Menu seasoning editor
1 g soy sauce and 2g salad dressing.
Production process editing
1. After the spinach is cooked, squeeze out the water for later use;
2. Mix soy sauce and sashimi.
3. Mix salmon floss with salad dressing and soy sauce;
4. Cut cucumber into filaments;
5. Divide the seaweed (laver) cut into appropriate sizes into two halves, put in half a quantity of white rice, put in the prepared materials respectively, and then roll the seaweed tightly and cut into edible sizes.
Porphyra meatloaf material: Porphyra: a piece of minced meat (the size of sushi rolls): preferably chicken breast stuffing, about 100g carrot: a small piece of starch, soy sauce, cooking wine: half a tablespoon chopped green onion, ginger: appropriate amount.
2. Make seaweed meat roll: chop chicken breast and carrot (0. 5cm square) and chicken breast stuffing in a small bowl. Prepare chopped green onion, ginger paste, starch, soy sauce, cooking wine, and stir with meat stuffing. Put a piece of seaweed on a clean cloth and spread the meat directly with a spoon. Remember to leave 1.5cm on the seaweed side. Roll up the seaweed from the other side.
3. Fried pork rolls: put a little vegetable oil in the pot and fry seaweed rolls on medium heat. The heating time is about 7-8 minutes, and the heating time is adjusted according to the thickness of the seaweed roll.
1, lean meat to fat ratio: 9: 1, prepare other materials.
2. Muddle the meat, remove the leaves from the coriander and cut the ginger into fine powder.
3. Add an egg white (egg yolk is used as an egg cake) into the meat stuffing and mix well, then add water and starch while stirring, adjust the meat stuffing to a moderate thickness, and then add shrimp skin monosodium glutamate, ginger, coriander stalks and sesame oil and mix well.
4, egg skin with 3 eggs and an egg yolk, prepare two spoonfuls of water starch.
5. Beat the eggs into a delicate and even egg paste with chopsticks or an egg beater.
6, small and medium fire will burn the pot to a slight heat and rub a thin layer of sesame oil.
7. Divide the egg paste into two parts, pour one part into the pot, and shake the pot quickly to make it evenly distributed.
8. Turn to low heat and bake until it is slightly yellow. Turn it over and bake for a while.
9. Divide the meat into two parts, one of which is evenly smoothed with a knife surface, leaving a finger-wide space at the top.
10, spread a piece of seaweed.
1 1. When rolling, put a little starch on the seaweed, and move quickly, otherwise the seaweed will not roll well when it is wet.
12, with medium fire, boil and steam in a cage 15- 18 minutes.