Sushi

By VicentaLakin

Sushi
SUSHI OF THE WALLS: THE COATS OF THE FISH MADE OF COLD SKINS, GLITTERED AS THE ELVES OF WATER. THE TOP TEN STEPS IN THE MENU ARE MADE OF COLD SKIN, WITH HIGH-WEATHER FLOUR, MASHED POTATOES, WATER, PUFFED AT 1:1.5, THIN SKIN LIKE WINGS, SOFT Q BULLETS! IF YOU WANT TO DENT, FOLLOW THE STEP MAP AND MAKE A NICE SUSHI

Recipe Recommendations

  • rice 200 grams
  • high-gluten flour 50 grams
  • sweet potato starch 50 grams
  • seaweed a
  • sushi vinegar appropriate amount
  • water 75 grams
  • egg skin a
  • caviar appropriate amount

Steps for Sushi

  • Make Sushi step 0
    1
    First sushi vinegar: salt, sugar, white vinegar mixed evenly at 1:10。
  • Make Sushi step 1
    2
    Carp skins are made by making cold skins: thick flour is mixed with sodium mashed potatoes, water is added, and all the particles are mixed. (1:1:1.5 ratio)
  • Make Sushi step 2
    3
    Put tar on the plate。
  • Make Sushi step 3
    4
    Falling in。
  • Make Sushi step 4
    5
    Turn the plate so that it's covered in a flat sheet, with a lid on it, and in about a minute, it's fully transparent。
  • Make Sushi step 5
    6
    It's easy to untangle with little spoons。
  • Make Sushi step 6
    7
    IT'S THIN
  • Make Sushi step 7
    8
    Very transparent
  • Make Sushi step 8
    9
    Looking at the light, very soft
  • Make Sushi step 9
    10
    The oil is painted on the packaging, the skin is put on the skin, and every surface of the skin is coated with thin oil, which is then done. "Step up here and make juice with vinegar, garlic juice, salt, pepper oil, perfume, etc."
  • Make Sushi step 10
    11
    Make a sushi: a fair amount of sushi vinegar in rice。
  • Make Sushi step 11
    12
    Eggs are mixed with a little salt, and they are made into egg skins with little fire from the frying pan。
  • Make Sushi step 12
    13
    Egg skins and seaweeds are torn into rice and mixed。
  • Make Sushi step 13
    14
    Some 40 grams of rice are taken, and the membranes are made into elliptical form。
  • Make Sushi step 14
    15
    Put the caviar on。
  • Make Sushi step 15
    16
    Caviar's face down, on the skin。
  • Make Sushi step 16
    17
    LIFTING ONE SIDE UP, CUTTING OFF A “V”-SHAPED MOUTH, FACILITATING THE FOLDING OF THE FRONT END INTO A FISH MOUTH。
  • Make Sushi step 17
    18
    After cutting it, it's mixed and mixed。
  • Make Sushi step 18
    19
    The other side is the same way。
  • Make Sushi step 19
    20
    Decentralization, cutting out the remaining corners。
  • Make Sushi step 20
    21
    Cut the edges and put them on both sides to make fins。
  • Make Sushi step 21
    22
    Make eyes out of black sesame。
  • Make Sushi step 22
    23
    TAKE A SMALL EDGE AND PUT IT ON THE BACK OF THE FISH, MAKE FINS, TAIL SCISSORS, AND GET THE REST OF THE SUSHI VINEGAR。
  • Make Sushi step 23
    24
    St. Mary's "M" cut a little
  • Make Sushi step 24
    25
    The finished map
  • Make Sushi step 25
    26
    Swimming in the water
  • Make Sushi step 26
    27
    It's perfect
  • Make Sushi step 27
    28
    ♪ Like the elves in the water ♪
  • Make Sushi step 28
    29
    The fish sway in the water
  • Make Sushi step 29
    30
    It's like a dancer's constant change of shape

    • Sushi Make Tips

    You can add your favorite ingredients to the rice, and using contrasting colors makes it look even better. When making the cold skin noodles, you might not get the batter amount right at first. Too much batter makes the skins thicker, while too little makes them thinner, but you will get the hang of it after spreading a couple of sheets. The noodles easily stick together, so use a moderate amount of cooking oil to prevent sticking during preparation. Do not add too much caviar to avoid it being too salty.

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