Buy Japanese caviar. There won't be any tricks.
Or you can't make caviar sushi with it.
There are many kinds of sushi in Japan.
Here are some simple ways to make sushi.
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First, the outer volume
The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.
sushi
1. The mido of the outer roll is about 1 and 1/3 of the inner roll.
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. It's 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 decorate it a little.
9. Cut like an inner roll and keep the incision flat.
10. finished product.
Second, involution
1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't cook cooked rice.
Let the rice stew for 10 to 15 minutes, put the rice you need in a big pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because hot rice can only be tasted with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.
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.
Eggs and other ingredients are delicious and very popular with Japanese people.
catalogue
Sushi origin
Overview of sushi
Sushi category
Two major factions
major constituent
manufacturing method
Steamed rice technology
Pay special attention to
Formula stage chart
nutritional ingredient
manufacturing method
The benefits of eating sushi
The correct way to eat sushi
Sushi culture
Sushi book of the same name
TV play series
launch
Edit the origin of sushi in this paragraph.
Historical origin
Sushi is a Japanese dish with vinegar as the main raw material. Sushi, like other Japanese dishes, is very bright in color. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod white, tuna and salmon are selected. Slice it on a white and fragrant rice ball, knead it, then spread it with bright green mustard sauce, and finally put it on an antique porcelain plate ... This color is really "delicious". When eating sushi, we should pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can we really taste the delicious sushi, and the rice fragrance of sushi and the fragrance of sashimi can be completely integrated, filling teeth and cheeks without leaving gaps, and the rich fragrance has nowhere to escape, lingering in the mouth for a long time, full of twists and turns.
[Cute Style-Sushi]
Aike modeling-sushi
As early as the 3rd to 4th century BC, sushi was recorded in China, and it was recorded in Erya Shi Qi that "meat is soup and fish is appetite". Another way of writing sushi, Fu, appeared in Shi Ming more than 500 years later. The second volume. Shi's Diet Thirteen was written in the Han Dynasty in China in the second century A.D. ..
Later, sushi was spread to Japan in Chinese characters, and the words "Li" and "Tai" were confused, which became Japanese sushi and spread abroad, while China disappeared from the menu in the Ming Dynasty.
/kloc-sushi spread in China more than 0/800 years ago (that is, in the post-Han era) and was introduced to Japan in 700 AD. At that time, some business travelers pickled rice balls with vinegar, added seafood or meat, and pressed them into small pieces as food along the way. Later, it was widely circulated in Japan. At that time, people were stabbed with various ingredients, known as "Edo Sanlu", also known as "holding land", which is the most popular sushi now.
Sushi and sauerkraut are pickled foods. In 700 AD, that is, the Nara era, the Japanese at that time used some vinegar-marinated rice balls, plus some seafood or meat, pressed into small pieces and arranged neatly in a small wooden box as food along the way. It was not until A.D. 1700, that is, the Edo period, that sushi was widely circulated in Japan and lasted for a long time, becoming an ordinary and delicious food. It is welcomed by people.
The earliest sushi
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.
[Sushi]
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[Sushi]
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Edit this sushi overview
(Japanese Hiragana: すし), sushi, also known as ""or "乪" or (sushi), can be used as a snack or a dinner, with various colors. Ingredients can be raw or cooked; Or pickled. According to the different ingredients, the prices and grades of different sushi are even different.
Japan often says "Where there is fish, there is sushi". This kind of food is said to come from the subtropical region. People there found that cooked rice can be preserved for a long time if it is put in a clean fish room and buried in an altar, and the food will be slightly sour due to fermentation, which is the embryonic form of sushi. At present, sushi in Japan is mainly produced and sold by specialized sushi shops. The chef in the shop in white overalls,
[Sushi]
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According to the customer's requirements, the peeled fresh fish slices and other good materials are wrapped in rice blocks with the same width, because the raw meat of various fish and shrimp is different in color.
At the same time, sushi is colorful and very beautiful.
In addition, Japanese families will make sushi for banquets on special occasions; However, most of the methods are relatively simple. You can add roasted laver or sliced eggs and pickles while rolling rice. Sushi Sushi is also very popular outside Japan, and there are countless sushi restaurants around the world. But foreigners sometimes confuse sushi with sashimi, which is one of the typical impressions of Japanese cuisine.
Whether it is a traditional or modern sushi restaurant, the combination of vinegar rice and raw fish gives talented chefs the most creative possibility. Sushi meets everyone's imagination with its ultra-low calorie, no fire, raw food, organic ingredients, fresh taste and beautiful shape.
Simple is delicious, and naturally, it is delicious because Japanese cuisine has gradually become popular all over the world and is loved by more and more people. Sushi, especially this kind of food, is the ultimate expression of simple philosophy.
Edit this sushi category.
Boxed sushi
"Box Sushi" is named after rice is put in a wooden box, covered with various ingredients, pressed by pressure, and then the wooden box sushi is taken out and cut into pieces. "Hand shaking" is actually a kind of "rolling". It is said that in the18th century, those Japanese gamblers wandered around Tiejiakaba all day, excited about gambling and afraid of starvation, so they put tuna meat in it.
In the rice, roll it up with seaweed. Stuttering can kill two birds with one stone and prevent rice grains from sticking to poker and fingers, so it is very popular with gamblers. This food was born in the casino, hence the name tekkamabi, and gradually evolved into today's hand roll.
Salmon sushi
Among them, the salmon sushi in Hokkaido and Aomori Prefecture is more representative. Salmon sushi is made of fresh raw salmon fillets and radishes with rice and koji stains.
Radish sushi
Radish sushi in Ishikawa Prefecture is made by slicing salted radish with raw salmon fillets, rice and koji stains in winter. Radish sushi is the most representative pickled fish sushi in Japan.
[Sushi]
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[Boxed sushi]
Boxed sushi
Roll sushi
(maki-zushi): spread a layer of seaweed (laver) on the small bamboo curtain, then spread a layer of rice with ingredients in the middle, roll it into long rolls and cut it into small pieces.
Taijuan
Futo-maki is a kind of sushi with a long diameter and usually has several ingredients.
Fine roller
(hoso-maki), as the name implies, is relatively fine and usually contains only one component.
Manual reel
(te-maki), sushi is rolled into a cone (similar to ice cream cone), which is difficult to carry with chopsticks, and is usually eaten with hands.
Juan Li
(ura-maki) Wrap the central ingredients with seaweed in turn, followed by rice. Sprinkle sesame seeds, fish seeds and crab seeds on the outermost layer.
Ship coil
(gunkan-maki), rice is wrapped in seaweed into an oval shape, and ingredients are placed on it. sushi
Bet sushi
(oshi-zushi), also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, where sushi is made in long wooden boxes. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces.
Peng sushi
(nigiri-zushi), (originated in the Edo period in Japan) The producer held the rice into pieces by hand, covered it with a layer of wasabi (Japanese mustard), and finally covered it with ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to combine the two. In Japan, the word "sushi" mostly refers to holding sushi without explanation.
Daohe sushi
(inari-zushi), rice is full of ingredients. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli) and so on.
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Chirashi-zushi is slightly different from the sushi described earlier. sushi
Edo San Qian Sushi
(Edomae chirashi-zushi) is very common in kanto region, where ingredients are sprinkled on rice in a bowl.
Wumusan sushi
(Gomoku chirashi-zushi), which is very common in Kansai region, is mixed with rice in a bowl.
Edit the two major factions in this paragraph.
Japanese sushi is divided into two schools: one is the Edo school, which holds sushi; Second, Kansai school, box sushi (Osaka is the most famous), in contrast, holding sushi is more popular with everyone. Because there is no mold, it is made by sushi chef by hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow taste of rice. Boxed sushi
Peng sushi
Among them, "holding sushi" should be a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish ingredients have different cutting methods, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, the order of eating sushi is also particular.
Edit the main components of this paragraph.
The necessary material for sushi is rice. Authentic Japanese sushi is made in pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. After cooling, it is used to make sushi.
Sushi seaweed: full-size (19*2 1cm*cm) roasted seaweed, such as Xinfu 10 pieces of sushi seaweed, Edo flavor, etc. ), half-cut (as the name implies, it is full-size seaweed with the size of 1/2, which is generally used for hand-rolled sushi).
Sashimi: salmon (salmon), tuna (tuna, tuna), anchovies (yellow-tailed fish), snapper, bonito and mackerel.
All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, arctic shellfish and other shellfish.
Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber), fried tofu.
Red meat: beef, horse meat and ham sushi.
Others: Fried eggs (optional), raw quail eggs.
Accessories are:
Sushi soy sauce, wasabi (mustard/wasabi), purple ginger (gari), perilla leaf (shiso), glutinous rice wine (mirin).
Sushi vinegar (the material is not easy to buy, you can make it yourself. Method: Put a proper amount of white vinegar into the bowl, add one third of white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot and stew slowly, bubbles will appear. Pay attention to the need for constant stirring when cooking, and do not boil it. Use after cooling. )
How to edit this paragraph
First, the outer volume
The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.
sushi
1. The mido of the outer roll is about 1 and 1/3 of the inner roll.
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. It's 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 decorate it a little.
9. Cut like an inner roll and keep the incision flat.
10. finished product.
Second, involution
1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't cook cooked rice.
Let the rice stew for 10 to 15 minutes, put the rice you need in a big pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because hot rice can only be tasted with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.
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, sprinkle minced meat evenly, put cucumber strips and egg strips on it, 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. 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.
Please pay special attention to editing this paragraph.
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 be a little harder when steaming rice, because sushi vinegar needs stirring when cooking.
(3) Steamed rice, put it into a larger container, and add 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 safe fish.
Edit this 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
How to edit this paragraph
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.
Second, the proportion of sushi.
The ratio of sushi refers to the ratio of rice to water when making 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 m/w ratio
Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Attention, if you cook sushi rice more than once? More than 5 copies? You should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.
2 Proportion of salt, sugar and 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.
3 the ratio of vinegar to rice
When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.
How to make sushi rolls with seaweed?
Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece.
Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon.
Exercise:
1. Wash the rice, add water, cook it in a rice cooker, take it out, and mix in seasonings.
2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average.
3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating.
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When rolling sushi rolls, the seaweed should be rolled into a straight line, otherwise the seaweed will easily crack and destroy the appearance.
When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen.
Method for making compound fancy square sushi roll
Ingredients: cold rice, green tea powder, seaweed, sausage.
Practice: the sausage is wrapped in seaweed and sealed with a few grains of rice.
Take another piece of laver, spread the rice on it, and then roll up the freshly made sausage.
Cut the rolled cylinder into four parts.
Add the green tea powder into the rice and stir well until the rice turns green, then fry the eggs.
Then, according to the above practice, you can make a second sushi.
Mini Japanese hand roll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
It's simple.
1. One square laver.
2. Crab yellow, pickled cucumber, black and white sesame, seaweed, etc. In short, prepare whatever you want to eat!
3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in.
Shouwo sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, white rice.
Exercise:
1. Let the rice cool for later use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead.
2. Stir the egg mixture evenly and fry an egg slice.
After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square.
4. Cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them. Pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.
5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet.
Exercise:
1. Soak the rice for an hour or two before steaming, and steam the rice with moderate hardness.
2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.
3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.
4. When wrapping, the rice should not be exposed, and the tightness should be moderate.
In the process of making sushi, you can put a pot of water beside you and dip it in clear water at any time to avoid sticking your hands.
6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.
7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain.
8. Slice the rolled sushi and plate it.
Kimbap with seaweed
Ingredients: 200g of steamed rice and 50g of dried laver.
Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.
Exercise:
1. First put the salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry.
2. Break the eggs, add a little salt to taste, fry them into egg skins in the pan and cut them into strips.
3. Cut the ham and carrots into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use.
4. Take out two pieces of laver, spread them out, pour rice on them, and spread them out by hand, covering three quarters of every corner of laver.
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once.
6. Roll up the purple cabbage, and be sure to roll it tightly.
7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
Abalone sushi
"Taste": light and refreshing
Abalone sushi
[Production process]:
1. Cook the precious black rice and vegetable soup together and mix with white soy sauce.
2. Slice raw abalone and put it on black rice.
3. Wrap with thin laver slices or seaweed slices.
4. Put sushi on a plate and decorate it with salt, ginger and mustard.
Grilled eel sushi with green fruit
1. Spread rice with seaweed (half a sheet);
2. Add eggs and cucumbers in turn;
3. Rollback;
4. Reverse diagram
5. Put the cut walnuts and roasted eels on the roll;
6. Spread a fresh-keeping mold.
7. Roll it once and slice it.
8. finished products.
Feiyuzi sushi
Ingredients: rice, flying fish, cucumber, mustard, vinegar, seafood soy sauce.
Making steps of flying fish roe sushi:
1 Cucumber is peeled vertically from the cucumber with a potato peeler, and one slice can wrap a sushi.
2 Hold the rice in a small flat shape, wrap it with sliced cucumber and put some mustard in the middle.
Finally, fly fish eggs on it.
Meihua sushi
Main ingredients:
The ratio of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, salt and sugar, mix well, add 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, and mix well.
Accessories:
Cut a piece of seaweed for sushi into five pieces with scissors and mix it into a bowl of white sushi rice, Korean hot sauce and sesame oil.
step
1 Divide a piece of seaweed for sushi into five parts and cut it into five parts with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make Redmi.
Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.
Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube.
In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.
Put two small tubes rolled with spicy rice in the center of seaweed covered with rice.
6 Put an egg skin roll between two small tubes.
7 The other three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards.
Hold up the sushi curtain by hand, and put the two ends of seaweed covered with white rice near the place where a small roll is spread in the middle.
When the two ends are together, roll them tightly with sushi curtains and shape them.
10 when cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.
1 1 Note: 1) Egg skin rolling method: add salt to the egg liquid and mix well. Heat a little hot oil in the pot, pour a thin layer of egg liquid, roll it up with chopsticks after molding, and form a tube. I use a square or round pot. If the egg skin roll is too long, cut it into the same length as seaweed with a knife.
2) Don't roll the five small cylinders and the egg skin too thick, so as not to put them together too thick at last, and they won't roll together with a complete piece of seaweed. If you accidentally make it too thick, it is really difficult to wrap it with a piece of seaweed bag, so you can't give it up in vain. You can add a layer of sushi rice to the "gap", then cut off a piece of seaweed the size of the gap and stick it on it.
Fruits and vegetables sushi
Ingredients: appropriate amount of rice, 2 slices of Shirakawa leaves, 4 stewed mushrooms (2 large ones), 2 slices of white radish, 2 okra, appropriate amount of fruit, seaweed 1/2 slices, a little vinegar and ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1 tablespoon.
Output: 1. Okra is blanched and bleached.
2. After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it.
Edit this paragraph about the benefits of eating sushi.
Seven Benefits of Sushi
1. This colorful and exquisite food is low in calories and fat, and may be one of the healthiest and most nutritious foods today.
It's delicious, the fundamental reason is that you eat the freshest raw fish.
3. Diversified ways to enjoy. You can ask for a ready-made set meal, or you can ask the chef to customize sushi according to your idea.
It has a wide range of flavors. Because there are all kinds of marine fish, river fish, lake fish and shellfish here, the delicious food you can experience will be endless, and the only limit may be your imagination.
Sushi is not only a food, but also an exquisite work of art. The beauty of raw fish, the harmony of colors and the creative combination of platters make you have an appetite just by looking at it.
6. The sushi restaurant itself is a good place to visit. Watching the chef make the style you want will make you feel perfect. When a sushi chef cuts, pinches and decorates sushi, he is not only a chef, but also an elegant performer to entertain customers.
7. You can make your own sushi. Many kinds of sushi can be made at home. You can also develop unique new varieties and experience the fun of creation.
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Come on, sushi for making love to my husband ~