I sent a plate of sushi today. This was because I read the detailed introduction of sushi by Chef Wandering, so I strongly wanted to try it. However, there are some materials that I haven't bought. Although the dry ladle can be replaced with mushrooms, since it is the first time I have made it, the simpler the better. The basic materials are only cucumber strips and carrots, children's intestines, and meat floss. Because of the seaweed. The flavor is very strong, so despite the few things rolled, it is still very delicious.
If you don't have sushi vinegar and sushi rice in home making, you can also use the following methods instead. There are many ways to roll sushi, but this one is the inner roll method.
sushi
By DarwinVon
Recipe Recommendations
- sushi vinegar appropriate amount
- sushi rice appropriate amount
- cucumber strips appropriate amount
- meat floss appropriate amount
- seaweed appropriate amount
Steps for sushi
1
[Sushi Vinegar] Practice: It is made of salt, sugar, and white vinegar in a ratio of 10:50:100. As shown in figure (1-3)
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When preparing, mix salt, sugar, and vinegar well, put them in a pan to heat, and let cool for later use. (Do not boil this step.) As shown in figure (4-5)
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Raw seaweed.
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Raw ham sausage.
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Ingredients: Pork floss.
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[Sushi Rice] Practice: 100 grams of glutinous rice should be soaked for half an hour or an hour in advance.
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Boil the rice with 100 grams of glutinous rice +400 grams of rice +500 grams of water; when the rice drops to about 40℃, add sushi vinegar. Figure 12-25.
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Cut carrots and cucumbers into strips and set aside.
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[Sushi] Practice: Spread seaweed on the sushi table. Picture 17-18.
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Spread sushi rice, leaving a gap, do not press too hard. (Make sushi a few times to know the right size of seaweed, and how to lay rice.) I have too much rice.)
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Arrange cucumbers, carrots, sausages, and meat floss. (The placement position varies, and the flower center of the finished product is also different, which of course is related to the size of the seaweed.)
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The bottom of the seaweed is aligned with the bottom of the sushi curtain. Roll it up slowly.
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Side.
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Don't roll the sushi curtain in, use the sushi curtain to drive the seaweed forward.
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Roll back, hold the rolled sushi roll for a few minutes, then you can cut it.sushi Make Tips
1. The size of the nori can be cut as needed.
2. Use a moderate amount of rice; do not use too much.
3. The placement of ingredients determines the position of the pattern center in the finished product.
4. Wet the knife when cutting.
5. When initially placing the rice, you can dip your hands in white vinegar before proceeding.