Japanese Sushi
By VicentaLakin
There's only a few squid shavings left in the fridge, so there's not enough to cook. Corps
Recipe Recommendations
- rice appropriate amount
- seaweed sheet 2 tablets
- Kewpie salad sauce
- squid tentacles a little
- cucumber 1 small section
- shuanghui ham 1/4 root
- Pickled vegetables and radish diced 2 tablespoons
- tomato sauce
- lettuce 1
- sushi vinegar appropriate amount
- oyster sauce
- black pepper
- white pepper
- salt
- chicken essence
- MSG
- pepper powder
- cooking wine 2 tablespoons
- old vinegar 1/2 tablespoon
- soy sauce 1 tablespoon
- salad oil
- salty and fresh
- other
- half an hour
- simple
Steps for Japanese Sushi
1
The cucumbers, the ham entrails, the radishs, the radishs are ready, the broccolis are laid on the plate, and care is taken to remove the cucumber core, so that it is more corky. If you feel wasted, cut the cucumber core and put it on the side of the plate
2
When the rice is cooked, it's cold and sushi vinegar. even
3
Squids must dry themselves (screw out the yellow sorbent on the squid muster) and be fed into all the ingredients for 30 minutes, then roasted on the face of the oven for four minutes and on the back for two minutes, take out the shredding, dry the water in the pot and then add onions to the tatter, then add salad oil, and then flip it a few times。
4
It's starting to roll sushi, with the mascara on the bamboo curtains, with rice on the rice bed, followed by cubby salad sauce, squid shredding, pickled radish, cucumber strips, ham intestines, roll from one side, roll it up for a few minutes。
5
The sushi knife is covered with water and is put in a plate with raw vegetables。
6
Squeeze some tomato sauce and Chubi salad on sushi. The sushi is done
7
The remaining cucumber strips and ham entrails are mixed into tedium and two spicy spoons of cuisine salad sauce, pickled radish and squid grazes, which are used to squeeze rice. Just a piece of the moss
8
The finals are out. The sushi meal is done