Materials for making tuna sushi: ingredients: glutinous rice, purple vegetable rolls and tuna meat.
Seasoning: salt, sugar, sushi vinegar, green mustard. Teach you how to cook tuna sushi, and how to cook tuna sushi is delicious 1. Soak glutinous rice, steam it, add salt, sugar and sushi vinegar, mix well, roll it with purple cabbage rolls, and make sushi. 2. Cut the tuna into thick slices and squeeze a proper amount of green mustard on one side of the fillet. 3. Cover the corner pieces on the sushi. Tips for making tuna sushi: Steamed glutinous rice should be cooled before mixing.
Japanese-style "Tian Bu La" Shrimp Meat: A Detailed Introduction of Food and Its Efficacy: Japanese Home Cooking
Taste: Japanese "Tian Bu La" shrimp with salty and sweet taste. Ingredients: clean shrimp 1000g.
Accessories: lettuce leaves 100g.
Seasoning: Japanese "Tianbula" juice 500g, flour 100g, Japanese "Tianbula" flying thorn sauce 1000g (see semi-finished raw materials), and appropriate amount of vegetable oil. Japanese-style "Tian Bu La" shrimp meat features: both sweet and salty, fresh and mellow. Teach you how to cook Japanese "Tian" shrimp, how to cook Japanese "Tian" shrimp delicious 1. Wash shrimps, drain, dip in flour, and dust the remaining noodles. 2. Cook in a pot, add vegetable oil and heat to 60%. Dip the shrimps dipped in flour in the "Tian Bu La" paste in turn and wrap them evenly. Put it in oil, fry the flying thorn until it is cooked to golden brown, gently remove it with a colander, turn off the fire, drain the oil, and code it on the lettuce leaves in the plate. Put the juice "It won't pull" into a small bowl and serve it. Dip in and eat. Tip: By changing the main ingredients, you can also make a variety of meat and vegetarian dishes, such as crab meat, chicken and pork.
The method of Japanese vinegar mixed with shredded radish introduces the cuisine and its effect in detail: Japanese cuisine is refreshing and cold.
Taste: Sweet and sour technology: pickled Japanese vinegar mixed with shredded radish. Ingredients: 250g of white radish and 0/50g of carrot/kloc-.
Accessories: 50g lettuce leaves, 5g coriander leaves.
Seasoning: sugar 250g, vinegar essence 15g, refined salt 10g, water 250g. Japanese vinegar mixed with shredded radish features: pure sweet and sour, salty and refreshing. Teach you how to make Japanese vinegar mixed with shredded radish, and how to make Japanese vinegar mixed with shredded radish delicious 1. Brush the pan, add water and white sugar to boil, remove floating foam, cook until the sugar dissolves, then put it in a container for cooling, and add vinegar essence to make sweet and sour juice. Wash lettuce leaves and put them at the bottom of the plate. 2. Remove the roots and peel from the radish, clean it and cut it into 5cm-long sections, cut it into 5cm-thin slices with a slicer, cut it into 5cm-long filaments with the thickness of 0. 1 cm, sprinkle salt into the basin, marinate for 30min, squeeze out all the water, add sweet and sour juice and marinate for15min. & lt/p & gt； & lt/p & gt；