Sushi with ripe shrimp
By VicentaLakin
ADMITTEDLY, EVEN THE SUSHI CIRCLES HAVE SO-CALLED “SILENT CHAINS” THAT RANK THE SRS LARGELY ACCORDING TO THE PRICE AND SCARCITY OF THE FOOD ITEMS, AND THE “BOTTOM OF THE MEAL” IS PROBABLY LEFT TO THE LITTLE FRIEND YUKO SUSHI AND THE CHINESE SEAGRASS, WHICH, OF COURSE, IS STILL MORE ORTHODOX THAN THE FLOW OF THE SO-CALLED “CESSAR ROLLS”, AND THE SUSHI WITH THE BEAUTIES AND MAYO ON TOP OF TRADITIONAL SUSHI MASTERS. UNCLE BO'S PRESENTATION TODAY IS PROBABLY THE MOST PROTÉGÉ OF SUSHI, BUT IT'S ALSO THE BEST ONE TO TRY IN PERSON
Recipe Recommendations
Steps for Sushi with ripe shrimp
1
Go to fresh live shrimp, head off, cut the back shrimp shells and pick up shrimp cortex, tie up shrimp vertically with bamboo stickers, and pull the shrimp slightly straight。2
Boiled with boiled water, boiled with a chain of prawns, burned to red and recovered and cooled with ice water。
3
When it cools, it pulls out bamboo stickers, drains the water, strips the shrimp shells off their tails and cuts the shrimp meat from their abdomen without cutting it off。
4
The ratio of sushi vinegar to rice is about 1:6, dividing rice into a single size and sushi shape。
5
Take the proper amount of mustard on top of the rice, open the shrimp cut to the mustard, wrap the rice on the top, hold the sushi, press the sushi body and put the sauce sauce on the table。