Question 2: What does sushi vinegar do? Well, it was originally used for preservation. After all, there was no refrigerator at that time, and only vinegar was used to preserve marine fish. Slowly became the predecessor of sushi.
Because sushi is cold. So sushi vinegar can stimulate appetite and remove fishy smell.
Question 3: What are the functions of sushi and sushi vinegar?
Question 4: What's the difference between sushi vinegar and ordinary vinegar? Ingredients: 600 ml of white vinegar, 500 g of sugar and 80 g of salt.
Practice: put the above three materials into a pot and stir them on the stove with low fire until the sugar dissolves. Don't boil vinegar, so as not to reduce the acidity.
Preservation method of sushi vinegar
Materials: The pot or container for keeping sushi vinegar is dry, and it can be kept in a corner or shade for three to four months in summer and five to six months in winter.
How to cook sushi rice-
Soft and Q sushi rice can be cooked with rice and glutinous rice at the ratio of 10: 1, and the water consumption is one cup of rice.
A glass of water, if more than five cups of rice, the last glass of water will be reduced 1/5.
The ratio of rice to sushi vinegar-
A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )
Stirring time of sushi, rice and vinegar-
1. Cook the rice in the rice cooker for about 20 ~ 25 minutes.
2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or blow it with an electric fan to cool it.
Preservation method of sushi rice
If sushi rice is left, you can cover it with two clean pieces of danbu. Don't be too wet when the wet cloth touches the rice noodles, just a little wet.
Question 5: What is the function of sushi vinegar? It's a condiment
Question 6: What is sushi vinegar? Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked hard. The ratio of sushi vinegar to rice is about 1: 6. Beat the cooked rice loosely, pour the sushi vinegar evenly on the rice and mix well. Don't press the rice, try to keep it intact and soft. Put a piece of seaweed on the sushi table and spread the rice from left to right. Spread the rice evenly from top to bottom with light force. The rice should be spread loosely and not crushed, so it will be delicious! You can let whatever stuffing you like in the middle, as long as it's delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be rolled up with bamboo curtains afterwards. Roll up with bamboo curtain to keep shape 1 min. When cutting sushi, put some water on the knife to prevent it from sticking. When the knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces, and you're done! The above method is inner volume, and this time I will teach you an outer volume. It's simple. I promise everyone will do it after reading it! There are more rice cooked with outer rolls than with inner rolls, which are almost 1 and 1/3. Place the rice on the laver from left to right and spread it from top to bottom. Keep your balance! Turn the laver upside down and put the rice face down on the G board. Wipe the board with a damp cloth before putting it down. It's anti-sticking. The stuffing is the same as the inner roll, just like yourself. Put it among the seaweed! Then roll it up gently and wrap it with plastic wrap. Then set with bamboo curtain 1 min, but light. Don't flatten the rice, tear off the plastic wrap and sprinkle some favorite seasoning to decorate it! Then it's time to cut it. Just like a pair of knives, touch some water on the knife to avoid sticking to it. Use your knife. Come on. Think of yourself as a swordsman at this moment. P Make the incision smooth and beautiful, and you're done! The main raw materials of sushi: rice, vinegar and fish. Let's start with rice: Actually, the good rice in China is very good. There is no need to cook Japanese food. It is best to use a rice cooker. Wash before cooking, don't rub with your hands, stir with a rice spoon or wooden stick until the water is clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist. Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar. Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak. Fish: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. I don't recommend it when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi. Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh. There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. ) Rice ball style: This is the easiest way to fish. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices, and cut the slices obliquely if necessary. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping. Vegetables, crabs, eggs and rice balls are all the same. The only difference is that a seaweed is tied to them, which is stronger and more delicious. Roll: Generally, you can buy special laver slices for sushi in the store. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and the prices are relatively cheap. Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120. Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside, laver is inside ... >; & gt
Question 7: Can sushi be made without sushi vinegar? What is sushi vinegar for? Sushi vinegar is the most basic seasoning for sushi, just like Chili in Sichuan cuisine. If you don't put it away, it won't be called sushi. If you can't buy sushi vinegar, you can make laver rice with the same shape, except that sesame oil, salt and sesame seeds are used for bibimbap. Personally, I prefer to eat kimbap ~ ~ ~ ~ ~
It's no use looking at personal taste. Add it if you like. Don't add it if you don't like it.
..... without this, it is not true.
Question 8: How to adjust sushi vinegar? What kind of vinegar is needed first:
Generally refers to rice vinegar, shell vinegar and table vinegar. Of course, we can choose the first two kinds of vinegar as sushi vinegar, but sushi professionals will mix them according to the taste of vinegar to become a unique sushi vinegar.
To make sushi, different sushi has different proportions of ingredients in sushi vinegar. The following table is for your reference:
Note: 1 measuring cup with a box of rice = 180ML, and the spoon measuring instrument shall be based on the amount of spoons used to make cakes.
Table of sushi vinegar of Wumu sushi, Daohe sushi and seaweed sushi with many dishes:
M 3 boxes of 2 boxes 1 box
5 tablespoons vinegar, 3 tablespoons vinegar, 1 and 2/3 tablespoons vinegar.
3 tbsp fine sugar 2 tbsp 1 tbsp.
2 teaspoons of salt 1 and 1/2 teaspoons 2/3 teaspoons.
Sushi vinegar mixing table for raw fish and fresh seaweed sushi;
M 3 boxes of 2 boxes 1 box
5 tablespoons vinegar, 3 tablespoons, 1 and 1/2 tablespoons.
Fine sugar 1 and 1/2 tbsp 1 tbsp 1/2 tbsp.
Salt 1 and 1/2 teaspoons 1 teaspoon 1 teaspoon.
The practice of sushi vinegar:
1. First, please refer to the above table and prepare white rice vinegar, fine sugar and salt corresponding to the amount of rice.
2. Put all the white rice vinegar, fine sugar and salt into a small pot, and then turn on a small fire.
3. While heating, stir with chopsticks.
4. Turn off the fire until all the sugar and salt melt into clear vinegar juice.
5. After cooling, pour it into a clean container for later use.
Question 9: What is the function of sushi vinegar? Help digestion, seasoning
Question 10: What is the function of sushi vinegar? _? Is it sour? Sushi vinegar is only added to make rice softer, right? 20 minutes was supposed to save. After all, there was no refrigerator at that time, and only vinegar was used to preserve marine fish. Slowly became the predecessor of sushi. Because sushi is cold. So sushi vinegar can stimulate appetite and remove fishy smell.