Fish warship sushi

This fish sushi is my daughter's favorite. I don't like the taste of fish, but she loves it. The little guy's been very hungry every afternoon lately, so sushi is my first choice, both to keep the little guy hungry and to keep the summer cool. Of course, it's my best option for dinner, and I'm not eating dinner, and I'm having my last meal at 4 p.m. and sushi is my best option. The white part of sushi is the secret of sushi diet. Japanese sushi is used to put cooked rice in the fridge, which, after a period of time at 2-4 degrees, becomes particularly harmful to human absorption. The starch is at 60-80 degrees and is soluble, split in aqueous solution, forming a flat paste solution, salinizing and forming paste starch. Pasta starch is easily digested by enzymes and is absorbed by the human body. Placing pasta at 2-4 degrees becomes opacity and even produces sedimentation, i.e. starch ageing. After eating the aging starch, the intake of heat is greatly reduced, giving the stomach a comfortable saturation, but there is little loss of protein after these processes, and vitamin communities are still absorbed. In other words, white rice, such as sushi, which has been cold for some time, has rarely released the heat, but does not require less nutrition。