Sushi

Sushi

Introduction:

Production steps:

Step 1: prepare all the ingredients (the ingredients can be added as you like)

Step 2: cook the rice with glutinous rice and common rice, add sushi vinegar and mix well (the amount of sushi vinegar can be controlled according to the taste)

Step 3: spread the fresh-keeping film on the sushi curtain, add Shanghai moss, and evenly spread the rice mixed with sushi vinegar on it

Step 4: Sprinkle with meat floss and add your favorite ingredients

Step 5: roll up the sushi curtain

Step 6: take out the sushi

Step 7: cut the sushi into the right size (water the knife to prevent sticking)

Step 8: ha ha, sushi is finished. Load the plate

Materials required:

Rice: right amount

Sausage: right amount

Omelette: right amount

Cucumber: moderate

Carrot: right amount

Meat floss: moderate

Sushi vinegar: right amount

Note: 1. My sushi vinegar is made by myself: white vinegar, white sugar and salt (the ratio is 10:5:1 or adjusted according to the taste). Heat them together in the pot to make the sugar melt completely. Don't boil the white vinegar. 2. The meat floss is made from bean dregs on the Internet. Hehe, add one teaspoon of brown sugar, two teaspoons of soy sauce and a little salt to stir fry in the pot. 3. Add some glutinous rice to the cooked rice It can increase the q-sense of rice, and add a little less water than usual

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sour and salty