Marinate vegetables, soy sauce, sugar and pepper for four hours, and then put them in a smoking stove for smoking. (Chili is not delicious)

The actual operation is very complicated. This is a simplified family practice to ensure the delicious food.

Preparation: eel, yellow wine, oil, fresh soy sauce, sweet noodle sauce, ginger sugar salt monosodium glutamate (mustard can be bought if possible) need a pan.

1, the eel is washed and boned, cut into strips (this is difficult, but it must not be saved), and marinated with yellow wine, ginger seasoning and fresh soy sauce 1 hour or so. The ratio of sugar to salt is 3: 1. Take out the ginger after pickling.

2. Medium heat, oil the pan, add the eel and flatten it with a wooden shovel for 5 minutes (remember to turn it over).

3. Add sweet noodle sauce, and then press. Remember to use a small fire, which will take about 10 minutes. If possible, add mustard in the last 2 minutes. Materials:

Glutinous rice, rice, eggs, cucumbers, eel sausages, sushi seaweed.

Exercise:

1. Mix glutinous rice with clear water at the ratio of 1: 1 to cook sushi rice.

2. Prepare sushi vinegar with salt, sugar and vinegar according to the ratio of 1: 5: 10, and heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to make sushi rice, and air the rice to about 40℃.

4, the eggs are evenly fried into egg skins and cut into long strips, and cucumbers and ham sausages are cut into thin strips.

5. Unfold the sushi curtain, spread a layer of plastic wrap slightly larger than the sushi curtain on it, then spread the sushi seaweed, spread the sushi rice evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put cucumber, ham and eel on sushi rice, roll it up with bamboo curtain, then dip it in water with a knife and cut it into sections.