Japanese cuisine practices include Japanese cuisine, which is also used in modern Chinese in some areas, usually referring to Japanese cuisine. When it comes to Japanese cuisine, many people think of sushi, sashimi, or Shi Huai cuisine. They are very delicate and artistic. Next, let's take a look at how to make Japanese specialty snacks. First, flip sushi materials: rice, egg skin, seaweed, radish seedlings, sushi vinegar, caviar, horseradish, soy sauce. Practice: 1, the rice is just cooked, pour in sushi vinegar and stir evenly with a spoon, and taste it left and right. The amount of sushi vinegar is adjusted according to your own taste; 2. Cut a piece of seaweed from the middle and spread it on the sushi curtain; 3. Spread a proper amount of rice on the seaweed, as thick and even as possible; 4. Spread the plastic wrap on the rice, turn the rice upside down, spread the egg skin on the seaweed, and straighten the edge; 5. Put the radish seedlings on the egg skin with the leaves of the radish seedlings facing outwards; 6. Squeeze the right amount of salad dressing; 7. Roll up with sushi curtains; 8. Remove the plastic wrap, cut sushi with a sharp knife, put it on a plate, decorate it with a little caviar, dip it in horseradish and soy sauce when eating, or dip it in caviar and salad dressing. Second, Tongluo burning materials: low-gluten flour, condensed milk, baking soda, eggs, and bean paste stuffing: 1. Add powdered sugar to eggs and condensed milk and mix well; 2. Add milk and stir well; 3. The baking powder and low-gluten flour are sieved several times and stirred evenly; 4. Add a little vanilla extract and mix well. No need to add it. 5. After the electric baking pan is heated, scoop in a spoonful of batter; 6. Fry on low heat until you see small bubbles and you can turn over; 7. Then turn over and continue frying until the cake is cooked; 8. Stir the bean paste and condensed milk evenly; 9. Spread the bean paste evenly on one piece and cover it on another piece; 10, before adding the batter, the pan must be heated, otherwise it will affect the coloring; 1 1, when the batter starts to appear small bubbles, don't turn it over in a hurry, wait until all the small bubbles burst. Third, Japanese fried pork chops materials: pork tenderloin, eggs, bread crumbs, flour, fried white sesame seeds, shredded seaweed, salt, and black pepper: 1, pork chops are washed, drained, and beaten on both sides with a hammer to pat the meat loose; 2. Sprinkle some salt and black pepper evenly on both sides of the meat and marinate in the refrigerator for 20 minutes; 3. Both sides of the marinated pork chop are evenly coated with flour, and the pork chop coated with flour is evenly coated with a layer of mixed liquid; 4. Then evenly wrap the pork chop with bread crumbs; 5. Burn oil in a frying pan. When the oil temperature is 200 degrees, the pigs are discharged into the pot and fried. Fried pork chops on both sides, take them out, cut them into strips, drizzle with pork chops sauce, and sprinkle with sesame seeds and shredded seaweed. Tip: burn oil in a frying pan. When the oil temperature is 200 degrees, the pigs are discharged into the pot and fried. When both sides are golden brown, take it out and cut it into strips. Pour the pork chop with sauce and sprinkle with sesame seeds and shredded seaweed. Fourth, tempura materials: sea shrimp, tempura powder, eggs, water practices: 1, turn the shrimp over, remove the shell and open the back to take the sand line; 2, lightly cut a few knives in the abdomen; 3. Prepare tempura sauce and flour; 4. The sea shrimp is dipped in a layer of flour and then pasted; 5, shrimp pot, fried until golden; 6, the pot is set. 5. Japanese cooking materials: white radish, carrot, potato, tempura, wooden fish slices, kelp, salt, soy sauce, Lin Wei's method: 1, peeled radish and cut into sections, about 1.5cm, preferably with smooth edges and corners, which are not easy to break when colliding; 2. Cook kelp with slow fire; 3. Add fish fillets and continue to cook with low heat; 4. Filter clean, add Lin Wei, soy sauce, radish and carrot, stew for 30-40 minutes, add konjac, meatballs and other ingredients, and continue to soak in the soup for about 1 hour after cooking. Carnivores can add sparerib soup, and radishes will be more fragrant. Sixth, children's rice balls materials: rice, carrots, homemade floss, seaweed, sushi vinegar practices: 1, cooked rice, mixed with appropriate amount of sushi vinegar; 2. Mix carrots into rice; 3. Put the rice into the rice ball mold, add the meat floss in the middle, press a layer of rice, and compact; 4, wrapped in seaweed, you can eat; 5. If the rice balls are fried in a pot, fry the slightly golden side with soy sauce mixed with sugar and slightly fry both sides; 6. This is a Japanese barbecue rice ball! Seven, Japanese tofu kelp miso soup materials: frozen tofu, kelp, white miso, clear water practices: 1, put a proper amount of water in the pot, put tofu when cold water; 2. Put it into the sea again; 3. Add white essence after boiling; 4. Stir gently with a spoon until the white fragrance is completely dissolved in the soup, and cook on low heat 15 minutes. Taste it, add a little essence, or just add a little salt to taste it, depending on your personal taste. Tip: you must cook to enhance the flavor, and it takes a long time to cook all the flavors. Eight, Osaka burning materials in Japan: Chinese cabbage, squid, eggs, flour, Muyu flower, barbecue sauce, salad dressing, oil and salt: 1, shredded Chinese cabbage, adding flour and diced squid; 2. Add eggs and salt and stir evenly for later use; 3. Preheat the electric baking pan and pour in the mixed vegetable balls; 4, finishing the shape; 5. Select the function key of scone and cover it; 6. After a few minutes, the vegetable cake is fried; 7. Put the fried vegetable cake into the plate, squeeze some barbecue sauce first, and then squeeze the salad sauce; 8. Finally, decorate with Muyu flowers, and the delicious Japanese Osaka roast is finished. Tips: 1. The main raw materials of Osaka Roast are Chinese cabbage, squid (of course, it can also be changed into other little seafood), eggs, flour, salt and so on. , and stir evenly; 2. After the electric baking pan is preheated, pour in the mixed vegetable balls, spread them as round as possible, and put them into the plate after frying; If there is no electric baking pan at home, the cooking is the same. You can turn it upside down and fry it if you like the point. 3. Put the fried cake into the plate, first squeeze the barbecue sauce, then squeeze the salad sauce, and be free. Finally, we must decorate some fish flowers, which are not only unique in taste but also very beautiful. ;