1. eel covered rice with slippery eggs

(1) Ingredients: 1 piece of eel.

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

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

(4) Practice: Shred onion; The eel is cut into sections of moderate size; After the eggs are broken up, put a small amount of water starch into the egg liquid; Heat the pot, add the right amount of camellia oil; Add shredded onion and stir-fry until soft; Put in a proper amount of odor spray; Pour barbecue sauce and teriyaki sauce, and bring to a boil over medium heat; Then add a proper amount of white sugar and stir-fry evenly; 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 lid, continue to cook the egg mixture on medium heat until it is slightly shaped, and then turn off the heat; Put the eel, slippery eggs and sauce on the rice, sprinkle with some Muyu flowers and you can eat.

2, iron plate Japanese tofu

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

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

(3) Practice: Carefully unpack the Japanese tofu and cut it into pieces of about 2 cm; Slice other vegetable materials for later use; Wrap Japanese tofu with egg white, stick it with cornstarch, fry it in oil, and take it out in golden brown for later use; Pour a little salad oil into the pot, saute the onion and ginger until fragrant, then pour the sliced vegetables, stir-fry them slightly, add salt, monosodium glutamate and a little light soy sauce to taste; Finally, pour 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 taking out the pot. If there is broth, it is better to add it with sugar. Turn off the heat after 1 minute.

3. Salmon Sushi

(1) Ingredients: 1 Norwegian salmon, 15g cooked rice, 2 seaweed, 1 carrot and 1 cucumber.

(2) Seasoning: 2 tablespoons of sushi vinegar 3ml, 1/2 teaspoon of sugar about 3 g, 1/4 teaspoon of black pepper, 1 teaspoon of green mustard 5 g, 2 teaspoons of Japanese soy sauce (1ml) and 1 g of salt.

(3) Practice: steam the rice until it is not hot before using it; 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 for 1 minute, 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, put the smooth side down, touch some water on your hands, grab the rice, spread it thinly and evenly on the seaweed, and then put salmon, carrots and cucumber strips. When rolling, the two thumbs push the seaweed forward, and the other four fingers of both hands take the roll in, so as to roll it tightly; After rolling, cut it into the width you like and eat it with green mustard and soy sauce.