The first category: holding sushi depends entirely on the quality of the theme ingredients, using senior chefs to improve proficiency, choosing ingredients should refer to the phase table in Japanese raiders, and try to choose ingredients with good phase with the theme ingredients. At the same time, when the two ingredients are in good phase with each other, the properties of the finished sushi can also be greatly improved! Note: The two ingredients of hand-grabbed sushi are basic ingredients, that is, the ones that cannot be developed, such as Yan?, Qiwei, carved seaweed, マヨネーズ, Ganダレ, み.
The second category: sushi battleship (literally), the development principle is the same as above, but notice that the ingredients are 1 seafood ingredients and 1 basic ingredients. Seafood ingredients are those that can be developed to improve their properties and can be used as theme ingredients when developing hand-cranked sushi.
The third category: roll sushi, the development principle is the same as above, but the ingredients are only 1~2 kinds of seafood ingredients.
So to sum up, in the development of seafood ingredients, the higher the seafood ingredients to be used, the better. In this way, the higher the attribute addition of the finished product during development, the higher the similarity of the basic components. In the trial of the finished product, the jury will give more attribute bonus. Generally, the jury will first evaluate the matching effect of the two ingredients on the theme ingredients (enhance a certain attribute), and then if the ingredients are matched, the jury will also point out that the ingredients are perfectly matched (.