Protein in beans and rice can complement each other and become a complete protein; Probiotics in salt koji are beneficial to digestion. Soybeans with the aroma of nuts and soybeans are immature soybeans. Adding sesame oil and salt koji can enrich the taste.

Shrimp and edamame salt koji sushi

Ingredients: high-fiber konjac polished rice 1 bowl, cooked soybean grains 1/4 bowls (25g), 4 shrimps, 2 slices of ginger, eggs 1 piece, virgin olive oil 1 teaspoon (for shredded eggs) and 4 slices of sushi bean skin.

Seasoning: 1 teaspoon of white sesame oil, a little salt koji.

Exercise:

1. Break the eggs, fry them in a non-stick pan into egg skins, and shred them.

2. Heat a small pot of water and add salt and ginger slices. After the water is boiled, add shrimps to boil and drain for later use.

3. Add the cooked edamame, shredded eggs and shrimps and seasonings to the reheated konjac rice, mix well, knead by hand, divide into 2 parts, and wrap with triangle sushi bean skin.

Dosage: 2 capsules (*** 1).

Nutritional components: protein 1 1.2g, fat 8g, dietary fiber 3g, calorie 194.8g, net carbohydrate 18g.

Cooking time: 10 minute.

Storage: Refrigerate for 2 days.

Reheat: cover with microwave/steam.

This article comes from Crown Culture "Anti-inflammatory and Anti-allergic, slimming day by day!" Vivian hypoglycemic home cooking: 2 1 day hypoglycemic plan to help mothers lose weight and children bid farewell to allergies.