Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).
2. Pepper, garlic and pepper can be added.
3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
2 "Authentic Kimchi (Figure)
Main materials:
Three Chinese cabbages and two white radishes.
Composition:
Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.
Exercise:
1. Cut the Chinese cabbage and soak it in salt water for about half a day.
2. Slice the radish and cut the onion into sections.
3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.
4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.
note:
1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.
2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.
3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.
3) The materials and practices of kimchi are as follows:
Preparation materials:
1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.
3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.
4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and the shiny ones are more suitable.
6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.
7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.
8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, while anchovy sauce has the highest fat content, required amino acids and calories.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.
4 "Korean kimchi production technology"
Korean kimchi has a long history and is world-famous. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Institute came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as Chinese cabbage, radish, cucumber and sherry red.
Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.
1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with Shanghai salt evenly. Press it with a flat plate to make the salt even. After 6 hours, turn it up and down. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.
2. Preparation of seasoning: Slice shallots obliquely, shred shallots, mash peeled ginger and garlic, cut leeks into pieces of 1-2cm, and knead white radish into filaments. Mix the above seasonings evenly in a container, add the cooked thin paste flour, then add a proper amount of Chili noodles, shrimp oil and shrimp paste, mix well and compact for 3-5 minutes.
3. Kimchi production: put the cabbage with good water control on the chopping block, spread it evenly on each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the leaves on the outer layer of cabbage, put it in a jar, seal it and ferment it for 3-5 days to eat delicious kimchi.
When cooking kimchi at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.
The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.
Problems needing attention in the process of pickle brewing.
(1) The jar must be hung up so that water can be added.
(1) The pickle jar should be placed at a low temperature.
(3) Pay attention to keep it clean and hygienic when eating, and prevent greasy and dirty things from mixing into the jar, otherwise the kimchi water will deteriorate and stink.
(4) The water tank should be kept full and clean, and cleaned and replaced frequently. For safety, 15% ~ 20% salt water can also be added to the tank.
(5) If a white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic 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.
Selection of plant raw materials for 13 brain processing
(1) Vegetables have dense tissue and little fiber, so they are crisp, tender and delicious after pickling. Common root vegetables such as radish, carrot, kohlrabi and mustard tuber are all suitable for pickling. Some vegetables, such as potherb mustard, silkworm, Jerusalem artichoke and so on. It has higher economic value than fresh food.
(2) Rich in sugar, which is beneficial to fermentation. Such as cabbage.
(3) It has good appearance, color and fragrance.
(4) Different kinds of vegetables, different processing methods, different specifications and quality requirements. For example, when pickled mustard tuber, raw materials are required to meet the above conditions, but also to meet the conditions of blunt round protrusions, shallow grooves, spheres or ellipses.
(5) The harvest time is appropriate. Premature harvest, light flavor, high water content and low yield. If the harvest is too late, the cortex is thick and old, the meat is soft and the sugar is reduced.
Characteristics of lactic acid fermentation of 14 pickles
1. Under anaerobic conditions, the process in which sugars are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activities by lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes fermented kimchi have a unique flavor.
2. The suitable temperature for lactic acid bacteria activity 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 lowest sugar content in raw materials is 1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast. reprint
DIY kimchi is higher than changjin.
Kimchi statement: I am neither Hahan nor a "dragon fan" (a fan of Dae Jang Geum), and I have never been attacked by the Korean Wave. I learned to make kimchi just because the sour and spicy taste hit me at once and became a habit I couldn't quit. From then on, it was out of control!
The sunshine in autumn is still warm, but the bleak autumn wind still blows people home too early to go out. On the afternoon of the weekend, even curled up in the closet, there is still a chill. A cup of fragrant coffee and a good book can naturally kill the whole afternoon easily. However, have you ever thought about what you can do for your lover or family, which not only kills time, but also expresses your thoughts implicitly? It's a good idea to make kimchi. Maybe you and I don't have superb cooking skills, but we also have a delicate heart.
Actually, it's not difficult to make kimchi. Even if you never go into the kitchen, you can easily make authentic kimchi. The day before yesterday, the reporter made an attempt, and unexpectedly won unanimous praise from everyone. How's it going? Learn from me quickly!
Teach you how to make kimchi.
Study notes: I did some homework before learning from the teacher and collected many articles about kimchi from the Internet. It seems difficult. It is said that there are 187 kinds of kimchi according to the material, including 25 kinds of cabbage kimchi and 62 kinds of radish kimchi ... The teacher this time is the chef of Zongjiafu kimchi, the largest kimchi brand in Korea. The teacher is Korean, too, and works quickly. Before I could see it clearly, an attractive pickle was served. "The method of making 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 promised to teach me the simplest pickles. I gladly prepared the materials and started the first step-pickling Chinese cabbage. Now, the Chinese cabbage storage has been listed, which is a good time for you to show your talents. Korean kimchi has a long history, and the popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not for Koreans to eat." This shows the position of kimchi in the hearts of Koreans. A Chinese cabbage needs to be marinated with 2 liang of salt, usually at room temperature for 4 hours (it is recommended to marinate the Chinese cabbage the night before and reserve it the next day). Pickled Chinese cabbage will produce lactic acid, which will become a food beneficial to human body. The second and most crucial step is to make hot sauce. Kimchi has no finished hot sauce, so you need to make it yourself. Prepare 2 white radishes, 1 onion, 1/4 onion, 7-8 garlic, 1 teaspoon shrimp sauce, 1/2 teaspoons sugar and 2-3 Chili noodles, mash them all and stir them into deep red hot sauce. The production process is a bit spicy, but for the sake of food, I have to bear it. Finally, put the cabbage with salt water control on the chopping block and rub it evenly into each layer of vegetable leaves with the prepared hot sauce. In this way, kimchi is more nutritious and delicious. Wrap the whole cabbage tightly with the outer leaves of cabbage (to prevent it from running away) and put it in a sealed fresh-keeping box. After 3~5 days of fermentation, you can eat delicious kimchi.
In fact, in addition to the common vegetables such as cabbage, cucumber and radish, there are pickles such as meat and seafood. Kimchi, which looks bright red and sour, is not as spicy as it looks. Korean kimchi can be eaten not only as a meal, but also as kimchi hot pot, spicy cabbage fried rice and so on, all of which are good choices!
Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.
Note: Fish sauce is the most essential thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.
Preparation materials:
1, Chinese cabbage
Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh.
2. Little carrots
Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it.
3. Pepper
Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. The pepper powder used for pickling pickles should be dried red pepper with thick meat and smooth skin.
Step 4: garlic
Use multi-petalled spicy garlic when making kimchi. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. onions (surname)
Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions.
6. energy
Ginger is mixed with vinegar, soy sauce, salt and honey. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight.
7.sea pine
The green algae parasitic on the shore of shallow sea is dark green, smooth to the touch and moderate in calcium and phosphorus ratio. Used in curing and storing Chinese cabbage.
8. salt
Salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play a penetrating role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp sauce
This is a fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food and be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they finish writing, otherwise it would be a pity that they can't finish it by themselves.
The practice of sushi The main ingredients of sushi: rice, vinegar and fish.
Let's talk about rice first: In fact, the good rice in China is very good, and there is no need to use Japanese rice.
How to cook: It is best to use an electric cooker. Wash it before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes 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: Three fresh fish depend on their eyes, which are sharp. You should touch the fish with your fingers and put them 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:
How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to tilt the slice. 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, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, 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 and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole 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, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:
Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).
There are many kinds of ingredients in sushi, so it is not necessary to use fish. Few people eat salmon in Japan. Sushi vinegar can be simmered with white rice vinegar, kelp, Muyu flower, sugar and salt. Sushi rice is best cooked in Japanese clear soup!
Cut sushi, dip the knife in some water (if it's a blunt knife, no one can help you), and just use a drag knife.
Porphyra should be roasted seaweed.
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Sushi is divided into four categories: hand-held sushi, assorted sushi, hand-held sushi and sushi rolls. There is also a boxed sushi in Osaka, which is made by pressing sushi in a wooden box.
Sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its Japanese pronunciation is "Sushi". It is said that the method of making sushi was spread from China to Japan together with the cultivation technology of rice. According to relevant data, sushi was mentioned in China's literary works as early as 1 century, and the earliest sushi in Japanese literary works was18th century.
At present, sushi restaurants in Japan are almost all over the world, so sushi has become a favorite food for people all over the world. The reason is not only the flavor characteristics of sushi, but also related to savvy Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving sushi production methods and creatively introducing new sushi varieties.
There are many kinds of sushi, which can be divided into Nama cooked sushi according to different production methods. "Nama" means raw in Japanese, while "cooked" means pickled, fermented, pressed sushi, hand-held sushi, loose sushi, stick sushi, rolled sushi, crucian sushi and so on. Among them, crucian carp sushi is considered to be the most famous and representative sushi made in Japanese cuisine according to the ancient method.
Crucian carp sushi is made of crucian carp, rice and refined salt after several months of pickling and fermentation. Sushi made by this method will produce a large number of lactic acid bacteria in the raw materials, adding a special sour taste to the finished product, and these lactic acid bacteria themselves also have antiseptic effect.
However, this kind of sushi made by ancient methods is rare today. Modern Japanese sushi is mostly processed with vinegar mixed with rice, and because more than four seasonings are usually added to rice, sushi is also called "four-happy rice".
Although sushi is imported, its making method is not complicated. In the production, as long as we grasp the choice of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make excellent sushi with good fragrance, taste and shape.
First, the choice of sushi materials
There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice is characterized by its white and round grains. Rice cooked with it is not only elastic, chewy, but also sticky.
The raw material for wrapping sushi skin is high-quality seaweed? Common ones are laver, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.
Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Such as mushrooms, cucumbers, lettuce and so on.
Second, the proportion of sushi.
The ratio of sushi refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.
1? The ratio of rice to water
Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Attention, if you cook sushi rice more than once? For more than 5 servings, the amount of water should be reduced appropriately. For example, only 5 bowls of water can be added to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.
2? The proportion of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make 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 mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.
Third, the seasoning of sushi
Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor.
In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.
Fourth, the production of sushi.
There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.
Ingredients: seaweed? Porphyra 1? About 20cm long 1 5cm wide japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.
Method:
1? Airing the japonica rice to about 40 DEG C; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.
2? Spread seaweed vertically on the cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the remaining seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips into the four "grooves" as fillings respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
3? Gently wrap seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice at the top seam and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.
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The practice of sushi
The main ingredients of sushi:
Rice, vinegar and fish.
Let's talk about rice first: it's best to use a rice cooker. Wash the rice before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes 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:
The practice of fish
This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should tilt the slice. 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, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that there are algae tied to it, so ...