Chinese Food
ZIMI Sushi
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Friends who have seen the documentary the God of sushi must know that the protagonist in it, er Lang Ono, only makes sushi in his life. It is recognized as the God of sushi in Japan and even in the world. His craftsmanship is worth learning. We need to make an appointment for a long time to eat the sushi made by him. And we need to count his fingers. The old man should be 93 years old. Forget it. We'd better make some sushi mats for our own stomach. This super long holiday. It's also a small blessing to do what you can slowly and firmly. -
Cooking ingredients
Cooking Steps
Step1:Add some sushi vinegar to the rice and stir well. Cover and keep warm.
Step2:Three kinds of silk - sausage, carrot and asparagu
Step3:Lay a roll up curtain. Put a fresh-keeping film. It's the same size as the roll up curtain. Prepare salad dressing and meat floss next to it.
Step4:First dig a spoon of rice and put it on the seaweed. Spread the rice evenly, accounting for 3 / 4 of the seaweed. Add ingredients in the middle.
Step5:Don't forget to squeeze a salad dressing in. Roll it up.
Step6:Cut it into pieces and put it on the plate. It's a bit clumsy, but it tastes good. One bite at a time. It can't stop.
Cooking tips:The best tool for sushi cutting is the knife. It will stick to the back of the knife when cutting. So prepare a clean wet cloth in advance. Clean the back of the knife when cutting one piece. Then cut another piece. There are skills in making delicious dishes.
