The strongest two-dimensional store owner

Chapter 110 Caviar Sushi

Before making sushi, you must first prepare sushi vinegar. Sushi vinegar is an essential condiment for making sushi. The preparation of sushi vinegar is basically based on Japanese white chrysanthemum vinegar, because the color of Japanese white chrysanthemum vinegar is clear and light yellow , moderate acidity, but also with a fragrance.

However, Su Luo did not choose the white chrysanthemum vinegar, but chose the acrylic official vinegar, "Acyl official", an official in charge of brewing vinegar in the ancient imperial court, Xinhe used the name "Acyl official" to brew high-quality vinegar with heart. "Original rice vinegar", as the name suggests, refers to the first raw vinegar juice that has not been added or blended.Its sour taste is soft, warm and sweet, rich in grain nutrients.And acyl official vinegar just chooses this kind of "vinegar puree".The product not only does not add any preservatives, color enhancers, glacial acetic acid, etc., but also guarantees 100% high-quality rice brewing raw materials.Follow natural and healthy.

Because it is made of caviar sushi, there are not many special features, so I chose this natural acyl vinegar, which can fit the rice better and blend with the whole dish, giving people a natural and pure feeling. White chrysanthemum vinegar is more suitable for sushi that uses more ingredients.

Take out a clean and oil-free cup, and pour an appropriate amount of salt, sugar, and vinegar into it. Because you want to make the effect you want, these seasonings have a certain proportion, because it is to make fish roe Saushi sushi, relatively speaking, Su Luo likes to be a bit sweeter. This is done in order to form a perfect fusion with the sweetness of the cooked rice and the freshness of the fish roe. The ratio Su Luo chooses is 1:5:7. Of course, this ratio can be changed according to your own needs or the needs of the dishes.

In order to make the salt and sugar dissolve better and evenly, you can properly add the temperature and stir it. It is best to keep it clean and clear without sediment. After doing this, you can let it cool for later use.

The next step is to wash the rice. Generally speaking, in order not to wash off the nutritional value of the rice, it is enough to just wash it lightly, but it is different for making sushi.

In order to ensure that the steamed rice grains are clean and sticky and not sticky, add an appropriate amount of cold water to wash them. Repeated washing is required. If the rice washing water becomes cloudy, pour it out and add fresh water to continue rubbing and washing until the rice is rubbed. Still clear to the bottom.

Of course, if time permits, you can drain the washed rice and refrigerate it overnight in the refrigerator. In this way, the taste and texture of the cooked rice will be better.

After washing the rice, it’s time to cook. Of course, it’s best to cook rice with firewood, but the conditions here don’t allow it. You can only use a rice cooker. The water and rice are basically guaranteed to be one to one, and finally cooked. That's it.

In order to ensure the taste of the rice, after the rice is stewed, put it into a clean and flat container, and then use a rice board to beat it evenly and loosen it. Be careful not to squeeze it too much to avoid breaking and sticking the rice grains, which will affect the taste of the sushi. Then add Prepare the prepared vinegar, and use a rice board to stir again evenly.

Finally, spread the rice flat to dry, let it warm at room temperature, then put it into the rice cooker again, and cover it with a lid to keep it warm.Since the rice for making sushi should be neither hot nor cold, in order to maintain the temperature of the dried rice, using a rice cooker to keep warm is the best and most convenient choice.

After processing the rice, in order to ensure the crispy taste, Su Luo took out the seaweed, put it in the grill after preheating the oven, and baked it for 3 minutes before taking it out.

The next step is to roll the sushi. In order to achieve the desired effect when making sushi, she often chooses the appropriate sushi rolling method. There are many sushi rolling methods, and Su Luo chooses the warship roll. The sushi made in this way looks It will be more exquisite and gorgeous.

Su Luo picked up a ball of rice, rolled the rice into an oval shape with hands, then cut the sushi seaweed into a small rectangle slightly higher than the rice ball, and wrapped it around the rice ball, the shape of the sushi looked like a warship Ships, the next last step is embellishment and decoration.

When rolling, leave a little space at one end, put a leaf with only leaves on a flat brown wooden board, place two rolled sushi, and add crystal clear leaves to the space of the sushi. Clear caviar.

The roe Su Luo chose was salmon, which was orange in color and large in size. It looked very ornamental and tasted great. After finishing these, put broccoli and half a small tomato on the side as a decoration.

Caviar sushi, done!

By the time this dish was finished, the time had almost passed, and some people were still busy making it.

Now that it was ready, Su Luo didn't have much hesitation, and directly brought up the dishes she had prepared. After all, if it took a while, she might have to wait in line. As long as she passed the assessment this time, today There is basically nothing to do in the morning, and the rest of the time can basically be arranged by myself.

"Caviar sushi, please taste it." Almost few people finished it now, so it was soon Su Luo's turn, and Su Luo brought up her own dishes and said.

After Su Luo served the dishes, the appearance of the dishes caught Guan Shouping's eyes, and the people who started serving the dishes behind Su Luo also looked at the dishes one after another, their eyes were vaguely full of curiosity.

On a brown wooden board, there is a leaf with only the bone left lying quietly on it. The complicated veins give people a kind of artistic beauty. On the leaf, there are two warship-shaped The sushi is wrapped with dark green seaweed slices. On the top, it is filled with jewel-like caviar. It becomes crystal clear under the light and shines beautifully. Not far from the sushi, a touch of broccoli The whole dish is green, and there is a small tomato in the broccoli, like a red flower blooming in the green leaves. This kind of vibrant decoration adds a lot of vitality to the whole dish, giving People feel like a kind of nature.

"A very beautiful dish." Seeing such a dish, Guan Shouping's first impression was this feeling.

However, just by looking at the outside, you can't tell what the inside tastes like. Guan Shouping stretched out his chopsticks to pick up a piece of sushi, put it in his mouth, and bit down gently.

Kacha~
At the moment of biting, a crisp sound sounded in the mouth, and then, as the caviar exploded one by one like bombs, a fresh taste permeated in the end, the freshness of seaweed Salty, the freshness of the roe, Guan Shouping suddenly felt a wave rushing towards him, as if he was swept by this wave, his whole body was full of the smell of the sea.

(End of this chapter)