Sushi control big love~
Cook rice. Wash the rice, soak for 20 minutes, according to the ratio of water and rice about 1:1, cook rice with ordinary cooking method,
In a large bowl, pour in sushi vinegar, sugar and salt, stir and dissolve, and bring out your favorite taste. Then, mix the cooked rice, cover it, and let it stand for about 20 minutes.
Prepare the ingredients: A) Wash the shells and remove each shrimp. Insert a toothpick along the length of the body (insert the toothpick to prevent the shrimp from bending as soon as it is cooked). Put it in salt water and cook it. 2 minutes, or boil the color of the shrimp into a nice coral red. Take out, after cooling, remove the toothpick and use a knife to cut the belly of the shrimp into two halves, but do not cut it completely, remove the sand line on the back of the shrimp, and spread the shrimps flat. B) Buy fresh sashimi (such as tuna or salmon) and cut into pieces for later use. C) You can also buy fresh shellfish, all two halves (and don't cut it), and then flatten it. D) You can also put a little salt and soy sauce in the egg liquid, sugar, stir well, fry into a thick egg cake, and then cut into small pieces.
Prepare half a bowl of water and pour some rice vinegar. Dip the vinegar with water, then take about one and a half spoonfuls of rice in your hand and knead it into a small rectangular dough. Don't use too much force. The rice can stick together.
Put the prepared material in the second step, put a piece on your hand, apply a little mustard (or sauce, according to personal preference), then put the rice ball in the third step, press it slightly, and the rice is down. , put it on the plate.
Squeeze the sauce according to personal preference~
Let's eat it~ You can eat a little soy sauce.
You can buy ready-made squid and you can do it yourself.
Steamed rice tips: (1) First, wash the rice, place the rice in the pot, pour the water, pour the rice quickly and gently while stirring the water, and immediately rinse off the washed rice water, repeating it twice. (2) Then pour a little water, use your left hand to slowly turn the basin in a certain direction, and gently massage the rice grain evenly in the right hand. The time of glutinous rice should not be too long, otherwise it will destroy the vitamins and cellulose in the rice. (3) Then, put the rice in the basket and drain the water, let stand for 30 minutes to 1 hour. (4) After these are finished, steaming is started. 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 to 15 minutes. It can make the taste of rice grain more playable.
Sushi vinegar adjustment material: white vinegar: 600cc, sugar: 500g, salt: 80g Practice: put the above three materials into the pot, put it on the stove and stir until the sugar dissolves, the vinegar can not be boiled, so as not to The acidity is reduced. Preservation of sushi vinegar - Material: The pot or container for placing sushi vinegar is dry and placed in a corner or in a cool place. It can be placed for three to four months in summer and five to six months in winter. 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. Sushi vinegar (materials are not easy to buy, can be homemade). Method: Take appropriate amount of white vinegar in a bowl, add one-third of the white vinegar amount of white sugar, put a proper amount of edible salt, stir it a little and pour it into the pot. Slowly simmer and appear small bubbles. (Note that you need to stir constantly when cooking, can't boil, use it after cooling)
Sushi rice cooking rice + glutinous rice in a ratio of 10:1, you can cook a soft and Q sushi rice, water consumption is a cup of rice to a cup of water, if more than five cups of rice, reduce the last cup of water 1 / 5 The amount of water. The ratio of rice to sushi vinegar: a bowl of rice + a tablespoon of sushi vinegar (a cup of rice can be used to cook two bowls of rice, according to this ratio.) Stirring time of sushi rice and vinegar: rice cooker rice is cooked for about 20 to 25 minutes. The sushi rice should be evenly mixed when it is stirred. Otherwise, the rice that has not been mixed with vinegar after a long time will become hard. After stirring evenly, it should be placed in a ventilated place or blown with an electric fan. Preservation method of sushi rice: If there is any remaining sushi rice, you can cover it with two clean wet cloths. The wet cloth that touches the rice noodles should not be too wet and slightly wet.
1. For a better taste, you can put the prepared seafood ingredients in the freezer (not the freezer) for one hour. 2. Use different materials and sauces according to your personal preferences. The amount depends on the situation. 3, the ratio of vinegar and rice: When preparing sushi rice, usually add a bowl of sushi vinegar to 5 bowls of sushi rice, stir and serve. Note that the sushi rice should be kept at a temperature of about 40 °C. It is best to use a wooden spoon and a wooden dish when stirring, and use a wooden spoon to “salt” the vinegar-filled sushi rice to stir it well. 5, material reference: sushi seaweed: full type (19 * 21cm * cm roasted seaweed, such as: Xinfu 10 pieces of sushi seaweed, Edo flavor, etc.), half cut (as the name suggests, is the full size of the sea 1/2 size, Generally used for sushi, sashimi: squid (salmon), squid (tuna, tuna), squid (yellow), squid, squid, squid, seafood: squid (cuttlefish), Octopus, shrimp, squid, fish roe, sea urchin, Arctic shellfish, etc. seafood and fruit vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber), fried tofu red meat: beef, Horse meat, ham, other: fried eggs, raw quail eggs