Sushi is a unique food in Japanese cuisine, and the word "sushi" is the Chinese translation of the Japanese word "sushi". It is said that the production method of sushi is and rice cultivation technology together from China to Japan. According to some sources, sushi was mentioned in Chinese literature as early as about the first century A.D., but it was in the 18th century that sushi first appeared in Japanese literature.
At present, restaurants dealing with Japanese sushi are located almost all over the world, and sushi has thus become a favorite food of people from all over the world. The reason for this, in addition to the flavor characteristics of sushi, but also and shrewd Japanese businessmen are good at creating a "sushi culture" atmosphere, constantly improve the production methods of sushi, and the introduction of new sushi varieties.
There are many types of sushi, and according to their different production methods, they can be divided into nama-ripened sushi, and nama-ripened sushi, and nama-ripened sushi. "Nama" in Japanese means raw, and "ripe" in Japanese means marinated, fermented, pressed sushi, hand-held sushi, scattered sushi, stick sushi, rolled sushi, crucian carp sushi and so on, and one of the crucian carp sushi is regarded as the most famous and representative sushi made according to the ancient method in Japanese cuisine. The Carp Sushi is considered to be the most famous and representative sushi in Japanese cuisine.
Carp sushi is made by marinating and fermenting carp, rice and salt for several months. When sushi is made this way, a large number of lactic acid bacteria are produced in the ingredients, adding a special sour flavor to the finished product, and the lactic acid bacteria themselves have a preservative effect.
Today, however, sushi made in this ancient way is rare. Most modern Japanese sushi is made with rice mixed with vinegar to process the main ingredient, and because more than four kinds of seasonings are usually added to the rice, sushi is also known as "shiki-rice".
Sushi is a foreign food, but its production method is not complicated. In the production, as long as we master the sushi selection, sushi ratio and sushi flavor materials and so on several aspects, you can produce excellent sushi, aroma, taste and shape.
A, sushi selection
There are many types of sushi, but also in the selection of raw materials on a wide range. Sushi commonly used as the main raw material for sushi rice? Japanese round-grained rice, which is characterized by white color, rounded particles, with which the rice cooked not only flexible, chewy, and has a greater viscosity.
The outer skin of the rolled sushi raw materials used to high-quality seaweed? Nori , kelp, egg skin, tofu skin, spring roll skin, cabbage and other common.
Sushi fillings are colorful and can best reflect the characteristics of sushi. The ingredients used in the fillings are sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? such as shiitake mushrooms, cucumbers, lettuce, and so on.
The ratio of sushi
The ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.
1?Ratio of rice and water
Sushi rice is washed, drained, put into a rice cooker, mixed with water at a ratio of 1:1 rice to water, and cooked into sushi rice. Note that, if you cook more sushi rice at a time? 5 or more, you should reduce the amount of water, such as 6 bowls of rice only need to add 5 bowls of water can be. In addition, if you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice to the rice.
2?Ratio of salt, sugar and vinegar
Sushi vinegar is the basic sushi seasoning, which is made with salt, sugar and vinegar in the ratio of 1:5:10. To make sushi vinegar, mix salt, sugar, and vinegar together, heat it in a pot, and let it cool before using it. Note that when heating, do not make it boil, so as not to reduce the sour flavor of vinegar.
3?Ratio of vinegar to rice
To make sushi rice, add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that the rice should be kept at a temperature of around 40 degrees Celsius, and it's best to use a wooden spoon and a wooden utensil when stirring, and to "chop" the vinegared rice with a wooden spoon in order to mix it well.
Three, sushi condiments
Authentic sushi can be sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the garnish with the type of sushi. For example, when eating rolled sushi, which is filled with sashimi and fresh shrimp, you need to dip it in thick soy sauce and apply the right amount of green wasabi, while when eating hand-held sushi it is best not to dip it in soy sauce so that you can eat its original flavor.
Besides thick soy sauce and green wasabi, sushi also has a more important condiment -- vinegar ginger. Eating sushi with a slice of vinegared ginger not only helps with the flavors, but also makes the sushi fresher and more flavorful.
Four, the production of sushi
There are many types of sushi, the following rolled sushi as an example, talk about the production of sushi.
Raw materials: seaweed? Nori 1 sheet? length of about 20 cm, width of about 15 cm 200 grams of round-grained rice, 1 crab, half a fine ham sausage, half a medium-sized cucumber, half an egg skin, 1 horseradish sauce 15 grams of lettuce leaves, 1 sheet of salt 1?5 grams of sugar 5 grams of white vinegar, 10 grams of thick soy sauce, vinegar and ginger, each 1 dish
Methods:
1 will be the rice of round-grained rice drying to the temperature of 40 ℃ or so; the crab into the pot of boiling water is slightly scalded, fish out of the ham with the ham sausage, the cucumber were finely sliced, and the cucumber, and the ham sausage, and the cucumber.
1?Let the crab fillet into the boiling water pot slightly hot, fish out and ham sausage, cucumber, respectively, cut into fine grains; egg skin cut into 15 centimeters long, 1 centimeter wide strips; the other take salt, sugar, white vinegar into sushi vinegar, and then with the round-grained rice mix well.
2 will be seaweed vertical spread on a cooked cutting board, in the upper edge of the 3 centimeters for the interface, in the rest of the seaweed on the Japonica rice, and then with the palm of your hand standing in the Japonica rice on the horizontal pressure out of the spacing evenly spaced 4 "ditch", and then were in the 4 "ditch In each of the four "grooves", put diced crabmeat, ham sausage, cucumber, and egg as fillings, and finally put lettuce leaves smeared with horseradish sauce on top of the rice.
3?Wrap the rice, filling and lettuce gently from bottom to top and spread a little rice on the top edge to seal the roll, then cut the rice roll into 7 small rolls and serve with a thick soy sauce plate and a vinegar and ginger plate.
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Rice Ball Style:
Fish: This is the easiest, slice the fish into 2.5cm wide, 5-6cm long slices, and slice it diagonally. Then do a 2 * 2 * 4.5 size of the rectangular rice ball, fish slices in the middle of the point a little green mustard, and then the rice ball buckle, turn over to the plate, shaping.
Vegetables, crab meat stick, egg practice, the rice ball is the same practice, the only difference is that the top side to tie a piece of seaweed, so more solid, delicious and good to hold.
Volume: generally in the store can be bought to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is very difficult, in fact, a lot of Korean nori is very good, the price is also cheaper.
The general generation of 10, you can do 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces.
Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside)
The practice of the outer roll:
Nori a sheet, folded into two pieces. Take one half of the piece, take a closer look, nori divided into positive and negative, the smooth side down, on the rough side evenly coated with rice, the amount of rice: hand clutched a slightly smaller than the palm of the rice ball, placed in the center of the nori, from the inside to the outside, from the middle to the sides of the push away. Hand if you feel sticky, you can dip some water to moisturize your hands.
After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a little green mustard in the center, and then put your favorite things, and now start to roll. Take the long bottom edge and roll it towards the center, then just roll it again.
Inside roll:
Not the same as the outside roll, use a bamboo curtain, if you do not use it, it can be, that is, the shape of the sushi is not too good, and easy to fall apart.
Half a sheet of nori to the lower part of the bamboo curtain, or smooth face down, and then clutched in the hand than the palm of the hand smaller than 1/3 of the rice ball, into the middle of the nori, too, slowly push the rice outward, but this time do not put the rice coated with the whole nori, leaving 2 centimeters on the top, leaving 1 centimeter on the bottom. Then apply wasabi and put whatever you like (not more). When you roll it, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done!
Sushi Ingredients:
Fish:
It's good to have fresh raw fish, but what if you don't? In restaurants, there are times when the fish can not be eaten raw, you can also cook it to eat, I myself prefer to eat cooked fish, the flavor is stronger. For example, you can pan fry trout with a little salt and garlic, then cut it into small strips and put it into sushi rolls, or just boil it, add salsa, and put it into sushi.
There are also crab meat sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up and ready to eat.
And shrimp cooked, plus salad dressing, wrapped up is also very tasty
Vegetables:
cucumber, avocado, and eggs,
Mushrooms, mushrooms, mushrooms, we do listen to the delicious, I like, practice:
mushrooms soak in water soft, and then soak mushrooms in water to cook the mushrooms, plus soy sauce, sugar, and wine to season to, boiled on the can, the flavor is a little sweet best, because when you eat to dip soy sauce.
Ingredients to eat:
Japanese ginger, green mustard, Japanese soy sauce (Chinese soy sauce flavor
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How to make Japanese sushi rice
1, the rice with water three handfuls of three kneaded repeatedly washed until the water becomes clear.
2.
2. Rinse the rice with running water for another 3-4 minutes, then pour the water dry.
3. Leave the rice for 30 minutes to dry completely.
4. Then steam the rice for 45 minutes using a 1:1 ratio of rice to water.
5: Season and mix the rice in the ratio of 3: sushi vinegar 0.5: sugar 0.2: salt 0.1.
6. Finally, let it cool for 30 minutes so that the rice is slightly warm, then break it up.
Japanese fine roll sushi production method
1, the first hands slightly wet, with the hands of the appropriate amount of rice compiled into an approximate cylindrical shape, and press the solid.
2, and then the nori skin and bamboo curtains aligned with the lower end, one hand holding the rice ball with one hand force will be evenly pressed rice on the nori skin, to rice spread over the nori skin of 2/3 appropriate.
Then press the center of the rice slightly harder to compact it so that a groove appears in its center.
3. Put the prepared ingredients into the groove, press the top of the nori skin with the middle fingers of both hands, press the ingredients with the index fingers of both hands, roll the bottom of the nori skin with the thumbs of both hands until the rice is completely wrapped around the ingredients, fix the rolls with the thumbs of both hands at the top and bottom, and place the index fingers of both hands at the top of the rolls, and then move the rolls around to press them down, so they appear at a right angle. Then roll the sushi, repeat the above action of pressing firmly, so that it appears 4 sides of the right angle, and finally become a square pillar can be.
Tips: The above is a summary of the basic authentic sushi practice. Use some ham, cucumber, crabstick as ingredients or more economical and practical. If you have the conditions to buy a small hearing of oil-soaked tuna, the oil strained, mixed into the salad dressing as an ingredient, will be very good.