The Oily Tofu Sushi Bento Fills You with Energy for A Day!
1.
Boil the soybean hulls under water and blanch them to remove excess oil;
2.
Press the blanched oily bean curd to remove moisture and spread it flat on the bottom of the pot;
3.
Pour in cooking wine and soy sauce;
4.
Put sugar in
5.
Pour in half a cup of water and simmer over medium-to-low heat;
6.
Stew until the soup is completely absorbed by the tofu skin, turn off the heat;
7.
Pour the bibimbap and sushi vinegar that came with the bag when you bought tofu skin into the freshly made rice (sushi vinegar is added according to my preference, I only put half a bag);
8.
Mix the rice well;
9.
Wash hands clean, dip in water, take appropriate amount of rice and knead it into rice balls;
10.
Unfold the tofu skin;
11.
Put a ball of rice;
12.
Push the rice into the bean curd, finishing and forming;
13.
Make the rest of the oily tofu sushi;
14.
Spread the cleaned and dried lettuce on the bottom of the lunch box, then put the oily tofu sushi, brine shrimp, cold fungus, and boiled spinach in turn.
Brine shrimp: Put a little water in the pot, add salt, add the fresh shrimp and cook, then peel off the shrimp;
Cold fungus: After the fungus is soaked, boil it in a pot under boiling water, let it dry in cold water, add salt, sugar, vinegar, light soy sauce and carrot shreds and mix well;
Boiled spinach: Wash spinach. Add a little salt to the water in the pot and bring to a boil, add the spinach to boil, take out the cold water, dry, and cut into sections.
Tips:
Love Tips 1. You can make rice balls without processing, but it is a bit greasy;
2. Be careful when putting the rice ball, don't break the tofu skin too hard;
3. The processed bean curd has a strong flavor, so don't add too much salt to the rice.
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