Chinese Food
It's a wonderful taste. It's an exclusive dream of purple sushi
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It's very hot these days. I want to make a sushi. It's nutritious and low in calories. It just makes our family who is afraid of being fat worry less. I especially like purple. It's a dream. This time, it's all a mistake. I was going to use glutinous rice. But we have glutinous rice in our family. I barely use black rice instead. I didn't expect that the sushi rice cooked by black rice is not only glutinous but also super beautiful What's more, though I did it for the first time, the taste is really Make sure you don't want to leave after eating_ ∩)O~
Cooking ingredients
Cooking Steps
Step1:Sushi vinegar is the basic seasoning of sushi. It is made of salt, sugar and vinegar in the proportion of 1:5:10. Mix salt, sugar, vinegar and mix them well. Heat them in a pot and let them cool before use. Note: do not make it boil when heating, so as not to reduce the sour taste of vinegar. (PS the pot or container for sushi vinegar is dry. It can be placed in the corner or in the shade for three to four months in summer and five to six months in winter.)
Step2:After that, we start to steam rice + glutinous rice in a ratio of 7-3. Then we can cook soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If more than five cups of rice, we can reduce the last cup of water by 1 / 5. The steamed rice should not be boiled immediately. Let the rice simmer for 1015 minutes. This can make the taste of rice grains play a better role. PS - we have glutinous rice. I used black rice instead. It's not only very effective, but also very good-looking
Step3:When making sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice. Stir evenly and then serve. Note: sushi rice should be kept at a temperature of about 40 ℃. When mixing, it is best to use wooden spoon and container to mix it wel
Step4:Break up the eggs and make them into liquid. Add a few drops of cooking wine and a little salt to the pan and spread them into the skin and shreds. Cut cucumber, sausage and cabbage into thin strips. (PS forgot to take the sushi lining. I only took one of them. You can barely watch it. I'll make sure that none of them will let it go.
Step5:Spread out the sushi curtain. Spread the fresh-keeping film on it. Put the sushi Porphyra on the fresh-keeping film. Spread the mixed sushi rice. About 0.5cm. (I forgot to take photos in many steps. I'm sorr
Step6:Put cucumber, ham sausage, sesame paste on sushi rice, then egg skin, salad sauce, and finally some meat floss. Whatever you like for the lining, just order it.
Step7:Turn along the sushi curtain. Tighten it. Remove the plastic wrap. (PS - it must be pressed tightly. Otherwise, it is easy to be scattered). After slicing, it is OK.
Cooking tips:Tips for Ruoxue's private room - (1) when steaming rice, it should be a little bit harder. Because it needs to be mixed with sushi vinegar when it is cooked. (2) when steaming rice, put it into a larger container and mix with sushi vinegar. In the process of mixing vinegar, it is necessary to operate in one direction to avoid spoiling rice. Cover with a clean wet towel after mixing. (3) The sushi rice should be stirred evenly. Otherwise, the rice that has not been mixed with vinegar after a long time will become hard. After mixing evenly, it should be placed in a ventilated place or cooled by an electric fan. (4) When the sushi rice is cool to the hand temperature, you can start to roll it. There are skills in making delicious dishes.
