寿司怎么做？？
The practice of sushi Sushi Main raw materials: Rice, vinegar, fish。 Start with m: best to use rice cooker, wash rice before cooking rice, do not rub their hands, but with a spoon, or wooden stirring, until the clear-up。 How much water put it? You put the palm of your hand into the rice pot...全部
The practice of sushi Sushi Main raw materials: Rice, vinegar, fish。 Start with m: best to use rice cooker, wash rice before cooking rice, do not rub their hands, but with a spoon, or wooden stirring, until the clear-up。
How much water put it? You put the palm of your hand into the rice pot, let the water to the wrist will be just fine。
Cooked rice, and vinegar to mix。 If the conditions get the best kelp vinegar, if the conditions can not substitute white vinegar, but no matter what the vinegar, have burned about beforehand, plus some Japanese sake (if not, can be used instead of white wine), put some sugar。
Specific volume, due to personal tastes may be, the main principle, there is no vinegar in the last of the original flavor of the acid washed just fine。
Garmisch rice vinegar and mix well to heat rice, bibimbap the stuff to be big, not too deep, it must be big, this will be breathable, will not be stained with rice。
Add a little vinegar to go, while Canadian side of the mix, big tubs of the best conditions, so that rice will not be cold soon。
How much vinegar do? Add the rice until the sour taste, the taste can be heavier, because such meters cold, the taste will light down。
Fish: the best fresh fish to the most common is the salmon, and tuna, tuna sushi I do not recommend, when used at home, because the market is very difficult to buy fresh tuna。
Fresh tuna to be the same as beef and red, the color or black and at best not eaten raw, would be diarrhea, if you want to eat the best fried, and then wrapped into the sushi inside。
Salmon, fresh fish of the three lines to see the eyes, the eyes bright, as well as your fingers touch the fish, then into the nose and below the smell, no fishy smell is fresh。
The practice of sushi, there are two, one is the rice type, one is volume。 Of course, sashimi (raw fish is all right, this stuff is very particular about the knife, and the freshness of the fish。
) Rice type: The practice of fish The most simple, the fillets into 2。5 cm wide, 5-6-centimeter-long film, film is the time to ramp pieces。
And make a 2 * 2 * 4。5 rectangular size of rice, fish a little wasabi intermediate points, and then fasten the rice, turn over onto plate, plastic。
Vegetables, crab Roubang, the practice of egg, rice balls are the same way, the only difference is that top to tie a seaweed, so that some solid, good carry。
Volume: Usually you can buy at the store dedicated sushi nori sheets, personal feeling, in order to buy a good Japanese seaweed is difficult, in fact, many Korean seaweed good prices cheaper。
General generation 10, can do 20 volumes, each volume can be at all six, that is a bag of seaweed can do 20 different sushi, a total of 120 pieces。
Seaweed roll, but also can be divided into two, one is outside the volume, one is the volume (with rice in the inside, seaweed outside) Volume outside the practice: Laver a, fold into two pieces。
Whichever is half a slice, a closer look, seaweed positive and negative points, smooth side down, evenly on the rough side of the coated rice, rice consumption: a hand clutching balls slightly smaller than the palm of the hand, on the center of seaweed from the inside out, pushing from the middle to both sides。
If you feel sticky hands, you can dip some water run hand。 After the whole seaweed covered rice, scattered among some white sesame seeds, seaweed and then turned over, in the middle a little wasabi coated, and then put their favorite things, now rolled。
Picked up a long roll to the center below, and then roll about just fine。 Involution: And different external volumes, use a Blinds, is not the case, you can, that is, the shape of sushi is not very good and easy to loose。
Bamboo half a sheet of seaweed onto the bottom part, or the smooth side down, and then holding out a little more than palm 1 / 3 of rice, seaweed into the middle, too, slowly pushing out the rice, But not this time the rice painted the seaweed, leaving the upper 2 cm, 1 cm below the left。
Then coated with mustard, put your favorite things to eat (not much)。 When the volume, and the curtain pulled to the bottom laver alignment, and then roll to the middle, the bottom of the curtain open, look in the paper with a bamboo curtain, enough! Sushi Ingredients: Fish: Fresh raw fish has its merits, not how to do it? In the restaurant, sometimes the fish can not be eaten raw, can also eat cooked, I prefer to eat cooked fish, more concentrated flavor。
Such as the three salmon, you can use some salt, and garlic cooked, cut into strips and then put in sushi rolls, or directly cooked, add salad dressing, into the sushi inside。
There are crab Roubang, this stuff is done with fish, not real crab meat, and tastes good, and is cooked, wrap it up you can eat。
There are shrimp cooked, add salad dressing, it is also very good package Vegetables: Cucumber, avocado, and eggs, Mushrooms, shiitake mushrooms, shiitake mushrooms, where do we listen to good, I like it, practice: Soak the mushrooms soften, then boiled mushrooms soaked mushrooms, soy sauce, sugar, and wine flavor to cooked on it, a little sweet taste best when eating soy sauce to dip。
Time to eat the ingredients: Japan's bubble ginger, wasabi, Japanese soy sauce (soy sauce taste some of China's heavy, to put less) Rice, do not pressure, push slowly Put your favorite stuff The time to compress Top of the bamboo curtain open, and then roll about on it Materials do have a good variety of sushi, do not use fish。
Few people in Japan eat salmon。
Sushi vinegar, white vinegar can be used together with kelp, wooden fish flower, sugar, salt over low heat with the small roll! Japanese sushi rice is best to use broth to cook! Cutting sushi, knife sticking point of water (if it is blunt, and who can not help you), with the total drag knife, associate。收起
