1. Prepare the ingredients 2. Peel the white radish and cut into strips
1. Soak the beancurd sticks in cold water for 6 hours in advance until there is no hard core. 2. Blanch them in a pot under boiling water for 2 minutes, then drain them into cold water.
1. Prepare the required ingredients 2. Rinse the pineapple peel and cut the pulp into cubes
1. Blanch the black fungus and carrot slices in boiling water, remove and drain the water. 2. Season black vinegar and soy sauce in a ratio of 2:1, mix the black fungus, peanuts, carrots and peppers together. Mix well and sprinkle with chopped green onion
1. Add a small amount of sushi vinegar to the rice and mix well (you can also use white vinegar if you don’t have sushi vinegar, you don’t have to add it if you don’t like it) 2. Wash and peel the cucumbers and carrots.
1. Prepare the ingredients for making whole grain rice and add them according to your preference. The ratio of whole grains to rice is 1:4. The proportion of whole grains should not be too high, as it will taste bad and make it difficult to digest.
1. Put oil in the pot, stir-fry the bean paste and dried chili until fragrant, then add the bacon and stir-fry until the oil is released, then put it on a plate and set aside. 2. Leave the oil in the pot
1. Wash and cut the ingredients. 2. Blanch Qianzhang in water for one minute to remove the beany smell and take it out.
1. Prepare the materials 2. Soak the fungus and shiitake mushrooms separately in warm water
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