红油熬制

来源: 淡鸟 (文学城)

原文连载: http://web.wenxuecity.com/BBSView.php?SubID=cooking_best&MsgID=6786

In case you cannot find the original article, please see below:

原料：

这个需要选用优质的辣椒面是没错的。看到网上有人讲红油要用几种不同种类的名贵辣椒如四川二金条云南小米椒等，按特定比例混合熬制，这些东西在国内也不一定买得齐，咱们就更不敢奢求了：—）从实际角度出发， 韩国辣椒面是一个不错的选择，优点在于色泽红润自然，辣度适中，又哪里都买得到。

除辣椒外，还用约十余种香料/调料，多是家里平时常用的，大家一般在中国超市里也买得到。下面这张图中，按从左到右，从上到下的次序依次是：

花椒 （1 大勺），丁香（4-6粒，这个味道强烈，不宜多放），桂皮（小指大小2-3块），小茴香（1小勺），白芝麻（1大勺），草果（1-2枚，用刀拍破），八角（又称大料，大茴，3 – 4 颗），紫草（1大勺），辣椒面 （1 Cup），香叶（2 – 4 片），生姜（1块），葱白（数段）。

桂皮没有就算了，千万不能用老美的cinnamon （肉桂） 代替，切记。

熬制：将植物油2.5 Cup（约500克，菜籽油为上选，可用大豆色拉油代替）锅中烧开，放置温凉后下葱白姜块，见到有细小的泡沫从姜葱四周升起时将炉火转至最小，然后下入花椒，丁香，桂皮，小茴，草果，八角，香叶，紫草，辣椒面，搅拌匀，熬制30-40分钟，熬制期间时常搅拌一下，以防糊锅底。30-40 分钟后加入白芝麻继续熬制30-40分钟，关火。将熬好的红油晾至温凉后连油带料倒入一个大的玻璃量杯或其他带嘴的玻璃或瓷质容器中，用保鲜膜封好在冰箱冷藏室内放置24-48小时以使辣椒面的辣味，红色，香料的香气进一步溶解于油中。同时找几个洗干净晾干的带盖玻璃瓶备用。

1-2天后将红油取出，这时你会看到除了香叶，葱段，花椒，八角 和稍许芝麻漂浮于油面外其他调味料都已经和辣椒面一起像淤泥一样牢牢地沉在油低，用筷子拣除浮在上面的香叶，葱段和八角，然后就可以轻松地把红油倒在事先准备好的玻璃瓶中。杯低的“淤泥”弃去不用。

Place to buy purple sweet potato and tropical fruits

For those who like purple sweet potato and tropical fruits such as rambutan, lychee and langan, this is a good place to order.

Free Shipping in US.

http://www.hawaiiveggiefarm.com/

Maggiona's restaurant~Little Italy

Today it is the third time snowing .... even though it is not that heavy, but still... it is snow!!!

Yesterday we went to Maggiona restaurant for lunch, it was a group treat. I was so full... The weather was awful, cold and windy! It was crowded, hard to get a parking spot.

We have 2 appetizers, 2 salads, 4 entrees and 2 deserts. Sounds good and alot, right??? It is family style, you can eat as much as you want, they will fill it up for you if you do not have enough food. One of the desert was tiramisu, it tasted real good, the cake was soft... i am thinking to make one this weekend since i have the ingredients ready.

Calamari is one of my favourite.. i am craving for it!!! Yeah, i did eat a lot of it. Chicken Picata is new to me, but it tastes good. Beef is not in my list, but the beef that my collegues ordered seemed delicious... well, i am bot beef eater, so i just looked at it! The pasta tasted great as well, i am not sure why, i always found that the pasta that made at the restaurant tastes better than the one i made at home, weird ~~

Salad is not my type as well, i like some of the salad but not all, i personally do not like salad that have cheese on it... i hate cheese, not very much, but certain type of cheese is just too strong for me!

Snowing today...........

I do not feel that good when i knew that it was snowing this morning before i headed to work. But the good side was the snow did not pile up...

Perhaps this year we would have white Christmas.... many people would like this idea, i think... Christmas without snow... seems like we lost something....

韭菜盒子

材料：

韭菜(chives), 肉末(ground pork)，粉丝(tang hun)， 面粉(all purpose flour)，温水(warm water)

It is very easy to make, just mix the flour and water until it form a soft dough. Let stands for 30 minutues and divide into few portions.

Roll out the divided portions and wrap with mixture of chives, ground pork and tang hun (after marinate).

Pan fry, and enjoy!

Char Siu Bao~叉烧包

This is the best looking "baozi" that i made so far, i still fail to make a nice looking, pluffy steam bun. I have to try it again with new recipe.

This time, i made char siu bao. I bake the char siu with the char siu sauce. It turned out great. Remember to marinate the pork stew before you bake it, or else the meat won't taste so good !!

香酥千层饼/葱油饼

Source: Mitbbs.com
Author: lancy1982

Original link: http://www.mitbbs.com/article_t/Food/31427359.html

I made this 葱油饼 using this recipe before, it tasted real good, (thanks to lancy 1982 for sharing this recipe) a little bit similar to roti canai, but of course roti canai is much more crispy than this. After all, this 葱油饼 contains less oil than roti canai.

In case you could not find the original post, here are the steps.

做法如下：
　　１，开水凉水8:2比例调好。之后一点点加入面粉中，用筷子搅面粉，边搅边加水
，直至最后
搅成大面团。　关键点：水的温度，筷子搅面　
　　之所以要控制好温度为了保证面柔软，开水的话面太软了。筷子搅也是不希望面太
有劲道。如果换手揉，面劲道太足，饼就显得硬了。




边加水边搅面



搅好的面
　　
　　２，面醒２０分钟，多些时间也没关系。醒好后稍揉下即可。醒面的同时准备好葱花。葱
花切的细些。先切成葱丝再切容易很多。

　３，面板上洒上干面粉，将醒好的面擀至面板大小。抹油，洒盐，葱花。

４，最关键的步骤，一定不要忘。这就是独门秘方，保证千层饼一层层的。洒干面粉。



５，将面饼卷起来，卷的宽些，然后切成一段段的。


　　
　　６，拿起一段，开口两端朝向手掌，转下即可




　　
　　７，擀成圆饼大小


　　
　　８，热锅倒油，放中档，当饼上面呈现如同油浸过的颜色时候就可以翻面了。
一般这个时候可看到饼中间鼓一些。



９，烙至两面金黄色就可以了。一般３到５分钟。



　１０，中间层次可非常清晰

Home made Char Siu Yok (叉烧) chinese version

Home made Char Siu Yok...

Source: Mitbbs.com, Author: laoafei

This is the article on how to make home made char Siu Yok (叉烧). For those who can understand chinese, enjoy!

Original link: http://www.mitbbs.com/article/Food/31497219_0.html

In case the article is not available anymore, here are the steps.

1。猪里脊肉（Loin），切成长条块，横断面直径大约是3-5厘米。
2。用酱油，水调开叉烧粉（我用的是LOH牌，超市常见），不要用太多酱油水，以能完
全化开但还有粘稠感为度。可加入酒，糖，八角等香料磨成的粉，各人自己掌握，以能
符合自己的口味要求为准。最后尝一尝味道，咸甜度要以甜为主，而且略感味重。这样
才能腌制出入味的叉烧。
3。将里脊肉条放入上述酱汁腌制，搅拌充分，让腌汁完全挂满肉表面。装入干净的容
器封好，入冰箱冷藏室腌制3天以上。
4。腌好的生叉烧，装平底盘放入预热350F的烤箱烘烤，20分钟以后翻面，再烤20分钟
。这之后用酱油，糖，蜂蜜，蒜粉等调制成烧烤汁，刷在叉烧上，进入烤箱转broil。5
分钟以后，翻面再刷，再烤。再5分钟以后，用蜂蜜再按此步骤刷再至少一个来回，直
到颜色红亮。
5：烤好以后取出让叉烧自然冷却，切块，装盘。

All time favourite Mash Potato

Traditional thanksgiving dinner always have mash potato, mine as well. I have made a big bowl of mash potato for this year thanksgiving. Also, this is our first thanksgiving dinner since we moved into this house during the summer.

Note: There is a picture of the mash potato under Formal thanksgiving post :-)

Ingredients:

4-5 all purpose potatoes

1/3 cup heavy whipping cream

½ teaspoon salt

1 teaspoon black pepper

1’2 cup slice mushroom

Methods:

Peel the potatoes skin off. In a pan, bring the water to boil. Put in the peeled potatoes and cook until soft. Drain the water and mash the potato with a big spoon. Transfer it to a serving bowl.

In the meantime, heat the heavy whipping cream. Put in the slice mushroom, salt and pepper. When the mushroom is well cooked, transfer it to the mash potato.

Stir the mash potato and the cream until well mixed. Taste and add additional salt or black pepper according to your taste. Top with parsley. Serve warm!

Tips: If you think your mash potato is too watering, you can transfer them to a baking pan and bake for 30 minutes.

Grated Coconut Sifone Cake

Mold-Fluted tube pan

Ingredients (A):

1 cup grated coconut

1 teaspoons salt

Ingredients (B):

7 eggs

2/3 cup sugar

¾ cup cake flour

2 tablespoons oil

1 teaspoons salt

2-3 drops vanilla extract

2-3 drop green coloring (or any color of your choice)

Methods:

Grease the pan. Mix the ingredients (A) together and press it firmly at the bottom of the fluted tube pan.

Using two clean mixing bowls, separate the egg white and egg yolks. Combine sugar and egg white; beat it high using an electronic hand mixer until it becomes thick, white and fluffy. After that, stir in egg yolks. Add in cake flour slowly and mix well. Lastly, put in salt, oil, vanilla extract and green coloring. Mix well using hand mixer at low beat.

Transfer the batter into the fluted tube pan (contains grated coconut at the bottom).

Bake at 350 F for 30-40 minutes or until golden brown. You can use a toothpick or chopstick insert into the cake, if it comes out clean and nonstick, then the cake is consider well cook.

***First Formal Thanksgiving Dinner***

Hi all! This is my first formal thanksgiving dinner happened at my own home. It was a tiring day since i prepared TWELVE different dishes including drink and dessert just for the dinner.

Here are the lists of the meals that i had prepared on thanksgiving dinner.
1) Turkey with gravy and craberry sauce
2) Mash potato
3) Bake potato
4) Green bean casserole
5) Stir-fry onion
6) Corn
7) Vegetable soup
9) Blackberry cranberry mini pies
10) Crescent rolls
11) Cup cake with cream + cocoa powder
12) Lemonade

My sister in law brought home made sausage with two different flavors- spicy and non-spicy, pumpkin ball and apple pie.

The sausages tasted good. We did not manage to eat the apple pie since we were too full after that.

Now it is pictures time :-) The color of the turkey looked just right !!!

Stuff mushroom

Ingredients:

Lobster imitate meat, groud pork, green onion, salt.

Mix all the ingredients together and stuff into mushroom. Bake at 350 F until well cooked.



Birthday Cake

This is the birthday cake that i made for myself on my birthday! I think it looks great! I feel satisfied with it.

Roll Cake~蛋糕卷

This roll cake tastes amazing.. just like the birthday cake that i used to eat. The skin is not perfect, as i did not roll in onto a piece of cloth ( i could not find one at the time i made it :-( ), the aluminium foil peel some of the skin off.

Thanks for maomaoma kitchen for sharing this dedicate cake ... .... ...i will post a better looking roll cake the next time i make it again !! Leave me some feedback if you do like this cake !

Second trial, look, it supposed to look this way, without the peel off skin.

Ingredients:

1)      3 egg yolks, one whole egg, Rum one teaspoon, sugar ¼ cup, corn oil ¼ cup, milk ¼ cup

2)      All purpose flour 6 tablespoons, corn starch 3 tablespoons, baking powder ¾ teaspoons, mix together.

3)      3 egg white, sugar ¼ cups, white vinegar ½ teaspoon

4)      Heavy whipping cream, vanilla extract 2-3 drops, milk ½ cups

5)      Fruit (of your choice, can be Kiwi (1), strawberry(2-3)

Methods:

In a two clean mixing bowl, put egg yolks, whole egg and rum into one of the clean bowl.

A)     In another bowl, put the egg white and white vinegar. Using a hand mixer beat the egg white. While beating, slowly add in sugar. Beat the egg white until white and fluffy.

After that, beat the egg yolks mixture, and while beating, add in sugar slowly. Beat till the mixture is white and fluffy. Stir in corn oil, beat for 2 minutes. Then, stir in corn milk. Beat for another 2 minutes or until well combined.

B)      Put the #2 ingredient into the egg yolks mixture slowly. Mix well.

Combine A and B, do not over stir, gently mix them together.

Pour the mixture into a rectangular baking pan and bake at 350 F preheat oven. It takes roughly 20 minutes to bake. You can use a toothpick to insert into the cake. If it comes out moist, then the cake is not done yet.

When the cake is done, lay the cake onto a piece of cloth, and roll it while still warm. Let it sit to cool down.

While waiting for the cake to cool down, beat the ingredient #4 till white, fluffy and a bit harden. Mix it with desire fruit.

Unroll the cake and spread the cream all around, then roll it back again.

Put in refrigerator and serve it cold. I always found that it is taste best when cold. But you do not need to cool it if you prefer warm cake.

Free Thanksgiving Recipe book for download!!!!

Sirius Satellite Radio is providing free thanksgiving recipe book for download. Don't miss out!!

http://www.sirius.com/thanksgiving

Thanksgiving is no long a headache! You can sort through the recipe and pick few, and before you know, all the delicious dishes are in front of you :-)

Egg tart

Egg tart has been my favourite for a long time. But the more importantly is not the egg itself. I am in love with the shell which is so crunchy.

Recipe adopted from Rasa Malaysia and Betty Crocker, being modified by myself to suit my needs. If you do not want to make the crust, you can always buy the ready made Pepperidge Farm Puff Pastry. All you need to do is unroll it, then cut into round shape and push into the muffin mold.

Ingredients:

Pie Crust
2 cups of all purpose flour
2/3 cups of shortening
1 teaspoon of salt
4-6 tablespoons of cold water
3 tablespoons melt butter

Note: To save some time in making pie crust, you can buy a box of Betty Crocker pie crust mix, follow the instructions on the box and REMEMBER to add 3 tablespoons of melt butter to the pie crust mix.

Fillings
4 egg yolks
1/3 cups of sugar (adjustable depends on your taste)
1/3 cup heavy whipping cream
1/3 cup milk
3 drops of vanilla extract

Methods:

To make the pie crust, combine the all purpose flour, salt and shortening in a mixing bowl. Using hand presser or hand, mix the flour and shortening together until it forms small pea. Put in the melt butter. Sprinkle with water, one tablespoons at a time, tossing with fork until all flour is moistened and pastry almost leave side of bowl (1 or 2 tablespoons of water can be added if neccessary). Form the pastry into a ball.

On a floured surface, roll the pastry and cut into 10 balls. Set aside.

To make the fillings, combine all the fillings ingredients and mix well. Set aside.

Preheat the oven to 400 F. Grease the muffin pan.

Flatten the divided balls into small round and fit them well into the muffin pan by pressing firmly at the bottom and side. Do not over press or stretch.

Fill the pie dough with egg mixture, about 80% full.

Bake the egg tart at 400F for 15-20 minutues or until lightly brown. The time is vary depends on your oven.

Enjoy!

Note: I prefer to put the muffin paper cup into the muffin pan instead of grease the muffin pan, the egg tart is easily removed in this way.

I have made cantonese style egg tart that inspire from Christine's Kitchen.

Her tips were bake the egg tart till the filling become big and bubbling in the center, then open the door of the oven and let bake till the tart is done. Let it cool down at the oven with door open to prevent the filling shrink.

Make your own sweater

Create your own sweater at kcaiholidaycard.com

It is fun and you can print out the pictures or save it at your desktop. It is great for children making holiday card and send it to someone they love!!!

Strawberry Muffin

Muffin is one of my favourite cake. This recipe yield a very good aromatic muffin. Try it out! Instead of strawberry, you can put in any fruit of your choice.

Source: Rasa Malaysia

Ingredients:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups strawberry

Method:
Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Fill empty cups halfway with water (this makes the muffins moist).
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blackberries to a bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

Bake Pork Ribs~烤排骨

I always found that pork ribs are hard to cook, especially if you want the meat to be soft..it always takes a long time to cook till the meat is tender and soft.

But this time i am going to bake the pork ribs insprired from Maomaoma kitchen.

Methods:

In a bowl, combine the honey, salt, vinegar (black color one), shallot, one tablespoon brown sugar and soy sauce. Rub it onto the ribs. Cover with foil and put into refrigerator. Let stand for 3 hours or overnight would be the best.

After marinate, put some paprika powder on top of the ribs to make it looks nice. (Note: paprika powder is not spice, if you wish to have a spicy ribs, use other chilli powder).

Preheat the oven to 425F. Bake till the ribs is done. (Normally one hour)

Looks good, isn't it? The color just perfect.

Roast Chicken stuff with glutinous rice

I was thinking to roast a chicken (cornish hen, a small chicken that can get from Walmart or Aldi). But then, i felt that it was too plain just to bake it. Thus i decided to put some stuffing in it. Finallt, i decided to stuff with glutinous rice.

First, i soak the glutinous rice for at least 6 hours. Then mix with mushroom, shallot and salt to taste.
For the chicken, i marinate it with italian spice, black pepper and salt.

Stuff the finished glutinous rice into the chicken. Wrap with aluminium foil and bake at 350 F for 40 minutes. Different oven may vary baking time, adjust your time accordingly.

It tasted good, just the outcome was abit ugly :-(

Pineapple tarts/shortcakes

 

This tart normally made during Chinese New Year. I miss the traditional CNY at my country. We normally have a lot of kuih, biscuits and tarts/shortcake served around the time of year. I really miss the way how I celebrated the CNY with my family back home. The atmosphere is so merry and exciting!! You get to see relatives and friends that you normally won’t see that often especially after graduate from school.

Another version of pineapple tart- this is an EASY and time saving version. Thanks to Lily Wai Sek Hong blog.

Pineapple fillings/ jam:

2 can of crushed pineapple

3/4 -1 cup of sugar

Cinnamon stick/ star anise (optional)

Drain the water of the crushed pineapple, then put it into a big glass bowl. Mix with sugar and cinnamon stick/ star anise. Microware for 5 minutes, then stir. Microwave for another 5 minutes, stir. Repeat until the pineapple looks thicken. Cool it down for later use.

Tart dough:

51/2 cup of all purpose flour

One egg

4 sticks cold butter ( 1 Ibs) - do not melt it or soften, cut into small pieces

120ml water (adjust as you knead the dough)

Few drops of vanilla extract (optional)

Combine all the above ingredients except water. Mix the flour with the butter until it forms small pea size. Add in water slowly until it forms a workable dough. Let it cool in the refrigerator for 30 minutes. After cooling, the dough should be easy to handle. I roll the dough into a big piece and then cut it into small square piece. Then, i took a small portion of the pineapple jam and place at the center of the dough. Close all the edges together and shape it. You can use a stick to draw the lines so that it looks like pineapple or use a scissor to cut out the pattern.

________________________________________________________________________________

Adapted from Rasa Malaysia
(Makes 24 tarts)

Ingredients:

For the pasty filling:

2 1/2 cups all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams 1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
1 egg yolk (lightly beaten for egg wash)

For the pineapple filling:

2 cans (20 oz can) sliced pineapples (I used fresh pineapple)
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch (mixed with 1 teaspoon water)

Method:

Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.

Combine the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.

Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.

Preheat the oven for 350F and bake for 20-25 minutes or until light brown.

Note:

To reduce the time to cook the pineapple, drain some water of the pineapple after crushing it.

Chocolate

A big box of chocolate, bought last year after valentine!!

Deep fry bread/Ham Chin Peng

When i saw this bread at "little corner of mine" post, my mouth was watering. It has been many years i do not eat this bread..i manage to get plain one here but not with red bean paste, plus it is not as crispy as this one.

I decided to make this bread at that very weekend. Amazingly, it turned out great! The skin was crispy... every bite just like the old days...so deliciousssssssssssssssssssssssssss!!

Ask for recipe if you are interested in it!

Kuih sago

Adopted from http://www.bestfreeonlinerecipes.com/page/3/
This kuih is yummy.. i have been craving for it for a long time. Finally, i made it. You can add some coloring depends on what color you like to the sago when you saok it in water.

Ingredients A:
½ grated coconut
½ tsp salt

Ingredients B (wash, soak for 60 minutes, drain):
300g pearl sago

Ingredient C:
160g sugar
1 tbsp corn flour
2 tsp pandan juice (thick) -i do not have pandaan juice, so i use vanilla extract
¼ tsp vanilla oil

Method:

1. Mix the grated coconut and salt well. Set aside.
2. Wash the pearl sago and soak for 60 minutes and drain.
3. Mix the soaked pearl sago with ingredients C.
4. Grease the steaming tray and pour in the pearl sago and steam for 20 minutes.
5. When cooled, cut into small pieces and roll in the grated coconut.

 * I forgot to take a picture of it , i will post the picture next time i made.

Sesame ball

My husband loves to eat sesame ball, but he found that it is kind of expansive to buy and eat everytime. So, he was persuading me to make this. I tried, it turns out ok, not as good as the sell one. I am not so sure how people can make the sesame ball so large and pluffy. Mine one is small, and pluffy ... but it is not exactly the same that you buy at the bakery store or dim sum restaurant.

It is easy to make though, not hard.

Ingredients:

Glutinous rice flour
White sesame seed
Red bean paste
Wheat starch
1 tablespoonSugar

* Glutinous rice flour : wheat starch = 8:1
Methods:

Mix the glutinous rice flour, wheat starch and sugar. Stir in water until it form a dough (Note: do not form a wet dough, it is hard to shape later on).
Divide the dough into several portions. Do the same with the red bean paste and form a small ball.
Flatten the small portion of dough, put in the red bean paste. Seal it nicely.
In a bowl, put in the sesame seed. Roll the finished dough onto the sesame seed. Set aside and do the same for the rest of the dough.
Heat the oil in a big pan. Deep fry until golden brown and serve.

Grape Tomato

My last year grape tomato, since i am moving to the new house this year, i hardly plant anything. Maybe next summer, i will plant something.

Sushi Roll

Sushi is easy to make, the only thing is you have to prepare fresh ingredients.
I love to eat sushi, but the sushi that sell in the store is very expansive. Thus, i decided to prepare myself and eat as much as i want ... hu hu hu...

Ingredients:

Artificial crab meat
Egg
Cucumber
or any other ingredients of your choice
Seaweed sheet
3 cups of rice (adjust depends on how much sushi you wish to make)
1/2 cup of sushi vinegar
1 teaspoon of salt
3 tablespoon of sugar (adjustable depends on your taste)

Methods:

1) Cook the rice and let it cool down.
2) In a pot, stir in sushi vinegar, salt and sugar. Cook until all melt.
3) Meanwhile, fry the egg. Slide the cucumber or any ingredients that you are going to put on sushi.
4) When the rice is cool down, mix in sugar, salt, and sushi vinegar.
5) Put a sheet of seaweed sheet on a sushi bamboo sheet. Spread the rice onto the seaweed sheet and leave about 3cm at the end.
6)Roll the sushi. Make sure it is tight. Cut into pieces and enjoy!