The tuna salad gravy
By VicentaLakin
It was also called sushi, and it is true, that veal food is a sushi type and that it is common in Korean meals because the diet of the Korean peninsula is influenced by Japanese eating habits. In comparison to the many, expensive and well-practiced Japanese sushi, veggies are not only easy to cook, they do not have to pursue high-quality foods and mix it with free food, whether done or eaten, and are common, civilian and acceptable。
Recipe Recommendations
- rice appropriate amount
- canned tuna 1 can of
- cucumber appropriate amount
- carrots appropriate amount
- Sushi Ogen appropriate amount
- eggs appropriate amount
- ham appropriate amount
- meat floss appropriate amount
- crab sticks appropriate amount
- Sushi seaweed appropriate amount
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- mayonnaise appropriate amount
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for The tuna salad gravy
1
Put white vinegar, sugar and salt together in small pots, boil them slowly and mix them over time; white vinegar: sugar: salt = 10.5:1
2
It'll melt all the salt and sugar. Do not boil, or the vinegar will wave
3
It's cool. You can do more at once, cold storage, next time。
4
Steaming with an electric cooker, if sushi is the best, if not, it's a little less water than usual. Try not to use the restless rice. Steamed rice is immediately loosed, extra water is released, cooled to a level similar to the temperature of the hand
5
Put it in the bowl, add sushi vinegar, and a bowl of about two to three spoons. It is best to try it a little more than once, depending on its taste, during the blending process, and adjust it appropriately
6
The rice that's just added to sushi vinegar will become very loose, so it's going to have to mix it with rice spoons: flip, cut, flip and cut until every grain of rice is fully sushi vinegar, rice becomes very soft again, and sushi rice is ready。
7
Add a little salt, white sugar and dried starch to the eggs, so as not to get into the air as much as possible
8
Add a little edible oil to the small pots, so that the thins can be covered with the bottoms of the pots, hot pots of cool oil, pouring into egg fluids, and small flaming
9
When one of the eggs is condensed, the eggs are rolled up with a pot shovel
10
Just keep the fire going。
11
(a) Eggs torn into strips
12
Prepare meat pine
13
Crab sticks need to be steamed, usually boiled on a pot for 1/2 minutes
14
The tuna cans are dried to extract meat and add an appropriate amount of mayonnaise, which is evenly mixed。
15
As for cucumbers, carrots, hams, and so on, it goes without saying. Some formulations pick up vegetables with salt, completely unnecessary
16
Take a piece of sushi moss on the sushi curtain, with a smooth face down
17
Evenly spread on a sushi meal with a bit of pressure; (with one-time gloves, hand over)
18
(b) a proper amount of tuna salad on the edge of the edge, leaving a gap of 1 cm to 2 cm
19
And then we'll put on other pies: cucumber bars, carrots, root, ham, egg bars, crab sticks, etc
20
Finally, a piece of meat pine, a Korean-like taste and a Korean pepper sauce
21
(b) Also raise sushi curtains and dinner rolls, press down to finish the first volume and tighten it slightly in the direction of the immediate body
22
Pull up the sushi curtains and roll up the food
23
Look at the side -- black arrow pulls the sushi curtains in the direction, red arrows roll up the rice
24
When they're rolled, they wrap their dinner rolls with sushi curtains, and they're tight
25
A meal roll is ready。
26
Finally, find a blade and cut the meal rolls to the right sizeThe tuna salad gravy Make Tips
1. Store-bought sushi vinegar often claims to be imported directly from Japan, but in reality, it isn't as good as homemade. It's simple to make yourself: White vinegar : Sugar : Salt = 10 : 5 : 1. Be sure to use brewed white vinegar. You can also adjust the recipe to your taste—for example, add a little more sugar if you like it sweet, or more vinegar if you prefer it sour.
2. There is absolutely no need to use so-called imported Japanese sushi rice. Good quality regular rice is fine, with Northeast Pearl rice yielding the best texture.
3. If you prefer a Korean flavor, you can also add some Korean chili paste.
4. There isn't much else to add, except one point: if you fail, it is often because you were too greedy and added too much filling. Beginners must use less filling, and the rice must not be spread too thick.