Recipe: Pattern sushi

Home Cooking Recipe: Pattern sushi

Ingredients:

Steps:

  1. Home Cooking Recipe: Use salt, sugar, and white vinegar to make sushi vinegar at 1:5:10, stir in steamed rice, and cool to hand temperature.

    Use salt, sugar, and white vinegar to make sushi vinegar at 1:5:10, stir in steamed rice, and cool to hand temperature.

  2. Home Cooking Recipe: Cut the egg skin into a square, spread a layer of rice, put a half crab meat stick, carrot cucumber, roll up

    Cut the egg skin into a square, spread a layer of rice, put a half crab meat stick, carrot cucumber, roll up

  3. Home Cooking Recipe: Outer rolls: first spread half a seaweed, spread a layer of rice, the whole rice is covered with seaweed, then lay a layer of plastic wrap, then carry the plastic wrap and seaweed upside down, let the cling film be below, the seaweed on it, roll up . To roll the sushi curtain and the cling film forward, do not roll it together. Spread the crab seeds or chopped broccoli on a large plate and put a roll of the rolled roll.

    Outer rolls: first spread half a seaweed, spread a layer of rice, the whole rice is covered with seaweed, then lay a layer of plastic wrap, then carry the plastic wrap and seaweed upside down, let the cling film be below, the seaweed on it, roll up . To roll the sushi curtain and the cling film forward, do not roll it together. Spread the crab seeds or chopped broccoli on a large plate and put a roll of the rolled roll.

  4. Home Cooking Recipe: Good sushi, there are rolls, inner rolls, and egg rolls. Cut into pieces

    Good sushi, there are rolls, inner rolls, and egg rolls. Cut into pieces

Tips:

All kinds of vegetables are cut into strips. You need to boil it in advance. The prawns can be cooked straight, so that the eggs can be spread into egg skins in advance. After the broccoli turns green, cut the flower buds and chop them. When making a roll, it is easier to handle with cold water. Sushi steamed rice tips: The ratio of rice to water is 1:1 (this can also be adjusted according to personal preference). Do not open the steamed rice immediately, let the rice cook for 10-15 minutes, so that the taste of the rice can be more played. Rice and glutinous rice 4:1, rice needs to be harder to steam, because it needs to be mixed with sushi vinegar, stir it into the sushi vinegar, then cover the wet cloth, cool it until the hand temperature can be used. Sushi vinegar ratio: Sushi vinegar is the basic seasoning of sushi. It is prepared by using salt, sugar and vinegar in a ratio of 1:5:10. In the preparation, the salt, sugar, vinegar and homogenate are placed in a pot and heated, and then allowed to cool after use. Note that it should not be boiled when heated, so as not to reduce the sour taste of vinegar. When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Sushi flavoring: Authentic sushi can be sour, sweet, bitter, spicy, salty and many other flavors. Therefore, when eating sushi, you should match the ingredients according to the type of sushi. For example, when eating sushi, there are sashimi and shrimp in the filling, so you need to apply a thick soy sauce and apply a proper amount of green mustard. When you eat sushi, it is best not to soak the soy sauce. Its original flavor. In addition to thick mouth soy sauce and green mustard, sushi has a more important flavoring ingredient - vinegar ginger. When you eat sushi, you can add a piece of vinegar and ginger, which not only helps the taste, but also makes the sushi more fresh and delicious.


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