1》How to pickle kimchi
To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar to hold water. The mouth of the jar has a bowl-shaped lid, which can be sealed by placing the water in the tray and covering it.
1. Wash and dry the jar, fill it with cold boiled water, and add salt (a spoonful of salt to a bowl of water).
2. You can add peppercorns, garlic, and peppers.
3. Vegetables to be pickled such as radish, cabbage heart, sword beans, cowpeas, lettuce, peppers, cucumbers, and chayote. Wait, wash, cut into pieces, dry, and put in a jar.
4. Cover, seal with water, and store in a cool place. You can eat the kimchi in about a week. , you can add new dishes.
5. If the taste is too bland, you can add some salt and brine.
2》Authentic. Korean kimchi (picture)
Main ingredients:
3 Chinese cabbage, 2 white radish
Ingredients:
Half chili powder Bags, 5 scallions, about 2 tablespoons of ginger paste, about half a cup of garlic paste, 1 teaspoon of sugar
Method:
1. Cut the Chinese cabbage into medium pieces, add salt water to it Soak for about half a day (soak until soft)
2. Grate the radish and cut the green onion into sections
3. Drain the Chinese cabbage in a large basin and add the shredded radish and green onion. , ginger paste, garlic paste, sugar, and chili powder and mix well
4. Pack it in a crisper box, put it in the refrigerator for about one night (out of water), take out some when eating, be careful not to stick it
Note:
1. In winter, it must be kept for about a whole day, that is, after the water is out, it can be placed in the refrigerator.
2. Chili powder is specially made in Korea and is not available in Taiwan, but it can be ordered by mail
3. The prepared kimchi can be used to cook kimchi noodles, kimchi hot pot and kimchi dumplings.
3》Korean kimchi. The materials and methods are as follows:
Preparation materials:
1. Cabbage--Chinese cabbage has many green leaves, thin skin, and dense leaves. There are not too many outer leaves that need to be removed. It looks like The best ones are those that are clean and fresh. For storage, cabbages with green leaves that look fresh are better. The bigger the new cabbages are, the better. In autumn, cabbages with good balling and heavy weight are better. It is rich in vitamins or minerals, and also contains various ingredients with various pharmacological effects. According to academic papers, methyLmethionine contained in cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the ability to strengthen cholesterol. Effect.
2. Radish - Radish is mainly composed of water and rich in vitamin C and digestive enzyme-amylase. If eaten raw, it will help digestion. Vitamin C is mainly distributed on the radish skin, so it is best not to peel it and wash it before eating. The best radishes are those that are thick and even, without scars, fresh, smooth in color, firm and soft in texture, not too spicy, and have a sweet taste.
3. Chili pepper--In addition to carotene and vitamin C, chili pepper also contains a variety of ingredients. Capsaicin has bactericidal and bactericidal effects, can promote the secretion of saliva or gastric juice, and promote digestion. In addition, it also has the effect of improving various metabolic effects in the body. The chili pepper noodles used when making kimchi should be bright red peppers with thick flesh and smooth skin that have been dried in the sun.
4. Garlic--The origin of garlic is Central Asia. It is an allium belonging to the Liliaceae family. The garlic heads are underground. The garlic head is surrounded by light brown garlic skin, and there are 5 to 6 small garlic cloves inside. Representative native varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, and long-stem garlic, which are late-maturing varieties. When making kimchi, use more spicy garlic cloves, while when making salty garlic or using garlic leaves, use long-stem garlic. The main stimulating ingredient in garlic - propylene sulfite has a bactericidal power 15 times that of carbonic acid, and has various functions such as promoting metabolism, analgesia, constipation, and detoxification.
5. Onions - Ordinary vegetables are alkaline, but onions are rich in sulfur and are acidic foods. Onions are difficult to store vegetables, with a water content of about 80%. The green part of green onions is also rich in vitamins A and C. Because the stimulating ingredients of onions contain sulfur and propylene compounds, they have bactericidal and insecticidal effects. Choose green onions with thick and fresh rhizomes, and choose chives with short, fresh leaves. For both types of onions, the one with the white part long, thick and shiny is suitable.
6. Ginger--Ginger is compatible with vinegar, soy sauce, salt, honey, etc., without damaging the inherent taste of food. Moisture accounts for about 80% and is rich in inorganic substances. It has a unique aroma and spicy taste. The spicy taste comes from a substance called gingerin, which has the effect of strengthening the stomach and promoting sweating, and can also help lose weight. The valves are thick, not many twists and turns, and the skin is thin and transparent. Ginger with less fiber is not spicy, has more water and is soft.
7. Spiny sea pine - is a green algae that lives on shallow sea shores. It is dark green in color, smooth to the touch, and has a moderate calcium and phosphorus content. Used when pickling and storing cabbage.
8. Salt--Salt has the longest history and is the most important among the condiments used by humans so far.
Because salt not only adjusts the saltiness of food, but also cannot be replaced by other substances in terms of nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juices, and tissue fluids to exert osmotic pressure, and participates in acidity regulation and neuromuscular excitability regulation.
9. Fish and shrimp sauce--it is a kind of stored fermented food. During storage, the protein is decomposed into amino acids, generating inherent taste and aroma. The bones of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, creating the unique taste and aroma of the sauce. As a high-quality source of protein, calcium, and fat, fish and shrimp sauce is an alkaline food with high calcium content and plays an important role in neutralizing body fluids. The most commonly used shrimp paste is light because it has less fat. Anchovy paste has the highest content of fat and required amino acids and calories.
Steps:
The first step: buy 5 pounds of Chinese cabbage, cut it into pieces, pickle it with an appropriate amount of salt, and leave it for about 15-24 hours. The preliminary materials are just fine.
Step 2: Find a large pot that can be turned over, grind the garlic finely (a little more, about 3 taels of garlic for five pounds of Chinese cabbage), chili powder (according to your own taste), and then Add sugar, fish sauce (as much as soy sauce), and some more salt according to your taste. Just mix these seasonings together, just like filling them with dumplings.
The third step: Fermentation and fermentation must be sealed. The fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and a week in winter.
Fourth Step: Taste the delicious food, but be careful not to store it for too long. It is recommended that single friends share it with friends after making it, otherwise it will be a pity if one person cannot finish it and it goes bad.
4》Korean kimchi production technology
Korean kimchi has a long history and is famous all over the world. In October 1996, Kim Bo-tu of the Korean Rural Promotion Agency and his wife came to Zhengding and personally taught the processing techniques of six kinds of high-quality kimchi, including cabbage, radish, cucumber and xuelihong.
Now take cabbage as an example to talk about the production process of Korean kimchi.
1. Vegetable selection and pre-treatment: Choose fresh cabbage with bright color, no harm from diseases and insects, and tender green. Remove the roots and cut vertically to one-third of the cabbage. Gently separate the cabbage with your hands. Divide 2-5kg into two halves, and over 5kg into 4 and a half. Then place in a container and sprinkle evenly with sea salt. Press it down with a flat plate to evenly salt it. After 6 hours, turn it up and down once. After another 6 hours, rinse it with clean water. Place the rinsed cabbage upside down on the cold dish net to naturally control the water for 4 hours and set aside.
2. Prepare the seasoning: cut the shallots diagonally into shreds, cut the onions into shreds, peel the ginger and garlic and mash them into puree, cut the leeks into 1-2 cm pieces, and grate the white radish into fine pieces. Silk. Mix the above ingredients in a container, add the cooked flour into a thin paste, then add an appropriate amount of chili noodles, shrimp oil, and shrimp paste, stir well and compact for 3-5 minutes
Three . Preparation of kimchi: Put the cabbage with controlled water on the cutting board, apply the prepared seasoning evenly into each layer of cabbage leaves, wrap the whole cabbage tightly with the outer leaves of the cabbage, put it into the jar, seal it, and ferment. You can have delicious Korean kimchi in 3-5 days.
When making kimchi at home, you need to adjust and taste it repeatedly according to your own taste until you are satisfied.
Prepared kimchi is best stored in an environment of 3-5℃. It can stay fresh for three months at room temperature of 3-15℃.
12》Problems that should be paid attention to during the process of making kimchi
(1) The jars must be left to dry, and each jar can be filled with raw water.
(1) The kimchi jar should be placed in a place with a lower temperature.
(3) When eating, you should pay attention to keeping it clean and hygienic to prevent grease and dirt from mixing into the jar, otherwise the kimchi water will easily become rotten and smelly.
(4) Keep the water tank full and clean, and clean and replace it frequently. For safety reasons, 15% to 20% salt water can also be added to the water tank.
(5) If a white film is found on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, garlic, etc. should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it.
13》Selection of vegetable raw materials for brain preparation
(1) Vegetables have dense tissue and low fiber content. They are crisp, tender and delicious after pickling. Generally, root and stem vegetables such as radish, Carrots, kohlrabi, mustard, etc. are all suitable for pickling. Some vegetables are eaten after being pickled and processed, and their economic value is higher than eating them fresh, such as mustard, caddis, Jerusalem artichoke, etc.
(2) Rich in sugar, which is beneficial to fermentation. Such as Brussels sprouts.
(3) It has good appearance, color and fragrance.
(4) Different types of vegetables have different processing methods, and the specific requirements for specifications and quality are also different. For example, when pickling mustard, the raw materials are required to meet the above conditions, and they should also have round and blunt protrusions, shallow and small grooves, and a spherical or oval shape.
(5) The harvesting period is suitable. If harvested too early, the flavor will be light, the water content will be high, and the yield will be low; if harvested too late, the cortex will be thick and old, the meat will be soft, and the sugar content will be reduced.
14》Characteristics of lactic acid fermentation during vegetable pickling
1. The process in which sugars are degraded and converted into lactic acid by microorganisms under anaerobic conditions is called lactic acid fermentation. .
Fermented pickles mainly rely on lactic acid bacteria to ferment, producing lactic acid to inhibit microbial activity and preserve the vegetables. It also has the preservative effect of salt and other spices. During the pickling process of fermented vegetables, in addition to lactic acid fermentation, there are also alcohol fermentation, acetic fermentation, etc. The generated acid combines with alcohol to generate various esters, giving fermented pickles a unique flavor.
2. The suitable temperature for the activity of lactic acid bacteria is 26~36℃, the salt concentration is lower than 6%~10%, the pH value is in the range of 3.0~4.4, and the minimum sugar content in the raw materials is 1.5 % to 3%. At the same time, anaerobic conditions must be created to promote lactic acid bacteria to carry out lactic acid fermentation and inhibit the growth and reproduction of molds and yeasts. Repost
DIY Korean kimchi and Jang Geum’s test comparison
Kimchi declaration: I am neither a Korean nor a "Jang Geum fan" (a fan of Dae Jang Geum), and I am not a fan of Dae Jang Geum. Not hit by the Korean Wave. I learned to make Korean kimchi just because the sour and spicy taste hit me all of a sudden, and it became a habit that I can’t quit. From then on, it was out of control!
The autumn sunshine is still warm, but the bleak autumn wind still blows people home prematurely and makes them afraid to go out. On a weekend afternoon, even huddled in a small room, there is still a chill. A cup of fragrant coffee and a good book can easily kill the entire afternoon. However, have you ever thought about doing something for your lover or family, which not only kills time, but also expresses your feelings implicitly? Making Korean kimchi is a good idea. Maybe you and I don’t have Jang Geum’s superb cooking skills, but we also have a delicate heart.
In fact, making Korean kimchi is not difficult. Even you who have never been in the kitchen can easily make authentic Korean kimchi. The day before yesterday, the reporter had tried his hand at it, and unexpectedly received praise from everyone. How about it? Come and learn from me!
Teach you how to make kimchi
Study notes: I did some homework before becoming a teacher and collected many articles about Korean kimchi from the Internet. It seems difficult. It is said that there are 187 kinds of kimchi in Korea according to the ingredients, including 25 kinds of cabbage kimchi and 62 kinds of radish kimchi... This time, the teacher I worshiped is the chef of Jonggafu kimchi, the largest kimchi brand in Korea. This teacher is also Korean and works quickly. Before I could see clearly, a plate of tempting kimchi was already on the table. "The method of making Korean kimchi is very simple!" After listening to the teacher's encouragement, I also started making kimchi for the first time.
After my repeated requests, the teacher agreed to teach me the simplest kimchi. After I happily prepared the materials, I started the first step - pickling the Chinese cabbage. Now that stored Chinese cabbage is on the market, it’s a good time for you to show off your skills. Korean kimchi has a long history, and a popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not prepared for Koreans." This shows the status of kimchi in the hearts of Koreans. A Chinese cabbage needs to be pickled with 2 taels of salt. It usually needs to be marinated at room temperature for 4 hours (it is recommended to pickle the Chinese cabbage the night before and set aside the next day). The pickled Chinese cabbage A kind of lactic acid will be produced and become a food beneficial to the human body. The second and most critical step is to make the hot sauce. There is no finished product for Korean kimchi hot sauce, so you need to make it yourself. First prepare 2 taels of white radish, 1 scallion, 1/4 onion, 7 to 8 heads of garlic, 1 tsp of shrimp paste, 1/2 tsp of sugar, and 2 to 3 taels of chili powder. Mash them all and stir into a deep consistency. Red hot sauce. The production process is a bit eye-catching, but for the sake of delicious food, I have to endure it. Finally, place the cabbage with controlled brine on the cutting board, and spread the prepared hot sauce evenly into each layer of cabbage leaves. In this way, kimchi is more nutritious and tastes richer. Use the outer leaves of the cabbage to wrap the whole cabbage tightly (to prevent the flavor from escaping) and put it in a sealed crisper. After fermentation for 3 to 5 days, you can have delicious Korean kimchi.
In fact, in addition to the common vegetables such as cabbage, cucumber, radish, etc., there are also meat and seafood kimchi. Kimchi, which looks bright red, sour and spicy, does not taste as spicy as expected. In addition to being a good accompaniment to meals, Korean kimchi can also be made into kimchi hot pot, spicy cabbage fried rice, etc., which are all good choices!
Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.
Note: Fish sauce is the most essential thing. In Korea, almost every household makes fish sauce by themselves. Chinese people don’t eat it, but it is sold in large supermarkets for about 8-10 yuan. Yuan/bottle, mostly fish sauce from Thailand.
Preparation materials:
1. Chinese cabbage
Chinese cabbage has many green leaves, thin epidermis, and dense leaves. There are not too many outer leaves that need to be removed. It looks both Clean and fresh ones are the best.
2. Radish
Radish is mainly composed of water and rich in vitamin C and digestive enzyme-amylase. If eaten raw, it will help digestion. Compared with radish hearts, vitamin C is mainly distributed in radish skins, so it is best not to peel them and wash them before eating.
3. Chili peppers
In addition to carotene and vitamin C, chili peppers also contain a variety of ingredients. Capsaicin has bactericidal and bactericidal effects, can promote the secretion of saliva or gastric juice, and promote digestion. In addition, it also has the effect of improving various metabolic effects in the body. The chili powder used when making kimchi should be bright red peppers with thick flesh and smooth skin that have been dried in the sun.
4. Garlic
When making kimchi, use more spicy cloves of garlic. Propylene sulfite, the main stimulating ingredient in garlic, has a bactericidal power 15 times that of carbonic acid. It has various functions such as promoting metabolism, analgesia, constipation, and detoxification.
5. Onions
Ordinary vegetables are alkaline, but onions are rich in sulfur and are acidic foods. Onions are difficult to store vegetables, with a water content of about 80%. The green part of green onions is also rich in vitamins A and C. Because the stimulating ingredients of onions contain sulfur and propylene compounds, they have bactericidal and insecticidal effects. Choose green onions with thick and fresh rhizomes, and choose chives with short, fresh leaves.
6. Ginger
Ginger is compatible with vinegar, soy sauce, salt, honey, etc., without damaging the inherent taste of food. Moisture accounts for about 80% and is rich in inorganic substances. It has a unique aroma and spicy taste. The spicy taste comes from a substance called gingerin, which has the effect of strengthening the stomach and promoting sweating, and can also help lose weight.
7. Spiny sea pine
The green algae parasitic on the shallow seaside are dark green in color, smooth to the touch, and have a moderate calcium and phosphorus content. Used when pickling and storing cabbage.
8. Salt
Salt not only adjusts the saltiness of food, but also cannot be replaced by other substances in terms of nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juices, and tissue fluids to exert osmotic effects, and participates in acidity regulation and neuromuscular excitability regulation.
9. Fish and shrimp sauce
It is a kind of stored fermented food. During storage, the protein is decomposed into amino acids, generating inherent taste and aroma. The bones of fresh fish are decomposed into easily absorbed calcium, and the fat is converted into volatile fatty acids, creating the unique taste and aroma of the sauce. Fish and shrimp sauce is a high-quality source of protein, calcium, and fat. It is an alkaline food with high calcium content and plays an important role in neutralizing body fluids.
Steps:
The first step: buy 5 pounds of Chinese cabbage, cut it into pieces, pickle it with an appropriate amount of salt, and leave it for about 15-24 hours. The preliminary materials are just fine.
Step 2: Find a large pot that can be turned over, grind the garlic finely (a little more, about 3 taels of garlic for five pounds of Chinese cabbage), chili powder (according to your own taste), and then Add sugar, fish sauce (as much as soy sauce), and some more salt according to your taste. Just mix these ingredients together and make it look like dumpling filling.
Step 3: The fermentation should be sealed. The fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and a week in winter.
Step 4: Taste the delicious food, but be careful not to store it for too long. It is recommended that single friends must share it with friends after making it, otherwise it will spoil if one person cannot finish it. What a pity.
How to make sushi The main raw materials of sushi: rice, vinegar, fish.
Let’s talk about rice first: In fact, good Chinese rice is very good, there is no need to use Japanese rice.
How to cook rice: It is best to use a rice cooker. Wash the rice before washing it. Do not rub it with your hands. Instead, use a rice spoon or wooden stick to stir it until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.
Mix the cooked rice with vinegar. If you can, it's best to buy kelp vinegar. If you can't, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.
Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It does not need to be too deep. It must be large so that it can be breathable and the rice will not stick together. The vinegar should be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool down quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.
Fish: It is best to use fresh sea fish, the most common ones are salmon and tuna. I do not recommend using tuna when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, with a dark or dark color. It is best not to eat it raw as it will cause diarrhea. If you want to eat it, it is best to fry it and then wrap it in sushi.
Salmon: For fresh salmon, look at the eyes. If the eyes are bright, touch the fish meat with your fingers, and then put it under your nose to smell it. If there is no fishy smell, it is fresh.
There are two ways to make sushi, one is rice ball style and the other is roll. Of course, there is also sashimi (that is, what everyone calls sashimi, which is very particular about knife skills and the freshness of the fish.)
Onigiri style:
< p> How to make fish: This is the simplest, fillet the fish into 2.5 cm wide and 5-6 cm long slices, slice them diagonally. Then make a 2*2*4.5 rectangular rice ball, sprinkle a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it.The preparation of vegetables, crab sticks, eggs and rice balls is the same. The only difference is that a strip of seaweed should be tied on top, which will make it stronger and more delicious.
Rolls: You can usually buy special seaweed sheets for making sushi in stores. Personally, it is difficult to buy good Japanese seaweed. In fact, many Korean seaweeds are very good and cheaper.
Generally, 10 pieces per generation can make 20 rolls, and each roll can be cut into 6 pieces. This means that a bag of seaweed can make 20 different kinds of sushi and 120 small pieces per piece.
Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)
How to roll outside: < /p>
Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. The amount of rice: hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.
After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.
Inner roll:
Unlike the outer roll, you need to use a bamboo curtain. If not, it is fine, but the shape of the sushi is not very good and it falls apart easily.
Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!
Ingredients for sushi:
Fish:
It’s good to have fresh raw fish, but what if you don’t have it? When in restaurants, sometimes fish cannot be eaten raw, but can also be eaten cooked. I prefer cooked fish because it has a stronger taste. For example, salmon can be fried with some salt and garlic, then cut into small strips and placed in sushi rolls, or cooked directly, added with salad dressing, and placed in sushi.
There are also crab sticks. This stuff is made of fish meat, not real crab meat. It tastes very good and is cooked. You can wrap it up and eat it.
There are also shrimps cooked and wrapped with salad dressing, which are also delicious
Vegetables:
Cucumbers, avocados, and eggs,
p>
Mushrooms, shiitake mushrooms, shiitake mushrooms, we make delicious ones there, I like them, the method is:
Soak the shiitake mushrooms in water until soft, then boil the shiitake mushrooms in the water used to soak the shiitake mushrooms, add soy sauce, sugar, Season it with wine and cook until it is cooked. It tastes a little sweet, because it needs to be dipped in soy sauce when eating.
Ingredients when eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce has a strong taste, so use less)
For making sushi There are many kinds of ingredients, and it doesn’t necessarily have to be fish. Very few people eat salmon in Japan. For sushi vinegar, you can use white rice vinegar, add kombu, bonito flowers, sugar, and salt and bring to a boil over slow heat! Sushi rice is best cooked with Japanese clear soup!
Cut the sushi, dip the knife in some water (if it is a dull knife, no one can help you), and use the knife to calculate the success.
Use seaweed for seaweed
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Sushi is divided into four main categories: hand Nigiri sushi, assorted sushi, hand sushi and sushi rolls. There is also a type of Hakozushi in Osaka, where the sushi is placed in a wooden box and pressed.
Sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its pronunciation in Japanese is "sushi". It is said that the method of making sushi was introduced to Japan from China along with the technology of rice cultivation. According to relevant records, sushi was mentioned in Chinese literary works as early as about the 1st century AD, and it was already in the 18th century that sushi first appeared in Japanese literary works.
At present, Japanese sushi restaurants are almost all over the world, and sushi has become a favorite food of people all over the world. The reason is not only the flavor and characteristics of sushi, but also related to the shrewd Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving sushi making methods, and launching new sushi varieties ingeniously.
There are many types of sushi. According to the different making methods, it can be mainly divided into Nama cooked sushi? "Nama" means raw in Japanese, while "cooked" means pickled, cooked in Japanese. It means fermented sushi, pressed sushi, nigiri, chirashi sushi, stick sushi, roll sushi, crucian carp sushi, etc. Among them, crucian carp sushi is regarded as the most famous and representative sushi made according to ancient methods in Japanese cuisine. .
Crucian carp sushi is made from crucian carp, rice and refined salt, and is pickled and fermented for several months. The sushi made in this way will produce a large amount of lactic acid bacteria in the raw materials, which will add a special sour taste to the finished product, and these lactic acid bacteria themselves also have a preservative effect.
However, sushi made using the ancient method is rare today.
Most modern Japanese sushi uses the method of mixing rice with vinegar to process its main ingredients, and because more than four seasonings are generally added to the rice, sushi is also known as the "Four Happiness Rice".
Although sushi is an exotic food, its preparation method is not complicated. In the production, as long as we master the selection of sushi ingredients, the ratio of sushi and the condiments of sushi, we can make sushi with excellent aroma, taste and shape.
1. Selection of sushi ingredients
There are many types of sushi, and the selection of raw materials is also very wide. The main raw material commonly used for sushi is sushi rice, Japanese japonica rice, which is characterized by its white color and rounded grains. The rice cooked with it is not only good in elasticity, chewy, but also highly sticky.
The most common raw materials used for wrapping sushi are high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.
The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce, etc.
2. The proportion of sushi
The proportion of sushi refers to the ratio of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when making sushi vinegar, and the proportion of sushi vinegar. The ratio of vinegar to rice in sushi rice.
1? The ratio of rice to water
Wash the sushi rice, drain the water, put it into a rice cooker, and add water at a ratio of 1:1 between rice and water. , cooked into sushi rice. Note that if you cook more than 5 servings of sushi rice at one time, you should appropriately reduce the amount of water used. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.
2? The ratio of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar and vinegar in a ratio of 1:5:10 It's done. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let it boil when heating, so as not to reduce the sour taste of vinegar.
3? The ratio of vinegar to rice
When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir evenly. Note that sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and wooden utensils when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to mix it evenly.
3. Sushi condiments
Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, salty and so on. Therefore, when eating sushi, you should match the condiments according to the type of sushi. For example, when eating roll sushi, because the fillings include sashimi, shrimp, etc., you need to dip it in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip it in soy sauce, so that you can eat it properly. Its original flavor.
In addition to strong soy sauce and green mustard, sushi also has a more important condiment-vinegar ginger. When eating sushi with a piece of vinegar ginger, it not only helps to add flavor, but also makes the sushi fresher and more delicious.
4. The making of sushi
There are many types of sushi. Let’s take rolled sushi as an example to talk about the making of sushi.
Ingredients: Seaweed? 1 piece of seaweed? About 20 cm long and 15 cm wide. 200 grams of japonica rice. 1 piece of crab sticks. 1 thin ham. Half a medium-sized cucumber. 1 piece of egg skin. 1 piece of horseradish sauce. 15 grams of lettuce leaves, 1 piece of refined salt, 1.5 grams of white sugar, 5 grams of white vinegar, 10 grams of strong soy sauce, 1 dish each of vinegar and ginger
Preparation method:
1. Let the japonica rice dry until The temperature is about 40°C; blanch the crab fillet in a pot of boiling water, remove and cut into fine pieces along with ham and cucumber; cut the egg skin into 15cm long and 1cm wide strips; season with refined salt, white sugar and white vinegar. Make sushi vinegar and mix it with japonica rice.
2. Spread the seaweed vertically on a cooking cutting board, leaving 3 cm on the upper edge for a joint. Spread japonica rice on the remaining part of the seaweed, and then place it horizontally on the japonica rice with your palms standing upright. Press out 4 "grooves" evenly spaced, and then place diced crab sticks, ham sausage dices, cucumber dices and egg strips in each of the 4 "grooves" as fillings, and finally put the lettuce leaves with horseradish sauce on them. on rice.
3. Gently wrap the seaweed with rice, fillings and lettuce into a roll from bottom to top. Apply a little rice to the top joint to seal it, and then fold the rice roll horizontally. Cut into 7 small rolls and serve with thick soy sauce and vinegar ginger dishes.
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How to make sushi
The main raw materials of sushi:
Rice, vinegar, fish .
Let’s talk about rice first: it’s best to use a rice cooker. Wash the rice before cooking. Don’t rub it with your hands. Instead, use a rice spoon or a wooden stick to stir until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.
The cooked rice should be mixed with vinegar. If you can, it's best to buy kelp vinegar. If you can't, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.
Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It doesn’t need to be too deep. It must be large so that it can breathe and the rice will not stick together. The vinegar needs to be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.
Fish: It is best to use fresh sea fish, the most common ones are salmon and tuna. I do not recommend using tuna when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, with a dark or dark color. It is best not to eat it raw as it will cause diarrhea. If you want to eat it, it is best to fry it and then wrap it in sushi.
Salmon, fresh salmon should be looked at by the eyes. If the eyes are bright, you should also touch the fish meat with your fingers, and then put it under your nose and smell it. If there is no fishy smell, it is fresh.
There are two ways to make sushi, one is rice ball style and the other is roll. Of course, there is also sashimi (that is, what everyone calls sashimi, which is very particular about knife skills and the freshness of the fish.)
Onigiri style:
How to cook the fish
p>This is the simplest, fillet the fish into 2.5 cm wide and 5-6 cm long slices, and slice them diagonally. Then make a 2*2*4.5 rectangular rice ball, sprinkle a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it.
The preparation of vegetables, crab sticks, eggs and rice balls is the same. The only difference is that a strip of seaweed is tied on top, so