750g fresh fish head, 400g soft tofu, 400g Totole original fresh cooking wine (amount for the bottom of the fish head tofu pot), 15g ginger slices, 4 slices, Totole soup freshness [Buddha Jumps Over the Wall Flavor] soup base seasoning, 2 packs of coriand
How to make rice, sushi vinegar, octopus, crab roe, and seaweed nigiri sushi. Step 1. Mix the rice and sushi vinegar - it depends on your personal taste. Step 2. Dip your hands in water, add some rice, and gently hold it into a shape. Step 3. Then cut the
1. Raw material preparation 2. Raw material preparation
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