Flower Sushi(hua duo shou si )

Flower Sushi

Introduction:

"The full grains of rice, the taste of elastic teeth, the soft sweet and rich fragrance of rice are attractive enough. With it and ham and sushi vinegar to make beautiful flower sushi, the taste is to a higher level, loved by his son

Production steps:

Step 1: wash the rice twice, add appropriate amount of water and a few drops of vegetable oil, soak for 20 minutes, and steam the rice for standby.

Step 2: break up the eggs, spread them into egg skin, and get involved in the boiled crab stick core

Step 3: take a piece of Porphyra, put on the egg roll, roll a circle, cut off the excess, and stick the edge with a little cold water

Step 4: pour the rice into the sushi vinegar, cut and mix evenly, let the sushi vinegar and rice fully mix and penetrate. Divide into two parts, take a piece of laver, evenly spread a portion of white rice

Step 5: add another portion of ham, sprinkle a small amount of Monascus powder, stir well, take a piece of Porphyra, evenly spread on it

Step 6: put the Porphyra with white rice on the Porphyra with red rice

Step 7: cut the sushi rice into 1.5-2CM strips. (7 can make a sushi)

Step 8: wrap the sushi curtain with plastic wrap. Put the cut sushi bar on the sushi curtain in the order of red and white, and put the egg roll with laver in the middle

Step 9: roll up, gently pinch and adjust the shape

Step 10: take off the bamboo curtain and fresh-keeping film, cut the rolled sushi roll into sections and put it on the plate.

Materials required:

Rice: 200g

Laver: right amount

Sushi vinegar: right amount

Egg: 1

Crab Stick: right amount

Ham: moderate

Monascus powder: right amount

Note: learn to eat: 1. The ratio of rice and water. Wash the sushi rice, drain the water, and put it into the electric rice cooker. Add water according to the ratio of rice and water 1 ∶ 1 or 1 ∶ 1.2 to cook the sushi rice. Note that if you cook more than 5 servings of sushi rice at a time, you should reduce the amount of water appropriately. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice. 2. The ratio of salt, sugar and vinegar sushi vinegar is the basic seasoning of sushi. It is made of salt, sugar and vinegar in the ratio of 1 ∶ 5 ∶ 10. When mixing salt, sugar and vinegar, heat them in a pot and cool them. Attention, do not make it boiling when heating, so as not to reduce the sour taste of vinegar. When the ratio of 3 vinegar to rice is used to prepare sushi rice, one bowl of sushi vinegar is usually added to five bowls of sushi rice and stirred evenly. Note that the temperature of sushi rice should be kept at about 40 ℃. It is best to use wooden spoon and wooden utensils when mixing, and use wooden spoon to "chop" the sushi rice with vinegar to mix it well. 4. When cutting sushi, wipe the knife with water mixed with vinegar. Because the rice is sticky, it will stick to the knife

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hua Duo Shou Si