Question 2: What role does sushi vinegar play? Well, it was originally for preservation. After all, there was no refrigerator at that time, and only vinegar was used to preserve marine fish. Slowly became the predecessor of sushi.
Now, because sushi is cold. So sushi vinegar can stimulate appetite and remove fishy smell.
Question 3: What is the function of sushi and sushi vinegar?
Question 4: What's the difference between sushi vinegar and ordinary vinegar? Ingredients: white vinegar: 600cc, sugar: 500 g, salt: 80 g.
Practice: put the above three materials into the pot and stir them on the stove with low fire until the sugar is dissolved. Do not boil the vinegar to avoid reducing the acidity.
Preservation method of sushi vinegar ──
Materials: The pot or container for sushi vinegar is dry and placed in a corner or shady place, which can be placed for three to four months in summer and five to six months in winter.
How to cook sushi rice-
Soft and Q sushi rice can be cooked by adding rice and glutinous rice at the ratio of10:1,and the water consumption is one cup of rice.
A glass of water, if more than five cups of rice, will reduce the amount of1/5 of the last glass of water.
The ratio of rice to sushi vinegar-
A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )
Stirring time of sushi rice and vinegar-
1.The rice in the electric cooker is cooked for about 20 ~ 25 minutes.
2. Sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold with an electric fan.
Preservation method of sushi rice ──
If sushi rice is left over, it can be covered with two clean danbu. The wet cloth touching the rice noodles should not be too wet, but slightly wet.
Question 5: What role does sushi vinegar play? It's seasoning
Question 6: What kind of vinegar is the sushi vinegar? Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked harder. The ratio of sushi vinegar to rice is about1:6. Beat the cooked rice loosely, pour sushi vinegar on the rice evenly and mix well. Don't press the rice grains, try to keep them intact and soft. Put a piece of seaweed on the sushi table and spread the rice from left to right. Spread the rice evenly from top to bottom, with light force. The rice should be spread loosely, not crushed, so it will taste good! You can put any stuffing you like in the middle, as long as it is delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be rolled up with bamboo curtains afterwards. Roll it up with a bamboo curtain to keep it in shape 1 min. When cutting sushi, dip some water on the knife to prevent sticking. When a knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces, and you're done! The above method is inner volume, and this time I will teach you an outer volume. It's very simple. I promise everyone will do it after reading it! The rice for making sushi with outer rolls is more than that with inner rolls, which is almost 1 and1/3 Put the rice on the top of laver from left to right and spread it from top to bottom. Be even! Turn the laver upside down and put the rice face down on the G board. Wipe the board with a damp cloth before putting it. It's anti-sticky. The stuffing is the same as the inner roll, just like yourself. Put it in the middle of seaweed! Then gently roll it up and wrap it with plastic wrap. Then set with bamboo curtain 1 min, but light. Don't flatten the rice, tear off the plastic wrap and sprinkle some favorite seasonings to make some embellishments! Then it's time to cut. Just like the involution, the knife is stained with some water to avoid sticking. Be quick with your knife. Think of yourself as a swordsman at this moment. : p Make the incision smooth to look good and you're done! The main raw materials of sushi: rice, vinegar and fish. Let's talk about rice first: In fact, good rice in China is very good. There is no need to cook Japanese rice. It's better to use a rice cooker. Before cooking rice, you should wash it, not rub it with your hands, but use a rice spoon or a wooden stick to stir it until the water is clear. How much should I put in the water? Just put your whole palm in the rice pot and let the water reach your wrist. Cooked rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar. If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it beforehand, add some Japanese sake (if not, you can replace it with white wine) and add some sugar. The specific amount depends on personal taste. The main principle is that it is better not to have the sour taste in the original vinegar. Mix vinegar with rice, the rice should be hot, and the bibimbap should be big, not too deep, but must be big, so that it can breathe and the rice will not stick together. The vinegar should be added little by little, and mixed while adding it. It is best to have a large wooden basin if possible, so that the rice will not be cold quickly. How much vinegar should I add? Add it until the rice is sour, and the taste can be heavier, because when the rice is cold, the taste will fade. Fish: It's best to have fresh marine fish, the most common ones are salmon, tuna and tuna. I don't recommend using it when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It is best not to eat it raw, which will cause diarrhea. If you want to eat it, it is best to fry it and pack it in sushi. Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, and you should touch the fish with your fingers, and then put it under your nose to smell it. Anything without fishy smell is fresh. There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (that is, sashimi, as everyone says), which is very particular about knife work and fish freshness. ) Rice ball style: This is the simplest way to fish. Cut the fillets into slices 2.5 cm wide and 5-6 cm long, and slant the slices when necessary. 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, crabs, eggs, rice balls are the same, the only difference is that a seaweed is tied to it, which is stronger and 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, laver is inside ... >; >
Question 7: Can sushi be made without sushi vinegar? What does sushi vinegar do? Sushi vinegar is the most basic seasoning for sushi, just like Chili peppers in Sichuan cuisine. If you don't put it away, it won't be called sushi. If you can't buy sushi vinegar, you can make laver rice with the same shape, except that sesame oil, salt and sesame seeds are used for bibimbap. Personally, I prefer to eat kimbap ~ ~ ~ ~ ~ ~
It's no use looking at personal taste. If you like it, add it. If you don't like it, don't add it.
..... without that, it is not authentic.
Question 8: How to adjust sushi vinegar? What kind of vinegar to use first requires the type of vinegar:
Generally, it refers to rice vinegar, shell vinegar and meal vinegar. Of course, we can choose the first two kinds of vinegar as sushi vinegar, but sushi professionals will mix them according to the taste of vinegar to become a unique sushi vinegar.
To make sushi, different sushi has different proportions of ingredients in sushi vinegar. The following table is listed for your reference:
Note: 1 box meter = 180ML measuring cup 1 cup. The measuring tool of spoon shall be based on the amount of spoon used for cake making.
Table for matching sushi vinegar for Wumu sushi, Daohe sushi and seaweed sushi with many dishes:
M 3 boxes of 2 boxes 1 box
5 tablespoons of vinegar, 3 tablespoons 1 2/3 tablespoons
3 tablespoons and 2 tablespoons of fine sugar 1 tablespoon
2 tsps of salt 1 and 1/2 tsps 2/3 tsps.
Sushi vinegar blending table for raw fish holding sushi and fresh seaweed sushi:
M 3 boxes of 2 boxes 1 box
5 tablespoons of vinegar, 3 tablespoons 1 and 1/2 tablespoons.
Fine sugar 1 you 1/2 tablespoons 1 2 tablespoons.
Salt 1 again 1/2 tsp 1 tsp 1/2 tsp.
The practice of sushi vinegar:
1, first of all, please refer to the above table and prepare white rice vinegar, fine sugar and salt corresponding to the amount of rice.
2. Put all the white rice vinegar, fine sugar and salt into a small pot, and then turn on a small fire.
3. While heating, stir with chopsticks.
4. Turn off the fire until all the sugar and salt are melted into transparent and clear vinegar juice.
5. Let it cool and pour it into a clean container for later use.
Question 9: What is the effect of sushi vinegar? Help digestion, seasoning
Question 10: What is the function of sushi vinegar? _? Is it sour? Sushi vinegar is only added to make the rice softer, right? 20 minutes was originally for preservation. After all, there was no refrigerator at that time, so we could only use vinegar to preserve marine fish. Slowly became the predecessor of sushi. Now, because sushi is cold. So sushi vinegar can stimulate appetite and remove fishy smell.