What is the sushi dipped in?

Question 1: How to dip sushi in soy sauce? 1. Prepare a dish of soy sauce first.

Take a sip of tea to clean your mouth or eat a piece of ginger to wake up your stomach.

3. Turn the sushi upside down, and only touch the fish with a little soy sauce.

Fish fillets should be dipped in mustard soy sauce, not rice

Of course, there are no hard and fast rules in this respect. It's up to you to be happy and convenient.

Question 2: What is the dipping sauce for sushi? Horseradish and extremely fresh Japanese soy sauce.

Question 3: Why should sushi be dipped in mustard? First, the choice of sushi materials

There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice? It is characterized by white color and round particles, and the rice cooked with it is not only elastic, chewy, but also sticky.

The raw material for wrapping sushi skin is high-quality seaweed? Laver? Common ones are kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.

Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Like mushrooms, cucumbers and lettuce? Wait a minute.

Second, the proportion of sushi.

The ratio of sushi refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.

1 & gt； The ratio of rice to water

Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Note, if you cook more than five sushi meals at a time? You should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2> Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

3> The ratio of vinegar to rice

When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.

Third, the seasoning of sushi

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor.

In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.

Fourth, the production of sushi.

There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.

Raw materials:

Porphyra haitanensis 1 piece (about 20cm long and about 15cm wide), 200g japonica rice, crab roe 1 piece, half a thin ham sausage, half a medium-sized cucumber, egg skin 1 piece, horseradish sauce 15g.

Method:

1, air-drying the japonica rice to about 40℃; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2. Spread seaweed vertically on the cooked chopping board, leaving 3cm on the upper edge as an interface, spread japonica rice on the remaining seaweed, then press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3. Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice at the top seam and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.

2 "Japanese water drop sushi:

Materials:

4 bowls of rice, 4 slices of laver, 2 bowls of floss 1/,2 Jin of spinach1/,3 eggs, 4 carrots, bamboo curtain1slice, 3 tablespoons of white sugar, 3 tablespoons of white vinegar and a little salt.

Exercise:

1. Mix the rice with sugar and vinegar while it is hot, and let it cool.

2, the eggs are scattered, seasoned with a little salt, fried into egg skins in the pot, cut into rectangles, and then cut into strips.

3. Put the spinach in hot water with salt, blanch it, let it cool, and squeeze out the water.

4. Take the bottom of the bamboo curtain, spread the seaweed, spread the rice to 3/4, and put all the stuffing in the middle to wrap it. When it is rolled to the front end, it is pressed obliquely and glued with rice to make it drop-shaped.

5. Slice sushi with a knife and put it on a plate.

3 Sushi > >;

Question 4: What are the delicious traditional ways to eat sushi? You need to prepare two sharp plates, one with white vinegar and salt water, less salt water, and the other with horseradish and soy sauce, so that soy sauce rhymes with single salt water, which is delicious. You can try different flavors!

Question 5: What can sushi be dipped in to make Japanese sushi? Sushi rice is the key. Making sushi at home is the same. If you don't choose rice, the whole sushi is a failure. Sushi rice is best to choose white rice with full grains. Cooked rice requires not only good elasticity, but also certain stickiness. Authentic sushi rice takes high-quality japonica rice as the main raw material. Therefore, when making sushi, the choice of rice is the key first step. In China, high-quality northeast rice is full of fragrant glutinous rice, and even exported to Japan, which is fully qualified for the role of sushi rice. After the delicious rice is cooked, loosen the rice and sprinkle it with sushi vinegar evenly, and half the process is completed.

Japanese cuisine pays great attention to seasoning, which requires not only the effect of seasoning, but also the proportion of various seasonings. Sushi vinegar used to season sushi rice must be white vinegar, so as not to affect the white color of rice balls. Stir a cup of Longmen white vinegar or Changkang white vinegar, a cup of white sugar and half a teaspoon of salt to get sushi vinegar. Let the rice soaked in sushi vinegar cool, and when the rice is fully absorbed into sushi, you can start processing sushi.

In fact, sushi is a very simple dish. A slice of sashimi, two pieces of prawns, or a pinch of golden crab seeds on the kneaded rice ball can make a delicious sushi. Hand-held sushi is more orthodox sushi, and hand-rolled sushi is more common. Hand-rolled sushi pays attention to rolling sushi rice and materials such as seaweed, laver, egg skin and tofu skin. And then dip in Japanese soy sauce to taste.

Many friends are not used to authentic Japanese soy sauce, because compared with mainland soy sauce, Japanese soy sauce is sweeter and less delicious than ours, probably because most Japanese sushi is added with mustard. In fact, we don't have to copy it mechanically. Replacing Japanese soy sauce with mainland soy sauce is not only to our own taste, but also won't affect the delicious sushi at all. However, it should be reminded that almost all soy sauce manufacturers have different flavors of soy sauce products, such as light soy sauce and deep soy sauce. Sushi must choose soy sauce suitable for cold sauce, because the total number of colonies is not controlled in the production of cooking soy sauce, so it is best not to use cooking soy sauce instead of table soy sauce.

Question 6: How to eat sushi? 1。 Put the soy sauce and mustard on the plate. Stir. 2。 Hold sushi with chopsticks and stick it on the plate! Jan! Jan! Put it in your mouth. Anyway, I used to be like this until a kind uncle fell from the sky. "In this way, you won't get the original taste of sushi," uncle asked. "Is the soy sauce in the sushi restaurant that delicious?" =.=! Hold the rice with your thumb and middle finger and the sashimi with your index finger. Dip only the first part of sushi in the plate. Entrance. Uncle said while demonstrating that girls can use chopsticks. As for mustard, sushi in sushi restaurants can be divided into mustard and no mustard. Now I am used to ordering the kind with mustard directly between sashimi and rice, and there is no need to add mustard to the plate at all. Some people add mustard around, but it seems that they just put some on the side of the dish and rarely mix it with soy sauce completely. Therefore, when you can't tell China from Japan, let's eat sushi ~ Hokkaido has a vast territory and is surrounded by the sea. Cattle is the first, fish is the second. . . In addition to supplying salmon and squid all the year round, in Hokkaido, summer is the season to eat shellfish and sea urchins. Next, it's time to take photos, and take some photos of sushi restaurants before ~ Some exquisite sushi chefs in Japan are basically men ~ It is said that the strength of gay men and the temperature of their palms are the most suitable. A sushi bar like this is always ready to pinch, and the temperature of the sushi handed to you is basically the same as that in people's mouths. You will never taste the temperature difference when you put it in your mouth. Super love-tuna with fat children. Dangdang Dangdang! ! Gorgeous sea urchin! ! ! ! From left to right → catch fish. Salmon. struggle

Question 7: What kind of juice goes with sushi? You have to ask me. I know a lot about Japanese sushi.

Sushi, in Japan.

Japanese food is light in taste, and each sushi is served with sauce, which is made of all kinds of soy sauce and seasonings. Japanese soy sauce is generally divided into thick soy sauce, heavy soy sauce, light soy sauce and white soy sauce. Add seasonings to make sesame sauce, liver-stained soy sauce, giant knotweed vinegar sauce, plum sauce and so on.

Of course, mustard is indispensable.

Japanese sushi is always served with mustard. You bought it in China, so you need to add mustard.

If mustard and soy sauce are mixed into paste and dipped in sushi, it is not advisable to dip them separately.

When eating, just dip one end of sushi in soy sauce at the position of 1/4. Of course, it's best to have hawthorn, which is probably not sold-

Sake is indispensable for sushi (it is sold in supermarkets)

Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and female brewing.

At first, I just felt as light as water, and it was so graceful. I drank too much sake, but I had enough energy. It's fascinating to feel drunk but sober. And eat Japanese food a few times more, and that lightness becomes intriguing.

Did you make it clear enough? Give it to me.

Question 8: How to make the sauce for sushi? Since you love sushi, you should know more about it. This time, we will make you a sushi expert in ten minutes.

Kansai Sushi: Sometimes in Japanese restaurants, you will meet square sushi. Sushi, which originated in Osaka, is the predecessor of sushi that we see every day now. Early sushi was just take-away food. In order to prolong the shelf life, sushi has a strong flavor. Sweet and sour vinegar rice should be flavored with kelp juice. Fish or shrimp on the sidewalk must also be pickled or cooked. Therefore, you should be mentally prepared to eat sushi.

Kanto Sushi: Most sushi restaurants now serve Kanto-style sushi, that is, Kanto Sushi (or Edo Sushi). Before the curtain era ended, Tokyo was still the world of sushi. Later, a master had a brainwave and directly kneaded the fish material and vinegar rice into a ball with his hands-until today, who that person is is still a mystery. 1923, a great earthquake occurred in Kanto, and Edo sushi chefs spread all over the country, and fresh and delicious sushi became the mainstream. Kanto sushi pays attention to the umami flavor of ingredients, and the seasoning is far lighter than Kansai sushi. The other is that it likes to use red meat (tuna, cooked shrimp, scallops, etc. ), while Kansai sushi uses white meat (snapper, squid, etc.). ).

Tips for eating sushi:

Knowing the difference between Kanto sushi and Kansai sushi, you won't make a fuss when you meet Kansai sushi cut into squares next time. Here are five tips for eating sushi to make it easy for you.

Dip in soy sauce lightly: Many people often dip in soy sauce from the bottom, making it dark and salty, and rice grains are scattered all over the floor. The correct way is to push sushi aside, and then dip one side of the material in soy sauce to eat.

Direct entrance: If the sushi itself has been coated with sauce, don't dip it in the sauce and eat it directly.

Handling warship coils: warship coils are mostly used to wrap fine materials (salmon roe, sea urchin, etc. ), you can't eat backwards. You can dip sour ginger slices in soy sauce and coat them on the stuffing.

Grasp the time: the moisture in sushi materials and the vinegar in rice are the key to whether sushi is delicious or not, so we should seize the time and kill it as soon as possible before it is completely dried.

Don't be superstitious about fried eggs: A generation ago, gourmets thought that ordering fried eggs and sushi in sushi restaurants could tell the chef's skills. At present, most of the fried eggs in sushi restaurants are made by apprentices, and even the finished products produced in the workshops are used. This method is no longer useful.

Question 9: How to make sushi dipping sauce? The practice of sushi soy sauce is very simple. Seafood soy sauce is mixed with cold boiled water in the ratio of 1: 1. Ordinary soy sauce+sugar+cold boiled water, the ratio is 1: 4: 1.

Blend and put into a small dish, add mustard.