Salmon sashimi
Ingredients:
400 grams of salmon, 50 grams of shredded green onions, 3 teaspoons of mustard, 1 teaspoon of sugar, 1/2 teaspoon of MSG, 3 tablespoons of vegetable oil teaspoon, 3 teaspoons of Maggi fresh soy sauce, 500 grams of ice residue.
Method:
Put the ice residue into a plate, cover the surface with plastic wrap, chill the salmon meat until hard, and cut it into 0.3mm thick, 4cm long, and 3.5cm Place the wide Japanese-shaped slices on top of the ice, and add the seasonings and sauces to follow.
Thinly sliced ??sea bream sashimi
Ingredients
150 grams of sea bream, 20 grams of red leaf sauce, 15 grams of chopped green onions, 2 maple leaves, 36 ml of lemon vinegar .
Preparation method
(1) Cut the snapper into fillets and remove the skin.
(2) Cut the snapper into 1.5 mm thin slices.
(3) Place the sea bream slices on the plate and arrange them in a circle.
(4) Maple leaves for decoration.
(5) Red leaf sauce and chopped green onion for seasoning.
(6) Serve with lemon vinegar.
Lobster sashimi
Ingredients:
1 live lobster (about 1500 grams), 3 teaspoons of mustard, 1 teaspoon of sugar, 3 teaspoons of cooked vegetable oil, Maggi 3 teaspoons fresh soy sauce, 500 grams ice residue.
Method:
Take out the live lobster meat and freeze it, then slice it into thin slices and place it on a plate covered with ice. In addition, cook the lobster head and tail and place them on the plate. Pour both ends of the container and serve with seasonings.
Shredded squid sashimi
Ingredients
120 grams of clean squid, 20 grams of minced ginger, 10 grams of wasabi, 1 quail egg, and a little soy sauce.
Preparation method
(1) Remove the membrane from the clean squid, cut it into long slices, and then cut it lengthwise into 1.5 mm thick strips.
(2) Use steel chopsticks to sweep to the right to form an overlapping shape.
(3) Then roll the squid to the left into a cylinder shape and place it vertically.
(4) Turn the squid strips outward one by one until they form a flower shape.
(5) Place quail eggs in the center for decoration.
(6) Serve with minced ginger, wasabi and soy sauce.
Charcoal grilled bonito sashimi
Ingredients
160g bonito (bonito/bonito), 30g minced ginger, 20g garlic slices, red polygonum 20 grams of red bean sprouts, 30 grams of chopped green onions, 10 grams of wasabi, a little each of chrysanthemum and soy sauce.
Preparation method
(1) Cut the bonito into long fillets and thread them with a steel needle.
(2) Use high charcoal fire to cook the bonito fillet until the surface is charred and fragrant, then quickly put it into ice water to cool down.
(3) Take out the bonito fillet, wipe it dry with a cloth and cut it into flat pieces.
(4) Place the bonito fillet on a plate, mix the red polygonum and chopped green onions for garnishing and seasoning.
(5) Serve with minced ginger, garlic slices, wasabi, chrysanthemum and soy sauce.
Peony snakehead sashimi
Ingredients
140 grams of snakehead eel, 40 grams of Minghe slices, various shredded cucumbers (Japanese squid) Melon) 30g, carrot slices 5g, arrowroot 70g, a little plum meat, a little soy sauce.
Preparation method
(1) Cut the snakehead fish into long willow shapes, and then cut it crosswise into 1.5 cm thick slices, as deep as the skin, but not cut.
(2) Dip the cut snakehead into arrowroot powder and roll it into a columnar shape.
(3) Blanch the snakehead fish in a pot of boiling water until the meat shrinks into the shape of a peony flower.
(4) Pour into ice water to cool down, absorb the water with a dry cloth, and place it in a dish.
(5) Use crushed ice, Minghe slices, various cucumber shreds and carrot slices as garnishes.
(6) Use plum meat and soy sauce as seasonings.