Sushi making methods (graphic)

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Sushi is a Japanese cuisine in the unique food, It is said that sushi is the production technology and rice cultivation spread from China along with Japan. According to historical records, as early as around the 1st century AD, the Chinese literary works to mention sushi, and sushi in Japan,where to buy ugg boots, first appeared in the literature, it is already a thing of the 18th century.

currently operating the Japanese sushi restaurant is almost all over the world, sushi has become a favorite food of all peoples. The reason, in addition to the characteristic flavor of sushi, but also, and Japanese businessmen are good at creating smart,

many different types of sushi, according to the different production methods, that M can be divided into cooked sushi mean pressure sushi, hand Division, scattered sushi, sushi bar, sushi, sushi, etc. carp, crucian carp sushi which is seen as the most famous Japanese cuisine, the most representative in accordance with ancient techniques of sushi.

sushi is crucian carp, rice and salt as raw materials, through several months of pickled and fermented. Sushi made by this method, raw materials will have a lot of lactic acid bacteria, to the finished product to add a special sour, and these lactic acid itself has a preservative effect.

However, today the use of ancient techniques of sushi have been rare. Most modern Japanese sushi rice mixed with vinegar method to process its main ingredient, and because rice in general to join the more than four spices, so sushi has

sushi, while a foreign food, but the production method is not complicated. In the production, as long as we master the material selection of sushi, sushi and sushi ratio of materials, and several other aspects of Sami, to be able to produce good, smell, taste, shape and taste of the sushi came.
a sushi choice of materials

many different types of sushi, but also in the choice of raw materials, a wide range. The main raw material used sushi rice sushi rice in Japan, characterized by the color white, rounded particles, cook the rice with it not only good elasticity, nutty, and has a greater viscosity.

skin sushi roll package of raw materials used, quality of nori seaweed, kelp, shells, tofu skin, spring roll wrapper, such as the common cabbage.

sushi fillings colorful, and best embodies the characteristics of sushi. Raw materials used in fillings fish, crab, shellfish, fish, eggs and seasonal fresh vegetables such as mushrooms, cucumber, lettuce and more.

Second, the ratio of

sushi sushi refers to the ratio of cooked rice and sushi rice water ratio when the modulation sushi vinegar, salt, sugar, vinegar ratio, and modulation when the sushi rice the proportion of vinegar and rice.

1 ratio of rice and water scouring

sushi rice Wash and drain the water, poured into a rice cooker, press the rice and water mixed with a 1:1 ratio of water, cooked into sushi rice. Note that if a cooked sushi rice were more than 5, it should be appropriate to reduce the amount of water, for example, only 6 bowls of rice with 5 bowls of water can be. In addition, if you want to increase the viscosity of rice can also be a small amount of glutinous rice.


2 salt, sugar, vinegar, sushi vinegar

ratio is a basic seasoning sushi, it is the salt, sugar,Ultra classic sentence, vinegar ratio modulation by 1:5:10 into. Modulation salt, sugar, vinegar and absorbed into the pot heating, let cool for immediate use. Note that heating can not make it boil, so as not to reduce the acidity of vinegar.

3 ratio of vinegar and rice

prepared sushi rice, usually a bowl of sushi vinegar is added to the bowl of sushi rice in 5 and mix well Serve. Note that the sushi rice to be kept about 40 ℃ of temperature, stirring is best to use a wooden spoon and a wooden bowl, and use a wooden spoon on sushi rice vinegar added to

three sushi Sami

authentic sushi material can be sour, sweet, bitter, spicy, salty, and other flavors. Therefore, eating sushi should be based on the type of sushi to go with Sami material. For example, eating sushi, because of filling in their remaining fish, shrimp, etc., you need to dip in soy sauce, thick mouth and smear the right amount of wasabi; and eat sushi is best not to hand dipped in soy sauce, so as to get that its flavor.

addition concentrated outside the mouth of soy sauce and wasabi, sushi and more importantly Sami materials - vinegar and ginger. Junior one time to eat sushi ginger vinegar not only helps to Sami, but also can become more fresh and delicious sushi.
practice

sushi roll with rice outside more,ugg boots sale uk, the volume is about 1 1 / 3.

the rice in the seaweed and the upper row from left to right.

paved from top to bottom, turn over the seaweed, rice down on the chopping board, put a wet cloth before you wipe the cutting board (anti-sticking), fillings, such as seaweed in the middle of the general on the paper.

the seaweed roll.

sushi ingredients: cucumber, ham, crab Roubang, eggs (spread into the cake. the material can be freely assigned. rice, heat in general on the line, but it must Shanghao rice. packed and ready to

wrap with plastic wrap and roll, and then gently shape bamboo curtain, do not press flat rice.

good! torn off the plastic wrap.

Sprinkle with your favorite seasoning, do a bit of embellishment.

involution as cutting as a knife down, maintaining smooth cut.

finished! like it!
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sushi raw whole process


:
meters of 250 grams (not sushi rice, is recommended instead of ordinary rice, if that is not enough to add some sticky rice, as sushi rice looks about the size of rice, but the sticky rice and glutinous rice ranged between)
mushrooms 1 egg

half a carrot,fur boots, cucumber
a number of
crab salmon
Liu certain
seaweed (

to be toasted rice

1. the rice and cook, and cook as normal
2. fried eggs. an egg , beaten, add a little salt, little sugar, (sugar, salt, about 3-4 times, followed by sugar and the same percentage of salt), cold water (half the egg so much)

fry for a while After both sides to the middle of the turn

Zaifan

then turn it over
be quick, do not break.
due to the camera, a little coke, and embarrassed
After adding the water felt after the fried eggs out of comparison publicity (typos, do not know which), but also put sugar, very good to eat. I have a classmate to wait for me finish the rest of the eggs to eat sushi, delicious ah

salmon slices or amended. film is inclined profile. profile of the poor can be in the final volume on the seaweed.

mushrooms and some sugar, salt, soy sauce, cooked.
everything cut into strips.

vinegar, two teaspoons of sweet rice wine (no it does not matter).
can use white vinegar rice vinegar, sugar and water to make your own.
Last rice is sweet, no sour taste. just a little bit of white vinegar can.

all the ingredients ready, such as rice and let cool to get started.

less rice and hand temperature can start.
light seaweed face down, spread the curtain for the hair.

right, but also to prepare a bowl of cold water, first wet hands, wet hands with water standards are falling, but no water, then grab rice.
Shop the time to use the wet hand m to both sides open, and not to crumble rice, leave some space in the front.

covered with various materials to go, shop two stripe width.

gap between filled with something softer, like mushrooms, eggs, salmon.

start volume.



the side of a fixed volume after a good look

Open

cut into small pieces

rice is relatively simple. hands shape into small groups to rice, cover the whole raw fish or shrimp.

completed