【flower Pattern Sushi】----mexican Roll Sushi
1.
Prepare all the materials.
2.
Pour the steamed rice into the sushi vinegar while it is hot, stir well, and let cool for later use.
3.
Fry an egg into an omelet.
4.
Cut cucumbers, radishes, and large roots into small strips.
5.
Put plastic wrap on the roller blind.
6.
Pour in the rice and spread evenly into a square.
7.
Place the pork floss in the middle.
8.
Arrange the cucumbers, radishes, and stalks.
9.
Break the fried hemp leaves and open them on top.
10.
Roll it up from the bottom up, and peel off the plastic wrap while rolling.
11.
Wrap the rolled rice ball in plastic wrap and roll it for a while.
12.
Remove the plastic wrap and place the rice balls on the egg slices.
13.
Roll up.
14.
Wrap with lettuce.
15.
Use a food bag or greaseproof paper to roll it up and eat it.
Tips:
[Tips]
1. Sushi vinegar method
Ingredients: white vinegar: 600cc, white sugar: 500g, salt: 80g (or reduce all of them). Put the above three ingredients into the pot, put on the stove and stir until the sugar melts. Do not boil the vinegar. Decreased acidity.
The preservation method of sushi vinegar: The pot or container where the sushi vinegar is placed is dry and placed in a corner or a cool place. It can be stored for three to four months in summer and five to six months in winter.
2. How to cook sushi rice
A 10:1 ratio of edible rice + glutinous rice can cook soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds 5 cups of rice, the water volume of the last cup of water will be reduced by 1/5.
3. The ratio of rice to sushi vinegar
One bowl of rice + one tablespoon of sushi vinegar (One cup of rice can cook two bowls of rice, according to this ratio.)
