Rice lotus Sushi(dao he shou si )

Rice lotus Sushi

Introduction:

In traditional Japanese cuisine, Inaho sushi is a kind of Japanese sushi, which is a kind of sushi rice wrapped in flavored bean skin. It is said that the fox Fairy (Daohe) in Japan likes this kind of sushi very much. It seems that after eating it, it can restore strength. The sky fox fantasy in my family has a fox fairy once said that "after eating, you will feel like you are in the world.". Guan Hu (Nine Tailed Fox) in "xxxHOLIC" likes fried tofu very much, but the stripes on his head will disappear after eating it. The owner said it was because fried tofu skin seemed to be impure. ---------------------------------------The water in fried tofu should not be too much, otherwise the rice grains are easy to disperse, so the water should be squeezed out first and then put into the rice ball. The origin of fried tofu sushi is not clear. According to Japanese historical records, in Edo area, people cut off one side of fried tofu, make it into a pocket, put in rice mixed with Shredded Mushroom and P á o melon, and then sell it. This is the only known record of the origin of fried tofu sushi. Nowadays, fried tofu sushi has become a favorite food for men, women, old and young. "

Production steps:

Step 1: make rice lotus juice first: 1) blanch the skin of oil bean curd with boiling water to remove the oil on the surface, then remove the water and set aside.

Step 2: first make rice lotus juice: 1) blanch the skin of oil bean curd with boiling water to remove the oil on the surface, then remove the water and set aside.

Step 3: 2) mix all the ingredients, cook over low heat until the tofu skin tastes good, and let cool.

Step 4: peel the carrots and wash the mushrooms.

Step 5: blanch Lentinus edodes and soften it. Take out the diced rice.

Step 6: dice carrots.

Step 7: dice carrots.

Step 8: carrot and mushroom diced with Chaiyu kunbu soup, soy sauce, sugar marinate.

Step 9: after marinating, add black sesame and mix well.

Step 10: after marinating, add black sesame, warm rice and mix well.

Step 11: cut the skin of the cooked tofu in half from the middle,

Step 12: use kitchen paper to press off the excess water, and then open the tofu skin from the opening.

Step 13: the rice will stick to your hands. Dip it in water, then make the rice into a rice ball and put it into the skin of oily tofu. The sushi is ready

Step 14: finished product.

Materials required:

Oily tofu skin: appropriate amount

Rice: right amount

Black Sesame: right amount

Mushroom: 2

Carrot: 1 / 2 root

Seaweed shreds: appropriate amount

Chaiyu kunbu soup: 400ml

Soy sauce: 75ml

Sugar: 75g

Rice vinegar: 2 teaspoons

Apple vinegar: 2 teaspoons

Salt: 2 teaspoons

Warm water: a little bit

Note: choose the white and short pearl rice (this kind of rice has a lot of water, sticky and soft taste), wash it, drain the water and let it stand for half an hour. Steam and simmer for 30 minutes. Mix the ingredients of the sushi vinegar and stir until the sugar melts. Let cool. When the rice is hot, add sushi vinegar and dried mushrooms, diced carrots and black sesame. Cut and mix well.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: Original

Chinese PinYin : Dao He Shou Si