Cool staple in summer: caviar Sushi(xia ri liang shuang zhu shi yu zi jun1 jian shou si )

Cool staple in summer: caviar Sushi

Introduction:

"This kind of caviar sushi is my daughter's favorite. I don't like the taste of caviar, but my daughter loves it very much. Recently, kids can eat very well. They say they are hungry every afternoon, so sushi is my first choice. It can not only make kids not hungry, but also make them cool in summer. Of course, it's also the best choice for my dinner. To be exact, I don't eat dinner. I have my last meal at 4 p.m. every day. Sushi is my best choice. The white rice part of sushi, which is the secret of sushi weight loss. Japanese sushi is cooked rice into the refrigerator, in 2 ~ 4 degrees of condition, after a period of time, the starch will become particularly bad for the human body to absorb. Starch at 60-80 degrees, swelling and splitting in aqueous solution, forming a uniform paste solution, gelatinization, gelatinized starch. Gelatinized starch is easily digested by enzymes and then absorbed by human body. When the gelatinized starch is placed at 2-4 degrees, it will become opaque and even precipitate, which is called starch aging. After eating the aged starch, the absorption of heat will be greatly reduced, giving the stomach a comfortable feeling of satiety, but there is almost no loss of protein after these processes, and the vitamin group will still be absorbed. In other words, white rice like sushi, which has been cold stored for a period of time, rarely releases heat, but it does not need less nutrition

Production steps:

Step 1: prepare the rice for the next night.

Step 2: reserve all kinds of fish roe and seaweed.

Step 3: white vinegar, sugar and salt are used to make sushi vinegar.

Step 4: put sushi vinegar raw materials into the pot, the temperature should not exceed 35 degrees, sugar and salt can be dissolved.

Step 5: put the sushi vinegar into the rice and stir evenly. The ratio is 1 bowl of rice: 2 spoonfuls of sushi vinegar. Then knead the rice ball into the desired shape.

Step 6: cut the seaweed according to the size of the rice ball.

Step 7: put the fish roe into the rice ball.

Step 8: slice cucumber with a knife as accessories.

Materials required:

Overnight rice: 1 bowl

Roe: right amount

Seaweed: 1 sheet

White vinegar: 100g

Sugar: 50g

Salt: 2G

Note: 1. Sushi vinegar is white vinegar 100g: sugar 50g: salt 2G, after the configuration is good, the heating temperature should not exceed 35 degrees, sugar and salt can be dissolved. 2. The ratio of rice to sushi vinegar is 1 bowl of rice: 2 spoons of sushi vinegar.

Production difficulty: simple

Process: others

Ten minutes: Making

Taste: Original

Chinese PinYin : Xia Ri Liang Shuang Zhu Shi Yu Zi Jun1 Jian Shou Si