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.

How to make sushi:

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 loofah, shredded yellow radish and egg skin, roll it into a tube, and then cut it into pieces for eating.

Eat like rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "

Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."

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 eating with turtles, carp, soybean milk and tea.

Japanese red bean rice

Preparation materials of Japanese red bean rice:

[Ingredients]: red beans 1/2 cups (90 g), long glutinous rice 3 cups (500 g) [Accessories]: water 4 cups [seasoning/gravy]: salt, a little fried black sesame seeds.

The practice of Japanese red bean rice:

1. Wash the red beans, add 4 cups of water to boil, cook for 10 minutes on medium heat, then turn off the heat and let it cool.

2. Wash and drain the long glutinous rice, mix it with the red bean soup made by 1 (it is already cold), soak it for about 1 hour, and then put it in a rice cooker to cook.

3. But if you don't have time, you don't have to soak 1 hour (bubble 1 hour will be more beautiful).

Sprinkle a little salt and black sesame seeds on the rice when eating.

Japanese salmon sashimi

Materials for Japanese salmon sashimi:

[Ingredients]: Norwegian salmon meat 300g [Accessories]: 2 slices of ginger, 2 slices of Japanese ginger and 2 slices of perilla leaves? Or lettuce leaves, cucumber flowers, coriander, Japanese green mustard sauce [seasoning/marinade]: Japanese thick soy sauce is appropriate.

How to make Japanese salmon sashimi;

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.

Steamed Japanese tofu with hot and sour sauce

Materials for making Japanese hot and sour sauce tofu;

Ingredients: Japanese tofu, broccoli Ingredients: pork, mushrooms, onions, peppers Seasoning: Thai chicken juice, refined salt, cooking wine, starch, pepper, corn flour, monosodium glutamate.

The method of steaming Japanese tofu in hot and sour;

1. Cut Japanese tofu into small pieces, dig holes in the middle and put them in the side dishes. Cut the broccoli into small flowers and put them on a plate for later use.

2. Put the meat, mushrooms, onions and peppers into a bowl, add seasonings and mix them into stuffing, and put them into the dug tofu to make a green blank for later use;

3. Put the blank into a cage and steam for 10 minute, then take it out and put it into a plate. Blanch the broccoli with boiling water and seasoning.

4. Pour in the prepared hot and sour juice and serve.

Special attention: you must choose professional tools to dig tofu, otherwise it will affect the appearance of the finished product. The way to make hot and sour juice is very simple. Just mix green mustard and autumn vinegar evenly.

Japanese sesame sauce cold noodles

Materials for making Japanese 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.

The practice of Japanese cold noodles:

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

Materials for Japanese fried pork chop:

[Ingredients]: tenderloin 150g, Chinese cabbage 1/4, Chinese cabbage leaves 1, small tomatoes 1 [Accessories]: low-gluten flour, eggs 1, bread flour and 65,438 apples (small). [Seasoning/marinating]: juice 50cc, black vinegar 100cc, tomato sauce 50cc, Chili sauce 1 and 1/2 tsps.

Japanese fried pork chop:

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 cabbage, and then put them next to pork chops in a 3-way way. Pour the sauce on it when eating, or dip the pork chop in the sauce.