Ingredients: a bowl of rice and two eggs.

Ingredients: oil, salt, chopped green onion, pepper noodles and so on.

Practice: First beat two eggs, stir them evenly, fry them in the oil pan, and then add the rice to mix and fry. After the rice is heated thoroughly, add a little salt, half a handful of chopped green onion and a little pepper noodles, and then you can go out of the pot.

Key: 1, the rice should be northeast rice, but not south rice. To steam the rice, you can't make a good fried rice with eggs without steamed rice. 2, the oil should be a little more, in order to make the rice feel oily. 3, chopped green onion should be put later. 4, the eggs must be stirred evenly, and never put water in the process of stirring. When scrambled eggs, the eggs should be chopped, preferably flocculent. 5, the temperature should be 300-500 degrees.

First, the selection of sushi materials

There are many kinds of sushi, and the choice of raw materials is also very wide. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice is characterized by its white color and round grains. The rice cooked with it is not only elastic, chewy, but also sticky.

The raw materials used for wrapping sushi skin are high-quality seaweed? Porphyra, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common.

Sushi stuffing is rich and colorful, and it 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, lettuce and so on.

Second, the proportion of sushi

The ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice.

1? The ratio of rice to water

Wash the sushi rice, drain the water, put it into an electric cooker, add water according to the ratio of rice and water1:1,and cook it into sushi rice. Attention, if you cook more sushi rice at one time? For more than 5 servings, the amount of water should be reduced appropriately, for example, only 5 bowls of water can be added 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 let them cool before use. 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 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 40℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly.

Third, the seasoning of sushi

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, we should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to eat its original flavor.

In addition to thick soy sauce and green mustard, sushi has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more fresh and delicious.

Fourth, the production of sushi

There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.

Raw material: seaweed? Porphyra 1 piece? 200 g of japonica rice with a length of about 20 cm and a width of about 15 cm/crab fillet 1 half a thin ham sausage and half a medium-sized cucumber egg skin 1 horseradish sauce 15 g of raw vegetable leaves 1 salt 1? 5g sugar 5g white vinegar 1 0g thick soy sauce and vinegar ginger1dish.

Method:

1? Airing the japonica rice to a temperature of about 40 DEG C; Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 1 5cm long and1cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2? Spread seaweed vertically on a cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of the seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with the palm of your hand, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3? Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the top joint and seal it, then cut the rice roll into 7 small rolls, and serve it with a thick sauce dish and vinegar ginger dish.

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Rice ball style:

How to fish: This is the simplest. Cut the fillets into slices 2.5 cm wide and 5-6 cm long. When slicing, it is necessary to slant the slices. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on the plate for shaping.

Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of laver is tied to it, which is stronger and more delicious.

Roll: Generally, you can buy special laver slices for sushi in shops. Personally, it is difficult to buy good Japanese laver. In fact, many Korean lavers are very good and the prices are cheaper.

Generally, one generation 10 can make 20 rolls, and each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one *** 120 pieces.

Rolled laver can also be divided into two types, one is the outer roll and the other is the inner roll (rice is inside and laver is outside).

The practice of external volume:

A piece of laver, folded in half and divided into two pieces. Take half of them and look carefully. The laver is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. The dosage of rice: hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of the laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole laver is covered with rice, sprinkle some white sesame seeds in the middle, then turn the laver over, coat it with a little green mustard in the middle, and then put something you like. Now it begins to roll. Pick up the long bottom and roll it to the middle, and then roll it again.

Internal volume:

Unlike the outer roll, you should use a bamboo curtain. If you don't use it, you can do it, but the shape of sushi is not very good and it is easy to spread.

Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then hold a rice ball 1 3 smaller than the palm of your hand and put it in the middle of the laver, that is, slowly push the rice outward, but this time don't spread the rice all over the laver, leaving 2 cm on the top and1cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain below, and roll it with the bamboo curtain, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do if I don't? 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.

There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when you wrap it up.

There is also shrimp cooked and salad dressing, which is also delicious when wrapped.

Vegetables:

Cucumber, avocado, and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we make delicious food there, I like it, and the method is:

Soak the mushrooms in water until they are soft, then boil the mushrooms in water, add soy sauce, sugar and wine to taste, and just cook them. The taste is a little sweet, because you should touch soy sauce when eating.

Ingredients when eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce flavor

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Method for make Japanese sushi rice

1, wash the rice repeatedly with three pinch of water until the water becomes clear.

2. Rinse the rice with running water for 3-4 minutes, and then drain the water.

3. Leave the rice for 30 minutes to dry completely.

4. Then steam for 45 minutes at the ratio of rice to water1:1.

5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.

6. Finally, let it dry for 30 minutes to make the rice slightly warm, and then break up the rice.

Method for make Japanese-style thin roll sushi

1, first wet your hands slightly, take a proper amount of rice by hand and code it into a nearly cylindrical shape, and press it.

2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball with one hand and press the rice evenly on the laver skin with the other hand, and it is advisable to cover 2/3 of the laver skin with rice.

Then slightly compact the middle of the rice to make a groove appear in the middle.

3. Put the stuffing prepared in advance into the groove, press the upper end of laver skin with the middle finger of both hands, press the stuffing with the index finger of both hands, roll up the subcutaneous end of laver with the thumb of both hands until the stuffing is completely tightly wrapped with rice, fix sushi rolls at the upper and lower ends with the middle finger of both hands respectively, put the index finger of both hands on the top of sushi, move left and right forcefully, press the sushi rolls firmly, press them firmly to make them form a right angle, then roll the sushi, and repeat the above actions of pressing firmly.

Experience: The above is the basic method of authentic sushi. It is economical and practical to use some ham, cucumber and crab roe as raw materials. If you can afford to buy a tin of tuna in oil, filter out the oil and mix it with salad dressing as raw material, it will be very good.