Koi Sushi [with Q Bomb Cold Skin Recipe]

Koi Sushi [with Q Bomb Cold Skin Recipe]

1. First make sushi vinegar: Mix salt, sugar, and white vinegar in a ratio of 1:5:10.

2. Use the method of making cold skin to make koi fish skin: mix high-gluten flour and sweet potato starch, add water, and stir evenly without particles as shown in the figure. (The ratio of 1:1:1.5)

3. Spread light oil on the plate.

4. Pour the paste.

5. Turn the plate to spread the paste evenly on the bottom of the plate, cover the pan with a lid, and steam until it is completely transparent and cooked.

6. Use a small spoon to draw a circle around the perimeter, it is easy to remove.

7. Very thin, very Q~~~

8. Very transparent~~~

9. Looking at the light, it is very soft~~~

10. Brush the container with oil and put the Liangpi on the surface of each Liangpi with a thin layer of oil to prevent staining, and make it in sequence. (The steps are here, you can also use vinegar, garlic juice, salt, chili oil, sesame oil and other favorite seasonings to make a juice, and eat it with cold skin)

11. Making Koi Sushi: Put an appropriate amount of sushi vinegar in the rice and stir well.

12. Add a little salt to the eggs and stir evenly, spread them into egg skins in a frying pan over low heat.

13. Tear the egg crust and seaweed into the rice and mix well.

14. Take about 40 grams of rice and use plastic wrap to form an oval shape.

15. Put on the caviar.

16. Place the caviar side down on the cold skin.

17. Fold one side upwards and cut a "V"-shaped opening for easy folding to form a fish's mouth at the front end.

18. After cutting it, place it staggered on both sides and stick it together.

19. Use the same method on the other side.

20. Put it down and cut off the extra corners.

21. The cut corners are placed on both sides to make fins.

22. Use black sesame seeds for the eyes.

23. Take a small side and put it on the back of the fish, make fins, cut the tail with a V-shaped knife, and drizzle with the remaining sushi vinegar.

24. The word "rice" is cut and embellished with cherry tomatoes~~~

25. Finished picture~~

26. Yoyo fish swim in the water~~~

27. Crystal clear~~~

28. Like a water spirit~~~

29. The fish are swaying in the water to their heart's content~~~

30. Like a dancer constantly changing her graceful posture~~~

Tips:

The rice can be matched with personal favorite ingredients, and the colors are staggered to make it more beautiful. When making cold skin, you will not be able to grasp the amount of paste at first. If there is more paste, the cold skin will be thicker, and less will be thinner. You can master the dosage by spreading one or two pieces. It is easy to stick to the cold skin and can be used when making. Use appropriate amount of edible oil to prevent staining. Caviar is not easy to put too much, avoid too salty.