If you open your own alone, to have a special style, sushi should have a variety of, to be in the price and the restaurant layout to have a great deal of innovation to be able to, because generally young people to go to that kind of place. I think it's a good idea to try it out for a few days and see what happens.
Tangshan raw materials are not very selective, local materials at the same time you can go into Beijing to see, the local can then Farmer's Market, South New Road, Lotus Pit to see, Beijing sushi materials wholesalers a lot of looking for Beijing Xin Youhua, or Canghai Xu Ri supply. In addition, Beijing Weifa, Beijing Sen and the century is also good. You can check out their websites. The eastern suburbs of the market there, you have to be able to find, in the back of a very authentic, there into the goods cheaper than the market
A sushi selection
Sushi is a lot of different kinds of sushi, but also in the selection of raw materials on the range is also very wide. Sushi commonly used as the main raw material for sushi rice? Japanese round-grained rice, which is characterized by white color, rounded particles, with which the rice cooked not only flexible, chewy, and has a greater viscosity.
The outer skin of the rolled sushi raw materials used to high-quality seaweed? Nori , kelp, egg skin, tofu skin, spring roll skin, cabbage and other common.
Sushi fillings are colorful and can best reflect the characteristics of sushi. The ingredients used in the fillings are sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? such as shiitake mushrooms, cucumbers, lettuce, and so on.
The ratio of sushi
The ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.
1?Ratio of rice to water
Wash the sushi rice, drain it, put it in a rice cooker, mix it with water at a ratio of 1:1 between rice and water, and cook it into sushi rice. Note that, if you cook more sushi rice at a time? 5 or more, you should reduce the amount of water, such as 6 bowls of rice only need to add 5 bowls of water can be. In addition, if you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice to the rice.
2? Salt, sugar, vinegar ratio
Sushi vinegar is the basic sushi seasoning, which is made with salt, sugar, vinegar at a ratio of 1:5:10. To make sushi vinegar, mix salt, sugar, and vinegar together, heat it in a pot, and let it cool before using it. Note that when heating, do not make it boil, so as not to reduce the sour flavor of vinegar.
3?Ratio of vinegar to rice
To make sushi rice, add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Keep the rice at about 40 degrees Celsius, use a wooden spoon and a wooden utensil, and "chop" the vinegared rice with the wooden spoon to mix it well.
Three, sushi condiments
Authentic sushi can be sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the garnish with the type of sushi. For example, when eating rolled sushi, which is filled with sashimi and fresh shrimp, you need to dip it in thick soy sauce and apply the right amount of green wasabi, while when eating hand-held sushi it is best not to dip it in soy sauce so that you can eat its original flavor.
In addition to thick soy sauce and green wasabi, sushi has a more important flavor -- vinegar ginger. Eating sushi with a slice of vinegared ginger not only helps with the flavors, but also makes the sushi fresher and more flavorful.
Four, the production of sushi
There are many types of sushi, the following roll sushi as an example, talk about the production of sushi.
Raw materials: seaweed? Nori 1 sheet? length of about 20 cm, width of about 15 cm 200 grams of round-grained rice, 1 crab, half a fine ham sausage, half a medium-sized cucumber, half an egg skin, 1 horseradish sauce 15 grams of lettuce leaves, 1 sheet of salt 1?5 grams of sugar 5 grams of white vinegar, 10 grams of thick soy sauce, vinegar, ginger, each a dish
Method:
1 will be the rice of round-grained rice drying to the temperature of 40 ℃ or so; the crab into the pot of boiling water is slightly scalded, and the ham sausage, cucumber, respectively, cut into fine grains.
1?The temperature of the rice is about 40 ℃; the crab meat into the boiling water pot slightly scalded, fished out and ham sausage, cucumber, respectively, cut into fine grains; egg skin cut into 15 cm long, 1 cm wide strip; another take salt, sugar, white vinegar into sushi vinegar, and then with the round-grained rice mix well.
2 will be seaweed vertical spread on a cooked cutting board, in the upper edge of the 3 centimeters for the interface, in the rest of the seaweed on the Japonica rice, and then with the palm of your hand standing in the Japonica rice on the horizontal pressure out of the spacing evenly spaced 4 "ditch", and then were in the 4 "ditch In each of the four "grooves", put diced crabmeat, ham sausage, cucumber, and egg as fillings, and finally put lettuce leaves smeared with horseradish sauce on top of the rice.
3?Gently wrap the rice, filling and lettuce rolls from bottom to top, spread a little rice on the top edge to seal the rolls, then cut the rolls into 7 small rolls, and serve with a thick soy sauce plate and a vinegar-ginger plate.
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Rice ball style:
Fish: This is the easiest way to do it, slice the fish into 2.5 cm wide, 5-6 cm long slices, and slice them diagonally. Then do a 2 * 2 * 4.5 size of the rectangular rice ball, fish slices in the middle of the point a little green mustard, and then the rice ball buckle, turn over to the plate, shaping.
Vegetables, crab meat stick, egg practice, the rice ball is the same practice, the only difference is that the top side to tie a piece of seaweed, so more solid, delicious and good to hold.
Volume: generally in the store can be bought to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is very difficult, in fact, a lot of Korean nori is very good, the price is also cheaper.
The general generation of 10, you can do 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces.
Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside)
The practice of the outer roll:
One sheet of nori, folded into two pieces. Take one half of the piece, take a close look, nori divided into front and back, smooth side down, on the rough side evenly coated with rice, the amount of rice: hand clenched a slightly smaller than the palm of the rice ball, placed in the center of the nori, from the inside to the outside, from the middle of the two sides of the push away. Hand if you feel sticky, you can dip some water to moisturize your hands.
After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a little green mustard in the center, and then put your favorite things, now start to roll. Take the long bottom edge and roll it towards the center, then just roll it again.
Inside roll:
It's different from outside roll, you need to use a bamboo curtain, but if you don't use it, it's okay, it's just that the shape of the sushi is not too good and it's easy to fall apart.
Half a sheet of nori to the lower part of the bamboo curtain, or smooth face down, and then clutched in the hand than the palm of the hand smaller than 1/3 of the rice ball, into the middle of the nori, too, slowly push the rice outward, but this time do not put the rice coated with the entire nori, leaving 2 centimeters on the upper side, and the lower side to leave 1 centimeter. Then apply wasabi and put whatever you like (not more). When you roll it, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done!
Sushi Ingredients:
Fish:
It's good to have fresh raw fish, but what if you don't? When you're in a restaurant, there are times when you can't eat the fish raw, but you can cook it, and I prefer to eat cooked fish, which has a stronger flavor. For example, you can pan-fry trout with a little salt and garlic, then cut it into small strips and put it into sushi rolls, or just boil it and put it into sushi with salsa.
There are also crab meat sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up and ready to eat.
And shrimp cooked, plus salad dressing, wrapped up is also very good
Vegetables:
cucumber, avocado, and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, where we do listen to the good food, I like it, the practice:
shiitake mushrooms soak in water to soften, and then soak shiitake mushrooms with water to cook shiitake mushrooms, plus soy sauce, sugar, and wine to season to, boiled on the can, taste a little sweet best, because when eating to dip soy sauce.
Ingredients to eat:
Japanese ginger, green mustard, Japanese soy sauce (Chinese soy sauce flavor
Sushi production method
Preparation
1, ordinary rice cooking rice, can be a little sticky, cooked and scooped up and put to warm ? 2, sushi vinegar: 2 tablespoons of white vinegar: 1 tablespoon of sugar: 1 point of salt, mix well, you can also change the proportion according to their own taste ? 3. Mix the sushi vinegar with the warmed rice and set aside. Tips: 1, seaweed to use the rough side of the rice 2, cut the sushi with a knife dipped in water or smeared with sesame oil (anti-sticky rice), cut the sushi bar into pieces on the finish!Love Sushi
Materials:
White rice, nori, sushi vinegar, pickled cucumber strips, fried egg, carrot, heart-shaped mold, crab roe, sautéed black sesame seeds
Methods:
1, the cooked rice cooled down, pouring the appropriate amount of sweet vinegar, mix well
2, mold coated with a bit of oil, easy to take off
3, first placed in the rice, pouring a little sweet vinegar, and mix well
2, molds to facilitate easy release
3, the first two sides of the rice, the first one is the same as the second side, and then the second side is the other side.
3, first put a layer of rice at the bottom of the mold, compacted and flattened
4, put the filling
5, put a layer of rice on the top of the top, flattened, firm
6, inverted to take off the mold
7, seaweed cut into the height of the heart of the rice ball with the height of the rice ball, and then bundled with the side surrounded by the rice ball, and then in the top of the crab seeds, black sesame seeds, compacted, and cut into pieces
mini Japanese hand rolls
(A hand roll is a form of sushi. It is the cone-shaped nori roll in the picture)
Ingredients:
Square nori, crab roe, pickled cucumber, black and white sesame seeds, seaweed
How to do it:
1. Roll the nori into a cone shape, and use a few grains of rice to stick to the interface of the nori
2. Toss the pre-prepared ingredients well together
3. And then put the stuff in it
Cardamom sushi
Ingredients:
Rice, nori, shredded carrot, sushi vinegar
Method:
1. Add 2 tablespoons of sugar, 2 tablespoons of white vinegar, 1/2 tablespoon of lemon juice, and 1/3 teaspoon of salt to the shredded carrot and mix it
2. Half an hour later, pour the sweetened vinaigrette that came out of the cardamom onto the rice and mix it in well. Mix well
3, rolled into a roll and cut
Comments:
Cardamom radish is rich in a variety of vitamins, as well as calcium, phosphorus, iron, etc., and contains mustard oil can promote gastrointestinal peristalsis, digestive assistance, smooth the qi and relieve depression, and to improve blood circulation, protect the heart, and delay the aging of the role of cancer prevention
Cub sushi
Input:
Material:
Seaweed, rice, soy sauce, soy sauce and soy sauce. seaweed, rice, soy sauce, meat floss, ham
Methods:
1, part of the rice with sushi vinegar mix to be used (the white part), the other part of the rice with soy sauce and meat floss mix to be used (the brown part)
2, seaweed brown rice rolled into a small roll (to do the ears), and then rolled into a roll of brown rice and ham (to do the face)
3, rolled into the small rolls rolls in white rice to form a large roll
4, cut the seaweed into small pieces to make eyes and nose
Inari sushi
Instruments:
Oil tofu puffs, rice, nori, ham, cucumber, salt, sesame oil, white sesame seeds, soy sauce, sugar, cooking wine
Methods:
1, the oil tofu puffs are first slightly boiled in boiling water (to remove oil), then the fishy smell. fishy gas), and then add soy sauce, cooking wine and sugar in the pot, boil and put the tofu bubbles to cook for a few minutes (so that the taste will be better), after cooking and drying
2, rice is done while hot, add salt, sesame oil and white sesame seeds (fried) mix, plus chopped ham and seaweed, diced cucumber and mix together
3, take an oil tofu bubbles, from one side to tear a slit, put the mixing rice
Mixed rice sushi
Materials:
Rice, nori, Korean hot sauce, almond sauce (also more flavorful to eat), spinach, sesame seeds, salt, sesame oil, kale (cut into julienne strips)
Methods:
1, rice with Korean hot sauce and almond sauce mixed well
2, spinach, blanched, sesame seeds, salt, sesame oil and mix well
2, spinach, sesame oil, salt, sesame oil and mix well
2, spinach, sesame oil, salt, salt, sesame oil and mix well
2, spinach and cucumber. Sesame oil and mix well
3, seaweed on the rice, in the close to their chest end, arranged kale and spinach
4, rolled up, a little shaping, with a knife dipped in water and cut the section can be
Egg roll sushi
Materials:
sushi rice, nori, fried eggs of uniform thickness, corn, sausage, carrots, peel
Practice:
1, mix the corn kernels, sausage, carrots and peel with the rice
2, put a layer of plastic wrap on the curtain, and lay the egg skin, rice and filling in order
3, be careful not to be too vigorous, or the egg will break
Peach Sushi
Ingredients:
Rice, glutinous rice, amaranth, crabstick, cucumber Roasted seaweed and vinaigrette
Practice:
1, choose amaranth mixed with a little oil and salt, vegetables out
2, choose the rest of the vegetable juice braised into the white rice that is the natural moisturizing material, standby
3, sushi curtains will be the two-color rice and crab roe, cucumber, seaweed flat laying, rolled tightly compacted
4, dipped in water, cold-cutting sushi rolls on the OK
3, sushi curtains will be two-color rice and crab roe, cucumber flat laying in seaweed, rolled tightly compaction
4, dipped in water cold-cutting sushi rolls on the OK
Crab Meat Sushi
Ingredients:
Rice, cooked white sesame seeds, canned crab meat, cucumber, dried shiitake mushrooms, nori, chopped green onion, sugar, soy sauce, wine
Methods:
1, remove the cartilage of the crab meat, torn with your hands
2, soften the shiitake mushrooms with warm water, chopped and boiled with sugar, soy sauce, and wine
3, thinly sliced cucumber, nori chopped and cooked
3, cucumber. Cut the cucumber into thin slices and the seaweed into 4 equal parts
4. Wet the sushi model with vinegar and water, lay the leaves on the bottom, fill half the height of the sushi rice, lay the seaweed, mushrooms, cucumber, and then fill a layer of sushi rice
5. Spread the crabmeat on the top layer, put the lid on tightly, and then slice it into small pieces with a knife and sprinkle with chopped scallions
Crab roe sushi
Ingredients:
Sushi rice, seaweed, crab roe, wasabi
How to make it:
1: Shape the rice into a ball of the same size with your hands, and spread a little wasabi on it
2: Surround the edges with seaweed, and make sure the seaweed is about 1/3 taller than the rice ball
3: Place the crab roe in the ball carefully
Flying Fish Roe Sushi
Instructions:
Rice, flying fish roe, cucumber, crab roe and wasabi. Flying fish roe, cucumber, wasabi, vinegar, seafood soy sauce
How to do:
1, cucumber with a potato peeler from the cucumber vertically, a piece of sushi can be wrapped in a piece of sushi
2, hold the rice into a small flat circle shape, wrapped in the outer edge of the peeled off the long slices of cucumber, the middle of the point of the wasabi
3, and finally, on top of the fly fishing roe
4, can be dipped in seafood soy sauce to eat
Shrimp cake sushi
Materials:
Shrimp, egg (plus seasoning scrambled and chopped into mince), cucumber, lunch box, plastic wrap,
Practice:
1, shrimp peeling, picking from the back of the toothpick to remove the sandy line, starch water wash 2 times, rinse, put into the boiling water with a little white wine and cook until it becomes red
2, cucumber sliced diagonally with a knife, almost the width of the lunch box
3, with plastic wrap to cover the bottom of the lunch box, put the shrimp, and then use a small spoon to the shrimp gap, stuffed into the egg compaction, and then put the sushi rice, cucumber, and finally a layer of sushi rice, pressed flat
4, after the shape of the sushi, will be poured out, open the plastic wrap can be
Double-color sesame seed Sushi rolls
Materials:
Rice, fried black and white sesame seeds, sushi vinegar, pickled cucumber strips, fried egg, shredded carrots
Methods:
1, evenly spread the vinegared rice on the insurance film, compaction
2, and then cucumber, fried egg, shredded carrots lined up and rolled into a roll
3, the cling film carefully removed, evenly sprinkled with sesame seeds, and then evenly spread with sesame seeds, and then evenly sprinkled with sesame seeds, and then evenly rolled into a roll
3, carefully removed the cling film. Take a bowl of mixed white sushi rice, add Korean hot sauce, add a few drops of sesame oil, mix well, that is, red rice
2, cut the seaweed small strips of seaweed flat on the sushi curtain, the top of a thin layer of hot sauce rice
3, the seaweed on both sides of the slightly upward, rolled into a small tube is not completely closed, ditto and then rolled four
4, the small rolls and the egg skin with the roll such as the large rolls
5, rolled and cut into sections can be
Ketchup sushi
Materials:
Rice, nori, water, vinegar, salt, ham, eggs, lettuce, ketchup
How to:
1, spread the eggs to be a little thicker, cut into wide strips and spare, lettuce peeled and cut wide strips of the next over blanching, ham also cut into wide strips
2, the egg strips, cut into wide strips of the lettuce, cut into wide strips of the lettuce and cut into wide strips of the ham, cut into wide strips of the lettuce and cut into wide strips of the ham, and cut into wide strips of the ham.
2, the egg, lettuce, ham strips spread, rolled into a tube with the sushi curtain
3, cut into sections and then poured with ketchup
vegetable salad sushi
Ingredients:
lettuce leaves, nori for sushi, rice, sushi vinegar, fried sesame seeds, salsa
practice:
1, sushi curtain to put the nori on, then lay rice
2, cover a piece of plastic wrap, smooth it slightly flattened, and then reversed, so that the rice face down, nori face up
3, take 4 pieces of lettuce, two pieces and two pieces of stacked, so that the leaves are separated by two ends
4, with one hand pinched tightly put on the nori, the other hand to the rice and the nori rolled
5, rolled up and shaped, sprinkled with fried sesame seeds
6, cut into sections and squeeze on the salad dressing
Orleans chicken sushi
Materials:
steamed rice, nori, chicken breast a piece of Orleans marinade powder, cucumber cleaned and cut into strips
Methods:
1, Orleans marinade powder with water to make a sauce, mix the chicken, put in a container, refrigerator storage for 12 to 24 hours. During the turn over once (no Orleans marinade powder students, available soy sauce, soy sauce, oyster sauce, chili powder and other modulations into a marinade)
2, the next day to take out the chicken, put into the microwave oven "ding cooked", the chicken on both sides of the 3 minutes each on the almost
3, will be cooked chicken cut into thick strips
4, rolled into a sushi and cut into sections
Potato mashed meat sushi roll
Materials:
Mashed potatoes, seaweed, black pepper flakes, corn
Practice:
1, potatoes cut into cubes and boiled, then stuffed in a bag and pressed into the mashed
2, the mat is spread in turn on the seaweed, corn and potato puree, black pepper flakes rolled into a roll
3, cut into sections
Beef tenderloin sushi
Materials:
Sushi rice, beef tenderloin, white radish, wasabi sauce
Practice:
1, beef tenderloin cleaned and sliced thinly, blanch in a pot of boiling water and standby
2, white radish cleaned and peeled, chopped into a puree. Take the mold, spread the plastic wrap, filled with sushi rice, smeared with wasabi sauce, spread the beef tenderloin slices, cover the plastic wrap, and press hard to form
3, take off the mold, remove the plastic wrap, cut into medium-sized pieces, the top of the carrot puree, wasabi sauce can be
Burned sansho seaweed sushi
Materials:
steamed rice, seaweed for sushi, shrimp, squid (do not claw), Japanese red ginger, egg whites, and other ingredients. (Middle frying, you can cover the lid) eat, pour some CI YOU
Mixed sushi
Materials:
Rice and glutinous rice, nori, cucumber and ham hock cut into strips, the egg spread into the egg skin and cut into julienne strips (and nori the width of the length of the same), prawns to remove the black line to remove the skin, blanch it with boiling water
Practice:
1, spread the sushi curtains, spread out the Nori! >1, coconut milk, water, rice, sugar and vanilla bean in a pot, bring to a boil over medium-high heat, then simmer over low heat for 25 to 30 minutes, stirring constantly, until the rice is tender and all the juices have been absorbed
2, remove the vanilla bean and excess oil, and let cool for 2 hours
3, place plastic wrap, rice, kiwi fruit, and peeled pineapple in order on the bamboo curtain
4, roll into a roll, remove the Cling film, rolled in a layer of toasted coconut on the sushi
5, cut into sections
Jade Jade Sushi
Materials:
Rice, glutinous rice, cucumber, corn ballast, seasoning
Methods:
1, sushi rice with a small amount of glutinous rice (to increase the viscosity) and corn ballast mix well, you can also add your own favorite
2, cucumber washed, cleaned, and then the cucumber washed, and then the cucumber washed. p>2, cucumber washed and cut into segments, with digging apple core of the core of the extractor hollow
4, will be mixed with rice filled with hollow cucumber segments can be
Eel box sushi
Materials:
Sushi rice, cooked eel meat, soy sauce
Practice:
1, take the round or square molds, spread the cling film, fill with sushi rice, covered with Unagi meat, cover the plastic wrap, and press hard to shape
2, take off the mold, remove the plastic wrap, cut into medium-sized pieces can be eaten dripping with soy sauce
3, cooked eel from the supermarket to buy the finished product, buy back into the microwave oven to bake crispy the best
Seafood sushi
Instruments:
Hot rice, seaweed for sushi, salmon sashimi, purple sea urchin, drowned eel meat
Methods:
1, heat a flat-bottomed arrow pot, brush a thin layer of oil inside the pot, slowly grill the eel over medium-low heat
2, on the rice ball, covered with your favorite seafood, you can eat it
3, eel rice ball can be eaten directly, the salmon and sea urchin rice ball, should be dipped in horseradish and seafood soy sauce to eat, the taste of authentic
3, eel rice ball directly eaten, salmon and sea urchin rice ball, eat it to dip horseradish and seafood soy sauce, taste of the authentic
3, the eel rice ball can be eaten directly. /p>
Tuna salad roll sushi
Materials:
Tuna, rice, sushi vinegar, shredded vegetables, dressing, cheese, hot sauce, tuna salad roll, seaweed
Practice:
1, tuna slices standby, mix the sushi rice are spread on the seaweed after the seaweed will be flipped over
2, put the shredded vegetables, dressing, tuna Salad roll, cheese, rolled into a roll, covered with spare slices of tuna and pressed tightly, topped with chili sauce can be
Review:
Seaweed grows on the rocks on the seashore, fully drawn from the essence of seawater, protein, minerals and vitamins are extremely rich
Tenpura Maki Sushi
Instruments:
Tenpura shrimp, seaweed, rice, Sushi vinegar, lettuce, cheese, salad dressing, crab roe
Practice:
1. Steam the rice into the sushi vinegar, mix well and cooled in the seaweed on the seaweed
2. Coated with crab roe, the seaweed turned over, put the lettuce, tempura shrimp, cheese, salsa (with a bamboo curtain extrusion molding) rolled into can be
Reviews:
Temperance shrimp (supermarkets) (available in supermarkets) is one of the more famous ingredients in Japanese cuisine, has a high nutritional value
North mail shell sushi
Materials:
North mail shells, rice, sushi vinegar
Methods:
1.first steam the rice and add the sushi vinegar, mix well and let it cool
2.the north mail shells, clean, picking a good spare
3. Pinch the sushi rice into a trapezoid shape (about 20g of rice balls) and cover the rice balls with Arctic shellfish to serve
Reviews:
Arctic shellfish have a bright color and delicious taste, and the meat is crispy and rich in protein and unsaturated fatty acids
Cherry croquettes
Ingredients:
Rice, tuna, salmon, seasoning sauce
Materials:
Rice, tuna, salmon, tuna, salmon, salmon, salmon, salmon, salmon, salmon, salmon, salmon, salmon, salmon, Salmon, seasoning sauce
Practice:
1. Steam the rice into the sushi vinegar, mix well and set aside to cool, a variety of raw fish slices standby
2. Take 20g of rice, assisted with plastic wrap pinched into a round, and then cover the slices of raw fish pinched tightly, pouring chili sauce can be
Reviews:
Salmon is suitable for the long-term use of the brain workers to consume, to enhance Brain function, prevention of vision loss
Octopus sushi
Materials:
Octopus, rice, tea, sake, sushi vinegar
Practice:
1. Steam the rice into the sushi vinegar, mix well and set aside to cool
2. Wash the octopus with salt water
3. Boil the water in a pot, add tea, sake, salt The octopus will be cooked in the pot, sliced and set aside
4. And then do a good sushi rice pinched into a trapezoidal shape, the octopus will be covered in rice can be eaten
Comments:
Octopus such as mollusks carpalpine seafood is rich in protein and selenium, iodine, manganese, copper and other trace elements
Seafood sushi practice
Morning get up early, ran to the morning market I saw a rare purple sea urchin, and hurriedly carried a pocket back, just as well as yesterday's processing of eel, simmering a pot of rice, you can eat fresh and nutritious seafood rice balls. A grain of crystal full of rice, with salt and sugar and rice vinegar a mix, with fresh salmon, purple sea urchin and eel segments, eat a delicious and healthy and full.
When it comes to seafood sushi, it traces its roots to China. As early as the Later Han Dynasty, more than 1,800 years ago, sushi was already eaten by the Chinese people of the time, especially the merchants along the coast of China, who first marinated rice in vinegar and made it into a rice ball, then paired it with seafood or meat and pressed it into a ball of small pieces to take on the road as food along the way, which made it easy to carry and convenient to keep. It was not until the Tang Dynasty in 700 A.D. that sushi reached Japan, and it was not until the 18th century that the two words first appeared in Japanese literature.
Sushi is not only colorful and varied in shape, it is also a low-calorie, low-fat healthy food. It can be freely combined with a variety of fresh sea fish, river fish and shellfish to create imaginative and delicious combinations, and the sight of the brilliant colors of the raw fish can whet one's appetite.
Every food has roots and veins, and every cuisine is exciting and fun. Following the natural change of seasons and enjoying it at the right time can be wonderful and fun
1, ingredients: hot rice, salmon sashimi, purple sea urchin, drowned eel meat;
2, heat a flat-bottomed wok, brush a thin layer of oil inside the wok, and slowly cook the eel over medium-low heat. (Eel practice, later to post)
3, rice ball practice: 100 grams of glutinous rice + 400 grams of rice + 500 grams of water, simmering rice; rice down to about 40 ℃, add 10 grams of salt, 50 grams of sugar, 100 grams of vinegar, mix well. (has been cooking, but also never used a measuring cup or weighing, just some friends asked to try to be more accurate, do not think that I am learning chemistry, ha, heh) Eat, you can use your hands to hold out the rice ball, like I'm not too nimble fingers, you can use this tool to do the rice ball.
4, finally in the rice ball, covered with their favorite seafood, you can eat.
5, eel onigiri can be eaten directly, salmon and sea urchin onigiri, should be dipped in horseradish and seafood soy sauce to eat, the flavor is authentic.
Lettuce salad sushi practice
Spring is here, the ice melts, the seeds germinate ...... fresh green, glowing with the vitality of spring!
Looking at the people A Su two families to shoot a cucumber are beautiful, my greens and white rice can also be poetic ah ~
Life, is so simple, can also be so beautiful!
Ingredients of lettuce salad sushi:
Lettuce leaves, nori for sushi, rice, sushi vinegar, fried white sesame seeds, salad dressing
Preparation:
1, ordinary rice, can be slightly sticky, cooked, scooped up and put to warm
2, sushi vinegar: 2 tablespoons of white vinegar: 1 tablespoon of white sugar: 1 point of salt, mix well. You can also change the mixing ratio according to your taste
3. Mix the sushi vinegar with the warmed rice and set aside
4. Wash and drain the lettuce leaves, and if they are too long, fold off part of the stem so that it is about the same length as the width of the seaweed
How to make lettuce salsa sushi:
1. Put the seaweed on the sushi curtain, and then put the rice on it
2. 2, cover a piece of plastic wrap, smooth hand to flatten it slightly, and then reverse it so that the rice is facing down, nori facing up
3, take 4 pieces of lettuce, two pieces and two pieces of stacked, so that the leaves are separated from the two ends (refer to the picture on the plate), with one hand pinched tightly put on the nori, and with the other hand to the rice and nori rolled up (did not have the hands of the picture)
4, roll while gently unroll the plastic wrap, the hand should be across the The rice will be rolled up more tightly in the wrap
5. When the roll is ready, sprinkle it with sesame seeds and gently press it with your fingers so that it doesn't fall out
6. Dip a knife in water or sesame oil (to prevent the rice from sticking to the rolls), and slice the sushi strips into pieces, and you're done!
Squeeze on the salad dressing
Dish Features
Fresh, refreshing, healthy; suitable for regulating the stomach after the greasy.
Delicious Summary
Wishing you all a happy and healthy meal, the more you eat, the prettier you look!
Orleans chicken sushi
Orleans chicken sushi:
1, prepare a piece of chicken breast.
2, Orleans marinade powder with water into a juice, the chicken mix, put into a container, refrigerator storage 12 to 24 hours, during the turn once
No Orleans marinade powder students, available soy sauce, soy sauce, oyster sauce, chili powder and other modulation into a marinade; can also use their favorite seasonings
3, the next day the chicken out, with a microwave oven special dish, put into the microwave oven "Microwave
3, the chicken out, with microwave oven special dish, put into the microwave oven "
3, the next day, with a special dish. Put the chicken into the microwave oven "ding cooked", chicken on both sides of 3 minutes each is almost ready
4, will be cooked chicken cut into thick strips
5, the preparation of the ingredients: a packet of sushi seaweed; cucumber cleaned and removed from the flesh and cut into strips (and the width of the seaweed and the length of the length of the)
6, the preparation of the rice: ordinary rice boiled rice, and the rice, the rice, the rice, the rice, the rice, and the rice, the rice, and the rice, and the rice. The rice should be cooked in a large bowl and allowed to cool down a bit (just keep it warm, don't let it get too cold)
7. Vinaigrette Preparation: 3 tbsp white vinegar + 2 tbsp white sugar + a pinch of salt, mix well. This ratio can be adjusted according to your own taste
8, the vinaigrette will be adjusted and the temperature of the rice mix
9, spread the sushi curtain, spread out the nori, the rice is spread, slightly around the edges, and then the cucumber strips and chicken strips on the, rolled into a piece of sushi
10, in the case of the board set a plastic bag (because of the case of the board for years of use and bacteria, it is inconvenient to cut the cooked food), the blade of the knife on the Smear some water or sesame oil, can prevent sticky rice, and then cut the sushi strip into a piece
Rice sweet, cucumber crunchy, chicken salty and slightly spicy ...... so fragrant and delicious ah!
How to make Yakisoba Seaweed Roll Sushi
The flavor of this sushi must be acceptable to all of us Chinese, fragrant and very tasty, and based on the traditional sushi making method in the past, it takes the method of frying. This is my last year in the Japanese television learned, just has not been to do, because I cook most of the cases are not too deliberate procurement of materials, usually home what to do, so do this sushi material is always either the lack of shrimp, is the lack of squid, or the lack of red ginger, and when not missing, I do not think not to do, or do not have time to do, in short, one to drag to the present. In fact, most of the vegetables in our home is the big teeth into the purchase, because there is a supermarket away from his work place, than our neighborhood supermarkets sell much cheaper, hey, very good at life it.
Because there are eggs, squid, shrimp, so I named roasted three seafood seaweed roll sushi. The two finished pictures were not taken by the same camera, which one is better. Well, I do not nonsense, on the recipe
Yaki three seafood seaweed roll sushi materials:
steamed rice 2 large bowls, sushi with seaweed 2 sheets, shrimp 6, squid (do not claw) 2 small slices, a number of Japanese red ginger, egg white 1/2, thick egg strip (2 eggs burned the amount of - thick egg burned the details of the practice).
Seasoning for Yakisan Seaweed Roll Sushi:
Salt, black pepper, mirin (or rice wine), tsutsuyu (pronounced CIYOU or Japanese soy sauce)
Methods for Yakisan Seaweed Roll Sushi:
1, shell shrimp, remove the sandy threads, squid peeled, cleaned and chopped into pieces.
2, chopped puree, add salt, black pepper, mirin, egg white and mix well, and then mix well with rice.
3, sushi roll Lian lay down, take a piece of seaweed for sushi, put 2 evenly spread on the flat.
4, put thick egg strips and red ginger (see process picture)
5, roll up, compact, knife stick a little bit of water, cut section.
6, flat bottom non-stick pan put a little oil, low heat both sides fried. (In the middle of the frying, you can cover the lid)
Eat, pour some CIYOU.
Muhe little advice:
Seaweed to use the rough side of the rice. When cutting, don't use too much force so that the rice doesn't come out.
There are many wholesalers of sushi materials in Beijing, so look for Beijing Xin You Hua, or Canghai Xu Ri, they supply CIYOU. In addition, Beijing Weifa, Beijing Sen and the century is also good. You can go to their website to see. The eastern suburbs of the market there, you have to be able to find, in the back there is a very authentic,, and that into the goods cheaper than the market
.