(1) Ingredients: 1 eel.

(2) auxiliary materials; 4 eggs and 1 onion.

(3) Seasoning: peanut oil 30g, appropriate amount of Lin Wei, 2 tablespoons of barbecue sauce, baking sauce 1 tablespoon, sugar 1 teaspoon, and appropriate amount of Muyu flower.

(4) Practice: Shred onion; Eels are cut into moderate-sized segments; After the eggs are broken up, put a small amount of water starch in the egg liquid; Heat the pot and add a proper amount of camellia oil; Add shredded onion and stir-fry until soft; Adding an appropriate amount of odor spray; Pour in barbecue sauce and teriyaki sauce and bring to a boil over medium heat; Then add a proper amount of white sugar and stir well; Put the eel in and put the eel on one side of the pot; Pour the egg liquid into the other side of the pot; Cover the pot, continue to cook the egg liquid with medium heat until it is micro-shaped, and then turn off the heat; Put the eel, slippery eggs and sauce on the rice, and sprinkle some Muyu flowers to eat.

2, iron plate Japanese tofu

(1) Ingredients: Japanese bean curd, green pepper, mushrooms, water bamboo shoots, carrots, egg white, raw flour, onions and ginger.

(2) Seasoning: salt, sugar, monosodium glutamate and soy sauce.

(3) Practice: Carefully unpack the Japanese tofu and cut it into pieces of about 2 cm; Slice other vegetable raw materials for later use; Wrap Japanese tofu with egg white, stick corn starch, fry in oil until golden brown, and take it out for later use; Pour a little salad oil into the pot, stir-fry chives and ginger, then pour in chopped vegetables, stir-fry, add salt, monosodium glutamate and a little light soy sauce to taste; Finally, pour in the fried tofu and turn it carefully, otherwise it will break and affect the impression; Add a small amount (half a tablespoon) of sugar when cooking. If there is broth, sugar is better. /kloc-Turn off the fire after 0/minute.

3.salmon sushi

(1) Ingredients: Norwegian salmon 1, rice 150g, 2 pieces of seaweed, carrot 1, cucumber 1.

(2) Seasoning: 30ml 2 tbsps of sushi vinegar, 3 g of sugar 1/2 teaspoons, 4 teaspoons of black pepper 1/5 g of green mustard1teaspoon, 2 teaspoons of Japanese soy sauce (10ml) and salt1g. ..

(3) Practice: Steam the rice until it is not hot. Add sushi vinegar to rice bit by bit and mix well, add sugar, black pepper and salt and mix well; Cut carrots into thin strips, blanch them in boiling water 1 min, then take them out and drain them with cold water. Wash cucumber (peeled or not, depending on personal preference), and cut salmon into strips as long as seaweed and similar in thickness to carrot strips; Put a piece of seaweed on the sushi curtain with the smooth side down, dip some water in your hands, grab the rice, spread it thinly and evenly on the seaweed, and then put salmon, carrots and cucumber strips on it. When rolling, two thumbs push the seaweed forward, and the other four fingers of both hands take the roll in to make it tight; After rolling, cut it into your favorite width and dip it in green mustard and soy sauce.