With the cultural exchange, food is also communicating with each other, and foods from all countries go abroad to capture the hearts of the world's foodies.
When did sushi first appear in China?
There is no way to find the cream of Chongqing tourism products. In short, the big gathering of food from all over the world is the favorite of eating goods.
In order to let diners know more about sushi, Japanese food shops occasionally launch activities to make sushi by hand, which will attract many people to participate every time.
Seeing such interesting activities, the cream that loves life is bound to sign up.
When I went to the scene, a long dining table was filled with raw materials. Everyone has an apron and disposable food-grade gloves to get started.
Take the rice, shape the rice, put a layer of meat floss sandwich and put a layer of rice. Then compact the whole rice and cut it into small pieces for use.
Put a piece of salmon on each small piece of rice. The most interesting step is to heat the salmon.
It's a musket connected to a gas tank. The top of the gas tank is the key, and the flame will be sprayed out when you press it. This step should be carefully operated to avoid danger.
Looking at the appearance of a row of salmon fillets heated by a spray gun, I realized that the fillets on sushi are usually made in this way.
A machine representing ingenuity was also seen at the scene: a food weigher.
I've heard a saying before that when Japanese chefs cook, they will put a weigher next to them. The weight of each serving of food and the dosage of each spoonful of ingredients are measured to achieve accuracy.
In this way, the food quality is the same every time, and it will not be uneven.
When making sushi, it is also required to weigh the rice and accessories used and make them according to the required weight.
I participated in the whole ingenious sushi production, and the cream of the tour was quite touching.
Compared with Japanese food or western food, Chinese food may not be so precise in controlling the amount of ingredients.
Especially when seasoning is used, it is often described in a small and moderate amount. If there is no corresponding production experience, it is often not accurate.
Therefore, this way of making Chinese food depends more on the chef's experience, which is a long-term accumulation, and it can maintain a consistent standard even without weighing.
This is precisely where Chinese food is more difficult, and the inheritance of cooking skills also tests the chef's efforts and intentions.
Of course, for diners, the taste of the final food is the most critical. No matter which production method is adopted to satisfy everyone's tastes, it is most important that everyone likes to eat.