Japanese yam roll(ri shi shan yao li juan )

Japanese yam roll

Introduction:

"Rolling sushi is more difficult than holding sushi, because anyone can make it. The more people who can do it, the harder it will be to be outstanding. There are two kinds of bamboo curtains for Roll Sushi: ordinary bamboo curtain and thin Beijing bamboo curtain. The one with bamboo skin is the front, and the one with cotton thread is the back. The surface of the seaweed used in the coarse roll is baked. Do not roll too light, it will be too loose, the taste will lose the overall sense. And in terms of the cut pattern, no matter where the sushi pattern of the inner incision is cut, the whole cut must be the same before it is qualified. The quality of sushi depends on the material (there are very complex standards for the ingredients), the knife (whether it is cut neatly, whether the cut rice grains are pasted rotten), the molding level of the kneading (the rice grains can not be deformed, but the whole can not be loose, and each roll can not be cut out of the flower), the balance between the ingredients and the vinegar rice (can not grab the taste), and the comprehensive taste (whether the ingredients and the vinegar rice complement each other)

Production steps:

Step 1: mix Japanese sushi vinegar and cooked white rice in the ratio of rice 7: vinegar 1 to make vinegar rice (refer to Jinsha sweet corn roll).

Step 2: spread the seaweed on the bamboo curtain with rough surface, and spread vinegar rice on average.

Step 3: the prince of Ming Dynasty sprinkles spices on the vinegar rice.

Step 4: put Shanghai moss sauce evenly.

Step 5: spread the firewood fish slices on the seaweed sauce and decorate the outer layer.

Step 6: cover the fish slices with plastic film and turn them over.

Step 7: add yam, avocado, pickled gluten and peeled pepper to the seaweed.

Step 8: add vinegar rice to both sides of the ingredients.

Step 9: roll the ingredients aside with a bamboo curtain.

Step 10: roll the inner roll into a column and roll it again.

Step 11: roll the whole rice roll into a complete column.

Step 12: wrap the food material with plastic wrap to shape.

Step 13: take out the rice roll and cut it into small pieces.

Step 14: cut and serve.

Materials required:

Hot meal: moderate

Seaweed: one piece

Yam: right amount

Pickled gluten: appropriate amount

Avocado: moderate

Peeled pepper: right amount

Chai Yu Pian: right amount

Prince Ming: right amount

Japanese sushi vinegar: right amount

Note: sour fruit can be used instead of pure sweet fruit, because sour and sweet fruit can not only improve taste, but also remove fishiness. The most difficult part of rewinding is to divide it into several rolls, so we should handle it carefully. If we are not careful, the ingredients will come out. Pay attention to rolling more than once.

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: other

Chinese PinYin : Ri Shi Shan Yao Li Juan