The steps of the sashimi method, the sashimi method

Here's how to make it:1. Soak the tilapia meat in white vinegar, then wash the vinegar smell with water, cut the fish into thin slices with a sterilized knife and pier board, and put it on a clean plate with ice cubes.

2. Wash the lettuce and cut it into shreds and put it on a plate.

3. Soy sauce, vinegar, sesame oil and mustard are mixed into a sauce.

4. Serve sashimi, mustard sauce and lettuce leaves together, and eat with fish fillets dipped in sauce.

Sashimi can be made into sauerkraut fish, and the specific method is as follows:

Ingredients: 600 grams of fish, 1 pack of boiled fish seasoning.

Excipients: 1 green onion, 1 coriander, 30 ml of peanut oil, 5 ml of sesame oil, 3 garlic, 10 grams of ginger.

1. Grass socks are like a fish, do not have a fish head, wash and remove the internal organs and slice the fish meat.

2. Cut the fish into butterfly slices, cut them off with one knife and connect them with one knife.

3. It looks like this when it's cut, like a butterfly.

4. Put the cut fish in a container.

5. Add the marinade package in the boiled fish seasoning, mix well and marinate for more than 20 minutes.

6. Start preparing vegetables when marinating the fish fillet, just wash the prepared vegetables according to your preference.

7. Cut the washed vegetables into sections and break the mushrooms into small pieces.

8. Add water to the soup pot and boil the vegetables, cook for about 1 minute, remember to cook the bean sprouts for a while before putting other dishes.

9. Remove the boiled vegetables and put them at the bottom of the container for later use.

10. Put oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant.

11. Add the seasoning package in the boiled fish seasoning and stir-fry until fragrant.

12. Stir-fry for a while to bring out the red oil.

13. Add an appropriate amount of water and bring to a boil.

14. Put in the fish bones and cook for 1 minute.

15. Add the fish slices.

16. Put it all in, wait for the water to boil again, and the fish will turn white.

17. Remove the fish and put it on top of the vegetables you just prepared, then add the soup.

18. Put the dry ingredient packet in the boiled fish packet on top of the fish.

19. Add the coriander and chopped green onion.

20. Add peanut oil and some sesame oil to the wok, heat it and splash it on top of the fish, and the fragrance of the chili pepper will be fully released.

Materials

Sashimi 8 slices salt. Crumb.

Lemon juice. Crumb.

Ground black pepper. Crumb.

Egg. 2 pcs.

The practice of sashimi holding eggs1.Spread the sashimi flat on a plate, sprinkle a few drops of lemon juice and add two raw eggs. Then sprinkle evenly with fine salt and sprinkle some freshly ground black pepper.

2.Put in the oven, do not preheat, directly 180 18 minutes, take out.

3.The aroma is fragrant, the meat is soft, and it is super delicious!!

The practice of sashimi is unique: first take out the live fish from the clear water, after several rinses, quickly reverse the scales, dissect the abdomen to remove the internal organs, rinse and no longer go into the water, divide the left and right parts of the fish belly under the knife, reverse cut to the fish scales, and remove the large fish fillet.

After that, use a sterilized towel or gauze to blot off water droplets and blood stains. Then remove the skin, make a light cut on the inside of the fish's belly, and insert it.

Insert your fingers and peel hard to separate the skin. Then remove the thorns, head and tail, and cut them into chopsticks-sized and transparent paper-thin.

If it is slow, the cut fish fillet will be "cold", and the cold fish fillet will have no crispy taste.

Finish. The condiment of sashimi is also very special: on the surface, it is nothing more than a plate of dipping sauce that is served with sashimi.

Real, a small dish of condiments, with a variety of raw materials. What raw materials? High-grade sesame oil, soy sauce and mustard, and juic.

The class is still basic, and cinnamon pu, pearl powder, and high-grade mellow are what really make your taste "inexhaustible". In fact, the condiment formula is mostly ancestral and secret.

The sashimi is a fun way to eat: when served with a few green leaves on the side of the plate, the sashimi is tender and shiny, and it trembles slightly.

, you must eat immediately, sandwich the sunny side of the fish fillet, dip it in the condiment like a spring cake, and start as soon as you dip it.

It must be fast, if the chopsticks are slow, you will not be able to taste the fresh, crispy, smooth, and sweet deliciousness, and the taste will be much worse.

Since it's sashimi, of course, there is only one way to eat it--- eat it raw.

The other thing to do is to change the seasoning according to your taste to experience different flavors.

The usual seasonings are nothing more than wasabi, seafood soy sauce, vinegar, and so on!

Sashimi, a common menu of Japanese cuisine

Sashimi] is sashimi, which some people directly transliterate as sashimi. Sashimi is a raw dish made by cutting fresh fish or shellfish with a proper knife and serving it with a dipping sauce that blends soy sauce and wasabi puree.

Most people usually think that wasabi has a bactericidal effect, but in fact, it is not, and the main purpose of wasabi puree is only to enhance the taste. The seafood ingredients used to make sashimi must be purchased with attention to freshness and fat, and the skills of handling and cooking, condiments, and decorations must be very familiar and understood by experienced chefs, so as to make a plate of sashimi dishes that are both visually and tastefully admirable.

At present, the more common sashimi species in China are: red lulu fish, salmon, tuna, sea bream (Ghanaian fish), swordfish, lobster, reed shrimp and so on. Among them, the black tuna sashimi that is abundant in May every year is a treasure that many diners will have a long time after.

Sashimi is not always completely raw, and some sashimi dishes are also slightly heat-treated, such as: (1) Charcoal grilling: The tuna belly is slightly roasted over a charcoal fire, and the fish belly oil esters are roasted to give off the aroma, and then soaked in ice and sliced.

2) Hot water blanching: After the fresh fish is slightly scalded in hot water, it is immersed in ice water to let it cool rapidly, and then the slices are taken out to present a sashimi that is cooked on the surface but raw on the inside, and there will be another flavor in the taste and taste.

Sashimi is usually served as a dish or table dish, but it can also be served as an accompaniment, side dish, or a la carte dish.

It can be made into boiled fish fillet.

Put white water in a wok, put in the batted fish fillets after boiling, and remove them into a basin after flying water. Then pour the salad oil into the pot, add the chili pepper and sesame pepper, heat it and pour it into the basin with the fish fillet, so that the pot of boiled fish is ready.

Ingredients for sashimi: 300g sashimi, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 garlic, 1 millet spicy, 1 small piece of ginger, 1 small handful of green onion, bowl of water, 10g corn oil.

Preparation of garlic sashimi:

Step 1: Wash and chop the ginger, wash and chop the green onion and mix it with water to make ginger and scallion water; Wash the sashimi, add salt (3g), starch (5g) and about 1 tablespoon of ginger and shallots, grasp it repeatedly until your hands are sticky, and let it stand for 15 minutes.

Step 2: Boil the water, divide the sashimi several times, blanch the sashimi and pick it up for later use.

Step 3: Strain the remaining ginger and shallot water into a pot, add light soy sauce and oyster sauce, and bring to a boil over low heat.

Step 4: Pour the boiled soup into the sashimi.

Step 5: Peel and chop the garlic into minced garlic, wash and chop the millet spicy, heat the oil in the pan, and fry the minced garlic over medium-low heat until golden brown.

Step 6: Pour the fried minced garlic into the sashimi and serve.

The above content refers to Encyclopedia - Sashimi.

Teach you how to make sashimi:

Main raw materials: today is a one-and-a-half-pound osmanthus and a one-pound perch grass carp

The first step in production:

1: Remove the fish scales first, 2:

Cut the gills of the fish. Put it back in the water, the fish will not die immediately, it will bleed for a few minutes. In this way, the fillet will be whiter.

Then slice the fish part, 4: Immediately put paper on the surface of the fish to absorb the water.

5.After absorbing water for about five minutes, the fish wrapped in paper is taken out, and those who are not very good at knife skills must first tear off the skin of the fish before slicing it

Method of slicing:

Don't cut it off with the first knife, but after the second knife cuts it, open it up and it will become a butterfly. If you don't have a cutting board for cooked food, remember to clean and disinfect the cutting board and knives before cutting the fillet

Break the fillet with two knives and open the plate to form a butterfly shape, and the fillet should not be stacked and overlapped to prevent it from coming out of the water

Put it in a plastic bag, seal it, put it in the refrigerator, and take it out before eating.