1Seaweed for sushiThere are six sheets in a package.
2Salad dressingChubby can
3Crisp cucumberOne root
5Glutinous riceThere are roughly three bowls steamed out.
6Dried meat flossPersonal preferences
8saltA small spoon
1This is the sushi seaweed package.
2Picking out the egg lace will affect the taste.
3Adequate salt addition
5Quickly put it into the pot and heat for about 15 seconds, then turn it over for another 3 seconds at low temperature until the eggs are dry.
6The best cut is about 0.6.
7Shredding, the thinner the better, the wider the noodles
8Boil in water for 1 minute, but not for a long time. Radish will be soft and not tasty.
9Leave the edge about 1/3 empty and use a spoon to smooth the glutinous rice. The thickness of 0.5/3 is good. Keep in mind that it is even.
10Cucumber two shreds, carrot two shreds, egg two shreds, meat floss personal preferences, a little salad dressing (can not put too much, otherwise can not be wrapped)
12Tighten up gently, too hard, and youll run out of the salad dressing.
13Use fresh-keeping film to keep the curtain from dirty
14Cut the seaweed with the tip of the knife, or it will disperse. One sushi is about two centimeters wide.
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