How to make tuna sushi is a detailed introduction to the cuisine and its functions: Japanese cuisine, fine staple food. Materials for making tuna sushi: Main ingredients: glutinous rice, seaweed rolls, and tuna meat in appropriate amounts.

Seasonings: appropriate amounts of salt, sugar, sushi vinegar, and green mustard.

Teach you how to make tuna sushi, how to make tuna sushi delicious 1. Soak glutinous rice, steam it, add salt, sugar, sushi vinegar and mix well, roll it into seaweed rolls to make sushi.

2. Cut the tuna meat into thick slices, and squeeze an appropriate amount of green mustard on one side of the fish fillet.

3. Place the corner slices on the sushi.

Tips for making tuna sushi: steam the glutinous rice and wait until it cools before mixing.

How to make Japanese-style "Tabula" shrimp meat, detailed introduction to the cuisine and functions: Japanese cuisine Home-cooked recipes Taste: salty and sweet Ingredients for making Japanese-style "Tabura" shrimp meat: Ingredients: 1000 grams of clean shrimp meat.

Accessories: 100 grams of lettuce leaves.

Seasoning: 500g of Japanese-style "Tambora" juice, 100g of flour, 1000g of Japanese-style "Tambora" flying stick paste (see raw material and semi-finished product production), appropriate amount of vegetable oil.

The characteristics of Japanese "Tabula" shrimp meat: both sweet and salty, fresh and mellow.

Teach you how to make Japanese-style "Tabora" shrimp meat, how to make Japanese-style "Tabora" shrimp meat so that it is delicious 1. Wash the lettuce leaves, pat them dry, and put them on the bottom of the plate.

Wash the shrimp meat, drain all the water, dip it evenly in flour, and dust off the remaining surface.

2. When the pan is done, add vegetable oil and heat until it is 60% hot. Dip the shrimp meat evenly in the flour into the "Tambora" paste and wrap it evenly. Add it into the oil and fry until the flying spines are cooked. Fry until cooked and golden in color.

Gently remove with a slotted spoon, turn off the heat, drain off the oil, and place on the plate on the lettuce leaves.

Pour the "Tianbula" juice into a small bowl and serve it with it, dip it in and eat.

Tip: By changing the main ingredients and using this method, you can also make various meats and vegetarian dishes such as crab meat, chicken, and pork.

The recipe of Japanese-style shredded radish mixed with vinegar details the cuisine and its functions: Japanese cuisine Refreshing cold dish Taste: sweet and sour Technique: Pickled Japanese-style shredded radish mixed with vinegar Ingredients: Ingredients: 250 grams of white radish, 150 grams of carrot.

Accessories: 50 grams of lettuce leaves, 5 grams of coriander leaves.

Seasoning: 250 grams of white sugar, 15 grams of vinegar, 10 grams of refined salt, and 250 grams of water.

The characteristics of Japanese-style shredded radish mixed with vinegar: sweet and sour, pure, salty and refreshing.

Teach you how to make Japanese-style shredded radish mixed with vinegar. How to make Japanese-style shredded radish mixed with vinegar to make it delicious. 1. Clean the pot, add water and sugar, bring to a boil, remove the foam, boil until the sugar dissolves, then place it in a container.

Cool and add vinegar essence to make sweet and sour juice.

Wash the lettuce leaves and put them on the bottom of the plate.

2. Remove the roots and skin of the radish, wash and cut into 5 cm long segments, use a slicer to slice into 0.1 cm thin and 5 cm long slices, then cut into 5 cm long and 0.1 cm thick filaments, and put them into the pot.

Sprinkle salt into it, mix well and marinate for 30 minutes, squeeze out all the water, add sweet and sour sauce and marinate for another 15 minutes, use chopsticks to remove the soup, put it on the plate on top of lettuce leaves, sprinkle with coriander leaves and serve.