The so-called outer roll is sushi with rice on the outer layer, also called inner roll (Japanese) and reverse roll sushi.
1, the rice for the outer roll is about 1, and the inner roll 1/3 2. 2. Arrange the rice on the top of the laver from left to right. 3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll. 4. Roll up the purple cabbage. 5, wrapped! 6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly. 7. all right! Tear off the plastic packaging. 8. Sprinkle your favorite spices, such as sesame seeds and crab roe, and do a little embellishment. 9. Like cutting the inner roll, one knife falls, keeping the incision flat. 10, finished product.
Two. Multiply; Complicated and entangled; rat race
1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't boil the cooked rice yet, let the rice simmer for 10 to 15 minutes, put the needed rice into the pot while it is hot, and pour in the appropriate amount of sushi vinegar and beef powder, because after the vinegar flavor is fully immersed, fan the rice and cool it for later use. 2. Wash cucumber, remove head and tail, cut into long strips and wash with salt. 3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use. 4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll it into sushi rolls.
Edit the steaming skills in this paragraph.
(1) First, wash the rice, put the rice into the basin, pour the water, stir the rice grains quickly and gently while pouring the water, and immediately pour out the washed rice washing water, and repeat this twice. (2) Then pour some water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Don't rub rice for too long, otherwise it will destroy the vitamins and cellulose in rice. (3) Then put the rice in a basket to drain the water and let it stand for 30 minutes-1 hour. (4) After these things are finished, they start steaming. 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 the rice.
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sushi
(1) In order to improve the taste, pay attention to the proportion when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3. (2) Pay attention to a little hardness when steaming rice, because it needs to be mixed with sushi vinegar when cooking. (3) Steamed rice is put into a larger container and mixed with sushi vinegar. In the process of mixing vinegar, we should pay attention to one direction to avoid rotten rice. Cover with a clean wet towel after mixing. (4) When the sushi rice is cold, you can start rolling sushi. (5) When cutting sushi finally, you must choose a sharp knife. Cutting method; If you want to cut like a saw, you can't just press it. The sameness of sushi is easy to decompose. (6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes. So be sure to be fresh and choose a safe fish recipe.
Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum. Eggs: Don't boil eggs with sugar; Eating with saccharin and brown sugar will be toxic; Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork. Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption. Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease; In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together. Porphyra (dry): Porphyra should not be eaten with persimmon; It is not suitable to eat with sour fruit, which may cause gastrointestinal discomfort.
Edit the nutritional composition of this paragraph.
Calorie (2220.47 kcal per100g), vitamin B6 (0.60), protein (142.12g), vitamin B 12 (60.00), fat (/kloc-0. Carbohydrate (375. 18g), folic acid (26.40g), dietary fiber (68.00g), biotin (660.00g), cholesterol (10 1.25mg) and vitamin A (/kloc-0). Thiamine (2.62 mg), riboflavin (3.72 mg), nicotinic acid (34.73 mg), vitamin C(44.58 mg), vitamin E (10.52), calcium (963.84 mg) and phosphorus (1883.05 mg). Iodine (554.93 micrograms), magnesium (180.06 milligrams), iron (17. 19 milligrams), zinc (45.98 milligrams), selenium (6.07 micrograms), copper (315
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First, the choice of sushi materials
There are many kinds of sushi and a wide choice of raw materials. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky. High-quality seaweed, laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage, etc. are all commonly used raw materials for wrapping sushi. Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers and lettuce. Wait a minute.