How to make sushi soy sauce and beef sauce?

Sushi may seem simple, but there are many tricks.

Among them, the most important ones are rice and sushi vinegar!

How to cook sushi rice:

Edible rice Glutinous rice can be cooked in a ratio of 10:1 to make a soft and Q sushi rice, and the water consumption is one cup of rice to one cup of water, if it exceeds five cups of rice, reduce the amount of water in the last cup of water by 1 5.

Sushi vinegar is generally sold in supermarkets, but I never buy it, I'm afraid of potassium sorbate and something like that. I like to mix my own, not only to eat at ease, but more importantly, the joy of life is here.

Preparation of sushi vinegar:

White vinegar: 90cc, sugar: 75g, salt: 12g Put the above ingredients in a pot and bring to a boil until completely dissolved. Do not boil vinegar to avoid reducing acidity.

Ratio of rice to sushi vinegar: one bowl of rice One tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.) ）

1. Cook the rice cooker for about 20 25 minutes.

2. Sushi rice must be evenly mixed when stirring, otherwise the rice that has not been mixed with vinegar will become hard after a long time.

Well, the preparations are all done, and if you follow the steps above exactly, I believe you have 80% of the time.

How to make sushi:

1. Beat the eggs, slide the pot with oil, when it is hot, pour in the egg liquid, low heat, shake the pot, let it spread evenly on the bottom of the pot, and wait for the surface to condense, that is, the egg skin.

2. Cut the cucumber, ham sausage, and egg skin into long strips that are slightly thicker than chopsticks.

3. Spread the Shoutong curtain on the table, spread another layer of plastic wrap on it, and put the seaweed slices on the plastic wrap with the smooth side facing down.

4. Put the rice on top of the seaweed slices and smooth with a spoon. Don't put rice at the end. Sprinkle evenly with a little peanut sugar.

5. Put the cucumber strips, egg skin, ham sausage and other ingredients on top.

6. Roll up from the end where there is material. When rolling, the plastic wrap should follow the sushi curtain, don't roll the plastic wrap in!

7. Cut into circles with a thickness of about centimeters. (When cutting sushi, dip the knife in water!) ）

Smart tip: Peanut candy can be left out. I added it because I love the taste of peanuts!

Peanut candy method: Peanuts are roasted in the microwave, peeled, added sugar, and crushed!

Ingredients: 50g white rice, 1 piece of sushi seaweed.

Steps:1Prepare a sheet of sushi nori with a dollop of rice on top.

2.Spread the rice flat on top of the nori and remove the excess.

3.In the middle of the rice, put the meat floss, crab meat, and salted egg yolk in turn.

4.Roll it up and trim it.

5.Cut the sushi into 8 pieces.

6.Place on a plate.

Some people eat sushi with dipping sauce, which can help with appetizing digestion and has a very sour taste. So what sauce do you use to make sushi? What salad dressing is used to make sushi?

What sauce to use to make sushi.

Real sushi is without sauce, only soy sauce and wasabi, but our taste relationship, sushi has also been improved, such as sweet corn sushi with salad dressing, and octopus sushi with hot sauce, and spicy cabbage sushi If you eat it at home, you usually add sweet mayonnaise and ketchup bought in the supermarket, and add some sweet and spicy sauce in small amounts, and the taste is delicious, and now many stores do the same. Remember to add more sweet meat floss, it works great, try it yourself.

What salad dressing is used to make sushi?

Different salad dressings are used for different types of sushi, ordinary salad dressings are used for general vegetarian sushi, Thousand Island sauce is used for meat sushi, yellow wasabi is used for seafood sushi, and green mustard can be used for people with heavy tastes. Brands commonly used are Kewpie, Knorr, Wei Kemei, etc., and it is recommended to use Kewpie, which has a more positive taste.

Generally, Kewpie is used, and people who are more in the industry are called Mei Milk Zi, and it is a little sour to eat it directly, but the salad dressing used for sushi is generally prepared by the master himself, and some will add some chili sauce, or use avocado and mustard sauce, and add seven flavor powder or sesame oil.

The practice of assorted sushi.

Ingredients: 200g of Snow Dragon Rice, 50g of salmon, a little flying fish roe, an appropriate amount of chives, an appropriate amount of edible flowers, 2 tsp of sushi vinegar, 2g of salt, 2g of sugar, 1 tablespoon of salad dressing, and an appropriate amount of green mustard.

Method: 1. Add a little sushi vinegar and sugar to the steamed Xuelong Ruisi rice, stir evenly, and then let it warm for later use;

2. Wash the chives and cut them into thin strips, soak them in water and roll them for later use. Slice the salmon and put it on ice cubes for later use;

3. Wash your hands and dip them in a little cold water, and make the sushi rice into a long strip shape with your hands;

4. Add a little salad dressing to the rice dough, spread the sliced salmon on top, and continue to garnish with flying fish roe, shredded chives, edible flowers and a few rice grains to serve. When you eat it, you can eat it with green wasabi to your liking, and it will be even more delicious.

Ingredients: 500ml soy sauce, 250g sugar, 5g five-spice powder, star anise, cinnamon, 50ml water.

2.Put water in the pot and boil over high heat, pour in soy sauce and five-spice powder and turn to medium heat to boil, pour in sugar and stir until it melts, turn to low heat and boil for 25 minutes.

3.Any sugar, any ratio, as long as it is half the amount of soy sauce, will do. However, taking 500ml of soy sauce as an example, adding brown sugar (150g) + rock sugar (100g) should be the best, but it is too troublesome to break brown sugar (in the form of a hard sheet), so it is recommended that Chunhong can use red sugar instead of laughing mu.

4.If you have the heart to find dry goods to make up 5g, in fact, you don't need too many types, generally 3-5 kinds (such as star anise, cinnamon, trinaphthalene, grass fruit, fennel, etc.) to make an upgrade is enough. It's OK to buy bagged five-spice powder directly, but the mellow flavor of the finished product is not as good as directly using spices.

You can also use no spices, only 25g of dried shiitake mushrooms instead, and the finished product is similar to shiitake mushroom soy sauce.

5.There will be foam after the soy sauce boils, so leave it alone for the time being, and then beat it together after the final boiling is completed.

6.After pouring in the sugar, keep stirring until it melts, don't stir again, and keep it on low heat and slightly boiling.

7.After boiling, let it cool and put it in a sealed jar and refrigerate it.

Put half a piece of seaweed on the lower part of the bamboo curtain, still smooth face down, and then hold a rice ball 1 3 smaller than the palm of your hand in your hand, and put it in the middle of the seaweed, too, slowly push the rice outward, but this time don't coat the whole seaweed with rice, leaving 2 cm on the top and 1 cm on the bottom. Then apply mustard and put what you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it in the middle, let go of the lower bamboo curtain, and roll it with the bamboo curtain.

Generally, salad dressing or Thousand Island dressing is used, and the following describes the method:

Ingredients: 1 bowl of rice, 1 tablespoon of sushi vinegar, 1 egg, 1/2 cucumber, 50 grams of ham square, 15 grams of meat floss, 5 grams of salad, 1 piece of sushi seaweed.

Production steps: 1. Beat the eggs, add salt and stir evenly, put a little oil in the pot after heating, put in the egg liquid after the oil is hot, turn on low heat, and take it out after solidification.

2. Wash the cucumber and cut it into long strips, and cut the square leg meat and egg skin into the same long strips.

3. Add the cooked rice to the sushi vinegar and mix well and let cool.

4. Prepare a sushi curtain and put a sushi seaweed on top.

5. Top with a thin layer of rice.

6. Put a layer of meat floss.

7. Then stack cucumber strips, shredded eggs, and shredded ham on top of the meat floss.

8. Squeeze in some more salad dressing.

9. Roll up the rice with a curtain.

10. Cut it when eating.

【Gimbap】Mix the rice with vinegar, salt and sugar; Spread out the sushi curtain, top with plastic wrap, then spread a slice of nori and rice on top of the seaweed, slightly compacted. Top the rice with cucumber strips and ham sausage. Top the ham sausage with some carrots.

Roll up the seaweed with a sushi curtain, press the protrusions while rolling, and cut it into pieces after rolling.

You don't need sauce to make sushi, and the sauce you dip in sushi is: wasabi mixed with sushi soy sauce.

Rice, sushi skin, eggs, asparagus, carrots, ham sausage, cucumber, meat floss.

Thousand Island sauce、、Supermarkets are selling it、、It's much more delicious than ordinary sauce、、

Material. Seaweed, rice, sushi vinegar, salt, sesame oil, salad, eggs, radish, carrots, cucumbers, sausages, meat floss.

Method. 1. Shred the eggs, radish, carrots, cucumbers, and sausages and set aside.

2. Sushi vinegar method: salt, sugar and vinegar are prepared in the ratio of 1 5 10, first pour the vinegar into the pot, then put in sugar and salt, let it fully melt and mix evenly and then put it out, and it can be used when it is cold.

3. It is better to have a grain of rice and a little stickiness, and pour a small amount of sushi vinegar, salt and sesame oil into the rice.

4. Spread the rice on top of the nori and add the prepared ingredients in turn.

5. Roll it up with a bamboo curtain and press it tightly during the rolling.

6. Cut the sushi, prepare a little water next to it when cutting, dip some water on the knife, and the cut will be very smooth.

1. Mayonnaise (mayonnaise) goma

Can be homemade. Start by boiling an egg, remove the yolk and crush it. Then stir in 150g of Cupid's sweet salad dressing and stir to combine. Meat floss, egg floss, potato starch vegetable sushi.

2. Mustard.

It is also possible to make your own, but you will always need mustard paste. Mustard paste is easier to buy than mustard. Mix 1g of mustard paste with 50g of salad dressing, and then add about 5g of vinegar, which is the kind of appetizer sauce that chokes on the fragrance.

Seafood sushi such as crab meat, shellfish, and shrimp are available, and both cooked and raw can be used.

3. Thousand Island sauce (commonly used in pirated sushi).

The reason why it is said to be pirated sushi is the Chinese version of sushi. But the taste is not bad, it is available in the supermarket. In fact, it's crushed cucumber with tomato sauce and salad dressing. This is often used in vegetable roll sushi and square leg roll sushi.

4. Spicy soy sauce teriyaki

This is made with 50g of soy sauce (light soy sauce) from steamed fish, 10g of sake and 5g of wasabi. (We Chinese use chili sauce is also good) The Japanese use miso soy sauce. It is used in fishy raw seafood sushi (salmon, conch caviar, etc., this is the most commonly used).

6. Sweet soy sauce.

It is also prepared with 50g of fresh soy sauce and 5g to 10g of sugar. It is generally used in tamagoshi sushi, kelp (kelp) sushi and some green vegetable sushi.

7. Tahini unagi

It can be homemade, but it's a bit complicated. The black sesame seeds are crushed with the back of a knife and fried in an oil pan, mixed with the oil and sesame seeds with salad dressing and vinegar, in a ratio of 3:6

2。You can add a little sesame oil to enhance the fragrance, which is very suitable for the taste of Chinese, generally plate roasted beef sushi, cooked meat roll sushi, egg pine roll sushi, or cooked red meat with this.

Are you talking about Japanese-style soy sauce + green wasabi?

Ingredients: cooked rice, sushi vinegar, cucumber, carrots, salt, vinegar, sausage, sushi curtain, seaweed.

The steps are super easy:

1. Add a spoonful of sushi vinegar to the cooked rice and mix well.

2. Cut the cucumbers and carrots into strips and marinate them with a little salt and vinegar.

3. Cut the sausages into strips as well.

4. Spread a sheet of seaweed on top of the sushi curtain.

5. Spread the rice mixed on top of the seaweed.

6. After spreading, put a few cucumbers, carrots and ham sausages on one end.

7. Start rolling, borrowing the power of the curtain to roll forward.

8. Roll it well, cut it, it is recommended to find a quick knife, the knife is dipped in some cold water, and it is not sticky.

Note: 1. Don't be greedy, don't put too much rice and rolls, otherwise you won't be able to roll at all.

2. When rolling, borrow the power of the curtain to push forward.

3. Cutting is very important, be sure to find a quick knife, if the knife is very blunt, it is easy to destroy the shape of the sushi when cutting.

If you don't have sushi vinegar, you can make your own home:

Prepare with salt, sugar and vinegar in the ratio of 1 5 10. When mixing, mix salt, sugar and vinegar, put it in a pot and heat it, and let it cool before use.

Sushi is made with mayonnaise, and the recipe is as follows:

Ingredients: 2 egg yolks.

Seasoning: 300 ml of salad oil, 1 4 tsp salt, 1 tbsp sugar, 2 tbsp white vinegar, 10 ml olive oil.

Method:1Place the egg yolks in a deep, clean, waterless basin with a round bottom, add 1 tablespoon (15ml) of sugar and beat well with a whisk to dissolve the sugar.

3.Continue to stir, at this time the egg liquid will become more and more viscous, when you feel that the stirring is laborious, add 1 teaspoon of white vinegar and continue to stir, after adding the white vinegar, the egg liquid will become thinner, and then add some salad oil to continue to stir the egg liquid will become viscous again, and so on, while stirring and then take turns to add white vinegar and oil, until the sauce reaches the ideal thickness.

4.Add salt to taste the taste and see if the sweetness and sourness of the mayonnaise are ideal, and if you don't think it's suitable, you can add sugar or vinegar to adjust it.

Sushi vinegar, salad or Thousand Island sauce, beef powder, your favorite ingredients, seaweed.

Seaweed slices, rice, ham, cucumber, meat floss, sweet and spicy sauce, mustard.

The salad dressing is used, and the sushi method is as follows:

Ingredients: 1 bowl of rice, 3 pieces of roasted seaweed, appropriate amount of sushi vinegar, appropriate amount of salad dressing, appropriate amount of eggs, appropriate amount of cucumber, appropriate amount of large root strips, appropriate amount of ham sausage, appropriate amount of meat floss, appropriate amount of wasabi

1. First, put rice and sushi vinegar in a bowl and mix well with chopsticks.

2. Put an appropriate amount of oil in the pot, heat it over high heat, knock in the eggs, spread it into a thin cake and cut it with a knife, and put it aside for later use.

3. Use a kitchen knife to shred the prepared ham, cucumber, and large roots, and set aside for later use.

4. Spread a layer of plastic wrap on the sushi curtain, put the prepared seaweed and rice, and spread it flat with a spoon to make it as smooth as possible.

5. Put in all the materials.

6. Slowly roll it up with your hands with one end.

7. After rolling it, cut it with a knife so that the sushi is ready.