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Technology of cooking, or All about sushi

Today, the national cuisine of Japan is gaining increasing recognition among Europeans due to the application of the principles of healthy eating, eating in fresh, raw and natural foods. The technology of cooking is simple enough to use it at home. The main thing is quality ingredients. In this article we will try to understand how to prepare sushi.

History of the dish

The first rice rolls were prepared from fish, which was subjected to the rotting process, why the food had a peculiar taste and smell. Only in the 20th century Japanese cook Yohei came to mind to use for sushi raw seafood. Innovation has been recognized by gourmets.

Today the dish is prepared from raw or lightly salted fish, some culinary people like to use smoked seafood. In the filling can be added prawns, caviar and a variety of vegetables.

Technology of sushi cooking

Proportions: 360 grams of rice, 80 ml of vinegar for sushi, 300 g of seafood. This amount is enough to prepare 50 portions of nigiri or 20 pieces. Rollers.

One of the most important ingredients of the dish is rice. A little undercooked cereal filled with a special vinegar for sushi, it is better to buy in the store, you can add horseradish wasabi.

To process the rice, you need to add 50 gr of sugar and 10 gr of salt to the enamelware. Pour vinegar into a saucepan and mix. The mixture is brought to a boil. Cool down. Process the resulting sauce with grits.

From the rice beautiful beautiful balls are molded. The cooking technology recommends moistening the palms with water, they must be moist, so that the mass does not stick to the fingers. Kashitsa for molding should be not hot, but necessarily warm.

On the compressed koloboks you need to lay out the fish. For sushi, eel, tuna or octopus, shrimp, crab, salmon will suit. Seafood cut into neat pieces (6-7 cm in length and 3 cm in width). All the ingredients wrapped in dried, sliced thin strips of algae - noria.

For such a treat, cooking technology contains one condition. Before spinning the rice, the leaves need to be heated, as they are quite tough and only become soft and elastic under the influence of heat. By sushi it is accepted to serve ginger, which is pre-marinated.

In Japanese dishes cooking technology is quite simple, and on the table such dishes look just great.

Rolls

This sushi wrapped in algae, with rice and stuffing, which can consist of several ingredients: crab meat, nibbols, dried cod, fried sardines. You can stuff a dish with an omelette, sweet Bulgarian pepper or avocado, add boiled carrots, kelp and much more.

You will need to prepare the filling in advance. To do this, cut all the selected ingredients in thin slices. Stir, add salt and add spice to taste.

On the mat you need to carefully lay out the leaves of the noria, slightly fried over open fire until green.

On algae, having retreated 2 cm from the edge, place warm rice, tightly pressing it with a spoon. Add stuffing. Composition rolled into a tight roll, cut with a knife.

Nigiri

Make small oblong lumps of rice. Sliced fish. It can be smoked eel, squid or slightly salted salmon. Sauté the seeds of sesame seeds. In a separate bowl, make the sauce. To do this, mix 50 ml of vinegar, 50 g of sugar and 50 ml of semi-dry wine. Put sausages of cereals on the fish. Lightly press the nigiri with your fingers, wrap them with a strip of noria. Apply a brush with a sauce and sprinkle with sesame seeds.

The technology of cooking (sushi) contains a rule: using non-plastic ingredients, it is necessary to fix them on the land with thinly sliced algae.

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