1. Pumpkin fruit and vegetable powder is diluted with cold boiled water and added to 50 grams of cleaned rice to soak overnight for later use.
2. Add 50 grams of cleaned rice to fire dragon juice and soak overnight for later use.
3. Dilute butterfly pea pollen with cold boiled water and add 50 grams of cleaned rice to soak overnight for later use.
4. Prepare sushi vinegar.
5.
Steam the soaked rice and mix it with sushi vinegar while it's hot.
Half of the steamed rice with butterfly pea pollen is put in sushi vinegar and half is left.
6. The okra is cleaned and steamed in the steamer for 5 minutes.
7. Prepare the sushi curtain.
8. Take a piece of seaweed and spread it on the sushi curtain.
9. Spread the rice evenly on the seaweed according to different colors.
10. Put an okra on one-third of the whole.
11. Roll up the sushi.
12. Cut up the whole sushi and serve.
13. Serve and enjoy.
Tips:1. Adding sushi vinegar to rice steamed with butterfly pea pollen will cause the acid-base discoloration principle of anthocyanins, so you can eat it with confidence.
2. Cover the surface of the sushi curtain with a layer of plastic wrap for easy cleaning.
3. Put the rough side of the seaweed up for easy operation.
