Before making sushi, you must start to prepare sushi vinegar, sushi vinegar is an indispensable condiment for making sushi, and the preparation of sushi vinegar is basically based on Japanese-style white chrysanthemum vinegar, because the color of Japanese white chrysanthemum vinegar is bright and light yellow, the acidity is moderate, and it also has a fragrance. Pen % fun % Pavilion www.biquge.info

However, Su Luo did not choose white chrysanthemum vinegar, but chose Liguan vinegar, "Liguan", an official in charge of vinegar brewing in the imperial court in ancient times. As the name suggests, "puree rice vinegar" refers to the first vinegar juice that has not been added or blended. It has a mild acidity, a warm aftertaste, and is rich in grain nutrients. And Liguan vinegar is the choice of this "vinegar puree". Not only does the product not add any preservatives, color enhancers, glacial acetic acid, etc., but also guarantees 100% high-quality rice brewing raw materials. Follow Natural & Healthy.

Because it is to make caviar sushi, there are not too many characteristics in the first place, so this natural vinegar is chosen, which can better fit the rice and blend with the whole dish, which can give people a natural and pure feeling, while white chrysanthemum vinegar is more suitable for those sushi that use more ingredients.

After taking out a clean and oil-free cup, pour an appropriate amount of salt, sugar and vinegar into it, because you want to make the effect you want, so these seasonings have a certain proportion, because it is to make caviar sushi, relatively speaking, Su Luo likes to be a little sweeter, this is done in order to be able to form a perfect melt with the sweetness of the rice and the freshness of the roe, Su Luo chose the ratio of 1:5:7, of course, this ratio can be changed according to your own needs or the needs of the dish.

In order to make the salt and sugar better dissolved and even, you can add the appropriate temperature and stir, it is best to keep it clean and transparent, without sediment, after doing this, you can let it cool for later use.

The next step is to wash the rice, and in general, in order not to wash off the nutritional value of the rice, it is good to wash it gently, but it is different when used to make sushi.

In order to ensure that the steamed rice grains are smooth and glutinous and not sticky, add an appropriate amount of cold water to wash, you need to wash repeatedly, if the rice water becomes turbid, pour it out and add water again to continue to rub and wash, until the rice is still clear after kneading.

Of course, if time permits, you can drain the washed rice and refrigerate it overnight in the refrigerator to make the cooked rice taste and texture even better.

After washing the rice, it is time to cook the rice, of course, it is best to cook the rice with firewood, but the conditions here are not allowed, you can only use a rice cooker, and the water and rice put in are basically guaranteed to be one to one, and finally cooked on it.

In order to ensure the taste of the rice, after the rice is simmered, it should be put into a clean and open container, and then whipped loose evenly with a rice board, taking care not to squeeze too much, to avoid the rice grains from being broken and sticky, which will affect the taste of the sushi, and then add the prepared vinegar and beat it evenly again with the rice plate.

Finally, spread the rice flat and let it dry at room temperature until warm, then re-put it in the rice cooker and cover it to keep warm. Since the rice used to make sushi should be guaranteed to be neither hot nor cold, in order to maintain the temperature of the dried rice, keeping warm with a rice cooker is the best and most convenient option.

After processing the rice, in order to ensure the crispiness of the taste, Su Luo took out the seaweed, preheated it in the oven, put it in the grill, and bake it for 3 minutes before taking it out.

Next is the sushi roll, in order to make sushi to achieve their ideal effect, often choose the right sushi roll method, there are many sushi rolls, and Su Luo chose the warship roll, so the sushi will look more delicate and gorgeous.

Su Luo picked up a ball of rice, formed the rice into an oval shape with his hands, and then cut the sushi seaweed into a small rectangle slightly higher than the rice ball, and wrapped it around the rice ball, the sushi looked like a warship, and finally it was time to decorate and decorate.

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

The roe chosen by Su Luo is salmon, orange in color, large in grain, which looks very ornamental and tastes great, and after making these, put broccoli and half a small tomato on the side as decoration.

Caviar sushi, done!

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

Since it has been done, Su Luo did not hesitate much, and directly served the dishes he had made, after all, if it was a while, it might be necessary to queue up, as long as this assessment was passed, there would be basically nothing to do this morning, and the next time could basically be arranged by himself.

"Caviar sushi, please taste it. "Basically, there are few people to finish it now, so soon it will be Su Luo's turn, and Su Luo will bring his dishes up and say.

After Su Luo served the dish, the appearance of the dish came into Guan Shouping's eyes, and the people who began to serve the dish behind Su Luo also looked at the dish one after another, and their eyes were faintly full of curiosity.

I saw on a brown wooden board, on which lay quietly a leaf with only leaf bones, that complex vein gives people a sense of artistic beauty, on the leaf, there are two warship-shaped sushi, wrapped in dark green seaweed slices outside, at the upper end, filled with a jewel-like caviar, in the light becomes crystal clear, flashing with beautiful light, not far from the sushi, a touch of broccoli dots the whole dish, in the broccoli, there is also a small tomato, like a red flower blooming in the green leaves, such a vibrant decoration adds a lot of vitality to the whole dish, giving people a feeling of nature。

"A beautiful dish. When he saw such a dish, Guan Shouping's first impression was this feeling.

However, it was impossible to see the taste inside from the outside, so I saw Guan Shouping stretch out his chopsticks and pick up a piece of sushi, put it in his mouth, and bite it down gently.

Click~

At the moment of biting, a crisp sound sounded in the mouth, and then, as the caviar burst like a bomb, a fresh taste finally spread, the saltiness of the seaweed, the freshness of the roe, Guan Shouping suddenly felt a wave rushing towards him, he was like being swept by this wave, and his whole body was filled with the smell of the sea. (To be continued.) )