How to cook delicious Japanese food?

Raw fish four-hi rice material: one fresh live fish (about 750g), two kilograms of four-hi rice seasoning: Japanese mustard 30g (if there is no mustard, fresh ginger can be used instead). Practice: 1. Wash the fish, cut the head and tail into small pieces, and smear mustard for later use. 2. Divide Sixi rice into 10 balls and dip your hands in salt water. 3. Put the 1/2 of each ball into a wooden box with four-in-one rice, spread it out, and add sashimi. Press the lid of the wooden box, take out each ball and cut it into four pieces, then serve. Remarks: Sixi rice method: materials: rice 1000g, refined salt 10g, monosodium glutamate 5g, vinegar essence 30g, sugar 150g and clear water 1300mg. Methods: 1. Wash the rice first, soak it in clear water for 2 hours, and control it to dry. 2. Put it in a pot and add water to boil. Pour the sweet and sour juice into the stewed rice and stir well. After cooling with an electric fan, cover it with a wet cloth. Spare Japanese seafood fried noodles raw materials: fish 80g, green pepper 30g, onion 20g, onion 10g, mushroom 10g, garlic 1g, shrimp 30g, mullet 30g, a little salad oil and a little soy sauce. L. Mix fish, green pepper, onion, onion and soy sauce. Boil the noodles in hot water for 10 minute, and control the moisture. 2. Add salad oil, fish, shrimp and mullet to the wok, add green pepper, onion, onion, mushrooms and garlic, stir fry until fragrant, add noodles and stir fry, and pour in soy sauce and salt to serve. Raw materials of miso soup: miso bone (red fish bone) 300g, red and white shredded radish 1/2 cups, miso 80g, sugar and monosodium glutamate 1/8 spoons, and chopped green onion 2 spoons. Production process: 1. Continue to cook the fish bones, remove the bubbles, put miso, sugar and monosodium glutamate into a small spoon, mix well with a wooden stick (or spoon), immediately turn off the fire and put them into a bowl, sprinkle with chopped green onion. If fish bones are replaced with tofu and kelp buds, water is replaced with dried fish juice (300g dried fish, head and viscera removed, water is added with 5 cups of water, and the fire is low) 2. Porphyra: It's best to use seaweed for sushi. 3. Artificial crab meat, Japanese radish kimchi, asparagus and salmon are cut into long strips. Seasoning: green mustard, Japanese soy sauce. Key points: 1. Soak the rice for an hour or two before steaming, and the steamed rice is moderate in hardness. 2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed. 3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. In the process of making sushi, you can put a pot of water beside you and dip it in water at any time to avoid sticking your hands. 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. 7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain. 8. Slice the rolled sushi and plate it. Seafood sashimi raw materials: seafood: fresh Cargill fish, salmon, tuna, arctic shell, Undaria pinnatifida and white radish, cut into uniform filaments, and seasoning: green mustard and Japanese soy sauce. Practice: 1. Code shredded radish on the plate, and code Undaria pinnatifida on the shredded radish. 2. Cut the seafood into strips about 5cm long and about 1cm thick, and spread them on shredded radish. Key points: 1. Radish shreds can be cut with special tools. 2. If you want to make shredded radish look brighter, you can soak it in cold water for a while. Seafood can be bought in the free market, which saves a lot of money and is fresher than supermarkets. 4. All ingredients don't need any seasoning. When eating, you can dip in green mustard and Japanese soy sauce and steam seafood in a teapot. The raw materials are: chicken 40g, fish 40g, lemon 1/2 (small), bean sprouts (radishes), clams 40g, fresh mushrooms 4 (small) and boiled juice 3 cups. Slice 4 slices of lemon, cut shellfish into clams, and wash fresh mushrooms. 2. Marinate chicken with 1/8 teaspoons of salt, fish and clams respectively, and take it out with boiling water. 3. Put chicken, fish, clams, mushrooms and boiled (1) ingredients into a tea pot.