Sushi

First of all, turn on the heat, heat the pan, add oil, turn off the heat when the oil is 30% hot. Scoop out the bottled Sijibao peanut butter, mix it slightly in the oil, turn on the heat and simmer slowly for a while, making circles while boiling, until the peanut butter in the pot is evenly mixed, and it will bubble up, then turn off the heat.

The prepared peanut butter is delicious! Slippery!

Beat the eggs with a small amount of oil, salt and cooking wine, and fry over low heat into a cake shape.

Cut the cucumber into shreds, cut the egg pancake into strips, and boil the carrot in water.

Sushi rice is sticky rice and glutinous rice in a ratio of 1:1, cooked together in a rice cooker. Use 3 spoons of white vinegar, one spoon of white sugar, and 0.5 spoons of salt. The ratio is 3:1:0.5 formula sushi vinegar. Heat over low heat until the salt and sugar melt. Pour it into the rice while it is hot and mix evenly.

Let the rice cool down, spread it on the seaweed, dip your hands in some cold water, press it flat and firm, put on the side dishes, and roll it up.

Please use a sharp knife and cut with a saw.

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