Japanese mackerel sushi without fishy smell(ri shi wu xing wei qing yu shou si fu jia ri ben zheng zong zhao shao jiang qing jiang zi zhi cu fan zuo fa )

Japanese mackerel sushi without fishy smell

Introduction:

"Sushi can be divided into many kinds. This kind of sushi is called holding sushi and belongs to Edogawa sushi. Authentic Japanese sushi is not fishy at all, because the fresh ingredients and the correct way of doing it will only taste fresh, sweet and tender. Before making sushi, soak your hands in ice water. In a short time, you can lower the temperature of your hands, cool the oil on your hands, and prevent your hands from getting stained with fish, which will affect the taste of sushi. In particular, sashimi can not be directly touched by warm hands, which will affect the freshness of sashimi. Usually prepare a basin of ice water, put your hands in ice water for a few seconds before making sushi, and then start making sushi. Once your hands start to heat up, put them in ice water to cool down. In addition, the palm of the temperature is low, sushi rice is not so easy to stick to the hand. It is a very professional knowledge to cut sashimi. We must pay attention to the tendon position and texture, cut against the grain, and cut it once, so as not to damage the fiber of the fish and reduce the loss of water. The sashimi is not easy to get moldy and lose elasticity. This is basic knowledge. Because the main flavor and nutrition of fish are concentrated in the tendons and texture, they can only be preserved by cutting against the grain. The knife is the soul of sliced fish. The better the knife, the easier it is to keep the taste of fish. Before slicing, you need to put the knife on ice to cool it. "

Production steps:

Step 1: make zhaoshao sauce first, put Chai fish soup into the pot.

Step 2: add six times water to the soup (no water is needed for self-made Chaiyu soup, but water is needed for concentrated soup or soup block).

Step 3: add some rock sugar.

Step 4: add appropriate amount of sucrose (sucrose is not white sugar, it is the first sugar after sugarcane juice extraction, with yellow color and a little red).

Step 5: add appropriate amount of maltose.

Step 6: add Japanese soy sauce.

Step 7: stir the rock sugar and granulated maltose in low heat until they melt and mix well.

Step 8: add appropriate amount of Chaiyu slices.

Step 9: keep stirring, boil over low heat until thick, then make the sauce.

Step 10: make green sauce and add olive oil to the cooking machine.

Step 11: add garlic or pressed garlic juice to olive oil.

Step 12: add sea salt.

Step 13: add the cheese powder.

Step 14: finally add basil leaves.

Step 15: turn on the machine and beat the juice until the leaves are crushed, then the green sauce is ready.

Step 16: after preparing the above two kinds of sauces, start to make sushi vinegar rice. Spread 400g of cooked rice to mix well. (good vinegar rice needs to be mixed with new rice and old rice, and then semi cooked in soft water. Because new rice is sticky, it will be more sticky after adding vinegar, so it needs to be cooked together with old rice to be soft and elastic. Soft water is pure water without impurities, and semi cooking is cooking in bamboo pot. The taste of cooking in electric pot is different from that of cooking in charcoal or bamboo pot).

Step 17: add sushi vinegar rice seasoning. (sushi rice is definitely not only made with vinegar and sugar, but with sushi vinegar and the same amount of sugar, sea salt and plum juice, the mixed rice will have a soft sour taste, sweet in sour and sour in sweet.)

Step 18: after mixing the seasoning and rice, be sure to wait until the rice is cool, otherwise any seafood will smell fishy.

Step 19: put on gloves and put your hand on ice for 5 minutes, then put mustard on the mackerel fillets. (people with high hand temperature are not suitable for making sushi, which will make the fresh food smell fishy. Here we want to say that the authentic sushi in Japan must be made with authentic Japanese mustard sauce ground from horseradish instead of horseradish or so-called mustard seed sauce.)

Step 20: put some vinegar rice on the mackerel slices.

Step 21: press and shape the sushi into a fan shape, which is the best shape for holding sushi. The strength should be moderate, and the rice grains should not be crushed. The rice grains should just stick together and the grains should be clear. The entrance must be soft, and the entrance should melt. If it is hard, it is a failure (the side is regarded as an open fan).

Step 22: put it upside down on the plate and spread it with homemade zhaoshao sauce.

Step 23: burn with spray gun until the surface is slightly cooked and slightly turned up.

Step 24: order homemade green sauce.

Step 25: squeeze the mixture of salad sauce and miso sauce. (after mixing the two, put them into the food bag, and cut a small hole in the sharp corner)

Step 26: complete the authentic Japanese sushi.

Materials required:

Chai Yu Pian: right amount

Chaiyu soup: moderate

Mackerel: moderate

Rice: right amount

Garlic: right amount

Olive oil: right amount

Basil: right amount

Plum: right amount

Zhaoshao sauce: right amount

Rock sugar: right amount

Maltose: right amount

Japanese soy sauce: right amount

Cheese powder: right amount

Sea salt: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Green sauce: right amount

Weizeng: moderate amount

Salad sauce: right amount

Green mustard: moderate

Note: many people have misunderstandings about mustard. They think that mustard is pungent and pungent, and the green mustard used to eat sushi is actually wasabi. Wasabi is an essential seasoning for Japanese cuisine. Fresh mustard is not pungent, juicy and slightly spicy. Once you taste fresh wasabi, you won't touch "Mustard". Horseradish, also known as Western horseradish, is also known as wasabi. At present, horseradish sauce (green mustard) and horseradish powder on the market are mostly made of horseradish because of the cost. Horseradish originated in southern Europe and Turkey, and was introduced into Shanghai by the British. At present, horseradish is cultivated in Shanghai, Jiangsu, Shandong, Liaoning, etc. It's spicy and pungent, which many people can't accept. Common mustard, also known as mustard seed, is grown in most parts of Chinese mainland. Mustard powder and mustard oil are used as a common seasoning in northern Chinese mainland, and are mainly used for mixing vegetables. The taste is pungent and pungent. This mustard sauce has been used since the Zhou Dynasty in China. Most authentic Japanese restaurants make mustard with authentic wasabi, which is one of the reasons why their sushi sashimi is not as good as Japanese restaurants.

Production difficulty: Advanced

Process: fresh

Production time: half an hour

Taste: other

Chinese PinYin : Ri Shi Wu Xing Wei Qing Yu Shou Si Fu Jia Ri Ben Zheng Zong Zhao Shao Jiang Qing Jiang Zi Zhi Cu Fan Zuo Fa