Question 2: What goes well with sushi? To make sushi, the main ingredient is of course rice. The rice for sushi needs to be fresh, preferably just steamed. Secondly, the raw materials needed are white vinegar, salt, sugar and laver that needs to be wrapped outside. Speaking of this laver, it is not ordinary laver, but roasted laver, which can be eaten when the bag is opened. And this kind, although it looks a bit like roasted laver, is not roasted laver and cannot be made of roasted laver. From the appearance, there is a difference between the two. One surface is flat and the other is uneven. Finally, I would like to introduce bamboo curtain, also called sushi roll. Like some small markets selling bamboo products and some large supermarkets, you can buy them. After introducing the main ingredients, let's talk about these two kinds of sushi. First of all, let's talk about how to make this crab yellow cucumber sushi. We need to scoop the rice into a bigger soup pot first. This kind of rice needs further processing. After the rice is steamed, add sugar, white vinegar and salt. Put a little vinegar, a spoonful of half sugar and a spoonful of salt in so much rice and mix well. The meal is ready. Let's look at other ingredients. Crabs, cucumbers, eggs. Cut the cucumber into strips. It's best to buy long and straight cucumbers, which are easier to cut. Next, you need to spread three eggs into an omelet. After the omelet is spread, let it cool. The purpose of cooling is to cut well. After buying crabs, they can be steamed in a pot, for the sake of cleanliness and hygiene, and for the sake of better taste. All the ingredients for sushi are ready. When making sushi, you should first spread a bamboo curtain on the chopping board. After the bamboo curtain is laid, a piece of roasted seaweed should be laid on it. Next, put the rice on the roasted seaweed. You don't have to put all the rice on the roasted laver, and you don't have to put it at the end away from your body. In addition, there is no special regulation on how much rice to spread on laver, which depends entirely on personal preference. Next, you need to put melon strips, egg strips and crab strips. In order to look good, put the dark side of cucumber below, put two egg strips, and the crab is white inward. These are all done. You can roll sushi. When rolling sushi, hold down the bamboo pieces and use a little force, so that the sushi can be rolled more tightly and not easily loosened. For convenience, you need to cut sushi. When you want to cut, don't insert the knife. When cutting, it's best to soak the knife in cold boiling water so that it won't stick. When cutting, you can use the thread on the bamboo curtain as a reference, so that the cutting size is more uniform, but don't cut the thread on the bamboo curtain. In this way, a plate of sushi is ready. Teach another way to make sushi. That's shrimp sushi. This kind of sushi is different from the sushi taught before. It is composed of shrimp and lettuce. Generally speaking, it is best to use this kind of shrimp with skin. First remove the shrimp skin and pick out the dirty line in the middle. Pick the middle part of the shrimp back with a toothpick, and the dirt line will be easily pulled out. Next, thicken the shrimp meat with starch, wrap the processed shrimp meat with starch, and then fry it with bread crumbs in a pan. The shrimp was fried to such a red color that it was cooked. Fried shrimp, sprinkle some salt on it. Next, in the same way, spread curtains on the chopping board, bake seaweed and process rice. Then spread the lettuce leaves on the rice, and the shrimps are arranged in this order. The same is to roll sushi with bamboo curtains. Turn and roll while pressing. The sushi rolls are ready. Dip the knife in water and cut the sushi evenly with the thread on the bamboo curtain as a reference.
Question 3: What is the best way to eat miso soup with sushi ... You don't have to ask.
Question 4: What should sushi go with? I like soy sauce and spicy oil with information, and many people like mustard. As a side dish, I'd like to order saury from eastern Ukraine. In other words, there is nothing to eat. There are not many other side dishes.
Hope to adopt
Question 5: What do you usually drink when you go to a sushi restaurant? Tea is black rice tea, fried tea and drinks are mostly Japanese, which are available in some supermarkets that specialize in selling imported goods, and can also be purchased directly in sushi shops.
Question 6: What can sushi go with? Tea, shochu, Japanese clear soup or ordinary lemonade. But it's best not to drink it.
Japanese miso soup is best served with Japanese sushi.
Question 7: How about sushi for breakfast? (Sushi is homemade). If it's good, what drinks can it go with? 10. You can have sushi for breakfast, but a few slices are enough. Eating too much in the morning is not easy to digest. If you make your own vegetable sushi, this drink can go with milk and soybean milk. If it's meat, it can be served with juice.
Question 8: What's the point of eating Japanese food? For example, if you order sashimi with a plate or sushi, which one should you go with? There are too many sayings about "pay attention to eating Japanese food", and only a few examples can be given:
1. Japanese cuisine is exquisite, with a wide range of items, each of which is "less but better". Therefore, when Japanese food orders, it is forbidden to order a large table one by one, and it is also forbidden to serve a large table at the same time. To finish one product, please take off the empty plate and then take another product.
2. When eating Japanese food, except Lamian Noodles, you can't suck or slurp.
3. When Japanese people eat together, it is forbidden for two people to clip a dish at the same time (in ancient Japan, when cleaning up the bones of the dead, two people were sandwiched together, so it is unlucky for Japanese people to clip. )
4. Japanese cuisine is usually served in the following order: matcha (or wheat tea), appetizers (all kinds of C-stained side dishes), boiled edamame, C-roasted ginkgo biloba, vegetable salad, sashimi, sushi, sake (or Japanese shochu), grilled fish with sea salt charcoal fire, kebabs, Japanese steamed egg soup, matsutake soup (or miso soup) and stir-fry.
5. Note: You don't need a spoon to drink miso soup, but use chopsticks to hold the food inside and drink the soup directly into the bowl.
6. After putting the chopsticks in the dish, put them on the side close to yourself and on the chopsticks holder, instead of putting them in the rice (that is the practice of sacrificing the dead), and don't point the chopsticks at the opposite person.
7. Japanese people don't eat with their heads down (because they think it's more like animal behavior), but eat in a bowl and put it down after dinner. This is different from Koreans. Koreans can't eat with bowls.
8. Empty plates and bowls can't be put down, just wait for the waiter to take them down.
9. Before eating, you should say "take him as the key ~ Si (I accept)", and after eating, you should say "Guo Sa ~ (hosted by Cheng Meng)", both at home and outside.
10. Finally, I would like to remind you that all Japanese friends should share the cost of meals (even with leaders or teachers). If no one is willing to treat them, they must share the cost. For the guests, be sure to say "Sosa ~ stay on the west couch (Cheng Meng treats)" on the spot. Even if a colleague suggests having dinner together, it doesn't mean that he will invite you.
Question 9: How to match sushi? Do you know how many kinds of sushi there are? Some people say that there are three pages of recipes, and I think you can have as many as you want, because there are many in different regions.
Different fish, different seasons, different yields, these arrangements and combinations are more. But the most common ones are as follows: introduction.
There are some rare ones in Shao Zhong. Only those with graphs are introduced, and those without graphs are not common. By the way, the shapes of many fish.
Similar in appearance and meat quality, but slightly different in species. The same fish has different names at different ages. This article is based on facts.
The photo shall prevail.
Aji (y): Japanese bamboo pod fish, bamboo pod fish.
Bamboo pod fish is a common fish material with unique taste.
On the right, the star eel (saltwater fish) Anago (cave): saltwater eel, sea eel.
Eel (freshwater fish) Unagi (eel) on the left in the above picture: fresh water eel, often roasted.
With sweet sauce
Pay attention to the difference between star eel and eel, which tastes slightly different. Both kinds of fish need cooked food, and the soup head is the special sauce cooked by the master.
, similar to burning braised sauce. Sweet mouth. Eels are often cooked and cooled before eating, so they are usually eaten in sushi.
Half-stage launch. It smells very strong.
Aroma fish ayu (r): Aroma fish meat is more like peach slices, a little sweet.
Adult yellow croaker Bree (): Adult yellow croaker This is a famous yellow croaker. It is said that Madonna likes this one best.
.
Young yellow croaker Hamachi (,はまち): Young yellow croaker is different from Wuli fish, and it tastes like tuna.
Flounder: The fat part of a flounder.
The meat is smooth and the taste is light.
Sand fish Hatahata (): sand fish
Mainly refers to the light-Mono (light color) mackerel skin: a variety of shiny (
Fish, such as mackerel, are mainly fish with shiny skin.
Flat orders (flat orders, G): flatfish.
Oriental pomfret Ibodai: Japanese pomfret is similar in appearance to squid, but its chewing head is soft.
Chicken fish Ithachi (Ithachi, ぃさき): striped pig fish.
Ishigarei: Stone sole is similar in color to Cargill, but it tastes heavier.
Sardines Iwashi (): Sardines are more appetizing.
Swordfish Kajiki (Swordfish)
Mekajiki, another swordfish. The color of swordfish is similar to that of Toro, with obvious fat layer, white with powder and good taste.
Fish Kanpachi (8): greater amber jack, seriola dumerili This kind of fish is said to be difficult to process.
The chief inspector of knives is delicious.
Sea carp Kasugo: young sea bream, I don't think sea carp should be eaten raw.
Kenito Katsuo (,かつぉ): Skip Jack Tuna. Do you know that octopus balls are sprinkled with chips like sawdust?
It is made of dried bonito, usually eaten after roasting, and it is dark red with raw meat inside. A strong smell.
Kawahagi (peeling): I'm not familiar with filefish.
^Kisu (^): Sillago)' s crystal clear color and elegant taste.
Japanese yellow croaker (small fin): Japanese mackerel >>
Question 10: What's the name of sushi tea? Japan supplies green tea! ! Oolong tea is also ok! !