How do you make raw shrimp sashimi in a Japanese restaurant? Is it the kind of green shrimp that you

Generally, the spines are removed first, and then the good shrimp are used. Add some more soy sauce and vinegar. No, it's a white shrimp.

The raw shrimp sashimi in the Japanese restaurant is made of fresh live shrimp, cleaned and marinated from the back of the shrimp, and finally sprinkled with some mint, fish sauce and Thai pepper. It is a green shrimp that can be bought in the market.

They are all made in the condition of freezing, with professional tools and dedicated staff; This shrimp is available in the market.

The people take food as the sky, firewood, rice, sauce, vinegar and salt. With the improvement of people's living standards, food has also been greatly upgraded, and Japanese food is a food that people like more in their daily lives. Japanese food is often based on sashimi, and what you eat is fresh.

So do you know how raw shrimp sashimi is made in Japanese restaurants? Today I will share with you the practice of sharing sashimi shrimp. <>

Before making raw shrimp sashimi, it is necessary to choose shrimp of very good quality, because the quality is not good, we may get parasites when we eat them raw, which is quite a scary thing. A large number of people have lost their lives due to parasite infections, but don't underestimate this, when it happens to you, you know how terrifying it is. Step 1: Peel and remove the line of fresh shrimp, wash them, and chill them on ice for five minutes.

The second step is to mash the red pepper and seasoning and stir well, these things are very important, although they only play a good-looking role, but often this step can only be eaten after the sashimi is delicious, sweet and delicious. In the third part, the shrimp is placed on top of the prepared ingredients, such as caviar, rice balls or lemon slices. Drizzle with lemon juice and serve with seasoning or mustard.

Personally, I recommend using wasabi and soy sauce to bring out the umami flavor of the sashimi. The last step is to eat, chilled shrimp, his meat will be tighter, become Q elastic, and drop lemon juice, because lemon juice contains a lot of vitamin C, it can improve the taste of food, increase the deliciousness of food, but also enhance the body's immunity, is quite a good combination of Japanese food. <>

Raw shrimp sashimi is not simply the kind of shrimp bought in the market, this kind of shrimp is often carefully selected shrimp from unpolluted seas. Shrimp bought in the market cannot be eaten raw, and must be cooked before eating. Because they often contain parasites in their bodies, when we make sashimi ourselves, try not to do it without suitable shrimp, in case we are infected with parasites, it will be more than worth the loss, and it is terrifying.

Sweet shrimp sashimi is cooked.

Sweet shrimp sashimi is cooked. Generally, when making sashimi, the shrimp are simply processed and then chilled with ice cubes for about five minutes. Then put the spices and the rest.

After chilling, the raw shrimp has shrunk flesh, making it more elastic and crispy and sweet in the mouth.

Sashimi is a fresh fish that is blanched in hot water, immersed in ice water, let it cool rapidly, and sliced to present a sashimi that is cooked on the surface but raw on the inside, and has another flavor in texture 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.

In Japanese cuisine, the word "sashimi" generally refers to sashimi, which refers to things like sashimi, sashimi, etc., and refers to dishes in which fresh seafood is cut raw and eaten with seasonings.

Sashimi can be made from a variety of fish, as well as clams (including snails, oysters, and shellfish), shrimp and crabs, sea cucumbers and sea urchins, octopus, squid, cuttlefish, whales, and chicken, venison, and horse meat.

The origin of the saying: When fishermen in Hokkaido, Japan make sashimi, because it is not easy to identify the species of the fish fillet after peeling, they often take some fish skin and then use a bamboo skewer to pierce the fish fillet to facilitate everyone's identification.

The bamboo skewers and skin that are stabbed on the fillet were originally called "sashimi", but although this method is no longer used, the name "sashimi" is still retained. Sashimi refers to things like sashimi, sashimi, and sashimi, and is a dish in which fresh seafood is cut into slices and eaten directly with seasonings.

It is recorded that sashimi was fashionable in the 14th century, when the Japanese used the character "脍" to describe sashimi and sashimi-like foods. At that time, "guan" referred to raw shredded fish and shredded meat, and it could also refer to shredded fish and shredded meat soaked in vinegar, and sashimi was only a cooking technique of "guan" at that time. It wasn't until the 15th century, when soy sauce was introduced to Japan and widely used, that sashimi was gradually dipped in soy sauce.

1. Peel the shrimp, remove the shrimp glands and wash them, and chill them with ice cubes (ice water) for 5 minutes;

2. Mash the red pepper and seasoning, add the seasoning and mix well;

3. Put the shrimp on top of the lemon slices, dripble with lemon juice and dip in seasoning or mustard to serve.

After chilling, the raw shrimp meat shrinks, making it more elastic to eat, and the mouth is crispy and sweet, and the lemon contains a lot of vitamin C, which can whiten the skin if eaten more.