen

Raw materials:

500g ribs, spiced rice flour 100g, 4 fresh lotus leaves, lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.

working methods

1. Cut the ribs into 5cm long pieces, shred the onion, chop the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.

2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put on a plate, spread lard, steam in a cage for 20 minutes and take out.

3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until cooked, and take them out and put them on a plate.

Roasted pork chop with Chili sauce

Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.

Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce and ribs sauce.

Exercise:

1. Soak the dried lotus leaves in warm water, rinse them off, and don't rub them.

2. Cut the ribs into 6 cm long sections and rinse them with clear water.

3. Add all the above seasonings to the ribs, add glutinous rice and mix well.

4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs with glutinous rice, put them in, wrap them, and steam them in a cage for 2.5 hours.

Chef's comment: The fragrance of lotus leaves combines the sweetness of glutinous rice and has a unique flavor. Is the ribs delicious or not?

Pepper and salt tenderloin

Material: tenderloin? 100g, eggs? 1, starch? Proper amount

Seasoning: cooking oil? 500g (actual fuel consumption 50g), sesame oil? 1 spoon, salt and pepper? 1 spoon, monosodium glutamate? 1 spoon

working methods

1. Wash tenderloin, cut it into thick slices, and pat it loosely with a knife;

2. Beat the eggs into the tenderloin slices, add starch and mix well;

3. Boil the oil in the pot. When the oil is 60% hot, fry the tenderloin until the color is golden, pick it up, and pour the remaining oil in the pot into the basin;

4. Leave a little oil in the pot, stir-fry the fried tenderloin a few times, then add salt and pepper, monosodium glutamate, pour in sesame oil and stir well.

Chef:

Be sure to pat the tenderloin loose with a knife, so that the meat is not easy to roll up and easy to taste; Pay attention to medium fire when frying meat.

Kung Pao Chicken?

Ingredients: chicken breast? 400g fried peanuts? Fifty grams of eggs? 1 garlic? 5 petals of starch? What is the right amount of dried Chili? 10

Note: Ingredients can be made as appropriate.

Seasoning: cooking oil? Sesame oil 500g (actual consumption 50g)? 1 teaspoon soy sauce? A spoonful of cooking wine? 1 tbsp balsamic vinegar? 1 teaspoon of refined salt? 1 teaspoon sugar? 1 spoon

MSG? Small spoon

working methods

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Braised pork balls

Ingredients: half a catty of pork on the front leg, chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Appropriate amount of salt and monosodium glutamate

Practice: 1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.

2. Pour the egg paste into the meat stuffing and lotus root starch, add appropriate amount of salt and two spoonfuls of soy sauce, and stir clockwise.

3. Knead the meat into a flat ball.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and put it on a plate for later use.

6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. After the meatballs are cooked, take them out and put them on a plate for use.

8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.

9. Take the cabbage out and put it in the meatball plate, thicken it in the pot and pour it into the plate.

Fried shredded pork with sweet and sour sauce

The main ingredient of this fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor. The raw materials are pork (about 200 grams), water-soaked magnolia slices, fungus, pickled pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.

When making, pork, magnolia slices and auricularia are shredded, marinated in a bowl with seasoning, then added with seasoning and broth to make a sauce, then shredded pork is put in an oil pan to stir fry, ginger, garlic and pickled pepper are added to stir fry until the fish smell, then magnolia slices and auricularia slices are added to stir fry, and the sauce is cooked.

Exercise 1

Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.

Seasoning: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.

Exercise:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.

Sweet and sour pork chop

Cooking time: 40 minutes

Materials:

500g pork chop, 2 tablespoons rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallot 1 teaspoon (5g), salt12 teaspoons (3g), and onion1segment.

Exercise:

1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice the ginger and garlic, and cut the onion obliquely into thick slices.

3. Heat the wok on high fire, pour in the oil, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry.

4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes.

5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire.

The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, and the color will be more rosy.

It's best to buy chopped ribs in the supermarket or let the butcher process them for you.

Braised chicken with mushrooms

Preparation time: 30 minutes

Cooking time: 40 minutes

Materials:

1 tender chicken (1000g), 50g dried Lentinus edodes, 25g watercress, 1 teaspoon pepper (5g), 1 teaspoon refined salt (5g), 50g ginger, 10g scallion, 1 0g scallion.

Exercise:

1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them after they are fully developed.

2. Wash the whole chicken, cut the chicken head, chicken wings and chicken feet into Gasskin, then cut the chicken in half, cut the chicken into a rectangle with a width of 2cm, and cut the chicken head, chicken wings and chicken feet into 3cm segments.

3. Heat the wok with high fire, add oil to heat it, and then put the chicken pieces in the hot oil pan and stir fry. When the chicken becomes hard and discolored, add cooking wine, ginger slices, watercress and pepper, stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water (not on the chicken surface) and a small amount of salt, soy sauce, rock sugar and star anise.

4.6. Cover and stew until cooked in July, then add mushrooms and cook for about 15 minutes. When taking out, add onions and chicken essence.

Asparagus roll

Ingredients: asparagus, tenderloin, eggs, flour.

Seasoning: salt, cooking wine, salt and pepper.

Exercise:

1. Wash, peel and cut asparagus into small pieces (preferably according to the size of meat slices).

2. Wash the tenderloin, cut it into large pieces, pat it with the back of a knife, then put it on a plate, add salt, marinate it with cooking wine for a while, and roll the marinated meat slices and asparagus together to make a roll.

3. Break up the eggs, add proper amount of flour, water and salt to make a paste, evenly wrap the rolled meat rolls in the batter, then fry them in a pot, take them out and set them slightly, and then put them on a plate. Sprinkle salt and pepper evenly on the meat roll and you can eat it.

Sauté ed pumpkin with salted egg yolk

Preparation time: 20 minutes

Cooking time: 10 minute

Materials:

1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tbsp yellow rice wine (15ml), 1/2 tsp salt (3g), a little chives, 1 tbsp oil (/kloc

Exercise:

1. Put salted duck egg yolk and yellow rice wine in a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and crush it with a small spoon to form a fine paste.

2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices.

3. Heat the oil in the wok on high fire, saute the shallots, add the pumpkin and stir fry for about 2 minutes, and observe whether the corners of the pumpkin are soft and cooked.

4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well.

Korean white cook the meat

It is characterized by rotten meat, fat but not greasy, and mellow taste, which is most suitable for rolling lotus leaf cakes or sesame cakes.

Ingredients: boneless pork belly, soy sauce, garlic paste, pickled leek flower, soy sauce tofu juice, Chili oil.

manufacturing process

Cut the boneless pork into three or four strips, then cut them into long strips, scrape them clean, put the meat in a pot with the skin facing upwards, pour in clean water, cover the pot, bring it to a boil with strong fire, then turn the fire down for 2 hours, put them in with chopsticks, take them out to cool, peel them, cut them into thin slices, and arrange them neatly on a plate; Put soy sauce, mashed garlic, chives, bean paste and Chili oil together in a small bowl and eat them with sliced meat.

The practice of sushi

Taste: sour and sweet.

Sushi making materials:

Ingredients: 300g of rice, 70g of eggs, 20g of pork (lean meat)125g, 50g of loofah, 50g of carrot and 300g of dried laver.

Seasoning: 60g of sugar, 60g of white vinegar, 50g of soy sauce, 50g of gourd and 2g of ginger.

1. Wash the rice, put it in a vessel and soak it in 2 cups of water 1 hour;

2. Soak the shredded cucurbit in hot water for 30 minutes, take it out, add 15g sugar and half a cup of soy sauce, and cover it with microwave film;

3. Put it in the oven with the rice, cook it with high fire for 10 minute, and then heat it with medium fire for 12 minute;

4. Take out the rice, let it stand for 3 minutes, and mix in sugar and vinegar while it is hot;

5. Cut the gourd into sections, and cut ginger and radish into filaments for later use;

6. Take a piece of laver skin, spread it with rice, then spread a proper amount of floss (minced meat), shredded ginger, shredded cucurbit, shredded yellow radish, and egg skin (eggs are scattered and fried into cake skin), roll it into a tube, and then cut it into pieces for eating.

Pie-food phase grams:

Rice: Don? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "

Qing? Wang Yuying: "Although fried rice is fragrant, dryness helps fire. People with diarrhea should avoid eating unless it is cold in the middle."

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for soft-shelled turtle, carp, soybean milk,

Fried shrimp with seasonal vegetables

Ingredients: 30g carrot, 30g pumpkin, 30g sweet potato and 40g burdock.

Accessories: 2 pieces of duck celery, appropriate amount of low-gluten flour and appropriate amount of radish paste.

Seasoning: main ingredients of dough: cold water 150cc, low-gluten flour 100 g, egg yolk 1 piece, juice 250cc, soy sauce 50cc and fermented grains 50cc.

1. Peel carrots, pumpkins and sweet potatoes, cut them into 5cm long strips, and cut duck and celery into small pieces for later use.

2. Scrape the epidermis of burdock with the back of a knife, prepare a 1 basin of vinegar water, cut burdock into pieces with a pencil and soak in the vinegar water.

3. Mix the flour coating materials evenly, and use the image cutting method when stirring. It's best to leave some flour, and don't stir it.

4. Mix the sauce well and boil it for later use.

5. Pick up the burdock, drain the water, sprinkle a little low-gluten flour, then mix it with carrots, pumpkins, sweet potatoes and duck celery, add a proper amount of flour coat and mix well for later use.

6. Take the oil pan, heat it to 180℃, then take a proper amount of materials with a flat ladle and fry it in the oil pan until it is crisp.

7. After picking it up, put it in a plate covered with oil-absorbing paper, drain the oil, then put it in the plate, prepare a proper amount of radish mud next to it, and put the sauce in a small dish. When eating, put radish sauce into the sauce, and then eat it with tempura dipping sauce.

Precautions:

1. The vinegar water in practice 2 is mixed with water 100㏄ and vinegar 3㏄, which can prevent burdock from browning and blackening.

2. The low-gluten flour in the flour coating material should be sieved before use.

3. When frying, you can insert chopsticks into the center of tempura to heat it evenly, so that the fried finished product can have the same taste.

Processing materials of rotten beef sushi;

Ingredients: rotten skin 1 piece, about 250g ground beef.

Accessories: 4 horseshoes, 65438+ 0 tbsp onion.

Seasoning: Seasoning: 2 tbsp water, 65,438+0 tbsp soy sauce, 65,438+0/8 tbsp sugar, 65,438+0/2 tbsp cornflour, sesame oil and pepper. Seasoning: canned 1/3 cups of soup (or water), soy sauce 1 tablespoon, sugar 1/2 teaspoons, corn flour 1/3 teaspoons, a little sesame oil and pepper respectively.

1, water chestnut peeled, washed, drained and mashed.

2. Add chopped horseshoe, onion and marinade into beef, and stir evenly to make stuffing.

3. Wipe off the rotten skin with a wet cloth, cut off the hard edges around it, divide it into two parts, wrap it in a thin layer of raw flour, add stuffing, wrap it in a long tube, put it on a dish, steam it in boiling water for eight minutes, take it out, cut it into 3 cm long sections, and put it back on the dish.

4. Heat two spoonfuls of oil, mix well, pour the sauce into the boil and pour it on the beef roll.

Materials for Japanese salmon sashimi:

Ingredients: Norwegian salmon net meat 300g.

Accessories: 2 pieces of ginger, 2 pieces of Japanese ginger and 2 pieces of perilla leaves? Or lettuce leaves, cucumber flowers, coriander and Japanese green mustard sauce.

Seasoning: Japanese thick soy sauce.

1. Cut the cleaned salmon into thin slices with a thickness of about 3mm and put them in a fan-shaped dish covered with perilla leaves; Cutting ginger into fine powder; Slice Japanese ginger and soak it in ice water for later use.

2. Sprinkle the cut Jiang Mo on the plate of sashimi, put the drained Japanese ginger slices next to the fillets, and decorate with cucumber flowers and coriander.

3. Squeeze Japanese green mustard sauce into a saucepan, then put Japanese thick soy sauce into another saucepan and serve it with sashimi.

Japanese sesame sauce cold noodles

Ingredients: Japanese imported green algae noodles 1 bag, a little horseradish sauce, a little shredded seaweed, 5 cups of water, soy sauce 1 cup, a little sugar and a little essence.

1. First, boil water, soy sauce, sugar and a little miso (noodle juice) to cool, and put the ice cubes 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.

Japanese fried pork chop

Ingredients: muscle 1 50g, cabbage 1 4, cabbage1slice, tomato1piece.

Accessories: low-gluten flour, egg 1 piece, bread flour, apple 1/2 pieces, corn flour.

Seasoning: juice 50cc, black vinegar 100cc, tomato sauce 50cc, Chili sauce 1 and 1/2 tsps.

1. Cut the cabbage into filaments and soak it in ice water to make it crisp and refreshing.

2. Cut the latissimus dorsi into 3 pieces, 50g each, and sprinkle a little salt and pepper on the surface. Beat the eggs into egg juice for use.

3. Dip the low-gluten flour, egg liquid and bread flour in turn, then fry them at low temperature, then turn to medium heat for crisp, and put them on a plate for later use.

4. Sieve the chili sauce in the sauce with a strainer to obtain chili juice. Peel the apples and grind them into mud, then sift out the apple juice with a sieve for later use. Mix corn flour with a little water.

5. Boil pepper juice, apple juice and sauce except corn flour, thicken with corn flour water and put in a small bowl for later use.

6. Pick up shredded Chinese cabbage with the method of 1, drain the water and put it into Chinese cabbage leaves. Wash the tomatoes, cut them in half, put them next to shredded Chinese cabbage, and then put them next to pork chops in 3 ways. Pour the sauce on it when eating, or dip the pork chop in the sauce.

Tokyo egg roll sushi

Ingredients: canned tuna ingredients: eggs, sushi rice, green mustard, cucumber, seaweed.

Seasoning: sugar, salt, sushi rice vinegar, ginger, salad oil.

1. Beat the egg mixture evenly, add sugar, salt, sushi rice vinegar, laver and salad oil and mix well.

2. Add a little salad oil to the pot and heat it over medium heat. Pour 1/4 egg liquid and spread the egg liquid into thin skin. Repeat several times until the eggs are thin.

3. Spread the thin skin of the egg flat on the chopping board, spread the rice in a triangle shape on it, and then cover it with a layer of green mustard. Then put the tuna on the rice, and then put two or three slices of cucumber. Roll the egg thin skin into a cone, and wrap the end with seaweed.

Special attention: it is best to use a pan when spreading the egg skin. Don't put too much oil, let the bottom of the pot be evenly oiled. Shake the egg liquid evenly after putting it into the pot to ensure that the egg skin is complete and uniform in thickness.

Japanese barbecued pork

Raw material: plum blossom meat 1 kg

Accessories: 10 garlic cloves (mashed) and 5 shallots (cut into sections).

Seasoning: 3 grains of star anise, 3 tablespoons of salad oil, 2 bowls of soy sauce 1, soy sauce 1 bowl, spiced powder1teaspoon.

1. Cut the plum blossom meat into long strips, and marinate with 1 tablespoon soy sauce and spiced powder for 20 minutes.

2. Tie the marinated meat tightly with cotton rope, add oil to the pot to burn the meat, and add plum blossom meat to fry until both sides are brown.

3. Add garlic and onion and stir-fry. Add the water that has flooded the meat and all the seasoning star anise. Bring the fire to a boil and simmer for 30 minutes.

4. Slice the barbecued pork after cooling and pour the marinade.

Fruits and vegetables sushi

Ingredients: appropriate amount of rice, 2 pieces of Xuehong Li, 4 stewed mushrooms (2 large ones), 2 pieces of white radish, 2 pieces of okra, appropriate amount of fruit, seaweed 1/2 pieces, and a little vinegar ginger.

Teach you how to make fruit and vegetable sushi, and how to make fruit and vegetable sushi is delicious.

1. Okra is blanched and bleached.

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.

Japanese udon noodle soup

Ingredients: Da Shi Wei Lin (Japanese chicken essence, available in supermarkets; If you can't buy it, you can use chicken essence instead) 1 ~ 2 teaspoons, udon noodles 200g, 1 ~ 2 peeled carrots, 4 sweet onions, 6 ~ 8 mushrooms or toadstools, and some chives.

Teach you how to make Japanese udon noodle soup, and how to make Japanese udon noodle soup is delicious.

1. Cook Dashi stock and simmer with low fire until it tastes mellow.

2. Cook udon noodles and put the noodle soup in a bowl. Cut carrots into thin strips, sweet onions into slices, mushrooms into one-third length, mushrooms into strips, and then add broth to boil.

3. Put the noodles in the broth and heat it slightly.

4. After carrots, onions and mushrooms are cooked, pour in hot noodle soup and sprinkle with chopped green onion.

Tip: Lin Wei and miso soup in Japan are very heavy, so don't put more. It tastes better with Japanese side dishes.

Japanese seafood fried noodles

Ingredients: 80g fish, 30g green pepper, 20g onion, onion 1 0g mushroom10g garlic10g shrimp, 30g mullet, a little salad oil, a little soy sauce, a little salt, and pasta120th.

Characteristics of Japanese seafood fried noodles;

Japanese flavor, fresh and delicious.

Teach you how to make Japanese seafood fried noodles, and how to make Japanese seafood fried noodles is delicious.

(1) Slice fish, green pepper, onion, onion and fish, slice mushrooms and chop garlic. 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, add soy sauce and salt, and stir fry.

Japanese-style meat floss rice ball

Ingredients: hot rice, 2 bowls of pork floss, 2 tablespoons of sushi vinegar, 2 tablespoons of Japanese soy sauce.

Teach you how to make Japanese floss rice balls, and how to make Japanese floss rice balls is delicious.

① Pour sushi vinegar into hot rice and mix well for later use.

② Take a piece of plastic wrap, put 1/4 rice in the center, add meat floss on the rice, tie it tightly along the center with plastic wrap, and gently compact the rice ball.

(3) Take a small amount of oil from a flat-bottomed wok, put it into rice balls and fry it on low heat. When you see that the rice ball is slightly brown, sweep a layer of soy sauce, then turn the rice ball upside down and sweep the soy sauce repeatedly until the rice ball is golden yellow.

Tip: Rice balls can be shaped into triangles, circles or hearts, and the fillings can be changed at will, such as cheese and pickled radish.

Japanese rice balls

1, wet your hands with water first, so that the rice won't touch your hands. Then take a pinch of salt and mix it with white sesame seeds so that the whole palm is covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.

3. Dig a hole in the center of the rice with two fingers, put in the roasted and mashed salmon, and then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and knead it into a complete triangle with your right hand. Be careful not to push too hard, or the rice ball will be hard.

5. Put the kneaded rice balls in the middle of seaweed cut into rectangles and wrap them from both sides. Put a little salmon on the head of the rice ball to let people know what the rice ball is.

Ingredients of various rice balls: from inside to outside, they are: braised tuna pieces, fried mustard tuber, fried beef and pork powder, mayonnaise mixed with oily tuna, and dried bonito cheese. Cheese wrapped in hot rice will melt into a thick paste.

Salmon salad

Ingredients: 2 pieces of salmon meat.

Accessories: onion half root, celery 1 root, carrot half root, Brazilian celery 30g, celery 1 root.

Seasoning: 3 tablespoons sugar, 2 tablespoons salt, lemon 1, sunflower oil 1 bowl.

Teach you how to make salmon sashimi salad, and how to make salmon sashimi salad is delicious.

1, the salmon absorbs the water on the surface of the fish with thick toilet paper, evenly sprinkles salt and sugar, then tears a piece of plastic wrap, soaks it in the refrigerator, and takes it out after 1 hour.

2. Slice the lemon, shred the onion, shred the celery, and slice the carrot into florets 1 Brazil, and put them in a flat plate until sunflower oil drowns the vegetables in the plate 1 hour.

3. Remove the plastic wrap from the fish, wash it with clear water, put it in a flooded dish and marinate it for 6 hours.

4. Chop the celery and coriander, and put them in a bowl together with the kelp silk of perilla.

5. Take out the fish fillets and spread them in a bowl to eat; When eating, mix well with celery, coriander and perilla kelp.

Salmon sushi roll

Ingredients: Norwegian salmon (sliced): 200g, Norwegian salmon (sashimi):100g.

Accessories: 2-3 side dishes (leek), 200g yam, 200g boiled egg (egg yolk rolled), white radish: 1 bag, half onion, cucumber: 1, 8 leaves, and 4 pieces of laver.

Seasoning: sushi rice vinegar: 3 bowls, pickled sweet ginger: appropriate amount.

Teach you how to make salmon sushi rolls, and how to make salmon sushi rolls is delicious.

1. Serve sliced raw salmon. Mix well with chopped chives.

2. Cut other salmon into strips. Cut the yam, cucumber and egg into similar shapes. Remove the main part of the white radish and cut it into thin slices.

3. Slice the onion and put it in water. Peel the avocado and cut it into thin slices.

4. Put rice and other ingredients into laver and roll it into a roll.

Seafood hot pot

Ingredients: oysters 1 slice, 8 clams, 6 clams, 3 fillets, 1 slice, 2 prawns.

Accessories: 1/4 Chinese cabbage, four leaves in a dish, 20g Flammulina velutipes, 1 fish dish, 1 tofu, 1 Fuzhou Pill,/taro 1, corn 1, and mushrooms/kloc-0.

Teach you how to make a seafood hotpot and how to make it delicious.

1. Boiled soup can be boiled with pig bone, chicken bone and ox bone. For home use, the boiled soup essence must be cooked with 1 for 20 hours, and the cooked chicken bones can be cooked for a shorter time.

2. Put the soup in the refrigerator after cooking. When you use it, scoop a spoonful and cook the soup with water and kelp.

3. Put the food into the pot according to personal taste. Corn, cabbage, taro, mushrooms and tomatoes are sweeter when cooked, so you can cook them earlier.

Shouwo sushi

Ingredients: rice, sushi vinegar, sugar, salt, fresh shrimp, sashimi, eggs,

Step 1: Cook the rice. Wash the rice, soak it for 20 minutes, and then cook it by ordinary cooking method according to the ratio of water to rice of about 1: 1. In a large bowl, add sushi vinegar, sugar and salt, stir to dissolve, and bring out your favorite flavor. Then, mix in the cooked rice, cover it and let it stand for about 20 minutes.

Step 2: Prepare ingredients:

A) Wash the shrimps, shell them, insert a toothpick along the length of each shrimp (the toothpick is inserted to prevent the shrimps from bending after being cooked), and cook in salt water for about 2 minutes, or cook until the shrimps turn beautiful coral red. Take it out, let it cool, take out the toothpick, cut it in half from the shrimp's belly with a knife, but don't cut it completely, remove the sand line from the shrimp's back and spread each shrimp flat.

B) Buy fresh sashimi (such as tuna or salmon) and slice it for later use.

C) You can also buy fresh shellfish, cut everything in half (and don't cut it off), and then spread it out.

D) You can also add a little salt, soy sauce and sugar to the egg liquid, stir it evenly, fry it into a thick egg cake, and then cut it into rectangular pieces.

Step 3: Prepare half a bowl of water and pour in some rice vinegar. Dip your hands in vinegar water, then take out a spoonful and a half of rice and knead it into a rectangular jiaozi. Don't use too much force, as long as the rice grains can stick together.

Step 4: Take a piece of the material prepared in step 2 and rub it on your hand with a little mustard. Then, gently press the rice balls kneaded in the third step and put them on a plate.

You can dip it in soy sauce.

Assorted sushi rolls

Ingredients: sushi rice

Accessories: cucumber, laver, pickles, tofu skin, eel slices, shrimp, crab roe, sesame seeds, plums, eggs, spinach, fragrant shavings, gourd strips, etc. (Can also be adjusted according to personal preference)

Seasoning: gourd strip soy sauce 1 tablespoon (light soy sauce), appropriate amount of sugar, 4 tablespoons of water.

Teach you how to make assorted sushi rolls and how to make them delicious.

① 1 tablespoon gourd sauce (soy sauce), 4 tablespoons of sugar and water, and then simmer for 20 minutes.

② 1 tablespoon of soy sauce (soy sauce), appropriate amount of sugar, 2 tablespoons of water soaked in mushrooms, and then simmer for 20 minutes.

③ Cut all kinds of ingredients into thin strips for later use.

④ Spread sushi rice evenly on laver (note that the edge of laver is about one finger wide on the upper and lower sides of laver), and then put all kinds of materials in the middle of the rice.

⑤ Roll the curtain into a circle and slice it.

Fried seafood, mayonnaise wrapped in rice paper

Ingredients: fresh shellfish 100g, shrimp 100g, crab roe 100g, bread crumbs 50g, 2 eggs, 50g kraft sauce, a little salt, monosodium glutamate and ginger juice, wafer paper 12g and oil 150g.

1. Wash the fresh shellfish and shrimps, blanch them with boiling water, dice them with crab roe, add salt, monosodium glutamate, ginger juice and kraft wonderful sauce, stir them into stuffing, wrap them in wafer paper, stick egg liquid on them, and roll them with bread crumbs.

2, put the oil in the pot and burn it to 60% heat, add seafood rolls, fry until it is slightly yellow, remove the oil, and code the plate.

Making materials of potato cola cake:

Ingredients: 3 large potatoes,

Accessories: onion 1 piece, minced beef 200g, a laurel leaf, an egg and a tablespoon of fresh milk.

Seasoning: wheat flour, flour, cooking oil, salt and pepper.

(1) Take three large potatoes, boil them in water for about 40 minutes, poke them with a bamboo stick, if they can be poked through, take them out and put them on a towel, and peel them off while they are hot.

Mash the potatoes while they are hot. It should be noted that potatoes will be sticky after cooling and are not easy to mash.

(3) Take an onion and chop it. Add a tablespoon of cooking oil to the pot and stir-fry the chopped onions. After frying thoroughly, add 200 grams of minced beef and stir-fry with bay leaves. Season with salt and pepper, add potatoes and mix. Then, add a tablespoon of fresh milk, mix well and let it cool.

(4) After cooling, apply cooking oil on the palm of your hand, put a proper amount of mashed potatoes on your left hand, and rub it into a neat cylinder with your right hand.

(5) Sprinkle an appropriate amount of wheat flour and bread flour on two porcelain plates, and at the same time beat an egg into a large bowl, add two tablespoons of water and stir. Roll the kneaded cylindrical mashed potatoes on wheat flour to make them covered with flour, then scoop them up in the stirred eggs and sprinkle bread flour evenly.

(6) Heat the cooking oil to a moderate temperature, and put the cylindrical mashed potatoes into the oil one by one, taking care not to leak oil. Once ups and downs, turn it with cooking chopsticks from time to time until it is brown. Take out and filter off the oil, and then put it in a plate.