The earliest sushi is a small food made of rice, raw fish and sauce, which can be eaten in one bite. There are many kinds of sushi now, which can hold many things, but you must eat it all at once. Japanese sushi was recorded in heian period under the code name "Yan Xi Style" and completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub the salt on the fish, press it with a heavy object and let it ferment naturally. You can eat it when it is sour. It tastes good. This method originated in Japan. This method is time-consuming and laborious, and soon developed into a simple way to soak fish in vinegar. Now the so-called sushi refers to any food with other fillings added to vinegar-mixed rice. Nowadays, in addition to the "roll" (that is, the sushi we often eat now), there are also "roll" and "box sushi". "Roll" is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed and divide them into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 90 grams of rice and boiled about 200 grams. Eat it wrapped in seaweed. Sometimes thin scrambled egg skins can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called "Taijuan" (thick roll), and a sushi roll wrapped with only half a piece is called "thin roll". Sushi rolls are usually filled with boiled water, cucumber, sausage, mushroom, scrambled egg skin, fish floss or duck celery.
Europe is developing insect food, and the Dutch are ahead. A group of Dutch insect eaters like their creepy snacks very much. They will release a special insect cookbook next week, which contains some quite unique recipes, such as how to add worms to your chocolate muffin combination or grasshoppers to Italian mushroom risotto.
Many people may scoff at this, but it does have an advantage, because insects are considered to be very abundant in protein. Obviously, many people are not enthusiastic about insect recipes, and some people think it can't be published at a better time. According to Marcel Dicke, a professor at WageningUniversity in the Netherlands, by 2050, the world population is expected to reach 9 billion, and there may not be enough land to raise livestock to meet the needs of all people. We may have to replace protein with bugs. The university also said that the nutritional value of insects is similar to that of meat, and raising insects is more environmentally friendly than raising livestock.
Insect cooking is not new. It is understood that nearly 80% of the cultures in the world have insect-eating culture. If this recipe can get a good response, you may see people becoming more and more interested in these crispy and delicious dishes.