How to make a simple sushi shiji?

Hehe, make it with heart, hope.

Materials: 1Sweet scones: flour, sugar, eggs, baking powder, butter, milk.

2.Salted scones: flour, sugar, eggs, baking powder, butter, milk, salt.

Method:1Billet making:

Sift the flour, add baking powder, put it on the table, and open it into a pond. Melt the butter and sugar. Beat the eggs and stir well with the cow traces.

Pour the melted butter, sugar, milk, and egg batter into the flour (add salt to the salty one, and reduce the amount of sugar), knead and mix well to form scone blank.

2.Forming: Use a rolling pin to roll out the blank into a 1 cm thick piece, and then use a flat round impression with a diameter of 5 cm to press it into a round scone.

3.Baking: Put it in the baking tray, brush a little beaten egg wash on the surface of the cake, and send it to the oven to bake yellow and bake.

Simple and easy-to-make sushi Ingredients: a bamboo curtain for rolling sushi, grilled seaweed, shredded cucumbers, shredded carrots, sausages of various flavors (you can choose a few by yourself, or cut into shreds), rice (rice should be freshly made), sesame seeds Seasoning: salt, monosodium glutamate, rice vinegar, sesame oil, hot sauce (it is best to not eat spicy Korean hot sauce) Production:

1. Put the rice into a container, add a few drops of rice vinegar (adding a few drops of vinegar to make the rice more fragrant and smooth), add salt, monosodium glutamate, sesame oil and other above ingredients to mix the rice according to personal taste preferences. 2. First lay out the sushi bamboo curtain wild year's shirt, roast the seaweed above the bamboo curtain, spread a thin layer of mixed rice on the seaweed (leave a finger width on the upper and lower ends of the seaweed to be rolled, do not spread the rice, this is to avoid the rice sticking to the outside when it is rolled to the end) Sprinkle some sesame seeds on top of the rice, cucumber shreds, carrot shreds, and sausage shreds 3. Roll the prepared seaweed for 2 kinds of seaweed about the width of one and a half fingers (master it yourself when practicing), and then start rolling the bamboo curtain and seaweed, Sushi rolled out with a bamboo curtain is not easy to open and relatively tight 4. Cut the rolled sushi into small pieces, pay attention to the sharp knife, and start slowly when cutting the sushi, and the sushi will be cut badly if it is not beautiful 5. If it is bibimbap, the taste is heavy, so you don't need to dip the sauce to eat, if the taste is not enough, you can dip the sauce for practical (in fact, there can be many kinds of sushi shop, the things on the rice are self-reliant, and it depends on your own choice).

Is it learning to make sushi? This can be done by referring to the recipe. You can also take a look at it online.

Remember.

Very delicious sushi, with character and care. The owner and the hostess were warm and ruthless, and the chubby sushi was lovely. It is understood that the rice and ingredients are newly made every day, and I pay great attention to hygiene, and I personally recommend it.

Tofu Sushi.

Ingredients: 2 sheets of bean skin, 2 bowls of rice, 2 tablespoons of black sesame seeds, grams of meat floss, and grams of peanuts.

Seasoning: sugar, white vinegar each teaspoon Method: , rice cooked, put into a bowl, add sugar and white vinegar while it is hot, mix evenly, and let cool.

Flush the bean skin with cool boiling water, put it on the bamboo slices, put in the appropriate amount of rice and flatten, add two tablespoons of black sesame seeds, meat floss, and peanuts, roll up the bamboo slices by hand, wrap them into a bunch, and dip them in water at the end of the mouth.

Cut into small pieces before serving.

Ingredients for egg skin: 2 eggs, 1 piece of seaweed, 1 bowl of sushi rice, 1 long strip of small yellow melon, 1 long strip of Hu Yubu, 2 tablespoons of meat floss Method:

1.Beat the eggs, add some salt and a little white powder, mix well with water, put them in a flat-bottomed pot, and fry them over low heat to form a thin egg skin.

2.Bamboo curtains, then egg skin, seaweed, rice flattened to four-fifths, reserve one-fifth of the seam, in the middle and then put meat floss, small yellow melon, Hu Bu, roll into a round tube, the mouth of the mouth with rice sticky.

3.Cut it into round pieces with a sharp knife and arrange the plate.

Ingredients: 1/2 bowl of cold food, 6 teaspoons of meat floss, 2 teaspoons of salad sauce, seaweed crisp, seaweed skin.

Method: Put the meat floss in a small bowl, add the salad sauce and knead it into two balls. Use a clean plastic bag with a small towel inside and wipe a little boiling water on the plastic bag.

Put the rice on the plastic bag, and after dipping your hands in water, press the rice slightly flat with your hands, put the meat floss balls on it, and then pull up the four corners of the plastic bag, wrap it tightly and knead it into a ball, and then wrap it in seaweed.

Japanese-style meat floss rice dumps.

Ingredients: 2 bowls of pork floss and 2 tablespoons of sushi vinegar.

Japanese Sauce Appropriate Method: Pour sushi vinegar into the hot rice and mix well, ready to use.

Take a piece of protective paper, put 1 4 of the meal on **, add meat floss to the meal, tighten it with the **** along the protective paper, and lightly press the restaurant.

Take a small amount of oil from the flat bottom, put it in the restaurant and fry it over low heat, see that the restaurant is slightly burnt yellow, sweep a layer of soy sauce, and then reverse the restaurant, repeatedly smash the soy sauce until the restaurant is golden yellow.