Is sushi easy to make How much is sushi training?

Fresh catalog sushi franchise fee: 59,800 yuan, enjoy the permanent right to use the fresh catalog brand. Margin:

10,000 yuan (returned without interest when withdrawing from the alliance) management fee: 6,800 yuan per year, free equipment fee in the first year: about 12,000 yuan of equipment Nowadays, there are many special foods in the market that are loved by consumers, sushi is one of the most prominent, and it is a good choice for franchisees to create wealth.

So which sushi brand is better? Fresh catalogue sushi is a good choice, it is developing rapidly in the market, franchisees to join this project to open a store can have a hot business, many inexperienced franchisees also want to join the fresh catalogue, so how to open a sushi restaurant without experience? Fresh catalogue sushi restaurant franchised zero experience to open a store.

Fresh catalogue sushi restaurant joins innovative technology, the taste is fashionable and more delicious, and it is deeply loved by consumers in the market

3 eggs, add soy sauce, mirin, rice wine, salt, oil and a little chicken juice to beat, add a spoonful of water, mix thoroughly.

2. Heat the pan and cold the oil, the amount of oil is enough to draw a circle at the bottom, and pour it out if there is more. Put a spoonful of egg wash first, stir-fry and wipe off the excess oil at the bottom of the pan, then neatly row one side, pour a spoonful of egg wash on the empty space on the other side, and spread evenly.

3. Roll up, compact, and then continue to pour a spoonful of egg wash on the blank space, spread out, and reciprocate in turn until the egg wash is used up.

4. Press the egg roll with a spatula (or spoon) and shape it so that it is firm and has distinct corners.

5. Evenly cut into small sections 6 and combine.

Supplement: 1. Step 2 should pay attention to the fact that there is too much oil in the pot, and the egg skin will be as ugly as pockmarks, so when scrambling the egg core, be sure to wipe off the excess oil.

2. Preparation of sushi vinegar: 40ml of white vinegar, 1 2 tablespoons of sugar, 1 3 tablespoons of salt. After all are mixed, heat over low heat until all the sugar and salt are melted (do not boil). Mix the hot and hot rice, and when the rice is cool, pinch it with your hands, so that it is less sticky.

Ingredients: 1 sushi seaweed, 2 drops of sushi vinegar, 40 grams of rice, 1 egg, 1 small sausage, 1 cucumber, 1 sushi bamboo curtain.

Method 1: Wash the rice, cook it quickly, and finish it after 20 minutes.

2. Spread the bamboo curtain, put the seaweed on it, and drip a few drops of sushi vinegar.

3. Bring the pan to a boil and heat the oil. Beat the eggs, pour them into the pan and fry for two minutes, use a spatula to cut the egg slices into diced eggs, and turn off the heat. Set aside.

4. Peel the cucumber and cut it into thick strips.

5. At this time, when the rice is cooked, scoop out a spoonful of the rice and spread it on the seaweed.

6. Dice the meat sausage.

7. Build the cucumber shreds on top of the rice and surround them.

8. Sprinkle in diced eggs and ham.

9. Gently roll up the bamboo curtain.

10. Roll vigorously.

11. Spread out the bamboo curtain, drag the sushi to the cutting board, cut it into three sections and serve.

I remember that there is a professional food cooking institution on Changjiang Road in Zhengzhou that makes sushi, and if you are interested, you can learn about it.

After the sushi rice is washed and cleaned + water + a little salad oil is cooked into rice, mix 400g of sushi vinegar while it is hot, and use an electric fan to cool it.

**There are a lot of shops on the store, Kelaixiang Food Square, which has introductions and a lot of ingredients.

Find good materials. Then He Shan began to do it. Sushi rolls, some fruit you like, cut it into strips.

Vegetable strips too. Of course. There should also be seaweed.

You can go to the supermarket and buy the seaweed for sushi. Sushi vinegar can be blended by yourself. Salt:

The sugar:vinegar ratio is 1:5:

10。Before spreading the rice. But add the salad dressing first.

Ingredients: glutinous rice, rice, eggs, cucumbers, ham sausages, sushi seaweed.

Method: 1. Quietly mix glutinous rice with water at a ratio of 1 1 and cook it into sushi rice.

2. Prepare salt, sugar and vinegar into sushi vinegar in the ratio of 1 5 10, heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir well to form sushi rice, and dry the rice to a temperature of about 40.

4. Beat the eggs and fry them into long strips, and cut the cucumbers and ham sausages into thin strips.

5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, and then spread the sushi seaweed evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put the cucumber strips, ham strips, and egg strips on the sushi rice, roll them up and press them tightly with a bamboo curtain, then dip the knife in water and cut them into sections.

Teach you the simplest and best way to make sushi.

How to make sushi? Come and get it

First, the first bai

Prepare the ingredients for sushi making first

1. Roll zhi sushi on a small bamboo mat

Zhang, multiple pieces of seaweed slices for rolling rice (according to the number of people who have the right to eat), several transparent disposable safe food-grade gloves;

2. Sushi edible ingredients such as salad dressing, mustard, cucumber, carrot, ham sausage, meat floss, sushi vinegar, sugar, pepper, salt, and rice that is sticky when boiled should be purchased appropriately according to the number of people and the amount of food;

2. Sushi Wrapping Steps:

1. Cook rice, judge how much to cook according to the number of eaters, because sushi can be used as a supplementary food, it is recommended not too much, and the amount of rice for 2 people is enough;

2. Cut the cucumber, carrot and ham sausage into strips of uniform thickness, boil the carrot strips in hot water for 2 minutes, then remove them and let them cool for later use;

3. Add sushi vinegar, sugar, chopped black pepper and salt to the cooked rice, mix well;

4. Spread the small bamboo mat flat, put a piece of roasted seaweed, spread the mixed rice evenly on the seaweed, then spread cucumber strips, carrot strips and ham sausage, put meat floss, and squeeze some salad dressing;

5. Roll up the small bamboo, roll it into a rice roll, and then cut it into small pieces with a knife.

You can learn how to make authentic sushi online.

1. Sushi vinegar blending.

Ingredients: 600ml of white vinegar, 500 grams of sugar, 80 grams of salt.

Method: Put the above three ingredients into the pot, put them on the stove and stir over low heat until the sugar dissolves. Do not boil vinegar to avoid reducing acidity.

How to store sushi vinegar: The pot or container in which the sushi vinegar is placed must be dry and placed in a corner or in a cool place. Generally, it can be left for three to four months in summer and five to six months in winter.

2. How to cook sushi rice.

1. Edible rice Glutinous rice can be cooked in a 10:1 ratio to make soft and sticky sushi rice.

2. The water consumption is a cup of rice to a cup of water; If more than five cups of rice, reduce the amount of water in the last cup by 1 5.

3. The ratio of rice to sushi vinegar.

If one cup of rice can cook two bowls of rice, pour one tablespoon of sushi vinegar over each bowl of rice in this ratio.

4. Stirring time between sushi rice and vinegar.

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.

Place 250g of sushi rice in a sieve and rinse with cold running water until the water comes out. Then drain for 1 hour.

Boil rice with 300ml of water over high heat for 2 minutes, cover and simmer over minimum heat for 10 minutes.

Open the lid, cover the rice with a napkin and let cool for 10 minutes. During this time, bring 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt to a boil and let cool.

Place the rice in a bowl, drizzle with seasoning vinegar and turn it with a wooden spoon so that it comes into contact with the air, then cool. This is a serving size of two recipes (8 servings).

5. The production of roll sushi.

Half of the seaweed is placed side down on the sushi bamboo roller blind. The edge of the seaweed sheet should be connected to the front edge of the bamboo roll. Spread a thin layer of wasabi paste.

Spread the rice about a centimeter thick, but leave a space 1 centimeter wide on each side of the seaweed sheet. Press out a groove in the first 1 3 places of the rice and put the filling ingredients in.

Lift the bamboo roll so that the seaweed and rice wrap around the filling to form the roll sushi. Then roll the bamboo roll tightly and press the rice on both sides of the opening.

Take the bamboo roll and cut the sushi in half with a sharp knife. The two halves are then placed side by side and each cut into thirds to make six pieces of sushi. Place the cut side up.

Preparation of salmon nigiri sushi:

It is also possible to replace the premium salmon with a slightly smoked salmon sashimi.

8 copies of the material:

Fresh salmon steak (middle of Irish salmon) 150g

2 teaspoons wasabi powder.

Sushi rice l 2 servings.

1 small lemon.