Meeran Chui

1

Sushi vinegar: The ratio (salt: sugar: vinegar) is mixed (1:5:10) with a slight heating of the insulation to fully melt the sugar。

2

The steamed rice is a little cold, a little sushi vinegar is added, and it's spread out with chopsticks

3

Add a few hearts and dragon nuts. I can't add any more, so I don't get the rice wet

4

The red flaming dragon meat is crushed with small spoons and evenly mixed。

5

Seaweeds are cut with scissors and long strips as wide as molds. (There's no half a circle of molds in the house, so we'll have to use this

6

Skin bags are cut on the panel and rice is filled in the mould. It's half a circle of fan shapes

7

Turn around and save the bags and crush them。

8

If you're not satisfied, add rice and flatten the surface。

9

Put your finger on the perimeter。

10

Cut to the right half circle。

11

Put the rice up, lightly down, and it's flat。

12

At the corner of the mold pressing out a little triangle。

13

Put it in the middle of half a circle。

14

Shanghai moss, four in a row, and then a trim。

15

Sushi plum: cucumbers cut little strips, and sew out the tree branches。

16

Carrot strips, cut flowers。

17

Put the little flowers on the dot, and the sushi is done。

18

Orchid sushi: cucumbers cut fine strips, wrong length。

19

The cucumbers carved small flowers and put some of them on orchids。

20

Bamboo sushi: The cucumbers cut out two large trunks, and the small strips of various sizes, four or five sets。

21

Asyle sushi: Carrot strips cut into tiny little pieces。

22

Helped with masonry with bamboo tags。

23

cucumber slices with a few little leaves。

24

Small fan crashes: cucumber slices cut into fine strips with scissors and do not cut one end. The cucumber blade will be thin and good

25

Take a small portion of the cuisine in one end。

26

Hold it tight。

27

Plugged a small hole in the bottom of the bamboo and connected to the fragrance。

28

The finished chart。

29

It can be eaten with mustard juice。

30

The snow of clubs

31

And the Vale of the Arrow

32

# Takeshi #

33

The chrysanthemum is fragrant。

34

There's no such thing as poshness

35

The last was independent。

36

Beautiful and elegant

37

The finished chart。

1: For the sushi vinegar, simply follow the ratio of (Salt : Sugar : Vinegar) as (1:5:10). Heat it gently over a water bath to fully dissolve the sugar. 2: Add a handful of glutinous rice while steaming to give the sushi a softer and stickier texture. Do not steam the rice until it is too wet. After steaming, let it cool slightly, then add the sushi vinegar and mix the rice to separate the grains. 3: The incredibly vibrant color of red dragon fruit is deeply loved by everyone. Mix a small amount of the pulp into the rice to make the sushi look stunning! 4: Wear disposable gloves to prevent sticking when making sushi, or prepare some cool boiled water and slightly wet your fingers to keep them from sticking. 5: Common ingredients such as cucumber, radish strips, or blanched carrots can be slightly altered in shape to enhance the flavor and serve as beautiful garnishes. 6: Leftover rice can also be used. When adding the dragon fruit pulp, mash it into a puree with a small spoon beforehand and then mix it into the rice; this makes stirring much easier.