Ingredients: rice 1 bowl and a half

Stuffing A: tuna 1 can (about 80g), spinach 100g, white sesame 1 tablespoon, and a little salt.

Stuffing B: carrot 1/3 strips (about 30g), a little salt, cod roe 1/2 pieces (less salty), egg 1 piece, sake 1 teaspoon, half teaspoon of sugar, half teaspoon of Japanese cold noodle sauce and water/kloc-0.

Exercise:

1. Prepare the material filled with A. Cook the spinach with salt water, take it out and drain it, and cut it into small pieces.

2. Stir-fry tuna in a wok until dry, then add spinach and stir-fry until dry, then add white sesame seeds and add a little salt to taste.

3. Prepare stuffing B. Cut carrots into 4cm long silk and scald them with salt water to make them more tender.

4. Soak shredded carrots in water and wring them out. Tear off the skin of cod roe.

5. Put the eggs in a bowl, add sake, sugar, Japanese cold noodle sauce and water, and stir well.

6. Put the egg paste into a wok, cook it with slow fire, while stirring with chopsticks until the eggs are broken, add cod roe and stir well.

7. Add shredded carrots, stir-fry until dry, and turn off the heat. Divide the rice into two parts, add fillings A and B respectively to make rice balls, and wrap them with laver slices to eat.