About Japanese food

? I have worked in the Japanese cuisine industry for 6-7 years, and I have also learned all kinds of private cuisine recipes, as well as some little knowledge.

Like sushi,

There are several kinds of sushi vinegar, which have remained basically unchanged. For example, chrysanthemum vinegar, kelp, salt and sugar are indispensable, but there is no requirement for the brand. The main taste is not fake or mixed. Although finished products are sold in many places now, the taste is much worse.

Sushi vinegar:

1. Chrysanthemum vinegar 7000cc, salt 400g, kelp 2 pieces, sugar 6 kg. This is quite traditional, a little sour, (of course, this is a big weight, you can independently remove the multiple to make it smaller).

2. Chrysanthemum vinegar 600cc, sugar 170g, salt 5 g, dried red plum half, kelp 1 tablet, ten thousand words 1 drop. (Wanzi is the main color of Japanese soy sauce, and Wanzi is a traditional Chinese character), this weight is relatively small, and of course it can be modulated by itself. The taste is generally sweet and sour, which is acceptable to the public.

3. Chrysanthemum vinegar 5000cc, salt 300g, sugar 4 kg, lemon 3 pieces (seeded), kelp 2 pieces, apple 1 peeled and ground into paste. It tastes fragrant and a little sweet, which is more suitable for young people and children. (Multiplication operations can be removed independently and changed into widgets.)

Of course, there are more tastes that are not much different, mainly listing three tastes that are slightly different. As for sweet and sour sushi, why is there salt? One is that salt is the basic taste, and the other is to neutralize the sour taste. Third, traditional sushi has a sweet, sour, spicy and salty taste. Without salt, the taste will be much worse, and the sour taste of chrysanthemum vinegar will be sour and bitter without neutralization, which will affect the overall effect.

Sushi vinegar bibimbap is also required. First of all, the requirements for rice should not be hard, but a little bit more Microsoft, not porridge. In some places, before cooking, the rice will be washed in advance, then soaked in clear water for 30 minutes, and then boiled in clear water after 30 minutes, so that the cooked rice will be softer. Then the bibimbap must be hot, and then the sushi vinegar can be poured and stirred. In addition to stirring evenly, the rice should be stirred until the sticky sushi rice is unqualified. You don't have to stir the rice, just stir it clockwise for a few times, toss and turn, and then smooth it a little. Then, the temperature of sushi rice is also required, so sushi rice has an incubator. The temperature is about 35-37 degrees, which is the temperature of the human body. Of course, some sushi is not suitable for hot rice. After all, some sushi is similar to sashimi If the temperature is very hot, the taste of fish fillets will be destroyed. There are also some places where sushi rice is cold, all kinds (probably different regions will cook different dishes). As for sushi rice balls, there are also requirements. The rice ball can't be held in your hand for more than 3-5 seconds, which is normally less than 3 seconds. The standard is to knead the rice balls three times. Of course, some people who have mastered it can knead the rice balls well, and the strength is 3 components (softness). The strength is too strong, the rice balls are pinched too tightly, and the taste is not good. Not too light. Don't stick soy sauce, or it will come apart when it sticks. It's just that the sticky soy sauce doesn't come loose, and it's loose and soft.

There are many ways to hold sushi, well, it's really hard to say, and I haven't figured out how to express it clearly.

Next, let's talk about soy sauce, sashimi soy sauce and sashimi sushi soy sauce. This is also prepared. Although they are also sold outside, some of them are really not delicious and some are really delicious. The taste is enough, and the sticky sushi tastes just right.

Say any one in the formula.

1. Five bottles (500ml\ bottles) of Donggu Yipin fresh soy sauce, Muyu water 10000ml (Muyu water is cooked with Muyu flower, which has a strong fragrance, but it can also be directly watered), 5000ml, sugar 100g, and 5 small pieces of kelp. 1 onion, 1 carrot (these materials are baked in the barbecue oven and then put in). After boiling, you can add 300g of shrimp skin (preferably fried, not fried), and finally add 300ml of soy sauce to color and cook for 3-4 hours. (If you want to modulate yourself, you can remove the multiple independently. )

Soy sauce is mainly a fresh word. It should not be too light. If you stick to sushi, you won't feel the umami and the smell of soy sauce. If it is too strong, it will rob the taste and lose the proper taste of sushi or sashimi.

Ok, let's share it here for the time being, and publish it next time, such as using food, barbecue, iron plate, frying oven, special dishes, special dishes, braised Japanese foie gras, Japanese barbecued pork and so on. Thank you for your comments. Finally, I don't know if sharing these will be beaten by my peers (д? )()σ