Many people like to eat sashimi, and the method is fast, do you know how to do it exactly?

It is to clean some of the fish, cut it into thin slices, put soy sauce and wasabi in a bowl, and then it is ready, and the fillet is dipped in these seasonings and eaten.

I knew that I should use some fresh fish, cut it into slices and add some condiments, and of course use wasabi. It is mainly prepared according to your own preferences and then eaten, and it may be very delicious.

When making sashimi, you should choose some salmon, the sashimi made from salmon is more delicious, and other fish can't make sashimi.

It's not very clear, you need to learn from **, first clean the fish, then cut it all off, cut it into even slices, then absorb the water, put it on a plate, and marinate it with fresh ingredients for a few hours.

The method is to cut the fish from the body, then marinate the sashimi, and finally dip it in wasabi so that it is ready to eat.

Many people like to eat sashimi, and there are many ways to cook sashimi. Do you know how to make sashimi delicious? Now, I'm going to tell you how to make sashimi.

How to eat sashimi: sashimi rice bowlSashimi ingredients preparation.

Appropriate amount of sashimi, a little rice, half a lemon, appropriate amount of mustard, appropriate amount of fruit vinegar, a little soy sauce, and a little gherkin slices.

Methodological steps. 1. Chill the sashimi and mix the rice with fruit vinegar to put in a bowl;

2. Spread the chilled fish fillets on top of the vinegared rice and add an appropriate amount of mustard;

3. Then serve with cucumbers.

How to eat sashimi: sashimi salad sashimi ingredients preparation.

Fish fillet, onion to taste, Japanese water dish, Japanese soy sauce sauce, sesame oil to taste.

Methodological steps. 1. Cut the sashimi and put it in a bowl, add the Japanese soy sauce sauce and sesame oil;

2. Cut the onion into thin slices, soak in water and put it in a bowl, and pour in the pickle sauce;

3. Then put the water cabbage.

Sashimi preparation tutorial: salmon sashimi sashimi ingredients preparation.

Wash 300 grams of salmon, 2 slices of ginger, 2 pieces of Japanese ginger slices, an appropriate amount of perilla, a little lettuce leaves, a little cucumber flowers, an appropriate amount of coriander, an appropriate amount of mustard, and an appropriate amount of soy sauce.

Methodological steps. 1. Wash the salmon and cut it into thick slices and place it on a plate lined with perilla leaves;

2. Finely chop the ginger, slice the Japanese ginger, soak in ice water and set aside;

3. Sprinkle the minced ginger on the sashimi, arrange with the drained Japanese ginger slices, cucumber flowers and coriander;

4. Squeeze the mustard into a dish and add soy sauce to another plate.

How to make sashimi home-cooked and delicious: Wasabi nut sashimi Sashimi ingredients are prepared.

Appropriate amount of sashimi, half a wasabi, 10 grams of pine nuts, 5 grams of macadamia beans, 5 grams of walnuts, appropriate amount of shredded carrots, 2 slices of toon, appropriate amount of shredded white radish, appropriate amount of corn.

Methodological steps. 1. Bake the three kinds in the oven for 10 minutes, let them cool and put them in a food processor to puree;

2. Brush and wash the wasabi, grind it into a puree, mix the wasabi puree and nut puree and mix well;

3. Put the red and white radish shreds at the bottom, put the sashimi on top, and then put the toon;

4. Put an appropriate amount of wasabi nut puree and corn in it.

1.A complete list of sashimi practices.

2.How to make delicious fillet dishes.

3.Recipe boiled fish fillet preparation.

4.Two ways to make salmon.

5.4 different delicious ways to make fish fillet.

It should be some salmon, tuna and the like are more suitable for eating sashimi, this kind of fish generally has a lot of characteristics, the first is to definitely want the kind of fish that is more tender, and the second is to choose some fish with few bones, and to the kind of fish that tastes more delicious, not fishy fish.

I know that the fish that is suitable for making sashimi is relatively tender and free of parasites, there are not many fish bones, and the fish bones are relatively "soft", generally deep-sea fish, mostly tuna, sea bream, etc.

There are fewer spines, basically all fish in the ocean, less pollution, more tender meat, and more fat.

This suggestion is to get some wasabi and sour to make it more delicious, and common Japanese restaurants have these.

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1. How to make all the sashimi:

1.Mainly freshwater fish, choose common grass carp and raw fish (raw fish is the best).

2.Place the fish on a cutting board and stun it with a knife. Dissect the abdomen to remove the fish intestines, and use a spoon to scrape off the blood stains of the fish belly.

Use the tip of a knife to cut the skin on the back of the abdomen, tear the skin with your hands, remove one side of the fish, remove the bones in the abdomen, and wipe the water dry with a clean white cloth. Then treat the other side of the fish meat in the same way, and the fish bones are not used. Hang the fish meat in a ventilated and cool place to air dry, blanch the fish skin with boiling water to remove the scales, dry and set aside.

3.Remove the bean paste from the soybean paste, add sesame oil and ginger to mix into a sauce. (Adds flavor to umami).

Dry wash the radish, red pepper, ginger, green onion, celery, and salted radish, cut it into thin strips, control the moisture of the shredded radish, cut the garlic and sour star fruit into thin slices, cut the turnips into sections, and put them on a plate into ingredients. (It can not only kill bacteria, but also remove the fishy smell and make it fresh and sweet in the mouth).

4.Cut the dried fish into thin slices and place them on the cake, chop the skin around the edge, evenly sprinkle with cooked sesame seeds and coarse pepper, and serve with sauce when eating.

1: If the fish wants to live, give a knife on both sides of the fish tail, do not cut off the fish tail, put the fish into a basin with water, and let the fish slowly drain the blood, it will take some time; 2: When the fish blood is almost released, remove the fish scales, take out the internal organs, and clean the fish head; 3:

It is a bit difficult to separate the flesh from the bones, including the bones on the belly, and then the flesh from the skin. 4: Wrap the divided fish in a white towel, and use the towel again to suck up the little blood on the fish, the bloody fish is difficult to eat; 5: Cut the fish into very slices with a knife, cut one slice and put it on ice with a safety film, so as to maintain the freshness of the fish; 6:

After cutting, you can eat, put a little ginger and green onion in your own seasoning plate, put the fish fillet in, put a little peanut oil, salt, you can release soy sauce, or you can not put it, stir it and eat it.

Why don't you ask me.

Salmon is served with shredded radish.

Just don't mix wasabi into soy sauce.

Sashimi is not eaten raw from fish

In our daily life, many people like to eat sashimi very much, but when making sashimi at home, the production process will be relatively cumbersome, and it is also very likely that parasites and microorganisms will be completely eaten into the body when using it due to inadequate disinfection treatment, which will have a very bad impact on people's health. So what should we pay attention to when making sashimi at home? What are some of the taboos when eating sashimi?

When making sashimi, be sure not to use freshwater fish, but to use marine fish, because freshwater fish will have more parasites in their body than marine fish. And in terms of taste and cooking methods, marine fish will be better than freshwater fish. When buying fish, you must buy fresh fish, stale fish will taste very poor, and it also contains a lot of microorganisms, bacteria and parasites.

The fish should be processed immediately after a short period of time, and must not be kept in the water for a period of time. After the fish is processed, it is washed under live water for about three minutes, so that all parasites and possible microorganisms can be removed.

When processing the fish, soak all the fillets in a highly concentrated liquor for 20 minutes. In this way, the parasites and viruses in the sashimi that have not been cleaned are killed. When eating sashimi, there are also many contraindications, because sashimi is a cold food, if you eat a lot of cold food at the same time as eating sashimi, it is easy to cause diarrhea or gastrointestinal discomfort and indigestion.

Therefore, for people with a bad stomach, try to eat raw fish as often as possible, because sashimi itself is unacceptable for most people, and especially for people with bad stomach, eating sashimi can also cause diarrhea and indigestion, and can also cause aggravation of intestinal diseases.

In terms of ingredients, you should choose some relatively fresh ingredients, then clean the fish, mix the garlic, green onions and other condiments, and then slice the fish, try to cut it thinly, put it on a plate, and mustard, and edible vinegar, the combination is good, the taste is better, and it can kill bacteria.

Be sure to wash the fish, handle the fish in advance, cut the fish into slices with a knife, dip it in mustard or soak it in vinegar, add soy sauce or wrap it in perilla leaves.

When making homemade sashimi, be sure to wash the fish and cut it into thin slices, and when marinating, the seasoning must be in the right order, and the marinating time should not be too long.