Seafood sashimi preparation materials: the main ingredients: fresh gagi, salmon, tuna, Arctic shellfish, kohlrabi, white radish, cut into uniformly thin julienne, seasonings: green mustard, Japanese soy sauce Teach you how to do seafood sashimi, how to do seafood sashimi to taste 1. Shredded radish yards in the bottom of the plate, the wakame yards The seafood will be served on the plate. 2. Cut the seafood into thin strips about 5cm long and 1cm thick, and lay them on top of the shredded radish. Points:
1. Shredded radish can be cut with a special tool. 2. To make shredded radish look brighter, soak the shredded radish in cool water for a while. 3. Seafood can be purchased at the free market, which saves you a lot of money compared to supermarkets and is fresher. 4. All the ingredients do not need to be put in any more ingredients, and can be dipped into the green wasabi and Japanese soy sauce. Detailed introduction Cuisine and efficacy: refreshing cold dishes
Flavor: wasabi flavor Craft: mixed Chaozhou style lobster sashimi preparation materials: Main ingredients: live lobster 1 (weighing about 1500 grams).
Accessories: 50 grams of white radish, 50 grams of carrots, 50 grams of young celery stalks, 50 grams of peeled young ginger, 50 grams of Chiu Chow Choi Fu, 50 grams of cooked Jinhua ham. (Prepare wooden "lobster boat" 1)
Seasoning: Japanese green mustard paste 100 grams, 100 grams of Japanese soy sauce. Chiu Chow style lobster sashimi features: mustard spicy punch incense, fresh and salty refreshing. Teach you how to do Chao-style lobster sashimi, how to do Chao-style lobster sashimi is delicious 1. Remove the small fins of the abdominal armor of the lobster, brush and wash the shell, wipe the body armor with alcohol, abdominal armor, rinse with cold water. Lobster head unscrewed, chopped off the tail with a knife, shrimp body with a knife from the back split, (abdominal armor connected) to remove the shrimp meat. Lobster head yards into the wooden "lobster boat" head, the top of the pole, shrimp tail yards in the stern, the shrimp body armor buckle set on the deck of the boat. Shrimp meat according to the meat grain into shrimp meat flap, each flap of meat with a knife rolled into a large thin slice of children, in turn, yard in the body armor. Wash the white radish and carrot by removing the root and head, change them into 5 cm long segments, cut them into 5 cm long, 0.1 cm thick slices with a slicer, and then cut them into 0.1 cm thick, 5 cm long julienne strips. Soak in cold water, drain, mix well, and surround with shrimp slices. Hang the center of a small fishnet on a boat hoop pole and float the net around the shrimp body so that the net covers the meat. Chill in the freezer for 15 minutes. 2. Shred the above ingredients into small dishes. Squeeze Japanese wasabi paste into a small dish and Japanese soy sauce into a small dish. Lift out the lobster boat, remove the prepared dry ice from the small sealed bucket in the freezer, and lower it into the cabin below the deck of the lobster boat. Serve the lobster boat on the center of the table with the topping and seasoning plates. The lobster boat is placed in the center of the table and the topping and seasoning plates are placed around it. On the table there is white gas coming out of the boat, foggy, as if into a fairyland. Tip: Chaozhou Cai Fu is a type of pickled radish commonly used in Chaozhou, Guangdong Province, China. By changing the main ingredient and using this method, you can also make sashimi of mussels and salmon
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