Japanese Miso Soup (Recipe 1)

Ingredients

300 grams of sea bream bone (Akazon fish bone), 1/2 each of shredded red and white radish cup, 80 grams of miso, tofu, kelp sprouts, 1/8 tsp each of sugar and MSG, 2 tbsp chopped green onion

Production process

1. Snapper (or other fresh fish bones) into pieces, blanch them in boiling water, take them out, and then wash them with clean water.

2. Pour 31/3 cups of water into the pot and bring to a boil. Boil the shredded red and white radish until soft, then add the fish bones. Bring to a boil, remove foam, put miso, sugar and MSG into a small ladle, mix well with a wooden stick (or spoon), immediately turn off the heat and serve in a bowl, and sprinkle with chopped green onion. If the fish bones are replaced with tofu, kelp sprouts , it is more ideal to use dried fish sauce instead of water (300 grams of dried small fish, remove the head and internal organs, add 5 cups of water and cook over low heat for 20 minutes).

Miso Soup (Method 2)

[Ingredients/Seasoning]

1/4 piece of tofu, kelp sprouts (dried), 5 grams of green onion, 1 piece of juice, 300cc, 1 and 1/2 tablespoons of miso, 1 teaspoon of mirin

[Production process]

1. Chop the green onion into fine pieces, wrap it in a cloth, and then rinse with water to remove the smell.

2. Cut the tofu into small cubes, soak in water and set aside.

3. Soak the kelp buds in water to swell, then drain the water and set aside.

4. Put the juice into the pot and bring to a boil, put the miso into the strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, add mirin and mix well.

5. Put diced tofu, kelp sprouts, and minced green onions into the soup bowl, then pour in the hot soup from method 4.

The making of sushi introduces the cuisine and functions in detail: Japanese cuisine, staple food, desserts/snacks, youth recipes

Taste: sweet and sour, craftsmanship: other

The making of sushi Ingredients:

Ingredients: 300g rice, 70g eggs, 125g pork (lean), 50g loofah, 50g carrots, 300g seaweed (dry)

Seasoning: 60 grams of white sugar, 60 grams of white vinegar, 50 grams of soy sauce, 50 grams of gourd, and 2 grams of ginger

Teach you how to make sushi and how to make delicious sushi

1. Wash the rice Clean, put in a container, soak in 2 cups of water for 1 hour;

2. Soak the gourd shreds in hot water for 30 minutes, take them out, add 15 grams of sugar and half a cup of soy sauce, and cover with microwave film;

3. Put the rice into the stove together, cook over high heat for 10 minutes, then heat over medium heat for 12 minutes;

4. Take out the rice and let it sit for 3 minutes , stir in sugar and vinegar while hot;

5. Cut the gourd shreds into sections, cut the ginger and yellow radish into strips and set aside;

6. Take a piece of seaweed Flatten the skin, spread it with rice, then spread an appropriate amount of pork floss (pork minced), shredded ginger, shredded gourd, shredded yellow radish, egg (beat the egg and fry it into a pancake skin), roll it into a tube shape, and cut it into pieces. Edible.

Tips - foods that are incompatible with each other:

Rice: Tang Dynasty Meng Shen: "Japonica rice cannot be eaten with horse meat, as it may cause tumors. It cannot be eaten with cocklebur, which will cause heartache." ”

Wang Yuying of the Qing Dynasty: “Although fried rice is fragrant, it is dry in nature and helps with fire, so it should be avoided by those with moderate cold and diarrhea.”

Eggs: Eating together with goose meat will damage the spleen and stomach. ; Eating it with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat with soft-shell turtle, carp, soy milk, etc.

Ingredients for making seasonal vegetable tempura:

Ingredients: 30 grams of carrots, 30 grams of pumpkin, 30 grams of sweet potatoes, 40 grams of burdock

Accessories: 2 sticks of celery, appropriate amount of low-gluten flour, appropriate amount of radish puree

Seasoning: Coat Ingredients: 150cc cold water , 100 grams of low-gluten flour, 1 egg yolk, 250cc of juice, 50cc of soy sauce, and 50cc of mirin.

Teach you how to make seasonal vegetable tempura and how to make delicious seasonal vegetable tempura

1. Peel carrots, pumpkins and sweet potatoes and cut them into 5 cm lengths of strips, cut duck celery into small sections and set aside.

2. Use the back of a knife to scrape off the skin of the burdock. Prepare a basin of vinegar water. Use a pencil sharpener to sharpen the burdock root and soak it in the vinegar water.

3. Mix the dough ingredients evenly. When mixing, use a cutting method. It is best to leave some flour without mixing.

4. Mix the sauce evenly, bring to a boil and set aside.

5. Pick up the burdock, drain the water, sprinkle with a little low-gluten flour, then mix with carrots, pumpkins, sweet potatoes, and celery, add an appropriate amount of dough, mix well, and set aside.

6. Heat the oil pan to 180℃, then use a flat ladle to take an appropriate amount of ingredients, put them into the oil pan and fry until crispy.

7. After scooping up, place it on a plate lined with oil-absorbing paper, drain off the oil, and place it on the plate. Prepare an appropriate amount of mashed radish next to it, and put the sauce into a small dish. When eating, put the radish puree into the sauce, then pick up the tempura, dip it in the sauce and eat it together.

Notes:

1. The vinegar water in method 2 is to mix 100㏄ of water and 3㏄ of vinegar to make a vinegar water with a concentration of 3, which can prevent the burdock from browning and turning black.

2. The low-gluten flour in the dough ingredients should be sieved before use.

3. When frying, you can insert chopsticks into the center of the tempura to heat it evenly so that the fried finished product will have a consistent texture.

Ingredients for making five-color sushi rice:

Main ingredients: rice, sweet shrimp, beige shellfish, white squid meat, orange-red fish roe, red tuna meat , yellow candied ginger slices, green perilla leaves.

Teach you how to make five-color sushi rice, how to make five-color sushi rice so delicious

It looks so beautiful, but it is very simple to make - pour the steamed rice into white vinegar, a little Salt, a little sugar, let cool. On top of the rice are placed pink sweet shrimps, beige clams, white squid meat, orange-red fish roe, red tuna meat, yellow candied ginger slices, and green perilla leaves. Let’s have some green mustard (wasabi), um, it tastes very sweet

Ingredients for making bean curd beef sushi:

Main ingredients: 1 piece of bean curd skin, about 250 grams of minced beef

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Accessories: 4 water chestnuts, 1 tablespoon green onion.

Seasoning: Seasoning: 2 tablespoons of water, 1 tablespoon of light soy sauce, 1/8 teaspoon of sugar, 1/2 tablespoon of cornstarch, appropriate amounts of sesame oil and pepper. Seasoning: 1/3 cup canned soup (or water), 1 tablespoon light soy sauce, 1/2 teaspoon sugar, 1/3 teaspoon cornstarch, a little each of sesame oil and pepper.

Teach you how to make bean curd beef sushi, how to make bean curd beef sushi delicious

1. Peel and wash the water chestnuts, drain the water and smash into pieces.

2. Add minced water chestnuts, chopped green onions and marinade to the beef and mix well to form a filling.

3. Wipe the bean curd skin clean with a damp cloth, cut off the hard edges around it, divide it into two parts, apply a thin layer of cornstarch on each, add fillings and roll into a long tube, close the edge and place it downwards Place on a plate, steam in boiling water for eight minutes, take out, cut into 3 cm long sections, and place back on the plate.

4. Heat 2 tablespoons of oil, mix the sauce and bring to a boil. Pour over the beef roll noodles and serve.

Ingredients for making Japanese salmon sashimi:

Ingredients: 300 grams of clean Norwegian salmon

Accessory ingredients: 2 pieces of ginger, 2 pieces of Japanese ginger Perilla leaves? Or lettuce leaves, cucumber flowers, coriander, Japanese green mustard paste

Seasoning: Japanese thick soy sauce in appropriate amounts

Teach you how to make Japanese salmon sashimi , how to make Japanese salmon sashimi delicious

1. Cut the salmon into slices about 3 mm thick, stack them in a fan shape on a plate covered with perilla leaves; cut the ginger into thin slices Finally; cut the Japanese ginger into slices and soak in ice water for later use.

2. Sprinkle the chopped ginger on the sashimi on the plate, place drained Japanese ginger slices next to the fish fillets, and garnish with cucumber flowers and coriander.

3. Squeeze the Japanese green mustard paste into a saucepan, then put the Japanese thick soy sauce into another saucepan, and then serve it with the sashimi on the plate, and it is ready. .

Ingredients for making Japanese cold noodles:

Main ingredients: 1 pack of green algae noodles imported from Japan, a little wasabi sauce, a little shredded seaweed, 5 cups of water, 1 cup of soy sauce, sand A little sugar and a little flavoring

Teach you how to make Japanese cold noodles and how to make Japanese cold noodles delicious

1. First, add water, soy sauce, sugar, and flavor. Boil a little bit of the noodles (noodle sauce) first, let it cool, and keep it in the refrigerator for later use.

2. Boil the water and put it down to dry. Bring the noodles to a boil again, then turn down the heat and cook for about 10-12 minutes. When the noodles are cooked, pour ice water into them to cool down. Put a little wasabi paste and shredded seaweed in the refrigerator and take them out when you want to eat.

3. When eating, add an appropriate amount of wasabi sauce and shredded seaweed to the noodles according to your personal taste. 4. The noodles are mixed with cold noodle sauce and ready to eat.

Ingredients for making Japanese fried pork chop:

Main ingredients: 150 grams of pork tenderloin, 1/4 cabbage, 1 cabbage leaf, 1 small tomato

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Accessories: appropriate amount of low-gluten flour, 1 egg, appropriate amount of bread flour, 1/2 apple (small), appropriate amount of corn flour.

Seasoning: 50cc of juice, 100cc of black vinegar, 50cc of tomato sauce, 1 and 1/2 tsp of chili sauce

Teach you how to make Japanese fried pork chops and how to make Japanese fried pork chops Pork chops are delicious

1. Cut the cabbage into thin strips and soak it in ice water to make it crispy and delicious.

2. Cut the small muscle into 3 pieces, each piece is 50 grams, and sprinkle a little salt and pepper on the surface. Beat the eggs into egg juice and set aside.

3. Dip the tenderloin in low-gluten flour, egg juice, and bread flour in sequence, then fry at low temperature until cooked, then turn to medium heat and fry until crispy, put on a plate and set aside.

4. Sieve the chili sauce in the sauce ingredients through a strainer to remove the chili juice. Peel the apples and grind them into puree, then sift through a strainer to get the apple juice and set aside. Mix corn flour with a little water and set aside.

5. Boil the chili juice, apple juice and sauce ingredients except cornstarch, then thicken with cornstarch water, put it into a small bowl and set aside.

6. Pick up the shredded cabbage from method 1, drain the water and put it into the cabbage leaves. Wash the tomatoes and cut them in half, place them next to the shredded cabbage, and then add the method. 3 next to the pork chop. When eating, you can pour the sauce on it, or dip the pork chops into the sauce.

Ingredients for making Tokyo egg roll sushi:

Main ingredients: canned tuna Ingredients: eggs, sushi rice, green mustard, cucumber, seaweed

Seasoning: Sugar, salt, sushi rice vinegar, ginger, salad oil

Teach you how to make Tokyo egg roll sushi and how to make Tokyo egg roll sushi delicious

1. Beat the egg liquid, add sugar, salt, sushi rice vinegar, seaweed, and salad oil and stir well

2. Add a little salad oil to the pan and heat over medium heat. Pour in 1/4 of the egg liquid and spread it into a thin layer. Repeat several times until the eggs are thinly fried

3. Spread the eggs thinly on the chopping board, spread the rice on top in a triangular shape, and spread a layer of green mustard on it. Place the tuna on the rice and arrange two or three cucumber slices. Roll the egg into a cone shape and wrap the tail with seaweed.

Special note: It is best to use a pan when spreading egg skins. Don't put a lot of oil, make sure the bottom of the pot is evenly oiled. Shake the egg liquid after adding it to the pot to ensure that the egg skin is intact and the thickness is even.

Ingredients for making Japanese barbecued pork:

Main ingredient: 1 pound of plum blossom meat

Accessory ingredients: 10 garlic cloves (beat into pieces), 5 green onions ( Cut into sections)

Seasoning: 3 star anise, 3 tablespoons of salad oil, 1/2 bowl of soy sauce paste, 1 bowl of soy sauce, 1 teaspoon of five-spice powder

Teach you Japanese barbecued pork How to cook meat, how to make Japanese-style barbecued pork so delicious

1. Cut plum pork into long strips, marinate with 1 tablespoon soy sauce and five-spice powder for 20 minutes to add flavor.

2. Tie the marinated meat tightly with cotton rope, add oil to the pot to roast the meat, add the plum blossom pork and fry until both sides are browned.

3. Add garlic and green onions and fry until fragrant. Add the water that covered the meat and all the star anise seasonings. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

4. Let the barbecued pork cool, slice into slices, top with marinade and enjoy.

Ingredients for making fruit and vegetable sushi:

Main ingredients: appropriate amount of white rice. 2 red leaves in the snow. 4 braised shiitake mushrooms (2 large ones). 2 slices of white radish. 2 okra branches. Appropriate amount of fruit. 1/2 sheet of seaweed. A little vinegar and ginger

Teach you how to make fruit and vegetable sushi, and how to make fruit and vegetable sushi to make it delicious

1. Blanch the okra and let it cool.

2. Boil the sushi vinegar first and let it cool down. Add it to the hot white rice and mix well. Then shape it into small rice balls, apply a little mustard, and then spread all kinds of vegetable and fruit ingredients. If it is easy to slide, use nori to roll it. Up and fixed. Note: Fish and shrimps are too high in cholesterol. Change the ingredients to make them healthier and more diverse. You can choose fruits according to your favorite taste.

Ingredients for making Japanese udon noodle soup:

Main ingredients: Dashimirin (Japanese chicken essence, available in supermarkets; if you can’t buy it, you can use chicken essence instead) 1 to 2 teaspoons , 200 grams of udon noodles, 1 to 2 peeled carrots, 4 sweet onions, a pack of strip mushrooms or 6 to 8 umbrella mushrooms, and some chives.

Teach you how to make Japanese udon noodle soup and how to make Japanese udon noodle soup delicious

1. Cook dashi stock and simmer over low heat to make the taste mellow.

2. Cook the udon noodles and pour the noodle soup into a bowl. Cut the carrots into thin strips, cut the sweet onions into chunks, cut the strip mushrooms into one-third lengths, and tear the umbrella mushrooms into strips, then add the stock and cook.

3. Put the noodles into the soup stock and heat it slightly.

4. After cooking the carrots, onions and mushrooms, pour in the hot noodle soup and sprinkle with chopped chives.

Tips: Japanese mirin and miso soup have a strong taste, so don’t add too much. It tastes even better if served with Japanese side dishes.

Ingredients for making Japanese seafood fried noodles:

Main ingredients: 80 grams of fish, 30 grams of green pepper, 20 grams of onions, 10 grams of green onions, 10 grams of mushrooms, 1 garlic, 30 grams of shrimp, 30 grams of mackerel, a little salad oil, a little soy sauce, a little salt, 120 grams of Italian dry noodles

Features of Japanese seafood fried noodles:

Japanese flavor, fresh and fragrant Palatable.

Teach you how to make Japanese seafood fried noodles and how to make delicious Japanese seafood fried noodles

(1) Cut the fish, green peppers, onions, green onions and fish into thin strips , slice mushrooms and mince garlic. Boil the noodles in hot water for 10 minutes to remove the moisture.

(2) Add salad oil, fish, shrimp, and mackerel to the wok and stir-fry until cooked. Add green peppers, onions, green onions, mushrooms, and garlic and stir-fry until fragrant. Add noodles and stir-fry evenly. , pour in soy sauce and salt, stir well and serve.

Ingredients for making onion rice balls:

Ingredients: Tomato (large) 1 onion (large) 1 ham slice (large) 4 slices of rice 3 cups of cheese 4 pieces 3 tablespoons of tomato sauce, 3 tablespoons of salad dressing, and appropriate amount of butter.

Features of onion rice balls:

The sweetness is brought out, making the rice more fragrant and sweeter.

Teach you how to make onion rice balls and how to make onion rice balls delicious

1. Cut tomatoes and onions into 1cm thick slices.

2． Take a 20cm square piece of tin foil, place butter, onions, ham slices, tomato slices in sequence in the center and apply tomato sauce.

3. After adding the cheese, place a rice ball the size of a small bowl and wrap it in tin foil.

4． Put it in a steamer and steam over low heat for 15-20 minutes.

Ingredients for making Japanese-style meat floss rice balls:

Main ingredients: 2 bowls of hot rice, appropriate amount of meat floss, 2 tablespoons of Japanese soy sauce, appropriate amount of sushi vinegar

Teach you Japanese style How to make meat floss rice balls, how to make delicious Japanese meat floss rice balls

① Pour sushi vinegar into hot rice, mix well, and set aside.

② Take a piece of plastic-keeping paper, place 1/4 of the rice in the center, add meat floss to the rice, tighten the plastic-keeping paper along the center, and lightly compact the rice ball.

③ Take a small amount of oil in a flat-bottomed wok, put the rice balls in and fry over low heat. When the rice balls turn slightly brown, spread a layer of soy sauce on them, then flip the rice balls over and smear the soy sauce on them repeatedly until the rice balls are brown. Just golden brown.

Tips: The rice balls can be pressed into shapes such as triangles, circles, or hearts, and the fillings can be changed at will, including cheese, pickled radish, etc.

How to make Japanese rice balls:

1. Wet your hands with water first so that the rice does not stick to your hands. Then take a pinch of salt mixed with white sesame seeds and make the entire palm covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.

3. Use two fingers to make a depression in the center of the rice, add the roasted and mashed salmon, then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and shape it into a full triangle shape while turning it with your right hand. Be careful not to use excessive force, otherwise the rice balls will be hard.

5. Place the kneaded rice ball in the center of the rectangular seaweed and roll it up from both sides. Put a tiny bit of salmon on the head of the rice ball so that people know what ingredients are in the rice ball.

A variety of onigiri toppings: from the inner left: braised tuna chunks, fried pickled mustard greens, stir-fried minced beef and pork, marinated tuna mixed with mayonnaise, and dried bonito cheese. The cheese melts into a sticky paste when wrapped in the hot rice.

Ingredients for making salmon sashimi salad:

Main ingredients: 2 pieces of salmon meat

Accessories: half onion, 1 celery, carrot Half, 30 grams of Brazil, 1 stick of celery

Seasoning: 3 spoons of sugar, 2 spoons of salt, 1 lemon, 1 bowl of sunflower oil

Teach you about salmon sashimi How to make a salad, how to make a delicious salmon sashimi salad

1. Use thick toilet paper to absorb the water on the surface of the salmon, spread salt and sugar evenly, and then tear off a piece of plastic wrap to wrap it , put it in the refrigerator to soak in the flavor, and take it out after 1 hour.

2. While the fish is being submerged, slice the lemon, shred the onion, cut the celery into sections, and cut the carrot into 1 Brazillian florets, place them in a flat plate, and place into The sunflower oil will cover the vegetables in the plate for 1 hour.

3. Remove the plastic wrap from the fish, wash it with water, put it into a vegetable plate, and marinate for 6 hours.

4. Chop mountain celery and coriander, and place them in a bowl with shredded perilla and kelp.

5. Take out the fish and slice it, place it in a bowl and serve; when eating, mix it with celery, coriander, and shredded perilla kelp.

Ingredients for making salmon sushi rolls:

Main ingredients: Norwegian salmon (cut into strips): 200g, Norwegian salmon (cut sashimi): 100g

Accessories: side dishes (chives): 2-3, yam: 200g, boiled egg (put the egg yolk into the roll): 200g, white radish: 1 pack, onion: half, cucumber : 1 root, shiso leaves: 8 pieces, seaweed: 4 large sheets

Seasoning: sushi rice vinegar: 3 bowls, pickled sweet ginger: appropriate amount

Teach you how to make salmon sushi rolls, How to make delicious salmon sushi rolls

1. Serve the cut raw salmon. Mix with sliced ??chives.

2. Cut other salmon into strips. Cut yams, cucumbers and eggs into similar shapes. Remove the main part of the daikon and slice it into thin slices.

3. Cut the onions into slices and put them into the water. Peel the avocado and cut into thin slices.

4. Put the rice and other ingredients into seaweed and roll them into rolls

Ingredients for making seafood hotpot:

Main ingredients: 1 raw hao, 8 oysters, 6 clams, 3 fish fillets, 1 large piece of soy sauce, 2 large grass shrimps

Accessories: 1/4 cabbage, 4 amaranth leaves, 20 grams of day needles, 1 fish plate slices, 1 piece of tofu, 1 Fuzhou meatball, 1 small piece of taro, 1/3 corn, 1 shiitake mushroom, 1 slice of tomato, 1 pot of stock, glass noodles or noodles.

Teach you how to make seafood hot pot and how to make seafood hot pot delicious

1. Pork bones, chicken bones, and beef bones can be used to make soup essence. To use soup essence at home, one pair of pig bones needs to be boiled for 20 hours. Chicken bones can be boiled for a shorter time.

2． After the soup essence is boiled, store it in the refrigerator. When using, take a spoonful and boil water and kombu (kelp) together to make a soup stock.

3. Put the food in the pot according to personal preference. The more corn, cabbage, taro, mushrooms, and tomatoes are cooked, the sweeter the soup will be, so they can be cooked earlier.

Ingredients for making nigiri sushi:

Main ingredients: rice, sushi vinegar, sugar, salt, shrimp, sashimi, eggs,

Teaching How do you make nigiri sushi? How to make nigiri sushi to make it delicious

Step one: cook the rice. Wash the rice, soak it for 20 minutes, and cook the rice using ordinary rice cooking methods according to a ratio of water to rice of approximately 1:1. In a large bowl, pour sushi vinegar, sugar and salt, stir to dissolve, and adjust to your favorite taste. Then, stir in the cooked rice, cover and let sit for about 20 minutes.

Step 2: Prepare the ingredients:

A) Wash and remove the shells of the shrimp. Insert a toothpick into each shrimp along the length of the body (insert the toothpick, (To prevent the shrimp from bending once cooked), put it in salt water and cook for about 2 minutes, or until the color of the shrimp turns a nice coral red. Take it out, wait for it to cool, remove the toothpick, and use a knife to cut the belly of the shrimp into two halves, but do not cut it completely. Remove the sand line on the back of the shrimp, and spread each shrimp flat.

B) Buy very fresh sashimi (such as tuna or salmon), cut into slices and set aside.

C) You can also buy fresh scallops, cut them in half (don’t cut them off), and then lay them flat.

D) You can also put a little salt, soy sauce and sugar in the egg liquid, stir well, fry it into a thicker egg pancake, and then cut it into rectangular pieces.

For a better taste, you can put the prepared seafood ingredients in the refrigerator (not the freezer) for an hour. This time I used shrimp and salmon fillets.

Step 3: Prepare half a bowl of water and pour some rice vinegar. Dip your hands in vinegar water, then take about a tablespoon and a half of rice in your hands, and shape it into a small rectangular ball. Don't use too much force, as long as the rice grains can stick together.

Step 4: Put a piece of the ingredients prepared in step 2 on your hand, apply a little mustard, then put the rice ball kneaded in step 3 on top and press it slightly. Rice side down, place on plate.

After everything is done, you can dip it in some soy sauce and eat it.

Ingredients for making assorted sushi rolls:

Main ingredients: sushi rice

Accessories: cucumber, seaweed, yellow pickles, tofu skin, eel slices, shrimp , crab sticks, sesame seeds, plum meat, eggs, spinach, fragrant rhubarb, gourd sticks, etc. (can also be adjusted according to personal preferences)

Seasoning: 1 spoon of gourd stick soy sauce (Zhenji soy sauce), appropriate amount sugar, 4 spoons of water

Teach you how to make assorted sushi rolls, how to make assorted sushi rolls delicious

① 1 spoon of gourd strip soy sauce (precious soy sauce), appropriate amount Add 4 tablespoons of sugar and water, boil the pot over low heat for 20 minutes.

② Add 1 tablespoon of Xiangru soy sauce (Zhenji soy sauce), an appropriate amount of sugar, and 2 tablespoons of the water used to soak the mushrooms. Boil the pot over low heat for 20 minutes.

③ Cut various ingredients into thin strips and set aside.

④ Spread the sushi rice evenly on the nori (note that there is about a finger-wide edge of nori on the upper and lower sides of the nori), and then place various ingredients in the middle of the rice.

⑤ Use a curtain to roll it into a circle and slice it.

Ingredients for making salad seafood roll:

Main ingredients: 100g fresh scallops, 100g shrimp, 100g crab sticks, 50g bread crumbs, 2 eggs, Kraft 50 grams of Magic Sauce, a little each of salt, MSG, and ginger juice, 12 wafer papers, and 150 grams of oil.

Teach you how to make salad seafood rolls, how to make delicious salad seafood rolls

1. Wash fresh scallops and shrimps, blanch them in boiling water, and cut them into crab sticks. Dice, add salt, MSG, ginger juice and Kraft Miracle Sauce and stir to form a filling, wrap it in wafer paper, add egg liquid and roll it with bread crumbs.

2. Heat up 60% of the oil in the pot, add the seafood rolls, fry until slightly brown, remove and control the oil, and place on the plate.

Ingredients for making potato croquettes:

Ingredients: 3 large potatoes,

Accessories: 1 onion, 200 grams of ground beef, 1 bay leaf , one egg, one tablespoon of fresh milk

Seasoning: wheat flour, flour, cooking oil, salt and pepper

Teach you how to make potato croquettes, how to make potato croquettes Delicious

(1) Take three large potatoes and boil them in water with their skins on for about 40 minutes. Use a bamboo skewer to poke them. If they can be poked through, take them out and put them on a hand towel while they are still hot. Peel off the skin.

(2) Mash the potatoes while hot. It should be noted that potatoes will become sticky after cooling and will be difficult to mash.

(3) Take an onion and chop it finely. Add a tablespoon of cooking oil to the pan and sauté the chopped onions. After frying thoroughly, add 200 grams of minced beef and a bay leaf and fry together. Season with salt and pepper, add potatoes and mix. Then, add a tablespoon of fresh milk, mix well and allow to cool.

(4) After it cools down, apply cooking oil on your palms, place an appropriate amount of prepared mashed potatoes on your left hand, and roll it into a neat cylindrical shape with your right hand.

(5) Sprinkle an appropriate amount of wheat flour and bread flour on two porcelain plates. At the same time, break an egg into a large bowl, add two tablespoons of water and stir. Roll the cylindrical mashed potatoes on the wheat flour so that it is covered with flour. Then, dredge in the beaten eggs and evenly spread the bread flour.

(6) Heat the cooking oil to medium temperature and put the above-mentioned cylindrical mashed potatoes into the oil one by one, being careful not to splash the oil. Once it sinks and floats back up, stir it occasionally with cooking chopsticks and fry until it turns brown. Remove and strain out the oil and serve on a dinner plate.