Simple recipes for delicious food without using a pot

my country’s food culture is very rich, and there are many simple ways to cook food that don’t require a pot. For example, to make a variety of cold dishes, you only need to blanch them in hot water. The cuisine of each region is different, including pasta, dim sum, various cold dishes and so on. No matter what kind of food you make, everyone has different tastes, and many snacks can be made in an oven.

How to make sushi

Main ingredients:

Rice, vinegar, fish.

Let's talk about rice first: In fact, Chinese rice is good enough, there is no need to use Japanese rice

It is best to use an electric rice cooker to cook rice. Wash the rice before cooking. Do not rub it with your hands. Instead, stir it with a rice spoon or a wooden stick until the water runs clear. How much water should you put? Put your entire palm into the rice pot and let the water reach your wrist.

Mix the cooked rice with vinegar. If conditions permit, it is best to buy kelp vinegar. If not, you can use white rice vinegar instead. But no matter what kind of vinegar it is, you have to burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it should not have the sour taste of the original vinegar.

Add vinegar to rice and mix well. The rice should be hot. The bowl for mixing the rice should be large, not too deep, but must be large so that it can breathe and the rice will not stick together. Add the vinegar little by little, stirring as you add. If possible, use a large wooden basin so that the rice doesn't cool down too quickly. How much vinegar should be added? Add until the rice tastes sour. The taste can be stronger because the taste will fade as the rice cools down.

Fish: It is best to use fresh sea fish. The most common ones are salmon and tuna. I don’t recommend using tuna when making sushi at home because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, with a dull or black color. It is best not to eat it raw as it will cause diarrhea. If you want to eat it, it is best to fry it and then wrap it in sushi.

For fresh salmon, you should look at its eyes. They should be bright. Also, touch the fish meat with your fingers, then put it under your nose and smell it. If there is no fishy smell, it is fresh.

There are two ways to make sushi, one is rice ball style and the other is roll. Of course, there is also sashimi (also known as raw fish slices, which requires great knife skills and the freshness of the fish.)

Rice ball style:

Fish

This is the simplest method. Slice the fish into 2.5 cm wide and 5-6 cm long slices, and slice them diagonally. Then make a rectangular rice ball of 2*2*4.5 in size, put a little green mustard in the middle of the fish fillet, then cover the rice ball, turn it over and place it on a plate to shape it.

The methods for making vegetables, crab sticks, and eggs are the same as those for making rice balls. The only difference is that a piece of seaweed should be tied on the top to make it more secure and easier to hold.

roll:

You can usually buy special seaweed sheets for making sushi in stores. Personally, I feel that it is difficult to buy good Japanese seaweed. In fact, many Korean seaweeds are very good and cheaper.

Generally, 10 pieces are made at a time, which can make 20 rolls. Each roll can be cut into 6 pieces, which means that one bag of seaweed can be used to make 20 different kinds of sushi, a total of 120 small pieces.

There are two types of rolled seaweed: one is an outer roll, and the other is an inner roll (rice inside and seaweed outside).

External roll method:

Fold a sheet of seaweed in half. Take half of it and look carefully. The nori has two sides, the smooth side facing down. Apply rice evenly on the rough side. The amount of rice to use is: make a rice ball slightly smaller than the palm of your hand, place it in the center of the nori, and push from the inside to the outside and from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole sheet of nori is covered with rice, sprinkle some white sesame seeds in the middle, then turn the nori over, apply a little green mustard in the middle, and then put your favorite things on it. Now start rolling. Pick up the long bottom edge and roll it towards the middle, then roll it again.

Involution:

Unlike the outer roll, a bamboo mat is required. It is also OK without it, but the shape of the sushi will not be very good and it will fall apart easily.

Place half a sheet of nori on the lower part of the bamboo mat, with the smooth side facing downwards. Then make a rice ball that is 1/3 smaller than your palm and place it in the middle of the nori. Also, slowly push the rice outwards, but this time do not cover the entire nori with rice. Leave 2 cm on the top and 1 cm on the bottom. Then apply mustard and add your favorite food (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, let go of the bamboo curtain at the bottom, and roll it up with the bamboo curtain, and it's done!

Sushi Ingredients:

fish:

It is good to have fresh raw fish, but what if you don’t have it? When you are in a restaurant, sometimes the fish cannot be eaten raw, and you can cook it. I personally prefer cooked fish because it has a stronger flavor. For example, salmon can be fried with a little salt and garlic, then cut into small strips and put into sushi rolls, or it can be cooked directly, added with salad dressing, and put into sushi.

There are also crab sticks. This thing is made of fish meat, not real crab meat. It tastes very good and is cooked. You can just wrap it up and eat it.

There are also shrimps cooked and added with salad dressing, which are also delicious when wrapped

vegetable:

Cucumber, avocado, and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we make them delicious, I like them, how to make them:

Soak the mushrooms in water until soft, then use the water to boil the mushrooms. Add soy sauce, sugar, and wine to season, and cook until done. It’s best if the taste is a little sweet because you will dip it in soy sauce when eating.

Ingredients for eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce has a strong taste, so use less)

For rice, never press it, push it slowly, put the things you like on it, press it tightly at this time, release the bamboo curtain on top, and roll it up, and it's done.