Sushi, Lamian Noodles, kebabs and eel rice

The practice of sushi

Most of them use vinegar to mix rice to process their main ingredients, and more than four seasonings are usually added to rice. The method of making sushi is not complicated. As long as we have a good grasp of the selection of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make sushi with excellent flavor and shape.

making materials of eel rice:

main ingredients: 15g of sea eel, 1g of Chinese cabbage, 1g of steamed rice

auxiliary materials: 5g of winter bamboo shoots,

seasoning: 5g of salt, 5g of cooking wine, 5g of soy sauce, 15g of vegetable oil and 5g of white sugar

how to make eel rice:

2. Turn on the oven or oven and adjust the temperature to 18 degrees Celsius;

3. Put the marinated eels into a baking tray, and put them into a furnace to be cooked;

4. Stir-fry bamboo shoots and Chinese cabbage in an oil pan, add eel, add broth, soy sauce, sugar, etc. to taste, and take out the pan after the water is dried;

5. pour the prepared eel on the rice.

food is similar to sea eel: eels should not eat with vinegar and ginkgo.

rice (steamed): rice should not be eaten with horse meat, honey and xanthium sibiricum.

There are many kinds of sushi. Let's take the most common cabbage roll sushi as an example to introduce the practice of sushi:

First, the selection of sushi

There are many kinds of sushi, and the selection of raw materials is also very wide. The main raw material of sushi is sushi rice (high-quality japonica rice), which is characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky. The raw materials used for wrapping sushi skin are high-quality seaweed or laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on. Sushi stuffing is rich and colorful, and it can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce and so on.

second, the proportion of sushi

the proportion of sushi refers to the proportion of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when preparing sushi vinegar, and the proportion of vinegar and rice when preparing sushi rice.

1. the ratio of rice to water: wash the sushi rice, drain the water, put it into an electric cooker, add water according to the ratio of rice to water of 1: 1, and cook it into sushi rice. Note that if you cook more sushi rice at a time, you should reduce the amount of water appropriately. If you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice to the rice.

2. Proportion of salt, sugar and vinegar: Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in a ratio of 1: 5: 1. 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.

3. Proportion of vinegar and rice: When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 4℃. 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.

Third, the seasoning of sushi

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. In addition to thick soy sauce and green mustard, sushi has a more important seasoning, vinegar and ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more fresh and delicious.

IV. Making Sushi

Ingredients: 1 piece of special seaweed (laver), about 2 cm long and 15 cm wide; 2g of japonica rice, 1 crab fillet, half a thin ham sausage, half a medium-sized cucumber, 1 egg skin, 15g of horseradish sauce, 1 lettuce leaf, 5g of refined salt, 5g of white sugar, 5g of white vinegar, 1 dish of thick soy sauce and vinegar ginger

Operation:

1. Air the japonica rice to a temperature of about 4℃. Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 15 cm long and 1 cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2. Spread seaweed vertically on the cooked chopping board, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of seaweed, and then horizontally press four evenly spaced "grooves" on the japonica rice with the palm of your hand, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally, spread lettuce leaves with horseradish sauce.

3. gently wrap the seaweed covered with rice, stuffing and lettuce into rolls from bottom to top, and put a little rice on the upper joint to seal it, then cut the rice rolls into 7 small rolls horizontally, and serve them with a thick sauce dish and a vinegar ginger dish.