The practice of flower sushi
Material assembly drawing:
1. Cut all kinds of vegetables into strips. If you need to blanch, you should blanch in advance. Prawn can be cooked straight and easy to use. The eggs are spread into egg skins in advance. Blanch broccoli until it turns green, cut off buds and chop it up.
2. Mix sushi vinegar with salt, sugar and white vinegar at the ratio of 1: 5: 10, mix with steamed rice (japonica rice: glutinous rice =4: 1), and cool to hand temperature. Cut the egg skin into cubes, spread a layer of rice, add half a crab stick, carrots and cucumbers, and roll it up.
3. outer roll: first spread half a piece of seaweed and a layer of rice. Cover the whole rice with seaweed, then spread a layer of plastic wrap, then turn the portable plastic wrap and seaweed upside down so that the plastic wrap is below and the seaweed is above, and roll it up. Pull the sushi curtain and plastic wrap forward when rolling, and don't roll them together. Spread crab seeds or chopped broccoli on a large plate and wrap it around the rolled outer roll.
4. The sushi made includes outer roll, inner roll and egg roll. Dice and eat (it's easier to handle it with cold water on your hands when making outer rolls)
Cooking tips
1, sushi steamed rice skills:
The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't cook the steamed rice immediately, let the rice stew for 10- 15 minutes to give full play to the taste of rice grains. Rice and glutinous rice are 4: 1, and rice needs to be steamed hard, because it needs to be mixed with sushi vinegar. Mix it well while it is hot, then cover it with a wet cloth and cool it to hand temperature.
2. The proportion of sushi vinegar:
Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar. When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well.
3. Sushi seasoning:
Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor.
In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.