Plum, Orchid, Bamboo and Chrysanthemum [flower Sushi]

Plum, Orchid, Bamboo and Chrysanthemum [flower Sushi]

1. Making sushi vinegar: Mix it with a ratio of (salt: sugar: vinegar) (1:5:10), and heat it slightly over water to melt the sugar.

2. After the steamed rice cools a little, add a small amount of sushi vinegar, and spread it with chopsticks (the amount of sushi vinegar is added according to personal taste)

3. Add a few pieces of red dragon fruit. (Don't add more, avoid the rice is too wet, add a few pieces first, see the color is satisfied)

4. Crush the red pitaya pulp with a small spoon and mix well.

5. Use scissors to cut the seaweed into strips as wide as the sides of the mold. (There is no semi-circular mold at home, so I have to use this one to get close. If there is a semi-circular mold, it would be great.)

6. Cut the fresh-keeping bag and pad it on the chopping board to prevent staining, and fill the mold with rice. (The shape is a semicircular fan shape)

7. Fold over the fresh-keeping bag and compact it with a scraper.

8. If you are dissatisfied, add more rice to make the surface smooth.

9. Use your fingers to gently press the periphery to release the mold.

10. Cut into neat semicircles.

11. Stand up the rice ball and tiptoe gently a few times, and the sides are very smooth.

12. Press a small triangle on one corner of the mold.

13. Place it in the middle of the semicircle.

14. Surround the sea moss, make 4 in turn, and then embellish them.

15. Plum sushi: Cut small thin strips of cucumber to form the outline of the branches.

16. Slice the radish strips and carve out the florets.

17. Feel free to decorate with small flowers, and the plum sushi is ready.

18. Orchid Sushi: Cucumbers are cut into small thin strips, and the lengths are staggered.

19. Cucumbers are carved out of small flower pieces, and a few orchids are added to decorate them.

20. Bamboo sushi: Cut out two large slices of cucumber for the main stem, then cut out small strips of different sizes, and place them in groups of four or five.

21. Chrysanthemum Sushi: Cut the radish sticks into thin pieces.

22. Use bamboo sticks to help put out the chrysanthemum shape.

23. Cut cucumber slices and decorate with a few small leaves.

24. Small fan pendant: Cut the cucumber slices into thin strips with scissors, do not cut one end. (Cucumber slices are peeled out with a peeling knife. The slices will be very thin and easy to cut.)

25. Take a small piece of coriander stalk and put it on one end.

26. Press tightly to roll up.

27. Use the bottom of the bamboo stick to make a small hole, insert the coriander stalk to connect it, and the small fan pendant is ready.

28. Finished picture.

29. It can be eaten with mustard juice.

30. Plum blossoms come in the snow,

31. Arrow Orchid Valley Hidden,

32. The bamboo wind blows,

33. The purple chrysanthemum fragrant.

34. There is no charm of the world,

35. Left behind and independent.

36. Beautiful and elegant~~~

37. Finished picture.

Tips:

1: Sushi vinegar only needs to follow the ratio of (salt: sugar: vinegar) to (1:5:10). Heat slightly over water to melt the sugar fully.
2: Adding a handful of glutinous rice when steaming the rice will increase the texture of the sushi. Don't steam the rice too wet. After the steamed rice is cooled slightly, add sushi vinegar to break the rice.
3: The extremely gorgeous color of the red pitaya is deeply loved by everyone. Take a little pulp into the rice and mix it evenly. The sushi will be very beautiful!
4: When making sushi, wear disposable gloves to prevent stains, or prepare some cold water, so that your fingers are slightly wet, so that your hands will not be stained.
5: Commonly used ingredients such as cucumber, radish sticks, or blanched carrots are slightly changed in shape to enhance the flavor and make beautiful decorations.
6: Leftover rice is also okay. When adding the dragon fruit pulp, press the fruit pulp with a small spoon in advance and then add it to the rice. Stirring is more convenient.