Output: 1. Code shredded radish on the plate, and code Undaria pinnatifida on the shredded radish.
2. Cut the seafood into strips about 5cm long and about 1cm thick, and spread them on shredded radish.
Key points: 1. Radish shreds can be cut with special tools.
2. If you want to make shredded radish look brighter, you can soak it in cold water for a while.
Seafood can be bought in the free market, which saves a lot of money and is fresher than supermarkets.
All the ingredients don't need any seasoning, just dip in some green mustard and Japanese soy sauce when eating.
Salmon 150g, 4 pieces of arctic shell, 4 pieces of fresh squid, 4 pieces of fresh snail, 6 pieces of fresh shrimp, cucumber 1 piece, appropriate amount of cold seaweed, soy sauce 1 spoon, and a little mustard.
The practice is to put fresh snail meat, arctic shellfish, fresh shrimp and fresh squid in turn;
2. Roll the salmon fillets into a rose shape and put them in a plate;
3. Decorate with cucumber slices and decorative leaves;
4. Take a proper amount of cold seaweed and put it in a small dish;
5. Pour a proper amount of soy sauce into the seasoning dish;
6. squeeze a little green mustard in another plate, mix well and dip in seafood.
Sashimi should be eaten from relatively light ingredients, usually in the following order:
Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish.
Many people mistakenly think that dipping wasabi mud in sashimi is for sterilization.
Actually, it's not-just to better mobilize the original flavor of raw fish.
Sashimi is usually served with semi-circular, boat-shaped or fan-shaped exquisite tableware, with fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish and lime as auxiliary materials.
These ornaments can not only play the role of decoration and embellishment, but also play the role of removing fishy smell and increasing appetite.
For example, spread perilla leaves or lettuce leaves on the plate first, and then cut the salmon into 5-7 pieces, one for each person.
Put it on the perilla leaves and decorate it with shredded radish, coriander and cucumber flowers, giving people a refreshing feeling.
In addition, when serving sashimi dishes, it is required that the raw materials have a cold feeling. Generally, they can be soaked in cold water first.
Or use crushed ice as the bottom first, and then spread sashimi on the surface. For hygiene reasons, it is necessary to spread plastic wrap on the crushed ice before putting sashimi.