By Sugar Cake 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
[Flower Sushi]
Rice 2 bowls
Rose vinegar / sushi vinegar 1 tablespoon
1/2 teaspoon fine salt
1 teaspoon of red yeast powder
1 fruit cucumber
Egg mixture 25G
Sushi nori 6 sheets
[Salad]
Cherry radish 3 pcs
5 corn shoots
Bitter Chrysanthemum 70G
Kale 50G
2 tablespoons rose vinegar
1 tablespoon light soy sauce
Sesame oil 2 teaspoons
Freshly ground coarse black pepper 1/4 teaspoon
1 pinch of white sesame seeds
<h2>Practice steps</h2>
1. [Prepare sushi rolls]: After steaming the rice until there is no heat, take 2 bowls (a small 5.5-inch bowl for eating) plus 1 tablespoon rose vinegar, 1 teaspoon fine salt and 1 teaspoon red yeast powder.
2: Mix well and set aside
3: Beat the eggs into egg mixture and spread into egg skins for later. If only half an egg is enough for the heart of the sushi (i.e. about 25G of egg liquid indicated by the square), I spread three eggs at a time, and the extra one also made an egg skin roll.
4: Take a small slice of sushi nori, cut the egg skin into strips and place it in the middle.
5. Roll up and apply a small amount of water to the interface.
6: Make a flower petal roll, use 1/2 piece of nori for each petal, and mix the sushi rice with about 1/8 powder in step 2.
7. Make 5 petal rolls and 1 flower heart roll.
8: Wash the fruit cucumber, dry the surface water, cut into 6 equal parts, take 5 of them and use.
9, put a piece of seaweed at the bottom, put on the cucumber strips - petal roll - cucumber strips - petal rolls - cucumber strips - petal rolls - cucumber strips - petal rolls - cucumber strips - petal rolls in order.
10. Place a flower heart in the middle, and use your hand to pull the seaweed at the bottom to roll up and wrap it.
11: Take 2 more sheets of seaweed stacked together (use 2 sheets to lengthen the length), and glue with water at the interface. Spread the remaining 3/8 minutes of rice and flatten.
12. Place the flower roll rolls rolled in step 10.
13. Roll up again, glue with water at the interface, and roll tightly to set the shape.
14: Cut thick slices to make flower-type sushi.
15. [Prepare salad]: Wash the bitter chrysanthemum and kale and remove the hard stem part.
16: Wash the cherry radish and blanch the head and tail, and wash and blanch the corn shoots.
17: Cut the cherry radish into thin slices and the corn shoots in half.
18: 2 tbsp rose vinegar, 1 tbsp light soy sauce, 2 tsp sesame oil, 1/4 tsp coarsely ground black sesame seeds, mix well, drizzle into the mixed salad dish, sprinkle a little white sesame seeds on the surface as a garnish.
19, box close-up ~
20, box close-up ~
21, box close-up ~
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