Ingredients of purple cabbage roll sushi: 1. Sweet-and-sour rice: Sweet-and-sour rice is made by boiling vinegar and sugar together until it becomes 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. Features: Gourmet: Japanese Leri Operation: Key Points: 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 clear 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 Korean menu of this dish is called Ruyi Egg Roll, which is characterized by its elegant appearance. Fresh and slightly spicy raw materials are herring 250g, hot sauce 25g, 2 eggs, egg white 50g, ham 30g, vegetable leaves 20g, chicken oil10g, chicken soup100ml and cooking wine15g. /TD & gt； Production process: 1. Beat the eggs into a bowl, add 5g cooking wine, 0.75g refined salt and 5g water starch, beat Sanda evenly with bamboo chopsticks, heat a clean wok, pour a little soybean oil into the wok, then pour half the eggs, turn the wok over and spread out a round egg skin, and spread out another one according to this method. 2. Wash the herring and apply it on the surface of the fish with the back of a knife. Then naturally separate the fish from the prickly skin, put it on a clean mound, chop it into small pieces with a knife, put the egg white in a bowl, break it up with bamboo chopsticks, put it in a porcelain basin with the fish, add 10g cooking wine, 2g refined salt, 1.5g monosodium glutamate and onion Jiang Shui, and beat it in one direction with three bamboo chopsticks. If it is too thick, add the right amount. Then lay the egg skins flat, with one side of the pot facing down, spread the fish cakes evenly on the two egg skins and polish them evenly. Sprinkle minced ham on one side of the fish cake, sprinkle minced rape on the other side, and then roll it inward from both sides at the same time, and roll it to the junction of minced ham and shredded rape leaves in the middle, and the wishful roll is ready. 4. Put the prepared ruyi omelet on the plate, put it on the drawer and steam it on medium heat for about 7 minutes. Cut into pieces, add 0.25g of refined salt, monosodium glutamate 1g and chicken soup to the bowl, then steam in a drawer for about 4 minutes, take it out, pour the soup into a pot, boil it, thicken it with water starch, pour in chicken oil, stir well and put it into a small porcelain bowl. 5. When eating, serve with a small dish of hot sauce.