Ingredients: Norwegian salmon, crab roe, laver, rice, big leaves.
Practice:
1. steamed rice. Wash the rice before steaming, and stir with a spoon or wooden stick until the water is clear. Steamed rice should be mixed with vinegar. The vinegar needs to be burned, with some sake or white wine and some sugar. Mix vinegar with rice, the rice should be hot, and the utensils for bibimbap should be large, so that it can breathe and the rice will not stick together. The vinegar should be added little by little, while stirring.
2. A piece of laver, folded in half and divided into two pieces. Take half of them and spread rice evenly on both sides.
3. Choose fresh salmon and cut the fillets into oblique slices about two centimeters wide and five centimeters long. Stir the fresh fish and the cupid sauce.
4. Wrap the rice with laver with salmon fillets. Make a circle. Put big leaves and crab seeds on it.
Features: fresh and delicious.
Large rolls of sushi:
Materials: (four persons)
7-8 pieces of roasted laver, 3 eggs, dried gourd 1 0-15g, 5 dried mushrooms (large), cucumber1piece, 5 crab roes, parsley10/2 pieces, and proper amount of vinegar. Sushi rice base 3 cups of rice.
Method:
1. Wash the dried Lentinus edodes, soak it in cold water, put it in a pot and add seasoning (2/3 cups of juice, 4 tablespoons of sugar, 0/.5 tablespoons of monosodium glutamate/kloc, 2 tablespoons of soy sauce) for 5 minutes, then drain the juice. Take out the shreds.
2. Wash the dried gourd with salt, then rinse it with water, put it in a pot and soak it in clean water for more than 1 hour. Add (2/3 cups of juice, 4 tablespoons of sugar, 5 tablespoons of cooking wine 1.5, 2 tablespoons of soy sauce) and boil. Take out the juice by drying and cut it into fine corners.
3. Beat the eggs evenly, add seasonings (2 tablespoons of sugar, monosodium glutamate 1 spoon, a little salt), then mix well and filter. Heat the frying pan, sweep a thin layer of oil, inject a thin layer of egg liquid, fry until it is half cooked, and fold it 3 or 4 times from the outside to the inside with chopsticks.
4. Put two pieces of laver1/on the sushi roll table, and sprinkle some vinegar on the laver. Sushi rice base is spread on laver, leaving 2.5 cm outside, 1.5 cm inside and slightly thinner in the center. 5. Arrange 2-3 shredded mushrooms and 2-3 shredded cucurbits, 1/6 egg rolls and blanched coriander in the center.
6. Roll it once from the inside out, then loosen the roll mat and roll it forward again.
7. Gently compact the rolled sushi roll; Apply some vinegar to the knife and cut it with the same strength before and after.
Key points: when cutting sushi rolls, keep the consistency of the humidity and strength of the knife, and only when one action is cut well can it be beautiful.
Xijuan sushi
Materials: (4 persons)
8 pieces of laver, 2 pieces of cucumber, 1,000 pieces of pickled radish12 pieces, 200g of tuna, and proper amount of vinegar; Sushi rice base 3 cups of rice.
Method:
1. Put laver on the fire, dry it on both sides, cut it in half, and cut cucumber, pickled cucumber and cucumber into strips respectively.
2. The laver is placed horizontally on the sushi roll table, and some vinegar is sprinkled on the laver. Spread the rice thinly on the laver, leaving about 2 cm outside without spreading the rice. Put cucumber, thousand stains or tuna on the central part, and compact it vigorously by hand.
3. Roll the sushi roll mat with seaweed at one time, and compact it with rice at the left and right ends of your hand.
4. Sushi can be cut into various shapes and served.
Shouniu sushi
Ingredients: 2 fresh shrimps and 2 red mussels, 2 tuna, 2 octopus, 2 fresh salmon and 2 vinegar-soaked mackerel, 2 spoonfuls of crab roe, and appropriate amounts of egg rolls, cucumber slices, cucumber strips and laver; Sushi rice base 3 cups of rice.
Method:
1. When the fresh shrimp is cooked, cut it and fly in pairs; Octopus, tuna, salmon and vinegar-soaked mackerel are cut into appropriate sizes.
2. Dip some vinegar water in your right hand, pick up about 20 grams of sushi rice, and gently press it with your palm to grow into a cylindrical rice ball.
3. Lay a scallop (or other materials) flat on the left hand, and lightly dip some green mustard on the inside of scallop with the index finger of the right hand.
4. Stick the green mustard side of 3 red mussels on 2 rice balls to make them integrated, and pinch the periphery of the rice balls with your fingers. The palm of the left hand bends and gently compacts both sides of the rice ball, while the index finger of the right hand straightens and gently compacts the rice. Press the scallop upward and gently with the middle finger of the right index finger to knead it with the rice ball; The left hand helps to press the shape.
5. Press the scallop upward and gently press it with the middle finger of the right index finger to make it knead with the rice ball; The left hand helps to press the shape. Put the scallops face up in the dish. Other materials such as fresh shrimp, tuna, octopus, fresh salmon, and vinegar-soaked mackerel are all made into hand-kneaded sushi by this method.
Key points: You can't use gravity to knead the rice ball, but use light force to make it one, and it takes about 20 seconds to knead it into a rice ball.
Spring sushi rice
Materials: (4)
4 people)
2 tentacles of octopus, 2 pieces of Spanish mackerel, 6-8 shellfish, 1 angelica pubescens 1 piece, 1 carrot 1 piece, 3 eggs, 2 spoonfuls of white sesame seeds and a little laver; 3 cups of sushi rice base (see sushi rice base and basic materials for details)
Octopus dipping: 2 tablespoons vinegar, sugar 1 spoon.
Spanish mackerel dipping material: 4 tablespoons vinegar, 5 tablespoons sugar 1.5, Jiang Mo, a little salt.
Marinated shellfish: 3 tablespoons wine, a little salt.
Cooking materials: water 1/2 cups, 2 spoons of sugar.
Method:
1. Octopus tentacles are cooked, sliced obliquely, washed with clear water with vinegar, and marinated with dipping material 15-20 minutes.
2. Soak shellfish in water for half a day to make them spit out sand and mud. After washing, add cooking materials to the opening and take the meat for later use.
3. Cut half of Spanish mackerel, slice into thin slices, sprinkle a little salt, remove moisture, and marinate for 5-6 hours.
4. Peel Radix Angelicae Pubescentis, cut into cm long sections, cut into thin and wide strips, soak in vinegar water, take out, add cooking materials and cook for 10 minute. Cut the carrot into 4cm filaments and cook with cooking material.
5. Beat the eggs evenly, fry them into egg skins and shred them; Stir-fried white sesame seeds. Mix the above ingredients with white sesame seeds, put them on sushi rice and decorate with purple buds.
Tuantuan sushi
Materials: (2-3 people)
Squid 1 piece, tuna100g, 4 red mussels, shredded egg, cucumber and green mustard; 2 cups of sushi rice base.
Making:
1. Mild sushi rice base is kneaded into a ball by hand.
2. The squid is stripped and sliced.
3. Spread a piece of warm and humid cloth on the palm of your left hand, put a squid slice in the center, then dip some green mustard on the squid with your right index finger, and then put 1 sushi rice base on the squid.
4. Hold the cotton cloth under the rice ball in the left hand, reverse the right hand, and hold the end of the cotton cloth to form a ball-shaped sushi. Tuna, scallop and other materials are kneaded into dough sushi by this method.
Shoujuan sushi
Materials: (4 persons)
8 shrimps, squid and tuna 1 00g each, 50g salmon roe, 3 crab roes, 2 eggs, 2 cups edamame, celery, cucumber 1 avocado, lime1piece, several slices of lettuce leaves, 2 packets of radish sprouts, 5 slices of big leaves and laver. 3 cups of sushi rice base.
Seasoning for cooking shrimp: 2 tablespoons of cooking wine, and appropriate amount of salt.
Fried egg seasoning: half a spoonful of sugar, 2 spoons of cooking wine, juice 1 spoon.
Making:
1. Remove the shell of the shrimp, wash it, add the seasoning for cooking the shrimp and cook for about 2-3 minutes.
2. The squid is undressed and washed, only the flesh part is taken and cut into thick strips.
3. Cut fresh tuna into thick strips about 5 mm thick and 5-6 cm long; Tear the crab fillet into 4-5 equal parts.
4. Beat the eggs evenly, add seasonings (2 tablespoons of sugar, monosodium glutamate 1 spoon, a little salt), then mix well and filter.
5. Heat the frying pan, sweep a thin layer of oil, and inject a thin layer of egg liquid. Fry until it is half cooked, and fold it 3 or 4 times from outside to inside with chopsticks. Cut into chopsticks about 5-6 cm long.
6. Boil the edamame with salt and boiling water, and take the bean kernel for later use; Remove leaves and tendons from celery and cut into chopstick strips; Cut the cucumber in half, then cut it into thick strips, and slice it with lime.
7. Put the laver on the fire, dry it on both sides, and cut it into 3-4 pieces.
8. Spread sushi rice base on laver, arrange favorite materials, then roll it into an ice cream tube and dip it in soy sauce.
Egg skin roll sushi
Materials: (4 persons)
Chop 200 grams of chicken, lotus root (small) 1 knot, 4-5 eggs, 2 tablespoons of fried white sesame seeds, fresh lemon peel 1 serving, 2 pieces of laver, three-leaf celery 1 bundle, and a little vinegar ginger; Sushi rice is 3 cups of rice. 3 tablespoons of meat cooking wine, soy sauce 1 tablespoon, 2 tablespoons of sugar, and water 1 tablespoon.
Lotus root cooking material: half a cup of boiling water, 2 tablespoons of sugar, 3 tablespoons of vinegar and a little salt.
Method:
1. Put the chicken into the pot, add the cooking materials and bring to a boil, and use several chopsticks to stir quickly until the juice is dry. Peel the lotus root, cut it lengthwise for 4 minutes, then slice it, soak it in clean water with vinegar (2 tablespoons) for 15 minutes, remove the water, put it in a pot, add cooking materials, boil it over high fire, and take it out for about 10 minutes.
2. Add a little salt to the egg liquid and beat well; Heat the pan with fried egg skin and sweep it with a thin layer of oil; Pour in a thin layer of egg liquid, fry until the egg liquid on the surface is dry, gently stir up the egg skin with a bamboo stick, turn it upside down and fry until it is dry. Fry half of the egg liquid in this way, and fry the rest in a round pot into a round egg skin.
3. Add meat and sesame seeds, shredded lemon peel and shredded seaweed to the fried sushi rice and mix well.
4. Put a proper amount of sushi rice in the center of the square egg skin, and fold it from front, left and right to the center.
5. Then fold it forward into a rectangle, and turn the fold down; Drag through
The watered three-leaf celery is tied.
6. Roll sushi rice with part of egg skin by the method of "thin roll", cut into sections and wrap it with seaweed strips.
7. Put a proper amount of sushi rice on the round egg skin, fold it from left to right by hand, grab the egg skin without sushi rice on the top with the left hand, tie the egg skin on the top with the clover celery with the right hand, and open the egg skin outward.
8. Divide the egg skin into four equal parts, put sushi rice in one part, and then fold it twice and a half. You can use a red-hot iron string needle to brand three marks on the egg skin for decoration.
Note: All kinds of egg roll sushi can be eaten with vinegar and ginger.
Western sushi:
Ingredients: 3 fresh asparagus, 6 crab roes, 3 slices of ham, 8 canned oyster sauce, 8 canned anchovies soaked in oil, 8 slices of fresh salmon and cheese, 2 spoonfuls of caviar, half avocado, canned pineapple 1 piece, fresh lemon 1 piece, 2 cucumbers, 2 cherry radishes and 3 cherry tomatoes.
Making:
1. Soak fresh asparagus in boiling water with salt, take it out, and cut it into two sections.
2. Spread preservative paper in the long cake basin, and then spread laver; Add sushi rice base to cake basin 1/3, gently compact by hand, and put two rows of asparagus in parallel; Then spread the sushi rice base to 2/3 of the cake basin, gently compact it, cover it with seaweed, pour out the sushi strips with fresh-keeping paper and cut them into 8 pieces.
3. Press out 4 pieces of sushi rice with a triangular rice cooker, put ham slices cut into the same shape on the top and decorate with pineapple slices. Squeeze out sushi rice with a ball-shaped rice cooker and put other materials on it respectively. 4. Squeeze out the rice balls according to the "hand-kneading sushi" method, wrap the seaweed and put the sliced avocado on it. Dish the sushi made above, and then use radish sprouts; Cucumber, cherry tomato, cherry radish slices and other trimmings.
Sushi with minced meat:
Ingredients: pork floss, three strips of crab roe, half a cucumber, one piece of chicken sausage, one piece of rice with laver, quick-frozen bean curd, salad dressing, a little white vinegar, sugar and salt.
Accessories: white vinegar, sugar, salt and salad dressing.
Practice:
1, pearl rice, add a few drops of vinegar, two teaspoons of sugar, a little salt, add water and cook as usual. Crab fillet and chicken sausage are cooked in rice. Just put them in the pot for a while, heat them, and let them cool with the rice for later use.
2, the chicken sausage is split in two and the cucumber is cut into strips.
3, put a large piece of plastic wrap on the bamboo curtain, and then spread a piece of laver, spread a proper amount of rice on it, then turn it upside down, put cucumber strips, crab wicker and chicken sausage on the purple tea, roll it into rolls, and then apply a proper amount of salad dressing on the rice rolls, so that it is easy to get floss, and then wrap it in plastic wrap, so that it is easier to cut, and then it can be put on the plate.
4. Supi sushi is very simple. After thawing, you can pull it by tearing the mouth and putting a proper amount of rice.
Kaixin. com can learn from it!