Cut fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon, etc. into pieces, put them on the white and fragrant rice ball, knead them, then put them on the bright green mustard sauce, and finally put them on the antique porcelain plate? Such a TINT is really "delicious". "Roll refers to wrapping rice, cucumber, tuna, eggs and pickled radish with laver. The main ingredients are: \x0d\ sushi seaweed: whole type (19*2 1cm*cm) roasted seaweed, such as: Xinfu 10 pieces of sushi. X0d\ Sashimi: salmon (salmon), tuna (tuna, tuna), _ fish (yellow-tailed fish), snapper, bonito, mackerel \x0d\ Various seafood: squid (cuttlefish), octopus, shrimp, eel and roe. X0d\ Others: fried eggs (electives) and raw quail eggs \x0d\ Accessories: \x0d\ Sushi soy sauce, wasabi (mustard /wasabi), purple ginger (gari), perilla leaves (shiso), Wei _(mirin, boiled rice wine) \x0d\ sushi vinegar. Method: Put a proper amount of white vinegar in a bowl, add a third of the white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot, simmer slowly, and bubbles will appear. Note that you need to stir constantly when cooking, and you can't boil it. Use it after cooling. \x0d\ The raw materials used for wrapping sushi skins are high-quality seaweed? Laver? Kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common. \x0d\ II. Proportion of sushi \x0d\ Proportion 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. \x0d\　　 1? Ratio of rice to water \x0d\ Sushi rice is washed, drained, put into an electric cooker, mixed with clear water according to the ratio of rice to water1:1,and cooked into sushi rice. Attention, if you cook more sushi rice at one 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. \x0d\　　2? The proportion of salt, sugar and vinegar \x0d\ Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in the ratio of1:5:10. 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. \x0d\　　3? The ratio of vinegar to rice \x0d\ When preparing sushi rice, 1 bowl of sushi vinegar is usually 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. \x0d\ III. Sushi condiments \x0d\ 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. \x0d\ Besides 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. \x0d\ sushi vinegar blending method-\x0d\ Material: white vinegar: 600cc, white sugar: 500 g, salt: 80 g \ x0d \ Practice: put the above three materials in a pot, put them on the stove and stir until the sugar is dissolved, and the vinegar should not be boiled, so as not to reduce the acidity. \x0d\ Preservation method of sushi vinegar-\ x0d \ Material: The pot or container for sushi vinegar is dry and placed in the corner or in the shade, which can be stored for three to four months in summer and five to six months in winter. \x0d\ Cooking method of sushi rice-\x0d\ You can cook soft and Q sushi rice by eating rice and glutinous rice at the ratio of10:1,and the water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, it will be reduced by1/5 of the last glass of water. \x0d\ Ratio of rice to sushi vinegar-\ x0d \ One bowl of rice+one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio. ) \x0d\ Stirring time of sushi rice and vinegar-\ x0d \1.It takes about 20 ~ 25 minutes to cook rice in electric cooker. \ x0d \ 2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or cooled by an electric fan. \x0d\ Preservation method of sushi rice-\ x0d \ If sushi rice is left over, it can be covered with two clean and wet cloths, and the wet cloths touching the rice noodles should not be too wet, but slightly wet. \x0d\ sushi rice material allocation table: \x0d\ sushi vinegar \x0d\ number of rice measuring cups of kelp (5CM) (sugar+white vinegar+salt) \x0d\ 2 people 1.5 cups/piece 2 big and 2.5 small \ x0. 3 cups for 4 people, 2 large ones, 4 large ones and 5 small ones1+/3 \x0d\ 6 people, 4.5 cups, 3 large ones, 7.5 small ones, 2\x0d\ 8 people, 6 cups, 4 large ones, 8 large ones 10 small ones, 2+2/3 \ x0d \ five-mesh sushi. 3 boxes of rice, 2 boxes 1 box \x0d\ 5 tablespoons of white rice vinegar \x0d\ fine sugar \x0d\ salt \x0d\ raw fish holds sushi, and fresh seaweed sushi matches sushi vinegar blending table: \x0d\ Muhe Note: kelp is kelp, which is very confirmed. The amount (size) of sushi vinegar is a measuring spoon for making cakes. Seasoning order and so on. \x0d\ How to make seaweed sushi rolls \x0d\ Ingredients: 6 pieces of seaweed, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish and 6 pieces of cucumber, 6 pieces of egg 1 egg \x0d\ Ingredients: vinegar 1 tablespoon, salt/kloc. \x0d\ 2. Heat three tablespoons 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. [Gourmet China ]\x0d\ 3. Put 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 for eating. \x0d\ Remarks: \x0d\ When rolling sushi rolls, the laver should be rolled in straight lines, otherwise the laver will easily crack and damage the appearance. \x0d\ When cutting sushi, apply some vinegar on the knife first, and then cut the knife vertically and evenly. \x0d\ Sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, and the sushi rolls made in this way will be more beautiful and not easy to loosen. \x0d\ Method of making complex fancy square sushi rolls \x0d\ Ingredients: cold boiled rice, green tea powder, laver, sausage \x0d\ Method: wrap the sausage with laver, stick a few grains of rice at the seal \x0d\ Take another piece of laver, spread the rice, put the sausage rolls just made, and roll them up \x0d\. \x0d\ mini Japanese hand roll \x0d\ hand roll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture. \x0d\ The method is very simple \x0d\ 1, a square piece of laver \x0d\ 2, crab seeds, pickled cucumbers, black and white sesame seeds and seaweed. . . Wait, anyway, prepare whatever you want! \x0d\ 3. Roll the purple cabbage into a cone and stick the laver joint with a few grains of rice. Then put the things in. OK！ \x0d\ Two kinds of sushi in hand \x0d\ Ingredients: eggs, apple vinegar, crab seeds, small pieces of laver, boiled rice \x0d\ Practice: \x0d\ 1, boiled rice and let it cool for later use. You can add an appropriate amount of apple vinegar to the white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so use apple vinegar instead. \x0d\ 2. Beat the egg mixture evenly and fry an egg slice. \x0d\ 3. Wash your hands, and then wet your palms with a little cold boiled water, so that the rice grains won't stick to your hands. Grab the right amount of rice and knead it into a square shape. \x0d\ 4. Cut the egg slices as shown in the picture, put them on the rice ball, and then cut a piece of laver to bind them. Note that the interface of laver is at the bottom of the rice ball! This makes fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker. \x0d\ 5. Jump from step 3 to this point. After making the rice ball, take a piece of laver (a little higher than the rice ball) to surround the rice ball and stick it. Cut another one and tie it in the middle to make a boundary. \x0d\ 6. Put crab eggs and fried eggs on both sides respectively. Fix it! A bright orange and yellow two-color sushi is OK! \x0d\ Purple cabbage roll sushi \x0d\ Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips. \x0d\ Practice: \x0d\ 1, soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft. \x0d\ 2. Don't spread it on laver until the temperature of rice is slightly lower than the hand temperature. \x0d\ 3. The process of spreading rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water. \x0d\ 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. \x0d\ 5. In the process of making sushi, you can put a basin of water beside you, and dip it with clear water at any time so as not to stick your hands. \x0d\ 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand to soften it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and empty the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice. \x0d\ 7. Wrap laver and rice with bamboo curtain, and then remove the bamboo curtain. \x0d\ 8. Cut the rolled sushi into sections and put it on the plate. \x0d\ Kimbap with laver \x0d\ Material: rice (steamed) 200g laver (dried) 50g \x0d\ egg150g carrot100g ham sausage100g spinach100g pig. \x0d\ 2. Add a little salt to taste the eggs after breaking them up, fry them in a pan and cut them into strips; \x0d\ 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; \x0d\ 4. Take out two pieces of laver and spread them, pour rice on them, and spread them by hand, covering three-quarters of every corner of laver; \x0d\ 5. Then put the egg strips, carrot strips, ham strips, spinach, meat floss, etc. at one time; \x0d\ 6. Roll up the purple cabbage, and be sure to roll it tightly; \x0d\ 7. Finally, cut the rolled kimbap into strips into small pieces of 1.5cm with a knife. \x0d\ abalone sushi \x0d\ [taste]: light and refreshing \x0d\ [making process ]:\x0d\ 1, cook precious black rice with vegetable soup and mix it with white black bean sauce. \x0d\ 2. Slice raw abalone and put it on black rice. \x0d\ 3. Wrap with thin laver slices or seaweed slices. \x0d\ 4. Set the sushi on the plate and garnish it with salted ginger and mustard. \x0d\ abalone sushi \x0d\ green fruit roasted eel sushi \x0d\ 1, seaweed rice (half a sheet). \x0d\ 2. Put eggs and cucumbers in turn. \x0d\ 3. Rollback. \x0d\ 4, the reverse graph. \x0d\ 5. Put the sliced walnuts and roasted eels on the reverse roll. \x0d\ 6. Spread the fresh-keeping mold. \x0d\ 7. Slice after rolling once. \x0d\ 8. Finished products.