For us in Guangxi, pickled plums are a common sauce, like sauce, and perhaps we like it better. The aroma acid is very stimulating, especially when it's mixed with fish that smells like sushi, like mustard is sushi, and plum is fish. Plums are warm, odourous, acid, liver, spleen, lung, intestinal, and have cough effects, so if you cough in the autumn, you can consider making this dish, and plums are more effective in the treatment of horny skin, especially for dry horny skin, and are suitable for my dry skin partner。
Pork ribs (batteries): they provide high-quality proteins, fats, especially calcium, necessary for the physical activity of the human body; they are dry, replete, suitable for abated blood deficiency and poor. Plums: Plums contain mainly proteins, fats, carbohydrates, minerals such as calcium, phosphorus and iron, as well as lemon acids, amber acids, gyptonol and chochoric acids. The main role of Qingmei is drying up and appetizing; uumei is mainly resistant to allergy。
There are many types of sushi. This is called Kami sushi and belongs to Edogawa sushi. <br />Authentic Japanese sushi will not be fishy at all, because the freshness of the ingredients and the correct method will only produce a fresh, sweet, smooth and tender taste. <br />Soak your hands in ice water before making sushi, which can reduce the temperature of your hands and cool the oil on your hands in a short period of time, so that your hands can avoid getting stained with fish, which affects the taste of sushi. <br />Especially for sashimi, you cannot touch it directly with warm hands, which will affect the freshness of the fillets. Usually a basin of ice water is prepared. Before making sushi, place your hands in the ice water for a few seconds before starting to make sushi. Once your hands start to heat up, put them in the ice water to cool down. In addition, the temperature on the palm is low, and the sushi rice does not stick to the hand so easily. <br />Deboning and cutting sashimi is a very professional subject. Be sure to pay attention to the tendon position and texture, cut it against the pattern, and cut it with one stroke, so that the fiber of the fish will not be damaged and the loss of water will be reduced. The sashimi will not be easily moldy and lose its elasticity. <br />This is basic knowledge. Because the main flavor and nutrients of fish are concentrated in the tendons and texture, they can only be preserved by cutting them against the patterns. The knife is the soul of cutting fish slices. The better the knife, the easier it is to retain the flavor of the fish. Before cutting, you also need to place the knife on ice to chill.
