Question 1: How to roll sushi Illustrative materials: 1, special grilled seaweed for sushi 2, big beef powder for joy 3, sushi vinegar (mixed with salt, sugar and vinegar in the ratio of 1: 5:10) 4, cucumber strips 5, egg strips 6, and meat floss step:/kloc-0. The ratio of water quantity to rice quantity is1:1.Don't boil the cooked rice yet, let the rice stew for 10 to 15 minutes, put the required rice in the basin with enthusiasm, and pour a proper amount of sushi vinegar and a proper amount of big beef powder into the basin, because hot rice can only be tasted when vinegar is mixed. After the vinegar flavor is fully immersed, fan the rice and cool it for later use. 2. Wash the cucumber, turn around and tail, cut it into long strips, and wash it with salt. 3. Heat the pan, coat it with butter, make a thin omelet, and then cut it into strips for later use. 4. Spread the roasted seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, sprinkle with minced pork evenly, put cucumber strips and egg strips on it, and then roll it into sushi rolls. 5. Finally, cut the sushi into a thickness of about 3CM with a sharp knife and put it in a decorative plate:) Or: The practice of sushi In Japanese cuisine, the Japanese are most representative of rice balls and sushi made by mixing rice with cooking materials. The status of rice balls and sushi in Japanese food life is somewhat similar to that of China's pasta, Italian pizza or American hamburger, and it is a unique and varied meal. Have you ever seen revolving sushi in Crayon Shinchan and eaten sushi in a Japanese restaurant that is not expensive? In fact, you can cook a delicious sushi at home. Although the appearance and taste may not be authentic, the process of making sushi will definitely bring you a kind of creative pleasure, and when you see the fruits of your labor debut, you will also enjoy the joy of success. Then, let's start making a simple sushi now! First, the material fillings: carrots, cucumbers, mushrooms, crab legs, eggs, green mustard ... In fact, what fillings can be decided according to your own preferences. For example, you can also use salmon, dried radish, plums and so on. And you can put one or more. Create sushi with different flavors. Outer material: rice, flaky seaweed or roasted laver. Sheet seaweed and roasted laver are sold in supermarkets, but such supermarkets are limited. I used to wander around many supermarkets like treasure hunting, and even pieced together more expensive Porphyra as a substitute. But I finally found it. Seasoning: white vinegar, sugar, soy sauce, green mustard. Tools: sushi roller blinds. On the day I learned how to make sushi from my friends, I accidentally got a sushi roller shutter, which was originally made in Japan. And that friend just came back from Japan, so I am convinced that this method of making sushi must be very folk and authentic. 2. Handling of materials 1. Sushi rice: Cook the rice, which is slightly smaller than the rice you usually eat at home, that is, put a little more water when cooking. Don't boil the cooked rice first, and let the rice stew for 10~ 15 minutes, so that the taste of rice grains can be brought into full play. Serve it while it is hot, because hot rice can only be tasted when it is mixed with vinegar. Put the rice into a slightly larger container, put in a proper amount of white vinegar, then stir it with a rice spoon, roll it, etc., and squeeze the rice into a whole, and finally achieve the best effect of not separating the grains of the rice. It can be used after cooling. 2. Eggs: After the eggs are broken, add appropriate amount of salt and mix well. Fry the omelet in a pan and cut it into strips. I once tried to separate the egg white from the egg yolk and make two kinds of cakes, white and yellow, so that the sushi made will be more colorful. You can also use the whole omelet without cutting it. But I think it's a waste, and it's better to cut into strips. Eating an egg every day can meet the nutritional needs, but excessive consumption is not good. If you use a whole omelet, you have to use an egg for a sushi, so you will definitely overdo it. 3. Crab foot stick: you can buy it directly and eat it raw. It is sold in frozen food in supermarkets. Remove the packaging and cut it into strips for later use. 4. Mushrooms: Wash and remove the mushroom stalks, cut into strips, and boil with a small amount of water until the water does not pass the mushrooms. Add the right amount of soy sauce and sugar. After boiling, simmer with low fire until the juice is collected. 5. Carrots and cucumbers: Peel and cut into strips for later use. Raw is fine. 3. The practice of sushi rolls now begins to make sushi rolls: 1. Unfold the sushi roll screen 2. Put a piece of seaweed or roasted laver on the sushi roll screen. 3. Spread a layer of rice on flaky seaweed or roasted laver. The rice sticks together after being crushed, so this step may be troublesome, but there are tricks, if it is too ... > >

Question 2: How to roll sushi? The illustrated steps are super simple:

1 Add a spoonful of sushi vinegar to the cooked rice and mix well.

2. Cucumber and carrot are cut into strips and marinated with a little salt and vinegar.

3. Sausages are also cut into strips.

4. Spread a piece of seaweed on the sushi curtain.

5, seaweed spread with mixed rice.

6. After paving, put a few yellow clams, carrots and ham sausages at one end.

7. Start to roll, and use the power of the curtain to roll forward.

8. Roll it up and cut it. It is recommended to find a sharp knife with some cold water on it, which is not sticky.

Question 3: How to make sushi and how to make sushi rolls.

1, first make sushi vinegar, and stir it evenly according to the ratio of 3 spoons of white vinegar, 2 spoons of sugar, 1 spoon of salt.

2. Then pour sushi vinegar into warm rice and stir well.

3. Prepare other materials, such as ham sausage and cucumber slices.

Step 4 put seaweed on the sushi curtain

5. Then spread the rice flat on the laver.

6. Then squeeze a strip of tomato sauce near the bottom, and then smooth the sauce with a spoon.

7. Then sprinkle a layer of pork floss on the top of the tomato sauce.

8. Spread cucumber and ham sausage on it.

9. Then roll it up from bottom to top and cut it into small pieces with a knife!

Question 4: The practice of sushi illustrates how to make sushi. Prepare all ingredients. Peel and cut purple potatoes and steam them in a steamer for 15 minutes. At this time, prepare the ingredients. Put a little oil in the frying pan, and put the ham slices on it to fry. Pour oil into a frying pan, break up the eggs, put them in the pan, fry the cucumber, wash, peel, slice ham, slice cheese, slice steamed purple potatoes, take them out, press them into mud with a spoon, set up sushi curtains, spread a piece of seaweed, and put the purple potato mud on the seaweed for compaction. And spread a layer of plastic wrap to put the seaweed in turn, put the pre-cut ingredients on it, sprinkle a layer of floss and start rolling ~ roll the sushi curtain. Cut into pieces. Be careful in this process, or the sushi will come apart.

Question 5: the practice of sushi and how to roll assorted sushi rolls with bamboo chops at last. Introduce the cuisine and its function in detail: Japanese cuisine.

Assorted sushi rolls: main ingredients: sushi rice.

Accessories: cucumber, laver, pickles, tofu skin, eel slices, shrimp, crab roe, sesame, plum, eggs, spinach, fragrant shavings, gourd strips, etc. (can also be adjusted according to personal preferences)

Seasoning: gourd strip soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 4 spoons of water to teach you how to make assorted sushi rolls. How to make assorted sushi rolls is delicious? ① gourd strip soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 4 spoons of water, and then boil for 20 minutes on low heat. (2) Xiangru soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 2 spoons of water soaked in mushrooms, and then boil for 20 minutes on low heat. ③ Cut all kinds of ingredients into thin strips for later use. ④ Spread sushi rice evenly on laver (note that laver edges are about one finger wide on the upper and lower sides of laver), and then put all kinds of materials in the middle of the rice. ⑤ Roll it into a circle with a curtain and slice it.

Question 6: The method of sushi golden dragon roll is divided into 5 parts.

Ingredients

200 grams of rice

Seaweed 1 piece

ingredients

carrot

Bangen

cucumber

1/4 root

(hen's) egg

1 piece

ham

30 grams

dried meat floss

10g

seasoning

salt

1 g

white vinegar

6 grams

white sugar

3 grams

The practice of sushi rolls

1. Just cooked white rice, add white vinegar and sugar while it is hot, and mix well with salt.

2. Leave the evenly mixed rice to cool naturally, and cover it with plastic wrap to prevent the rice from drying.

3. Break the eggs into egg liquid, put a layer of vegetable oil on the pan with a paper towel, pour in the egg liquid, fry it into egg skin with low fire, lift the reverse side and fry until the surface is golden yellow.

4. Put cucumbers, carrots, ham and eggs in Peaches.

5. Take a sushi bamboo curtain, spread sushi seaweed, and spread rice on the surface.

6. Spread cucumber strips, carrot strips, ham, egg skin and ham below.

7. Roll up sushi from bottom to top

8. Roll the sushi and set it for 10 minute.

9. Cut the sushi into sections with a sharp knife.

knack for cooking

1, when stirring sushi rice, the rice spoon must not be stirred vertically, otherwise the rice will be too loose;

2. The unused sushi vinegar can be stored in a cool place for next use;

3. The rice balls or sushi vinegar in use should be covered with plastic wrap, so that the humidity and temperature can be maintained, and the rice grains can be prevented from drying and cannot be kneaded into balls and sushi, and the taste will be affected;

Question 7: How to roll bamboo curtains for sushi? Hello, there are many kinds of sushi. The following is a relatively simple method that I have made myself and tastes good:

1 Wash the rice (or rice and glutinous rice can be washed according to the ratio of10:1), soak it for half an hour, then add a proper amount of water to steam it, just like steaming rice in peacetime. To make sushi vinegar: put a proper amount of salt, sugar and white vinegar into the pot according to the ratio of1:7:10, slowly heat it on a low fire, and stir it from time to time until the sugar and salt are completely dissolved. Pour the prepared sushi vinegar into the steamed rice, stir it evenly, stir the rice, and let it cool until the tentacles feel slightly warm.

Two eggs, add a little water, cooking wine and salt, stir and foam, put a little oil in the wok, pour in the eggs and spread them into egg cakes, take them out to cool and cut them into strips about one centimeter wide; A carrot, cut into long strips, put it into a boiling water pot, cook it slightly, remove it, add a little salt, knead it and cool it; Slice ham, washed cucumber and sausage into long strips. (The materials can be decided at will according to your preference.)

Prepare seaweed and pork floss for sushi.

2. Take a fresh-keeping bag (or a plastic bag for clean food), put two spoonfuls of salad dressing in a corner of the bag, slowly squeeze out the air, and cut a small mouth at the corner.

3. Put the sushi curtain on the chopping board, take a piece of seaweed, and put the rough side up on the sushi curtain, flush with the side close to you.

4. Grab a handful of rice and put it on the laver. After dipping some water in your hand, push the rice away and flatten it, so as not to stick your hands. Set the ingredients, you can add your favorite foods at will, but don't put them all together and separate them at a distance, so it is more convenient to roll them up and it is not easy to disperse. Sprinkle with floss (or sesame seeds) and squeeze some salad dressing.

5. Pull up the laver close to you together with the bamboo curtain, wrap all the materials in the middle, then roll the bamboo curtain, and squeeze it hard to shape it.

6. Loosen the bamboo curtain and roll the laver separately again. After rolling, put it in a bamboo curtain and roll it again to remove the bamboo curtain. When rolling, you should use some force to squeeze, so that the rolled sushi will not come loose.

7. Dip the knife in some water, gently cut the sushi into sections about 1.5 cm wide, and put it into the plate at will.

Question 8: How to roll the sushi curtain? I won't go to the diagram. What I said is very simple. You should remember it.

Put seaweed on the sushi curtain.

Only 2/3 of Pumi is paved. Remember to leave the top 1/3 without paving.

Put what you want on the top.

First roll up the upper part, then pinch it, and then continue to roll it, and then pinch it properly.

ok

Question 9: How to roll the sushi bamboo curtain to illustrate the ingredients

Ingredients

Salmon 300g

Rice 400g

Practice:

1) Add sushi vinegar to rice and mix well.

2) Slice the salmon, and cut the cooked crab meat, cucumber and spread egg skin for later use.

3) Spread a layer of kitchen film on the sushi bamboo curtain, put Shanghai moss on it, and then spread a proper amount of rice on the seaweed;

4) Turn the seaweed stained with rice over and put it on the bamboo curtain, put cucumber, egg skin and cooked crab meat in it, and roll it up along one side.

5) Spread salmon fillets on the rice rolls;

6) Cut the rice rolls into sections after the knife is dipped in some water.

Question 10: How to make sushi Picture Practice 1. After washing round rice, soak it in cold water for 20 minutes and then cook it with a rice cooker. You can handle raw materials when stewing rice.

2. Boil the spinach with water, and put some salt and cooking oil in the pot. The spinach cooked in this way is more beautiful in color.

3. Boiled spinach can also be used to cook shrimp. After the prawns are decapitated, string them with bamboo sticks so that the boiled shrimps are straight.

4. Before spreading the chicken cake, add a spoonful of cooking wine and a proper amount of salt to the two eggs, and then beat them well.

5. Pour a proper amount of cooking oil into the frying pan to fry the cold noodles of the omelet.

6. When the rice is cooked, pour the acyl vinegar, salt, sugar and sesame oil into the rice while it is hot and mix well. Acyl vinegar is virgin rice vinegar, which is more natural. If I don't have this kind of vinegar, I can use white vinegar instead. There is also sushi vinegar with good taste in the supermarket. If you use sushi vinegar, you don't need to add salt and sugar.

7. Spread the rice on the whole piece of baked seaweed, and put ham strips, pickled radish strips, cucumber strips and egg strips on one third of the piece of rice seaweed.

8. Roll up the sushi bamboo curtain with the sushi curtain. It is very important to roll it tightly. If the roll is not tight, it will come loose when cutting. You can roll it back and forth several times and pinch it.

9. Let's make spinach and tuna flavor. Remove the excess water from the blanched spinach, and empty the excess soup from the fish in the canned tuna. Put it neatly on the seaweed rice and roll it. It is best to use canned tuna with good flavor, and recommend Cantonese and spiced flavors. If you want to roll the kimbap thinner, you can cut the roasted laver narrower with scissors.

10. This is to make a thin roll of fresh shrimp. Take half of baked seaweed slices, spread rice on them, put peeled shrimps on them, and roll them. Thin rolls can be made into many flavors, such as pickled radish thin rolls, cucumber thin rolls, pork floss thin rolls and salmon thin rolls.

1 1. The rolled kimbap is cut into pieces with a width of 1- 1.5 cm. If the knife is a little sticky when cutting, wipe it with a clean rag before cutting. This will keep the shape