Sushi with late flavor recipe-Chinese Food-best chinese food recipes-cooking food

Sushi with late flavor

(97542 views)

In Japan, there is a saying called three years of studying hand kneading sushi and eight years of studying Porphyra Roll Sushi . That is to say, you need to learn at least 3 years to get started. It will take at least 10 years in total to become a Sushi Master. Also known as sushi professional. Moreover, in Japan, there are no women in sushi workers. Because the temperature of women's palm is too high, it will affect the taste of sushi. Therefore, sometimes I have to respect the Japanese craftsman's spirit of doing things to the extreme. I just learned a form, connotation and essence of sushi. It's not at all. It's a completely localized civilian cuisine. Today, there are three kinds of most common sushi. One is Roll Sushi. It's the one with seaweed on the outside. The other is reverse roll. It's the one with rice on the outside. The other is hold sushi. If you order in Japanese sushi restaurant, it's the one coming up without special remarks. Sushi is made of various materials

Cooking ingredients

crab leg:moderate amount

prawns:moderate amount

salmon:moderate amount

flying fish seed:moderate amount

Octopus:moderate amount

soy sauce:moderate amount

mustard:moderate amount

white vinegar:moderate amount

sugar:moderate amount

salt:moderate amount

Cooking Steps

Step1:Mix rice and glutinous rice in 1-1 ratio. Steam. Put in 1 bottle of white vinegar, a little salt and sugar. Stir to make it mixed evenly.

Step2:Let's go to the shrimp thread. Teach a little skill. Cut a very shallow opening at the second section of the shrimp joint. Just pick out the shrimp thread with a toothpick. Bring the water to a boil. Over high heat. Put the shrimp in the water and bring to a boil. Let it out of the pot about 1 minute later. Cool and peel.

Step3:Put a small amount of oil in the pan, light the fire, beat the eggs and spread them out into pancakes. Take them out and cool them, then cut them into shreds. Cucumber. Cut carrot into strips. If you don't like raw carrots, you can blanch them.

Step4:When the materials are ready, you can open the roll. Here I have to admit that my hand is broken. I have done it many times and still can't roll well. And my rice is less. You can make it full when you make it. Just leave a little edge. Be sure to wash your hands. When rolling, prepare a cup of pure water. Touch your hands at any time, so as not to stick rice.

Step5:Regular roll - spread laver on the sushi curtain. Or put a plastic wrap on the bottom. Spread rice and cucumber strips, radish strips, shredded eggs and crab legs on the seaweed. Then roll them up.

Step6:Roll back - put laver on the sushi curtain. Put rice on the seaweed. Attach the wrap on the top. Turn over the whole thing. Put the wrap on the bottom. Spread the seaweed on the top. Roll up.

Step7:Hold Sushi - take some rice. Hold it firmly in your hand. When rolling sushi, don't roll in the curtain. Keep pulling the end of the curtain up. That process is hard to describe. You have to feel it slowly when you do it yourself. Roll it up and press it tight. Just cut it.

Step8:Stick a layer of fish seeds on the outside of the roll; spread a layer of mustard on the sushi and cover it with fish. Prepare soy sauce and mustard.