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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The first is 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. There are more rice rolled outside, about 1 and 1/3 rolled inside.
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 bamboo curtain. Don't press the rice too tightly.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite seasonings, such as sesame seeds and crab seeds, and decorate them 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 simmer for 10 to 15 minutes, put the required rice in a large basin while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the basin, because hot rice can only be tasted when mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice to cool 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.
Eggs and other ingredients are delicious and very popular among Japanese.
catalogue
Sushi origin
Overview of sushi
Sushi category
Two major factions
major constituent
manufacturing method
Steamed rice technology
Pay special attention to
Grams in formula stage
nutritional ingredient
manufacturing method
The benefits of eating sushi
The correct way to eat sushi
Sushi culture
Su Shi's books of the same name
TV play series
launch
Edit the source of sushi in this paragraph.
Historical origin
Sushi is a Japanese dish with vinegar as the main ingredient. Sushi, like other Japanese dishes, is very colorful. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon and so on. After slicing, put 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, eating the whole sushi in one bite. Only in this way can we really taste the delicious sushi, and the rice flavor of sushi and the flavor of sashimi can be completely integrated, filling the teeth and cheeks without leaving gaps, and the rich flavor 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 "Er Ya Shi Qi" recorded that "meat is soup and fish is appetite." This is sushi. Another way of writing Su Shi's "Fu" appeared in Shi Ming more than 500 years later. The second volume. Shi San, written by China in the Han Dynasty in the 2nd century A.D. ..
Later, sushi spread to Japan with Chinese characters, and the words "Li" and "Tai" were confused into Japanese sushi, which was developed abroad, but China disappeared from the menu in the Ming Dynasty.
1, sushi spread in China more than 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, they spread widely in Japan. At that time, people were stabbed with various ingredients, known as "Edo Sanlu", also known as "holding deer", which is the most popular sushi at present.
Sushi and kimchi are pickled foods. In 700 AD, that is, the Nara era, the Japanese at that time used some vinegar-pickled rice balls and some seafood or meat, pressed them into small pieces, and arranged them 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 Code "Yan Xi Style" 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 of soaking fish in vinegar. Now, the so-called sushi refers to any food with other fillings added to vinegar bibimbap. Nowadays, Japanese sushi includes "roll" and "box sushi" in addition to "roll" (that is, sushi we often eat now). "Roll" is rice, cucumber, tuna, eggs and pickled radish wrapped in seaweed, which can be divided into large roll and thin roll, that is, size. Usually, a sushi roll is 90 grams of rice, about 200 grams of rice is cooked. It is wrapped in seaweed and eaten. 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 piece of laver is called "thin roll". Sushi rolls are usually filled with boiled sweet and cold weather, cucumbers, sausages, mushrooms, scrambled egg skins, fish floss or duck celery.
[Sushi]
sushi
[Sushi]
sushi
Edit this sushi overview
(Japanese Hiragana: すし), sushi, also known as ""or "乪" or (sushi), can be used as a snack or 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.
The Japanese often say that "where there is fish, there is sushi". It is said that this kind of food comes 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 have a slightly sour taste due to fermentation, which is the embryonic form of sushi. At present, Japanese sushi 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 packed on 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 methods are relatively simple. You can add roasted laver or sliced eggs, pickles and so on while rolling rice. Sushi Sushi is also very popular outside Japan, and there are countless sushi restaurants all over the world. However, foreigners sometimes confuse sushi with sashimi, which is one of the typical impressions of Japanese cuisine.
Whether it is a traditional sushi restaurant or a modern sushi restaurant, the combination of vinegar rice and raw fish gives talented chefs the most creative possibility. Sushi meets all people's imaginations 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. Among them, 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. "Handmade noodles" is actually a kind of "rolling". It is said that in the18th century, those Japanese gamblers wandered around Tiequan all day, excited about gambling and afraid of starvation, so they put tuna meat in it.
In the rice, roll it up with seaweed. Eating with a big mouth can kill two birds with one stone, and it can also prevent rice grains from sticking to poker and fingers, so it is very popular among gamblers. This food was born in the casino, so it was named tekkamabi, and gradually evolved into today's hand roll.
Salmon sushi
Among them, there are representative salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon fillets and radishes, as well as rice and koji dyes.
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
sushi roll
(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 then 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 its name implies, is relatively fine and usually contains only one component.
hand scroll
(te-maki), sushi is rolled into a cone (similar to an ice cream cone), which is difficult to carry with chopsticks, so it is usually eaten by hand.
Juan Li
(ura-maki) wrap the core ingredients with seaweed in turn, and then 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 on 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 spreads the ingredients on the bottom of the box, then puts the rice on it, and then presses the box cover hard. Sushi will become square and finally cut into pieces.
Preserve sushi
(nigiri-zushi), (originated in the Edo period in Japan) The producer crushes rice into pieces by hand, sprinkles a layer of mustard (Japanese mustard) on it, and finally spreads the 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), which is a common practice in kanto region, sprinkles ingredients 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 Edo School, which holds sushi; Second, Kansai School, box sushi (Osaka is the most famous), in contrast, hand-held sushi is more popular. Because there is no mold, it is made by the sushi chef himself, which can not only ensure the round particles of rice, but also effectively maintain the mellow taste of rice. Boxed sushi
Preserve sushi
Among them, "sushi in hand" should be a very unique one in the whole cooking field. The most mainstream and particular thing is "holding sushi". Different fish materials have different cutting methods, thicknesses and even seasoning methods. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, sushi is also orderly.
Edit the main components in this paragraph.
The essential material of sushi is rice. Authentic Japanese sushi is made in pearl rice, and the pearl rice is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. It is used to make sushi after cooling.
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 1/2 full-size seaweed, which is generally used for hand-rolled sushi).
Sashimi: salmon (salmon), tuna (tuna, tuna), anchovy (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, cucumber and fried tofu.
Red meat: beef, horse meat, ham sushi.
Others: fried eggs (optional), raw quail eggs
Accessories are:
Sushi soy sauce, mustard, purple ginger, perilla leaves and glutinous rice wine.
Sushi vinegar (the material is not easy to buy, but you can make it yourself. Method: Put a proper amount of white vinegar into the bowl, add a third of white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot and stew it slowly, and bubbles will appear. Pay attention to the need to constantly stir when cooking, not to boil. Use after cooling. )
How to edit this paragraph
The first is 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. There is more rice rolled outside, which is about 1 and 1/3 rolled inside.
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 bamboo curtain. Don't press the rice too tightly.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite seasonings, such as sesame seeds and crab seeds, and decorate them 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 simmer for 10 to 15 minutes, put the required rice in a large basin while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the basin, because hot rice can only be tasted when mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice to cool 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 this steamed rice skill.
(1) First, wash the rice, put the rice into a basin, pour in water, stir the rice grains quickly and gently while pouring in water, and immediately pour out the washed rice washing water, and repeat this operation twice.
(2) Then pour a little 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 vitamins and cellulose in rice.
(3) Then put the rice into a basket to drain the water and let it stand for 30 minutes-1 hour.
(4) After these things are finished, they will 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, so as to give full play to the taste of the rice.
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) When steaming rice, be careful to be a little harder, because sushi vinegar needs to be mixed when cooking.
(3) Steamed rice is put into a larger container and mixed with sushi vinegar. In the process of mixing vinegar, you need to pay attention to one direction to avoid rice rot. 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 it like a saw, you can't just press it. One-size-fits-all sushi goes bad easily.
(6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry bacteria 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: eggs should not be boiled 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 to eat with turtle, 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 between 1: 1 to 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.
Besides, radish is the main diarrhea and carrot is a supplement, so it is best not to eat the same food.
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 nutrients in this paragraph.
Calorie (2,220.47 kcal per100g), vitamin B6(0.60), protein (142.12g), vitamin b 12(60.00), and fat (/kloc-). Carbohydrate (375. 18g), folic acid (26.40g), dietary fiber (68.00g), biotin (660.00g), cholesterol (10/0.25mg) 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 (183.05 mg). Iodine (554.93 micrograms), magnesium (180.06 milligrams), iron (17. 19 milligrams), zinc (45.98 milligrams), selenium (6.07 micrograms) and copper (315.
How to edit this paragraph
First, the choice of sushi materials.
There are many kinds of sushi, and the choice of raw materials is also very wide. 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, seaweed, 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 in the 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 proportion of sushi refers to the proportion of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when preparing sushi vinegar, and the proportion of vinegar and rice when preparing sushi rice.
1 m/w ratio
Wash sushi rice, drain the water, put it into a rice cooker, and add water according to the ratio of rice to water 1: 1 to cook sushi rice. Note, if you cook more than one sushi rice at a time? 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 in 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 stir 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 with a rice cooker, take it out and mix it with seasonings.
2. Heat three spoonfuls 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. Lay the laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then sweep it with sushi and cut it into pieces.
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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, you should first apply some vinegar to the knife and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so the 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 a few grains of rice are stuck at the seal.
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 Handroll
Handroll is a kind of sushi. It is the cone-shaped purple vegetable roll in the picture.
It's simple.
1. One square laver.
2. Crab seeds, pickled cucumbers, black and white sesame seeds, seaweed, etc. In short, prepare whatever you want to eat!
3. Roll purple cabbage into a cone and stick it on the laver joint with a few grains of rice. Then put the things in.
Handheld sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed and white rice.
Exercise:
1. Let the rice cool for later use. You can add a proper amount of apple vinegar to white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so apple vinegar is used instead.
2. Stir the egg mixture evenly and fry an egg slice.
Wash your hands, and then 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 for binding. Pay attention to the interface of seaweed at the bottom of rice balls! 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 wrap the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary.
6. Put crab eggs and fried eggs on both sides. Fix it! A fresh orange and yellow sushi will do!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese radish kimchi, asparagus and salmon sticks.
Exercise:
1. Soak the rice for one or two hours before steaming, and the steamed rice is moderate in hardness.
2. Wait until the temperature of the rice is slightly lower than that of the hands before spreading it on the laver.
3. The process of spreading rice should be completed as soon as possible, otherwise the laver will become soft and unable to form due to excessive water absorption.
4. When wrapping, don't expose the rice outside, and the tightness should be moderate.
In the process of making sushi, you can put a pot of water beside you and soak it in clear water at any time to avoid sticking your hands.
6. Spread the laver flat on the unfolded bamboo curtain, knead the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5 cm), press the porcelain, and empty the upper part of the laver about 2 cm. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon sticks 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. Cut the rolled sushi into pieces and plate it.
Kimbap with seaweed
Ingredients: 200g of rice (steamed) and 50g of dried laver.
Egg150g carrot100g ham sausage100g spinach100g pork floss 50g.
Exercise:
1. First, put 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 and cut them into strips.
3. Cut the ham and carrots into long strips, put them in a hot oil pan, fry until they are soft, and put them out for later use.
4. Take out two pieces of laver, spread it out, pour the rice on it, spread it out by hand, and cover every corner of three quarters of laver.
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. For a while.
6. Roll up the purple cabbage, and be sure to roll it tightly.
7. Finally, cut the rolled kimbap into 1.5cm pieces with a knife.
Abalone sushi
"Taste": light and refreshing
Abalone sushi
[Production process]:
1. Cook precious black rice with vegetable soup and mix it 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 the sushi into the dish and decorate it with salt, ginger and mustard.
Grilled eel sushi with green fruit
1. Spread rice with seaweed (half a slice);
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.
Steps of making flying fish roe sushi:
1 Cucumber is peeled vertically from the cucumber with a potato peeler, and one piece can be wrapped with a sushi.
2 Hold the rice into a small flat shape, wrap the sliced cucumber outside and put some mustard in the middle.
Finally, put the flying fish eggs.
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 sushi seaweed 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 sushi into five parts with seaweed 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 with spicy sauce.
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 with spicy rice in the middle of seaweed wrapped 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 with your hands, and put the 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 the sushi curtain tightly and shape it.
When cutting at 10, 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 cylinder. 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 egg skin too thick, so as not to be too thick when they are finally put together, and they won't roll when they are rolled 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. You can't give it up in vain. You can add a layer of sushi rice to the gap, then cut a piece of seaweed about the size of the gap and stick it on it to "repair".
Fruit and vegetable sushi
Ingredients: appropriate amount of rice, 2 slices of Sichuan cuisine, 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 1 tablespoon of salt.
Output: 1. Okra is blanched and bleached.
2. After the sushi vinegar is boiled and cooled, add it to the hot white rice and mix well, then knead it into a small rice ball, smear a little mustard, and sprinkle with various fruits and vegetables. If it slips easily, roll it up with seaweed and fix it.
Edit the benefits of eating sushi in this paragraph.
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 ask the chef to customize sushi according to your idea.
It has many flavors. Because there are all kinds of marine fish, river fish, lake fish and shellfish, the delicious food you can experience will be endless, and with the free combination of various other ingredients, the only limit may be your imagination.
Sushi is not only food, but also a fine 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, kneades 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, and you can also develop unique new varieties and experience the joy of creation.
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Come on, make love sushi for your husband ~