Practice: two eggs, add a little salt, stir fried egg skin. Before often fried egg skin, the most simple, and the most effective way is to use a baking dish microwave oven, the baking dish with a few drops of oil preheating for a minute, take out the stirred eggs on the top, rotate left and right, so that the egg evenly spread on the plate, back to the oven to heat up for 30 seconds or so. Fry a few small slices of smoked sausage. Toss the cooked rice in the pan, then press firmly in a small bowl and invert onto a plate. Add the tomato sauce. Ingredients: 1 tbsp shrimp, 3 dried scallops, 3 eggs, 1 tbsp finely chopped onion, 1/2 tsp each minced prosciutto and green beans, 1 tbsp finely chopped green onion, 1 bowl of white rice Ingredients: 2 tbsp ketchup, 1/2 tsp salt, a pinch each of sugar, monosodium glutamate, and pepper Directions: 1 Add dried scallops in a bowl with water (higher than the scallop level) and a pinch of wine, and steam the scallops in a pot for about 40 minutes, then take out the scallops and shred them. Shrimp pick out the intestinal mud, wash, into the pot of boiling water, boil cooked, fish out, drain. 2 Beat egg, add 1 teaspoon cornstarch and mix well. Heat a wok over low heat, grease it with oil, pour in the egg sauce, and fry the eggs in a large bowl, turning the wok slowly. 3 Heat 1 tbsp oil in a separate saucepan. Stir fry chopped onion, then add tomato paste and sauté until red, then add 1, Ingredient B and Seasoning B. Mix well. 4 Transfer 3 into 2, wrap well, invert onto a plate and squeeze some ketchup on top to enhance the color and flavor. Note: first in the egg sauce add a little starch water, frying, egg skin will not crack, and fried egg skin will be more flexible, the texture is also more cool. 2 Japanese rice like to add ketchup, and taste sweet. Sushi rice is the key to making sushi. Use good quality rice and cook it hard. The ratio of sushi vinegar to rice is about 1:6. Fluff the cooked rice, pour the sushi vinegar evenly over the rice, and mix well. Do not press the rice, try to keep it whole and fluffy. Place a sheet of nori on the sushi mat and spread the rice from left to right. Spread the rice evenly from top to bottom, using light pressure. Spread the rice loosely and do not flatten the rice so that it tastes good! You can put any filling you like in the center, as long as it tastes good. This time I put crab meat, salad dressing, fresh scallops and apples. You can also put salmon. After that, roll up the nori with the bamboo curtain. You also need to roll it up with the bamboo curtain to keep it in shape for 1 minute. When you cut the sushi, dab some water on the knife to prevent it from sticking. A single drop of the knife will make a flat cut. Depending on your personal preference and needs, a piece of sushi can be cut into 4 to 8 slices Great job! The kind of practice above is an inner roll, this time to teach you a kind of outer roll. It's very simple, and I guarantee that everyone will know how to make it after seeing it! To make outer roll sushi, you need a little more rice than the inner roll, almost 1 and 1/3 of the inner roll Place the rice on top of the nori from left to right Spread the rice from top to bottom. Spread the rice from top to bottom! Turn the nori over and place it on the plate, rice side down. Wipe the board with a damp cloth before placing to prevent sticking. Fill with the same stuffing as the inner rolls, whatever you like. Put it in the center of the seaweed! Then gently roll it up It's not enough to just roll it up, you have to wrap it in plastic wrap. Then use the bamboo curtain to set the shape for 1 minute, but gently. Don't flatten the rice. Once it's shaped, remove the plastic wrap and sprinkle it with some of your favorite seasonings for garnish! Then it's time to cut. As with the inner rolls, dip the knife in some water so it doesn't stick. Be quick with the knife, and consider yourself a cutter in the blink of an eye. You'll need to make the cuts flat to make them look good. How to make sushi Main ingredients: rice, vinegar, fish. First of all, rice: in fact, good Chinese rice is very good, there is no need to use the Japanese rice Rice cooking method, it is best to use a rice cooker, before cooking rice should be washed, do not use your hands to rub, but with a rice spoon, or a wooden stick to stir until the water is clear. How much water do you put in? You put the whole palm of your hand into the rice pot, so that the water will will be up to the wrist area is good. The cooked rice should be mixed well with vinegar. It's best to get kelp vinegar if you have the means, but if you don't, you can use white rice vinegar instead, but no matter what kind of vinegar you use, you should boil it a little bit beforehand, add some sake (if you don't have any, you can replace it with white wine), and put some sugar in it. The exact amount depends on your personal taste, but the main principle is that it is good without the acidic taste of the original vinegar in the past. Vinegar and rice mix, rice should be hot, mix the rice east to be big, not too deep, must be big, so it will be breathable, rice will not be stained together. Vinegar should be added little by little, while adding and mixing, the conditions of the best is a large wooden pot, so that the rice will not be cold very quickly. How much vinegar to add? Add until the rice has a sour taste, the taste can be heavier, because when the rice is cold, the taste will fade down. Fish: It is best to have fresh sea fish, the most common is salmon, and tuna, tuna I do not recommend home made sushi with, because it is difficult to buy fresh tuna on the market. Fresh tuna should be bright red like beef, the color is pressed or black, it is best not to eat it raw, it will give you diarrhea, if you want to eat it, it is best to pan fry it and then wrap it into sushi. Salmon, fresh fish should look at the eyes, bright eyes, and to touch the fish with your fingers, and then put under the nose to smell, no fishy odor is fresh. There are two ways to make sushi, one is onigiri style and the other is rolled. Of course, there is also sashimi (or sashimi, as it is called, which is very much a matter of skill and freshness of the fish). Onigiri style: Fish practice This is the easiest, the fish is sliced into 2.5 cm wide, 5-6 cm long slices, sliced on the diagonal. Then make a 2*2*4.5 rectangular onigiri, dot a little green mustard in the center of the fish fillet, then buckle the onigiri, turn it over onto a plate and shape it. Vegetables, crab meat stick, egg practice, rice ball is the same practice, the only difference is that the top side to tie a nori, so more solid, delicious and good to hold. Roll: generally in the store can buy to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is difficult, in fact, many Korean nori is very good, the price is also cheaper. Generally a generation of 10, you can make 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces. Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside) Outer roll practice: nori a sheet, folded into two pieces. Take one half of the piece, take a close look, seaweed divided into positive and negative, smooth side down, on the rough side evenly coated with rice, the amount of rice: hand clenched a slightly smaller than the palm of the rice ball, placed in the center of the seaweed, from the inside to the outside, from the middle of the two sides of the push away. If your hands feel sticky, moisten them with some water. Once the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a bit of green mustard in the center, and put whatever you like on it, and now it's time to roll. Take the long bottom edge and roll it towards the center, then just roll it again. Inside Rolling: Unlike outside rolling, you need to use a bamboo curtain, but if you don't, it's fine, because the shape of the sushi isn't too good and it's easy to fall apart. Half a sheet of nori to the lower part of the bamboo curtain, or smooth side down, and then clutched in the hand than the palm of the hand 1/3 of the rice ball, into the middle of the nori, also, slowly push the rice outward, but this time, do not apply the rice all over the whole nori, the upper side of the left 2 centimeters, the lower side of the left 1 centimeter. Then apply wasabi and put whatever you like (not more). When you roll it, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done! Sushi Ingredients: Fish: Fresh raw fish is great, but what if you don't have it? In restaurants, sometimes the fish can not be eaten raw, can also be cooked, I prefer to eat cooked fish, the flavor is stronger. For example, you can pan fry the fish with salt and garlic, then cut it into small strips and put it into sushi rolls, or just boil it and put it into sushi with salsa. There are also crab sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up, and ready to eat. There are also shrimp cooked, with salsa, wrapped up is also very good Vegetables: cucumber, avocado, and eggs, mushrooms, shiitake mushrooms, shiitake mushrooms, where we do listen to the delicious, I like, practice: shiitake mushrooms with water to soak soft, and then with the soaking water to cook shiitake mushrooms, with soy sauce, sugar, and wine to taste to, cooked on the way, the taste a little bit of sweetness is the best, because when you eat it to dip in the soy sauce. eat when the ingredients: Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce flavor is a little heavy, to put less) rice, do not press, to slowly push, put on their favorite things, this time to press, the upper side of the bamboo curtain to release, and then roll a little, it can be.