Japanese fried tofu board tofu or Chinese hot pot tofu. Soy sauce 1 cup. Japan Lin Wei half a cup. 4 cups of clear water. Half a cup of white sugar. V a little ginger (ground into juice). A little white radish and grapes (mashed with a blender). A little low-gluten flour 1. Boil the soy sauce, clear water, Lin Wei, ginger juice and sugar. 2. Hot pot tofu (1 block) is cut into 8 small pieces and dipped in low-gluten flour. 3. When the oil is heated to about 140℃, put the tofu and flour together in the oil pan and fry until golden brown, then put them in the pan. 4. Put a little pineapple puree on the tofu, pour the prepared tofu juice, and add a little seaweed to serve. Fruit and vegetable sushi with appropriate amount of white rice, 2 pieces of red leaves of sherry, 4 pieces of stewed mushrooms (2 large ones), 2 pieces of white radish, 2 pieces of okra, appropriate amount of fruit, seaweed 1/2 pieces, a little vinegar and ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1 tablespoon. 2. After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it. Note: fish and shrimp have high cholesterol. Change materials to make them healthy and diverse. Fruit can be selected according to your favorite taste. 400g of eel chicken bone soup, burdock 1/2, 4 fresh mushrooms, 5 cm of carrot 1/4, 5 cm of radix Angelicae Pubescentis, 0//4 of celery, 0/bundle of clover celery/kloc-0, 600ml of chicken soup (5 chicken bones, 5 liters of water, melon type) Put chicken bones, kelp and water into a pot and cook over high fire. Bring it to a boil and turn it down. Skim the soup and get rid of the smell. Keep the soup boiling until 20% (half the water is boiled). Filter with flannel cloth. Second, the treatment of various materials: sea eel-with bone spurs, cut into pieces, put in 170- 175℃ oil, and fry until the surface changes color. Burdock-brush the surface with a brown brush and cut the knife pattern longitudinally; On the chopping board, turn the burdock by hand and sharpen the bamboo slices (bamboo leaves) like a pencil; Rinse with vinegar to remove astringency, and change water several times in the middle; Drain after flushing. Fresh mushrooms-cut off the hard stems and cut into thin slices. Radix Angelicae Pubescentis-cut into 3 cm long sections, thick skin, and spun into strips; Fold and cut into filaments, and rinse with vinegar water. Carrots-cut into 3 cm long sections, cut in half longitudinally, cut downwards and sliced horizontally; Fold and cut into filaments. Celery-boneless, cut into 3 cm long sections and cut into filaments along the fiber. Bowl: Heat the chicken soup, bring it to a boil, add all kinds of drained side dishes, cook it slightly, and remove the fishy smell. Season with salt and soy sauce, put eel slices into the sea, season with wine and sprinkle with celery sticks. With a pepper bottle, sprinkle black pepper into the bottle. Miso soup (red fish bone) 300g, red and white shredded radish 1/2 cups, miso 80g, sugar 1/8 teaspoons, monosodium glutamate 1/8 teaspoons and chopped green onion 2 teaspoons (snapper). Put miso, sugar and monosodium glutamate into a colander, mix well with a wooden stick (or spoon), immediately turn off the fire and put it into a bowl, and sprinkle with chopped green onion. If the fish bones are replaced with tofu and kelp buds, the water is replaced with dried fish juice (300g of dried fish is removed from its head and viscera, and 5 cups of water are added and boiled for 20 minutes). Tempura prawn noodles are ideal. 1. tempura powder can also be replaced by a little white flour, an egg and a bowl of water, cooked prawns, asparagus, onion slices, fragrant shavings and a bowl of noodles. 1. Mix tempura powder and water into paste according to the ratio of 1: 1.5, or mix with white flour, eggs and water into paste. 2. Dip shrimp, asparagus, onion slices and mushrooms in tempura batter, and then fry them in boiling oil until golden brown. 3. Cook the noodles, mix with Japanese soy sauce, and then cover the fried prawns on the noodles. Key points: the key to this dish is paste, and the thick consistency of paste can only flow if it is provoked with chopsticks. Japanese seafood fried noodles fish 80g, green pepper 30g, onion 20g, onion 10g, mushroom 10g, garlic 1g, shrimp 30g, mullet 30g, a little salad oil, soy sauce, salt and pasta 120g (L). Boil the noodles in hot water for 10 minute, and control the moisture. (2) Add salad oil, fish, shrimp and mullet to the wok, add green pepper, onion, onion, mushrooms and garlic, stir fry until fragrant, add noodles, add soy sauce and salt, and stir fry. Japanese cold noodles: 1 includes green algae noodles imported from Japan, a little horseradish sauce, a little shredded seaweed, 5 cups of water, 1 cup of soy sauce, a little sugar and a little essence [Page] 1. First, boil water, soy sauce, sugar and a little essence (noodle juice) to cool, and put it in the refrigerator for later use. After the water is boiled, let it dry. Turn off the heat after the noodles are rolled again and cook for about 10- 12 minutes. After the noodles are cooked, rinse them with ice water until they are cooled. Put some horseradish sauce and shredded seaweed in the refrigerator and take them out when you want to eat. 3. When eating, put appropriate amount of wasabi sauce and shredded seaweed in the noodle juice according to personal taste. Noodles are sticky with cold noodle juice and can be eaten. Purple vegetable roll sushi 1. Sweet and sour rice: Sweet and sour rice is made by boiling vinegar and sugar until it is sticky. Taste can be determined according to personal preference. Mix the cooked sweet and sour juice evenly into rice to make sweet and sour rice. 2. Porphyra: It is best to use seaweed special for sushi. 3. Artificial crab meat, Japanese radish kimchi, asparagus and salmon are cut into long strips. Seasoning: green mustard, Japanese soy sauce. Key points: 1. Soak the rice for an hour or two before steaming, and the steamed rice is moderate in hardness. 2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed. 3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. In the process of making sushi, you can put a pot of water beside you and dip it in water at any time to avoid sticking your hands. 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. 7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain. 8. Slice the rolled sushi and plate it.