日本风味“四喜饭” 具有色彩鲜艳、酸甜适口、清淡不腻的特点。制作方法:粳米1公斤,糖150克,醋精30克,盐10克,味精5克,红鱼籽、酸菜、腌姜片各50克,黑芝麻、白芝麻各25克,酸梅10个,紫菜1张。将大米焖成干饭,混合糖、盐、醋精和味精,调入到米饭拌匀。把调好的米饭分成50个小团,拍成饼,分别将酸菜、酸梅、红鱼籽放入中央包严,在饭团周围放上宽1.5厘米的紫菜条,然后在饭团上沾上炒熟的芝麻即成。 Japanese flavor “Si Xi rice” with colorful, sweet and sour taste, light and not greasy features. Production methods: 1 kg of japonica rice, sugar 150 grams, 30 grams of vinegar, salt 10 grams, 5 grams of MSG, red fish seeds, pickled cabbage, pickled ginger each 50 grams, 25 grams of black sesame seeds, white sesame seeds, plum 10 , Seaweed 1. Stewed rice into dry rice, mixed with sugar, salt, vinegar and MSG, transferred to the rice and mix well. The good rice is divided into 50 small groups, making a cake, respectively, sauerkraut, plum, red roe seeds into the central package Yan, placed in the rice ball about 1.5 cm wide seaweed strips, and then fried in the rice ball Serve cooked sesame seeds.