How to make authentic sushi vinegar, what are the classifications of sushi vinegar, and how are they

Sushi vinegar recipe one.

White vinegar: 600cc, sugar: 500g, salt:

80g (in the case of raw fish, the amount of granulated sugar can be appropriately reduced) Put the above ingredients in a pot and boil until completely dissolved. Do not boil vinegar to avoid reducing acidity. (By the way:.)

When making sushi, the ratio of rice to sushi vinegar: 1 bowl of rice 1 tablespoon of sushi vinegar) should be added with another lemon, or 2 plums. It tastes better that way.

And there is the fragrance of the plum. Sushi rice with vinegar stirring time 1 rice cooker cook for about 20 minutes 25 minutes. 2 Sushi rice should be stirred evenly, otherwise the rice will become hard after a long time without vinegar, after stirring evenly, it must be placed in a ventilated place or blown by an electric fan.

Sushi rice: Add the prepared sushi vinegar, stir gently, and set aside.

This paragraph of sushi vinegar recipe two.

Chrysanthemum vinegar: 600cc, sugar: 500g, salt:

80 grams, 200 grams of gafelin, one piece of kelp, a few slices of lemon, 200 grams of sake (the amount of sugar can be appropriately reduced in the case of raw fish), put the above ingredients in a pot and cook until completely dissolved. Do not boil the vinegar so as not to reduce the degree of acid in the various sushi vinegar atlas (10 photos). How to make sushi rice:

Tohoku rice can be used (because Tohoku rice is very close to Japanese rice), and the water consumption is one cup of rice to one cup of water The 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.) Sushi rice and vinegar stirring time 1 Cook the rice cooker for 10-15 minutes.

2 Sushi rice must be evenly stirred, otherwise the rice that has not been mixed with vinegar will become hard after a long time, after stirring evenly, Sushi rice: Add the prepared sushi vinegar, gently stir evenly, and place. How to preserve sushi rice If there is any leftover sushi rice, you can cover it with two clean damp cloths, and the wet cloth that touches the rice noodles should not be too wet, but slightly wet.

1. The first function of the vinegar is to make the rice loose and not sticky together, so that it is easy to operate.

2. The second function of Shou stuffy Sui Jue Si vinegar is to remove the fishy smell, because a large number of seafood products will be used in the sushi ants, such as shrimp meat and fish meat, etc., some of them are raw, and it is inevitable that there will be some fishy smell.

Seasoning, you can not add, sushi vinegar and other vinegar taste different, depending on personal preference.

Sushi vinegar is the most basic seasoning for making sushi, just like making chili peppers in Sichuan cuisine, if you don't put it, it won't be called sushi, if you can't buy sushi vinegar, you can change it to gimbap, the shape is the same, but the bibimbap uses sesame oil, salt, and sesame seeds. Personally, I prefer to eat gimbap

There's no need to look at personal taste, if you like it, add it, and don't add it if you don't like it.

If you don't add that, what you make is not authentic.

The bactericidal effect can be replaced by other vinegars, and the effect is the same.