The proportion of sushi vinegar is very important. Generally, it is prepared with 300 grams of salt, 1500 grams of sugar and 3000 ml of vinegar. When cooking, you can taste your favorite taste several times. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use. Note that it should not be boiled when heated, so as not to reduce the sour taste of vinegar. In addition, sushi vinegar can also be made of our ordinary vinegar and honey, add some water, and boil and boil, which becomes the legendary sushi vinegar.
Sushi vinegar is an essential material for making sushi, and the sour taste in sushi comes from it. It is sold in the market and can also be made by yourself. Sushi vinegar is an essential raw material for making sushi. Rice vinegar is vinegar brewed with rice and alcohol. The sour taste is common and the color is yellow. Shell vinegar is brewed vinegar with rice, wheat and corn as raw materials. The sour taste is weak, and the light yellow is close to the transparent color.
Matters needing attention in making sushi
It's best to have fresh marine fish, the most common ones are salmon, tuna and tuna. I don't recommend using it when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red, dark or black like beef. It is best not to eat it raw, which will cause diarrhea. If you want to eat it, it is best to fry it and pack it in sushi.
Salmon, fresh salmon depends on the eyes, the eyes are bright, and you should touch the fish with your fingers and smell it with your nose. Anything without fishy smell is fresh. When I was in a restaurant, sometimes fish can't be eaten raw, but it can also be cooked. I prefer to eat cooked fish, which tastes stronger. For example, three-striped fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly, with salad dressing and put into sushi.