1.
①This recipe is for 2 pieces of sushi, using 30g white vinegar + 20g white sugar + 8g salt. Boil the vinegar beforehand, put the sugar and salt after turning off the heat until it is completely melted!
②Don’t cook the rice too badly. Pour the sushi vinegar while it’s hot and stir ③until each grain is almost moist and shiny, spread out to the side, and use it when it’s cold.
2. ①Break 2 eggs and put 2g salt, fry them in a pan and cut them into strips. ②8 ham sausages and fry them until fragrant. ③Sweet corn will be fried in a pan, slightly change color, and cover with half a bowl of water until the water is simmered; it is cold. It will be accompanied by salad dressing in the future, you can add more if you like, at least make sure there is salad dressing in every grain
3. Cut the cucumber into strips and prepare the spicy radish
4.
Novice technology is coming!
①The laver is not worried about being damp, roast it on the fire, and sing for a few seconds on the front and back, and it will be crisp and curious. ②The bamboo mat is soaked with some ingredients, and a packet of plastic wrap is used to reveal the effect. ③The rice is compacted and spread all over the surface. , Only small rolls are left
Put the ingredients, of course, the restaurant is not as full as mine, there is mainly a main line of fillings.
5.
There are skills in reeling!
①First shot: The filling is the center of the circle, and the complete package is the benchmark! Squeeze it vigorously and make it into a slightly square round shape according to the bamboo mat.
②Pull up the bamboo mat with one hand, and assist with the bamboo mat on the seaweed noodles with the other hand (this hand is busy taking pictures without looking into the lens!), gently push and pull, and roll it up!
6. Still pinch, loosen, and take shape!
7.
The use of cling film is revealed.
①Randomly wrap the sushi in the plastic wrap with a relatively tight layer. If you don't eat it, just pack the rice in the refrigerator, and immediately eat it on the transfer cutting board.
②The choice of knife must be without serrations. Wet the knife with water every time you cut 1-2 times, so as to prevent the rice from sticking to the knife and affecting the shape!
③The cling film can be used to fix the roll, and it is not easy to deform during the re-cutting process.
④As shown in the picture, when cutting, first cut in half, and then cut off the edges at the incision. Do not cut off the edges. Cut equally according to the thickness you like, just 3-4 sections!
Tips:The preference of the ingredients depends on everyone. I use crab sticks for my part-time job, and the eggs they use are actually sweet. The thick egg bake is cut in half and made into one! In addition, you can add kimchi. Free-play people like it. Sushi vinegar is generally slightly sour and slightly salty, not sweet!
