Da Zeng talks about food. The last time I cooked sushi was in Yantai. I've been eating takeout. I had a whim to do it myself, and I will go home on holiday the next day. After that, I took it on the train to relieve my hunger. I have been in Beijing for more than two years ~ I miss Na Pianhai in Yantai very much. I have friends in Yantai. Give my regards.

material

Materials: 65438+ 0 minced meat meatballs, 400g rice;

Accessories: 5g of salt, 3ml of soy sauce, 3 pieces of laver, 3 pieces of chrysanthemum stem, 1 ham sausage and 2 eggs.

Rousong sushi

1

Beat the eggs into a bowl and stir them into egg liquid for later use;

2

Spread the egg liquid into egg skin, and then cut into strips;

three

Cut the ham sausage into four pieces and bake it with chrysanthemum stems;

four

Spreading seaweed on the bamboo curtain;

five

Spread a thin layer of rice evenly;

six

Spread ham sausage, chrysanthemum, egg skin and meat floss into strips below;

seven

Roll up the bamboo curtain from the lower part of the net, hold it by hand and reinforce it;

eight

Eat soy sauce and mustard according to your own taste.

skill

When cutting sushi, use force. Don't be embarrassed to cut it, or it will be bt.

Hey hey.