Pangpang [sushi](pang pang shou si )

Pangpang [sushi]

Introduction:

"Today, I sent you a plate of sushi. This is because I read the detailed introduction about sushi by Youzou chef, so I strongly want to have a try. However, some materials are not available. Although the dried ladle can be replaced by Lentinus edodes, the simpler it is, the better. The basic materials are only Cucumber Strips and carrots, children's intestines and meat floss. Because of the strong taste of seaweed, it is still delicious even though there are few things to roll. If you don't have sushi vinegar and sushi rice for home production, you can also use the following methods to replace them. There are many ways to roll sushi. This is the inside roll method. "

Production steps:

Step 1: [sushi vinegar] method: < br > salt, sugar and white vinegar are prepared in the ratio of 10:50:100. As shown in figure (1-3)

Step 2:

Step 3:

Step 4: mix the salt, sugar and vinegar, heat them in a pot and let them cool. Don't boil at this step As shown in figure (4-5)

Step 5:

Step 6: raw seaweed.

Step 7: raw ham sausage.

Step 8: raw material: meat floss.

Step 9: [sushi rice] method: soak 100 grams of glutinous rice for half an hour or one hour in advance.

Step 10:

Step 11:

Step 12: 100 grams of glutinous rice + 400 grams of rice + 500 grams of water, stew the rice; when the rice drops to about 40 ℃, add sushi vinegar. Figure 12-25.

Step 13:

Step 14:

Step 15:

Step 16: cut the carrot and cucumber into strips.

Step 17: [sushi] method: lay seaweed on the sushi mat. Figure 17-18.

Step 18:

Step 19: spread the sushi rice, leave a gap, do not press too solid. (make sushi a few times and you'll know the right size of seaweed and how to spread the rice. I have too much rice.)

Step 20: set up cucumber, carrot, sausage and meat floss. (different positions lead to different flower centers of the finished product, which is also related to the size of the seaweed.)

Step 21: align the bottom of the seaweed with the bottom of the sushi curtain. Roll up slowly.

Step 22: side.

Step 23: don't roll the sushi curtain in. Use the sushi curtain to roll the seaweed forward.

Step 24: roll back, fix the roll for a few minutes, and then cut it.

Materials required:

Sushi vinegar: right amount

Sushi rice: right amount

Cucumber Strips: right amount

Carrot stick: right amount

Sausages: right amount

Meat floss: moderate

Seaweed: moderate

According to the actual size of seaweed: 1. 2. The right amount of rice is OK, not too much. 3. The placement of materials determines the flower center position of finished products. 4. When cutting, the knife should be stained with water. 5. At the beginning of the meal, dip your hands with white vinegar before operation.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: other

Chinese PinYin : Pang Pang Shou Si