After more than a month of continuous rain, the parcel area that had a hard time meeting the sun quickly entered the rhythm of spring and warm flowers recently. Stepping on the green is a word that appears quite frequently at this time, and the residents of the postal area are always accustomed to going out into the wild at this time, breathing fresh air, and eating a few seasonal dishes. However, it is not easy for urban people who are dragging their families or are a little lazy by nature, and they sometimes choose a simpler way, such as sitting down on the lawn of the park with food and drink directly and starting a simple version of the green activity - a picnic.
Although the plastic plate is simple to use, it is not environmentally friendly, so for this year's spring picnic, please bring more environmentally friendly tableware and your own handmade sushi rolls and take photos together!
When you were a child, you can eat ruby orange water and bread with sausages at your childhood picnic is happiness, and if you can add a banana or an apple, the treatment may be enviable. But now, such a simple operation is definitely not passable. Salads, delicate bread, nice meals and fine drinks are all key. And this time the theme of the sushi roll, can definitely help you in the beautiful meal, the item, get a high score.
Pepi Anevski, known as the "Sushi World Champion", has its own unique secrets in sushi making, and at the sushi making skills exchange hosted by Ctrip Food Forest, pepi not only disclosed its sushi rice making secrets, but also shared the main points of making sushi hand rolls, all you have to do is prepare the props and start your own performance.
Egg cucumber crab meat tuna sushi roll
Even if the ingredients are simple, as long as the shape is excellent and the color scheme is exquisite, it can also make people's appetites explode.
raw material:
Seasoned sushi rice, eggs, crab sticks, cucumbers, tuna, sushi nori, salad dressing
Required Tools:
Sushi bamboo mats are easily available online and are also sold in some high-end supermarkets. When rolling sushi, use a little force, and be careful not to roll the bamboo mats together into the rice - the sushi bamboo mats play a more important role in helping to shape.
method:
1: Beat the eggs, add the right amount of salt, then put the oil in the pan, spread the eggs into egg skins, and then cut into strips and set aside;
2, wash the cucumber, cut off the two ends, then cut into strips and set aside;
3, crab meat stick from the refrigerator, a crab meat stick longitudinally divided into 4 equal parts, set aside;
4: Remove the tuna from the can, drain the oil and press it into minced fish with a spoon, then add the appropriate amount of salad dressing and stir it well;
5. Spread out the sushi bamboo mat and spread a piece of seaweed sushi on top;
6. Spread the seasoned sushi rice evenly on the seaweed sushi, and pay attention to keeping a distance of about 1cm before and after;
7. Arrange the egg skin, cucumber strips, crab meat stick strips and tuna minced on the seasoned sushi rice in an orderly manner, and then gently press the ingredients with the index, middle, ring finger and little finger of both hands, turn the bamboo mat up with the thumb, roll the seasoned sushi rice forward, until it is all rolled up;
8: Remove the bamboo mat and use a quick knife to cut the sushi roll into small rolls of 1cm-1.5cm thickness, and you can eat.
Salmon Avocado California Roll
Salmon avocado California rolls are relatively more complicated in the production process.
Seasoned sushi rice, salmon, avocado, lettuce, sushi nori
Plastic wrap can isolate rice and sushi bamboo mats, so that the bamboo mats are always kept in a hurry. Pay attention to the size of the sushi nori in the picture, and it is best to crop it appropriately before use.
Sushi bamboo mat, plastic wrap
1, cut the avocado in half, take out the core, then cut the strips; the salmon part is changed to a knife and cut into strips; the lettuce is washed, drained and set aside;
2. Spread out the sushi bamboo mat and cover it with a layer of plastic wrap;
3, the seasoning sushi rice evenly spread on the plastic wrap, the size as far as possible to control the size of the bamboo mat about 1/2, and then spread a slightly smaller sushi nori;
4, the salmon strips, avocado strips and lettuce spread on the seasoned sushi rice, pay attention not to let the ingredients close to the seasoned sushi rice, it is best to vacate a distance of about 1.5cm;
5. Gently press the ingredients with the index finger, middle finger and ring finger of both hands, turn the bamboo mat up with the thumb, roll the seasoned sushi rice forward, and when the rolled up seasoned sushi rice touches the rice spread on the bamboo mat, gently apply pressure to make it rolled;
6: Remove the bamboo mat, tear off the plastic wrap, cut the sushi roll into small rolls of 1cm-1.5cm thickness, and spread a piece of salmon on top of it.
If all you're going to do is a simple sushi roll, then the amount of rice to use and the choice of ingredients become the key.
Dialogue with pepi anevski:
q: What is the secret to making sushi risotto?
a: Each sushi chef has its own secret, but my basic ingredients are vinegar, sugar and salt, blended into a sauce with 6:3:1 (vinegar: sugar: salt) and then mixed into the rice. If the taste is too sweet, you can also add some more sugar.
q: Is there also a certain etiquette to be observed when eating sushi?
A: Between each sushi, you can "reset" your taste buds with ginger instead of putting ginger on top of sushi to eat. In addition, diners are advised not to put mustard in soy sauce, otherwise the chef may be angry and will not give you the good ingredients in the store. Because this practice can easily ruin the sushi, you can't eat the flavor of the fish, only the taste of soy sauce. If you must dip soy sauce, you should also dip it on the side of the fish, rather than bringing rice into the soy sauce.
As for what many people are discussing now, whether to eat sushi with chopsticks or with your hands, I think there is no problem with both, as long as the hands are clean, it is completely okay to eat them directly with your hands. It's just that I know that diners pick up chopsticks and habitually swipe two chopsticks at each other. If it is a disposable wooden chopstick, it is understandable to avoid small wooden thorns, and it is not very polite if it is in a high-end restaurant.
q: What tools do I need to prepare when making sushi hand rolls at home?
a: Sushi bamboo mat and quick knife are a must. Bamboo mats are used to help roll and shape the hand rolls, and quick knives are used to cut sushi hand rolls – if the knife is not sharp enough, it may cause the sushi to fall apart by applying too much force. If you like California rolls, also have plastic wrap ready so that the vinegar rice doesn't stick to the bamboo mat.