1. Sushi

Raw materials: nori (must be special nori, thicker, and flexible, the general soup of the kind of nori can not be wrapped up), rice, carrots, cucumbers, eggs, ham

First of all, will be the nori (usually the size of the A4 paper) spread out on top of a layer of rice. Make an egg crust in a pan, cut the carrot, cucumber and ham into strips, put them on one end of the rice, roll it up like a paper roll, and cut it into small pieces with a knife.

2. Breaded rice

Raw materials: cabbage, home leftovers and leftovers

Open the cabbage piece by piece and put it in water to cook. Stir fry the leftovers from home in a pan. Then, put it on the daikon leaves and roll it up to eat.

3. Dashi Soup

Ingredients: dashi, kelp, minced meat

Pour a little oil in boiling water, add green onion, ginger and dashi (a little), then put minced meat, and lastly, add kelp, and cook it for a little longer.

How to make dashi: 1 tbsp each of soy sauce and sugar; 2 tsp each of finely chopped green onion; 1 tsp each of finely chopped garlic; 1 tsp each of sesame oil and salt; a few peppercorns

Bean Paste Soup - This is a soup familiar to many people. It is rustic, wholesome, and has many variations in flavor, preparation, and taste. It is a great remedy for those with poor digestion and appetite. It is a very common home-made soup, so every family has its own unique way and secret recipe. In addition to the basic ingredients such as tofu, zucchini, chili peppers, and scallions, some people like to add different ingredients such as radish, mushrooms, clams, yuba fish, and sliced beef. Here's how I personally like to make it:

Ingredients: 2 tablespoons of Korean bean paste (tweng jang), 1 piece of tender tofu, 4-5 centimeters of sliced watermelon, 2-3 chili peppers (the spicier, the better) cut in diagonal slices, 7-8 baby clams, 3 mushrooms cut in slices, green onions or garlic cut in diagonal slices, garlic paste cut in half and garlic paste cut in half and garlic paste cut in half. green garlic sliced diagonally, a tbsp of minced garlic, a little chili powder.

Base: 4 rice bowls of water, 10 pieces of 2-centimeter-long dried fish, one piece of dried seaweed.

How to make the soup: Dry roast the dried fish in a saucepan over low heat until the aroma comes out, then fill with water and bring to a boil. Dried kelp is washed and added to the pot and simmered for 20 minutes to become a delicious soup base. Add enough water to keep the soup for 4 nights. Dried fish and kelp can be removed and discarded.

Bring the soybean paste to a boil, skim the foam off the surface, and add all the ingredients (except the green onions or garlic) and bring to a boil again. Sprinkle with green onions and garlic.