Have fun in picnic! Colorful sushi DIY

        This year's summer seems to be very hot. People are looking forward to the arrival of autumn. We can go for a picnic with friends and enjoy the gentle autumn wind. This issue is specially for you to demonstrate the national food that must be learned in Hefeng cuisine. You are welcome to make sushi with your children!

                1、 Special sushi vinegar

        [seasoning]

        Glutinous rice vinegar 12 tbsp (180 g), salt 2 tsp (10 g), fine granulated sugar 8 tbsp (120 g).

        [production procedure]

        Pour the glutinous rice vinegar and salt into the pot and boil. Add sugar. Turn off the heat immediately and wait for the sugar to dissolve completely.

        If it is not used up, it can be stored in the refrigerator.

        2、 Sweet sushi rice

        [materials]

        600 grams of sushi rice (4 cups of rice cup) and water (3.5 cups of rice cup).

        [seasoning]

        Sushi vinegar 150-180 grams (can be adjusted according to personal preference).

        [production procedure]

        Wash the rice thoroughly, remove impurities and bad broken rice grains, and then drain the water.

        Soak in water for 4 hours, and let the rice fully absorb water.

        After steaming in the electronic pot, keep it stuffy for about 15 minutes. Let the rice absorb the steam, and the taste will be more fragrant. (if the electric cooker is used for steaming, put 1 cup of water in the outer pot)

        After taking out the rice, pour sushi vinegar on it while it is hot. Use a rice spoon to cut and mix it from bottom to top, so that the rice grains can absorb the sushi vinegar evenly. It is suggested to mix with the wind to make the sour flavor volatilize and retain the aroma.

        If sushi has a large amount of food, it can be covered with a clean wet cloth to prevent the rice grains from drying and hard, and eat it as soon as possible.

                3、 Sweet and sour ginger slices

        [materials]

        Tender ginger (ginger sprouts) 100 grams.

        [seasoning]

        100 grams of drinking water, 100 grams of glutinous rice vinegar, 1 / 2 tsp of salt, 80 grams of fine granulated sugar.

        [production procedure]

        The tender ginger is washed, sliced and soaked in drinking water for one hour to remove the bitter and astringent taste.

        Pour the seasoning into the pan and cook until dissolved. Cool and set aside.

        Take out the tender ginger, put it in a clean gauze and wring it out gently.

        Soak ginger slices in seasoning, seal and refrigerate.

        4、 Sushi filling

        Seasoned mushroom strips

        [materials]

        Three dried mushrooms.

        [sauce]

        120 CC mushroom water, 1 tsp Japanese soy sauce, 1 / 2 tsp sugar.

        [production procedure]

        Wash and soften mushrooms and cut into strips.

        Put the Lentinus edodes strips in the pot, pour in the seasoning sauce, and cook over a low heat until the soup is dried. Cool and set aside.

                Yuzishao

        [materials]

        3 eggs, 5 tbsp Japanese kunbu Chaiyu soup (120cc cold water, 1 bar of kelp, proper amount of Chaiyu).

        [sauce]

        1 / 2 tsp salt, 1 / 2 tsp light soy sauce, 1 / 2 tsp Weilin, 1 / 2 tsp sake.

        [production procedure]

        Put the kelp in cold water, boil it at a low heat, turn off the fire, then put in the fish slices, let stand for 3 minutes, and finally filter with a fine mesh, which is the Japanese style kunbu Chaiyu soup.

        Put the eggs into a steel bowl, add seasoning sauce, mix gently, beat well, filter and set aside.

        After the pan is heated, dip the salad oil with a napkin and spread it thinly over the pan. Pour in 60cc egg juice, fry over low heat into thin egg skin, roll it up with chopsticks and push it forward to the edge of the pan.

        Then spread a thin layer of oil, pour in the egg liquid, fry it into the egg skin, roll it together with the first completed egg skin roll, and repeat this step until all the egg liquid is fried into a roll.

        The egg roll is buckled on the bamboo curtain, evenly pressed for about 30 seconds, and then taken out, the long strips are cut.

                Seafood sushi shrimp

        [materials]

        6 white prawns and 1 piece of ginger.

        [seasoning]

        1 tsp sake, a little salt and 1 cup water.

        [production procedure]

        Toothpicks were used to pass through the second shell gap of the back and tail of shrimp, and the intestinal sludge was removed by gently pulling.

        Stick the toothpick through the shrimp from the tail and straighten the body.

        Add water and ginger into the pot, boil until boiling, turn to low heat, cook shrimp.

        After taking out the toothpick, peel off the shrimp shell, which is the long straight shrimp for sushi.

                5、 Colorful Huayang Sushi (single roll)

        [materials]

        Outer decoration: 1 piece of seaweed, 300g sushi rice, 2 tbsp Japanese shrimp eggs, and appropriate amount of seaweed powder.

        Inner roll: sweet and sour cucumber, seasoned mushroom strips, yuzishao, crispy pork floss, seafood sushi shrimp, Japanese Charybdis.

        Bonding seasoning: crown salad dressing.

        Anti sticky vinegar water: 2 tbsp of white vinegar and 1 cup of drinking water.

        [production procedure]

        Place the seaweed on the bamboo curtain, spread a thin layer of sushi rice, sprinkle with shrimp eggs, Japanese style cedar or seaweed powder, and then spread a layer of fresh-keeping film, turn it over.

        Put all kinds of processed strips on seaweed in order, squeeze salad dressing evenly, and then roll it up with a little force.

        It was coated with preservative film and then shaped with bamboo curtain.

        First dip the knife with a wet cloth, take the center line to cut, and then divide it into 8 or 10 thick pieces.

                6、 Rice rice Sushi

        [materials]

        Health purple rice sushi rice: sushi rice 1.5 cup, purple rice 0.5 cup.

        Skin: Sushi special soybean skin several.

        Garnish: ripe cashew or white sesame.

        [seasoning]

        75-90 grams of sushi vinegar.

        [production procedure]

        After washing the white rice, soak it in water for 4 hours; after washing the purple rice, soak it in water for about 6-8 hours to make the rice fully absorb water.

        Steam in an electronic pan and let cool for about 15 minutes.

        Mix sushi vinegar while hot, let rice absorb vinegar evenly, cool and set aside.

        Peel the skin of the bean gently, take about 40 grams of purple rice, first knead into small rice ball, then put into the bean skin, and finally decorate with ripe cashew nuts or white sesame seeds.

                Sushi family collection

        Japanese sushi is a delicious dish composed of seaweed, sweet and Sour Rice and various fresh materials

        Grasps the Sushi: grasps the sushi also known as the Edo sushi, is the Northeast flavor sushi representative. Generally speaking in Japan, "sushi" usually refers to holding sushi. Knead sushi rice into a rectangle shape, first spread a little fresh horseradish mud, then cover the top with fresh ingredients, pinch and hold into a mouthful of edible food.

        Warship Sushi: place the sushi rice in the seaweed circle, pinch it into a mouth size oval, and then place the high-grade ingredients above.

        Roll Sushi: put a piece of seaweed on the bamboo curtain, spread a layer of sushi rice evenly, add various flavor ingredients, roll the bamboo curtain into long strips, and then cut into thick slices for eating. Roll Sushi can be divided into thin roll and thick roll according to its thickness. Thin roll usually only uses half piece of seaweed, while thick roll uses whole piece of seaweed. Flower sushi is also a kind of Roll Sushi. The filling material can be changed according to personal preference, and the surface part is decorated with seaweed powder, shrimp eggs or sesame and fragrant pine.

        Hand rolled Sushi: heat to crispy seaweed, wrap in a proper amount of sushi rice, then mix with vegetables or seafood, roll into a triangular cone shape. In order to keep the taste of seaweed crispy, it is necessary to control the moisture content of the food and make it quick and neat.

        Daohe Sushi: that is, bean skin sushi. The pickled fried tofu skin is cut in half, and then peeled to fill the sushi vinegar rice. It tastes slightly sour and sweet, and is loved by children.

        Sushi: the sushi rice is placed in a container and covered with colorful seafood and seasonal vegetables.

        Box Sushi: also known as pressed sushi, it is the representative cuisine in Kansai, Japan. The production method is to put sushi rice and food materials into a wooden box layer by layer, and then press the board into a square rectangle from top to bottom, take out equal parts and cut them for consumption. The appearance is exquisite and the food materials are compact.

        Pose Sushi: fill sushi rice with whole fish.

        Zong Sushi: sushi made by imitating the shape of zongzi.