Question 2: How to eat sea urchins best? After washing and eviscerating sea urchins, marinate them with a little salt for 10 minutes (or ice them directly without salt), and dip them in seasoning to eat them raw. Seasoning: 1 vinegar, 1 soy sauce (don't take soy sauce as an example, seafood soy sauce is the best), half sesame oil and a little mustard.
Question 3: How to eat sea urchins? On our side of the beach, we often see a fist-sized small black-brown thorn ball, which is covered with thorns. This is sea urchin. According to some data, there are more than 800 species of sea urchins found. Beautiful ones are generally highly toxic, and dark brown ones can be safely eaten. June and July are the breeding season of sea urchins every year. Take a sea urchin and pry it open with a knife. You will see a small yellow ball. This is the essence of sea urchin. It is rich in protein and phosphorus, which can enhance the human body's hypoxia tolerance, soothe the nerves and replenish blood, and improve human immunity. This is a good seafood. Ingredients: about 300 grams of sea urchin yellow, 2 large eggs. Look at it, don't get close to each other, and tie it to the crisp ground. Practice: 1. The master who sells sea urchins wears gloves and will pry the sea urchins into the box. About 300 grams of sea urchin yellow needs 2 large eggs. 2. Add the same amount of water to the eggs and break them up. 3. Put it in a steamer and steam until it is 67% mature, that is, when it has just solidified. 4. Spread Shanghai Gallbladder Yellow, and steam it for about 5 minutes, and the Gallbladder Yellow will change color and harden. 5, sea urchin yellow itself has a slight fresh salty taste, you can add no seasoning. Dig down with a spoon when eating, and there will be delicious sea urchin and custard between each bite ~ Common ways to eat here are: raw sea urchin sashimi, steamed sea urchin eggs cooked food. When eating raw, cut a hole in the top of the sea urchin shell, and then carefully take out all the guts of the sea urchin from the hole, leaving a complete yellow sea urchin. When eating, pour lemon juice, special soy sauce or spicy mustard sauce, pick up the sea urchin, shake it gently, let the sauce fully soak around the sea urchin, and scoop it up with a small spoon. It's cool and smooth without any fishy smell, and it's very delicious. The other is steamed eggs with sea urchin, which is simple and easy to cook at home. You can dip the sea urchin yellow in the egg custard cooked in June and July, and then steam it until the sea urchin yellow becomes discolored and hard. Sea urchin yellow melts in the mouth without bones and tendons. It is delicious and sharp. While enjoying the delicious food, it will leave an ocean-like sweet breath between your lips and teeth ~
Question 4: Which dish of Japanese cuisine is sea urchin? Sea urchins are generally eaten in two ways in Japanese cuisine.
1 Very fresh sea urchin, which can be eaten directly.
Used for barbecue and eating.
Sea urchin is a slightly high-end dish in Japanese cuisine, which tastes delicious.
Question 5: How to eat Japanese sashimi According to Japanese custom, sashimi should be eaten from relatively light raw materials, usually in the following order: arctic shellfish, octopus, mussel, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish. Many people mistakenly think that dipping wasabi mud in sashimi is for sterilization, but it is not-just to better mobilize the original flavor of raw fish. It should be reminded that when we eat sashimi, we should never use chopsticks to stir the soy sauce and mustard paste in the small dish, because authentic Japanese think it is impolite to eat like this, but they don't know how to correctly taste the sign of sashimi. When a plate of sago is placed in front of us, the first thing that catches our eye is its aesthetic shape, so after all diners have enjoyed it, we can move chopsticks to taste it. First, put an empty plate and a small plate filled with soy sauce in front of you, put a piece of sashimi in the empty plate with chopsticks, then put a proper amount of tiles on the fish fillet, then fold the fish fillet, cover it with tiles, dip it in soy sauce, clip it up and send it to your mouth. When we first started chewing, we could easily taste three flavors, namely, the original flavor of fish, the umami flavor of soy sauce and the flavor of tile (spicy to the point of choking). With continuous chewing, the taste of fish is getting worse and worse, and you will feel drooling. At this time, killing sago becomes a compound taste. The smell of ceramic tile * * * flushes the nose, like eating watermelon with sand pulp, which has the feeling of "sand", spicy and fragrant. The combination of fragrance, sweetness, sand, salty and spicy is naturally wonderful. After eating sago of one kind of fish, it is best to have another bite of cucumber or shredded radish, or a small piece of ginger, so that you can taste sago of another kind of fish again. When eating sashimi, mustard sauce should be moderate, too much will only take away the original flavor of sashimi. Because the chrysanthemum, shredded white radish and perilla in the side dishes are not only for beauty, you can shred the chrysanthemum petals by hand and put them in soy sauce, which will make the soy sauce more fragrant. If you eat it with shredded white radish and sashimi, it will not only taste refreshing, but also eliminate the fishy smell of sashimi and help digestion. Because perilla has bactericidal effect, it can be used to wrap sashimi, which is a good match with sea urchin. When eating sashimi, it is best to drink iced sake or iced beer; In addition, don't smoke when enjoying sashimi, because the smell of smoke always affects the sense of smell and taste of diners.
Question 6: How do sea urchins cook sea urchin porridge? Add 3~4 times of water to the remaining rice, bring it to a boil with high fire, and turn it to low heat 15 minutes. At the same time, peel off the yellow sea urchin for later use.
2. Add the sea urchin into the thick porridge and stir well. Don't use too much force, otherwise it will all be broken. Turn to medium heat for 5 minutes.
3. Finally, add chopped basil leaves, sweet vinegar shredded ginger, white pepper and salt to taste.
Question 7: Why are the sea urchin sashimi in Japanese restaurants so precious?
Question 8: What is sashimi? Sashimi? Sashimi is a traditional food from Japan and one of the most famous Japanese dishes. It uses a special knife to cut fish (mostly marine fish), squid, shrimp, octopus, sea urchin, crab, shellfish and other meats into pieces, strips, blocks and other shapes, and dip them in condiments such as wasabi mud and soy sauce to eat them raw. Japanese characters write "sashimi" as "sashimi", and romaji means sashimi. China generally calls "sashimi" sashimi, because the raw material of sashimi is mainly marine fish, and sashimi actually includes all kinds of meat that can be eaten raw, even chicken thigh sashimi, horse meat sashimi and beef sashimi. Before the invention of refrigerators in the early 20th century, few people ate them because of their freshness, and they were only popular in coastal areas. According to Japanese custom, sashimi should be eaten from relatively light raw materials, usually in the following order: Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish. Many people mistakenly think that dipping wasabi mud in sashimi is for sterilization, but it is not-just to better mobilize the original flavor of raw fish. It should be reminded that when we eat sashimi, we should never use chopsticks to stir the soy sauce and mustard paste in the small dish, because authentic Japanese think it is impolite to eat like this, but they don't know how to taste sashimi correctly. When a plate of sago is placed in front of us, the first thing that catches our eye is its aesthetic shape, so after all diners have enjoyed it, we can move chopsticks to taste it. First, put an empty plate and a small plate filled with soy sauce in front of you, put a piece of sashimi in the empty plate with chopsticks, then put a proper amount of tiles on the fish fillet, then fold the fish fillet, cover it with tiles, dip it in soy sauce, clip it up and send it to your mouth. When we first started chewing, we could easily taste three flavors, namely, the original flavor of fish, the umami flavor of soy sauce and the flavor of tile (spicy to the point of choking). With continuous chewing, the taste of fish is getting worse and worse, and you will feel drooling. At this time, killing sago becomes a compound taste. The smell of ceramic tile * * * flushes the nose, like eating watermelon with sand pulp, which has the feeling of "sand", spicy and fragrant. The combination of fragrance, sweetness, sand, salty and spicy is naturally wonderful. After eating sago of one kind of fish, it is best to have another bite of cucumber or shredded radish, or a small piece of ginger, so that you can taste sago of another kind of fish again.
Question 9: How to eat sago sashimi? Sashimi is written in Japanese and pronounced "sashimi". In fact, Sashimi is sashimi, a representative of Japanese cuisine, and a national dish of Japan. Sashimi is the highest etiquette in Japanese state banquets or civilian banquets. At the banquet, you can see an altar of live fish, which are now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table, and tasted with seasoning. Very beautiful.
From the deep sea, clean and beautiful.
There are three main raw materials for Shasimi:
(1) Fish: such as snapper, salmon, tuna, mackerel, bonito, perch, needlefish and swordfish.
Crustaceans: such as squid, octopus, sea urchin shrimp, etc.
(3) Shellfish: for example, red mussel, green mussel, black mussel, abalone, oyster, snail, mussel, mussel, arctic mussel, scallop, etc.
In Japan, there are more than 100 kinds of seafood for Shasimi to eat. Due to the change of seasons, there are about 30 to 50 kinds of seafood to choose from in each season. In different seasons, the sauce rice displayed by chefs should be delicious in the season.
Seafood made with soy sauce should be clean and pollution-free, and the raw materials should be fresh. Live fish and shellfish are good raw materials. Followed by fresh-keeping treatment. In order to facilitate storage and transportation, many live seafood are processed immediately after fishing (bleeding, eviscerating, covering with ice, etc.). ), then put it into an ice bag in a fresh-keeping box, put the processed seafood into a box, seal it and transport it directly to the restaurant. Third, frozen products, such as tuna, can reach 2-3 meters in length and weigh nearly 400 kilograms. Such a big fish must be cut and graded, then vacuum packed and frozen at low temperature. Therefore, tuna red meat is mostly frozen in the abdomen. In addition, many shellfish and crustaceans also have frozen products, such as arctic shellfish, scallops and squid.
Seafood used to make sauce rice is specially processed, so special care should be taken during the processing to prevent pollution. This kind of seafood has become the direct raw material of sashimi, which can be eaten on a plate after being cut and mixed. There is no need to cook by heating. Sauce rice is a "raw" dish and a primitive dish.
Shasimi is fished and killed, peeled and pricked, cut into paper-like transparent slices, served on the table and seasoned with seasoning. Very beautiful.
Delicate knife technique and the art of setting the plate.
It is extremely important to cut with sashimi. Because the raw materials of seafood can be eaten after cutting, the quality of knife work directly affects the quality of sauce rice. The delicacy of sauce rice lies in cutting fish slices. The premise is that the sliced fish is superb in technology, uniform in thickness, smooth, neat and beautiful.
Cheshami's knife is a special kind of The Lancet, slender and sharp, with a blade 24 cm long. This kind of knife is also called Kanto-style raw fish knife. Its tip is quadrangular, its blade is very thin, and it has a blade on one side, that is, the right side of the knife has a blade and the left side has no blade. The basic cutting methods of Shasimi include withdrawing the knife, cutting away, shaking the knife and so on.
1, pull the knife back with your right hand and start cutting from the right side of the fish. Press the heel of the knife gently on the fish, pull it straight back, and you can cut it. Cut the first piece so that it leans to the right, the second piece leans against the first piece, and the third piece leans against the second piece ... This way, while cutting, it is placed neatly until it is finished. It's best to cut it in one piece, so that the cut fish fillets are smooth and tidy, giving people a sense of beauty. Don't cut it in half, because there are waves in the middle of the cut fish fillet, which is neither smooth nor beautiful.
Knife is similar to Chinese food.
2. Cut a batch of normal China dishes. Put a piece of fish on the chopping block and cut it from the left end of the fish. The knife cuts into the fish obliquely, and then pulls to the steering wheel until a piece of fish is cut. Then cut the whole piece with the same knife method. After each slice is cut, stack the fillets neatly with your left hand for easy plate loading.
3. Shake the knife to cut the fish on the chopping board, starting from the left end of the fish. The knife cuts the fish obliquely, and immediately starts to shake the knife evenly and pull it in its own direction. The left hand will fold the cut fish neatly and then put it on the plate. This knife method is mostly used to cut octopus, mussels, abalone, Japanese fried eggs and so on.
No matter which knife method is used, the top wire should be cut, that is, the knife and the rib of the fish form a 90-degree angle. The fish fillets cut in this way have short ribs and taste good when chewed. Never cut the knife along the fish ribs, because the ribs are too long and taste bad. The thickness of the sauce rice is convenient for chewing and delicious. The "delicious" here has two meanings: 1, easy to eat; 2. The thickness of fillets can fully reflect the best taste of fish. Generally, fish fillets are about 5 cm thick, such as salmon, tuna red meat, swordfish, etc. & gt
Question 10: urgent! How to deal with fresh sea urchins and how to do it. Satisfied answer G is only Grade 4 2009- 12- 19 Hehe sea urchin soup: the pot is hot, add a little oil, stir-fry minced garlic, rush into the broth and boil, and clean sea urchin seeds are scattered all over the floor. Then, add an egg flower, season with refined salt and monosodium glutamate, sprinkle with coriander powder, and eat raw: fresh sea urchin. It is not only delicious, but also has high nutritional value, and can be produced and processed into a variety of sea urchin foods such as salted sea urchin, alcohol sea urchin, chilled sea urchin, sea urchin sauce, steamed sea urchin canned food and so on. Cooking skills sea urchins can be eaten in a variety of ways. Whether it is fresh or processed, it can be used for steaming, frying, cold dishes or making soup. The common cooking practice is to steam eggs with sea urchins. First, you can cut an incision at the top of the sea urchin shell with a knife, then inject an appropriate amount of egg liquid from the incision, mix it evenly with the sea urchin yellow in the shell, and steam the whole thing. There are two processing methods of sea urchin yellow, one is water boiling. The sea urchin yellow treated in this way is hard and suitable for frying. The second is flying water. If bile yellow does not fly, it will produce moisture during cooking, which will affect the appearance and taste of dishes. Avoid boiling with fire when flying water, and avoid melting and scattering.