菜谱-三文鱼散寿司.doc

原料：胡萝卜1/3根、干香菇3片、莲藕少许、油豆腐3片、酱油、米酒、味淋适量、蒸好的白米饭约300g、寿司醋4大勺、糖2大勺、盐1小勺、5个鸡蛋、糖2大勺、玉米淀粉少许、秋葵3根、鲜三文鱼、番茄5个做法：1.干香菇泡发，胡萝卜切细丝、藕切小片、油豆腐用热水泡后切小块备用2.将上述材料放入锅中，倒入泡香菇的水，再加点水，液体的量正好与材料同高即可，倒入酱油、米酒、味淋，煮软，大约20分钟左右，煮到液体干了为止3.将蒸好的米饭放进木盆中，朝一个方向搅拌下后，倒入调好的醋糖盐，朝一个方向搅拌，刚开始比较湿，搅拌后，米饭会将水汽吸入4.将第2步的材料放入米饭中，略搅拌后，用湿布盖住5.将鸡蛋打入碗中搅匀，放入糖和淀粉水，搅拌均匀，平锅稍微热后，倒入一些蛋液，蛋液不流动后翻面即可出锅，重复此步骤直到蛋液用完，切成细丝6.将秋葵切成小片，用开水略煮5分钟，过下凉水，和鸡蛋丝、番茄、三文鱼装饰寿司饭上即可小贴士：1.寿司饭的米应该用好一些的米，饭不能蒸得太软2.酱油最好用日本酱油，如没有可用海鲜酱油或生抽代替，味淋没有可以不放3.蛋液中放淀粉水后会更有弹性4.装饰用的材料因人而异Raw material: Carrots a third root, dried mushrooms three slices, lotus root, oil 3 piece of tofu, soy sauce, rice wine, mirin, steamed rice is about 300 g, 4 tablespoons of sushi vinegar, 2 tablespoons of sugar, salt, 1 small spoon, five eggs, 2 tablespoons of sugar, corn starch, okra 5 3 root, the fresh salmon, tomatoes Practice: 1. Dried mushrooms soaked, carrots cut filaments, lotus root, cut into small pieces, oil bean curd with hot blisters and cut into small pieces. Set aside 2. Will the above-mentioned material into the pot, pour bubble mushroom water, add some more water, the amount of liquid as it happens and materials with high, pour soy sauce, rice wine, mirin, cooked soft, about 20 minutes or so, cook until liquid dry 3. Put the steamed rice in wood basin, stir in one direction, after pour good vinegar sugar and salt, stir in one direction, first is wet, after mixing, the rice will steam inhalation. 4. In step 2 of the material to be included in the rice, stir slightly later, cover with a damp cloth 5. The eggs into the bowl, stir evenly, add sugar and starch water, stir well, pan a little hot, pour some egg liquid, egg can be flipped out of the pot after the fluid does not flow, repeat this step until you run out the egg liquid, cut into filaments 6. Cut okra into small pieces, boil 5 minutes with boiled water, cold water under, and eggs, tomatoes, salmon sushi rice Tip: 1. The sushi rice rice should use some meters, steaming rice not too soft 2. Had better use Japanese soy sauce, soy sauce, such as not available seafood soy sauce or replace light soy sauce, mirin is no can not put 3. The egg liquid into the water after the starch will be more elastic 4. Decorative materials vary from person to person 。