jewelry gift bags wholesale amazon How to make the sashimi sashimi

wholesales jewelry supplies Here is the method of making sashimi. In fact, as long as you have the basic processes such as the selection of sashimi, knife, panel, and flavor of sashimi, it is not difficult to make sashimi.

.

The raw materials for making sashimi are widespread, but fish and other seafood are mainly fish and other seafood. For example, fish are salmon, flagfish, sea bass, catfish, etc.; Crustaceans include sea urchin shrimp, lobster, etc.; Shellfish include abalone, oyster, red shellfish, and Arctic shellfish. The selection of sashimi sashimi is very strict, and it should ensure the freshness, cleanness and pollution of the raw materials.

. The knife worker

The knife worker of processing sashimi is quite particular. However, no matter what kind of knife method is used, the knife must be cut, and the knife and the raw material must be 90 °. For example, take a piece of salmon without bone thorns and skinless skin, flatten it on the cutting board, hold the fish meat with your left hand, hold the knife vertically downward, and cut the fish meat with a knife. Note that when cutting fish slices, you must not return to the knife when you cut it halfway to ensure that the fish fillets are neat, smooth and beautiful. The standard sashimi is about 3 mm thick, and the weight of each piece is between 8 and 10 grams.

three, loading

The beautiful shape is a major feature of raw fish fillets, so it is particularly important to install the process. Symatic fish fillets are mostly used for exquisite tableware such as semi -circular, ship shape or fan -shaped, and then use fresh fans, perilla leaves, mint leaves, seagrass, chrysanthemums, cucumber, ginger slices, fine radish, acid orange, etc. Accessories. These accessories can be used for decoration and embellishment, but also play a role in removing fishy and promoting appetite. For example, first pave the perilla leaves or lettuce leaves in the plate, and then put the cut salmon tablets in 5 to 7 pieces as a group of one person, put it on the perilla leaves, and use fine radish shreds, Fanfang, and Fanfu next to it. , Cucumber flowers and other embellishments are embellished, giving a refreshing feeling.

. Saidi

green mustard minced sound "Washabi" and Japanese thick mouth soy sauce are the main flavors of sashimi sashimi. Two types of powder and paste. The modulation method of the powder -shaped mustard is to mix the powder -shaped mustard and water at a ratio of 1: 2, and then seal for 3 minutes. When the spicy taste of the unique stimulation of the mustard can be filled with the flavor dish. The creamy mustard is the finished product, and it can be directly squeezed into the dishes when used.

By the way, let's talk about the eating method of sashimi: After the sashimi filled with a disk is put on the table, the foodr takes a small empty disk first, and then a taste of green mustard The disc and a flavored dish containing Japanese thick -mouth soy sauce, then put a piece of sashimi in the empty plate with chopsticks, apply a little green mustard to the fish slices, fold the fish fillets, and then dip the fish fillet A little sauce on the mouth, then send it in the entrance.

The as an example of a "Japanese -style salmon" as an example to talk about the specific method of fish fillets.

n: Norwegian salmon net meat 300 grams of ginger 2 pieces of Japanese ginger, 2 pieces of purple 苏 or lettuce leaves, cucumber flowers, Fanbi, Japanese green mustard paste, Japanese thick mouth soy sauce each moderate amount

:

1. Salmonica net meat is cut into about 3 mm thick, and it is stacked in a plate with a fan -shaped plate; Japanese -style ginger is cut into slices and soaked in ice water for later use.

2. Sprinkle the cut ginger on the sashimi fillets, put the diligent Japanese -style ginger slices next to the fish fillets, and use cucumber flowers and fans.

3. Squeeze the Japanese green mustard cream in a flavored disc, then put the Japanese thick -mouth soy sauce in another dish, and then put it on the table with the sashimi slices of sashimi. Essence

● The flavor of raw fish flavor is delicious, but the epidemic prevention experts remind that there are various fish -derived parasites such as sashimi slices of sashimi slices. Hardromation and liver cancer.

In Lin Jinxiang, deputy chairman of the Parasitic Expert Committee of the Ministry of Health, Lin Jinxiang, deputy chairman of the Consultation Committee of the Ministry of Health, introduced that the edible sashimi and sashimi slices of fish can be infected with the parasitic disease of Chinese support. Paralywood in the gallbladder can cause gallbladder inflammation and biliary clogging, which causes liver cell necrosis and induces liver sclerosis and liver cancer. Edible slices of sashimi can also infect parasitic diseases such as alien insects, spiny mouthbucks, and oriental tests. The consumption sashimi is mainly in the coast of Guangdong, and the cases of consumer sashimi infected with sashimi have risen significantly.

It according to reports, eating sashimi and unfamiliar fish can also infect jaw width disease. After entering the human body, the mandibular width will move around the skin and internal organs, causing fever and local lumps. Drilling the organs will cause severe lesions. In the past 10 years, the country's infection with jawbon has increased more than three times.

Pypicia is another common food -based parasitic disease. According to experts, pulmonary infections are mainly caused by consumption of freshwater crabs and worm thorns. Infection of pulmonary insects can cough and chest pain, causing chest effusion and pleurisy. Edible snails, especially Fushou snails and big snails infected with Guangzhou tube circular width disease. According to experts, after a large number of larvae in Guangzhou's tube roundworm larvae can cause severe headaches, vomiting, and drowsiness, accompanied by neck rigidth and cerebral membrane symptoms, severe death can cause death. Guangzhou tube roundee disease was extremely rare in the past in mainland my country. Only 3 cases were found before 1996, but since 1997, it has increased to nearly 100 cases.

Im experts also pointed out that eating frogs and snakes can cause Manchu Kenju tapeworms and cracks. Cases of infection in the infection of the infection of Cymare and cracking heads have also appeared.

gold plated chain wholesale jewelry making I. Selection

The raw materials for making sashimi are widespread, but it is mainly fish and other seafood. For example, fish are salmon, flagfish, sea bass, catfish, etc.; Crustaceans include sea urchin shrimp, lobster, etc.; Shellfish include abalone, oyster, red shellfish, and Arctic shellfish. The selection of sashimi sashimi is very strict, and it should ensure the freshness, cleanness and pollution of the raw materials.

. The knife worker

The knife worker of processing sashimi is quite particular. However, no matter what kind of knife method is used, the knife must be cut, and the knife and the raw material must be 90 °. For example, take a piece of salmon without bone thorns and skinless skin, flatten it on the cutting board, hold the fish meat with your left hand, hold the knife vertically downward, and cut the fish meat with a knife. Note that when cutting fish slices, you must not return to the knife when you cut it halfway to ensure that the fish fillets are neat, smooth and beautiful. The standard sashimi is about 3 mm thick, and the weight of each piece is between 8 and 10 grams.

three, loading

The beautiful shape is a major feature of raw fish fillets, so it is particularly important to install the process. Symatic fish fillets are mostly used for exquisite tableware such as semi -circular, ship shape or fan -shaped, and then use fresh fans, perilla leaves, mint leaves, seagrass, chrysanthemums, cucumber, ginger slices, fine radish, acid orange, etc. Accessories. These accessories can be used for decoration and embellishment, but also play a role in removing fishy and promoting appetite. For example, first pave the perilla leaves or lettuce leaves in the plate, and then put the cut salmon tablets in 5 to 7 pieces as a group of one person, put it on the perilla leaves, and use fine radish shreds, Fanfang, and Fanfu next to it. , Cucumber flowers and other embellishments are embellished, giving a refreshing feeling.

. Saidi

green mustard minced sound "Washabi" and Japanese thick mouth soy sauce are the main flavors of sashimi sashimi. Two types of powder and paste. The modulation method of the powder -shaped mustard is to mix the powder -shaped mustard and water at a ratio of 1: 2, and then seal for 3 minutes. When the spicy taste of the unique stimulation of the mustard can be filled with the flavor dish. The creamy mustard is the finished product, and it can be directly squeezed into the dishes when used.

By the way, let's talk about the eating method of sashimi: After the sashimi filled with a disk is put on the table, the foodr takes a small empty disk first, and then a taste of green mustard The disc and a flavored dish containing Japanese thick -mouth soy sauce, then put a piece of sashimi in the empty plate with chopsticks, apply a little green mustard to the fish slices, fold the fish fillets, and then dip the fish fillet A little sauce on the mouth, then send it in the entrance.

The as an example of a "Japanese -style salmon" as an example to talk about the specific method of fish fillets.

n: Norwegian salmon net meat 300 grams of ginger 2 pieces of Japanese ginger, 2 pieces of purple 苏 or lettuce leaves, cucumber flowers, Fanbi, Japanese green mustard paste, Japanese thick mouth soy sauce each moderate amount

:

1. Salmonica net meat is cut into about 3 mm thick, and it is stacked in a plate with a fan -shaped plate; Japanese -style ginger is cut into slices and soaked in ice water for later use.

2. Sprinkle the cut ginger on the sashimi fillets, put the diligent Japanese -style ginger slices next to the fish fillets, and use cucumber flowers and fans.

3. Squeeze the Japanese green mustard cream in a flavored disc, then put the Japanese thick -mouth soy sauce in another dish, and then put it on the table with the sashimi slices of sashimi. Essence
Serbal fish fillets and sashimi (called "sashimi" in Japanese) are the most representative and distinctive foods in Japanese cuisine. Before the Edo period, the sashimi was made of bream, catfish, catfish, and sea bass. These fish were white. After the Meiji, the meat was red tuna, and the catfish became the top material for sashimi

The Japanese claimed to be "thorough fish eating nation". Japanese fishing ranks first in the world, but it also imports a large amount of fish from abroad every year. The shrimp is more than 100 pounds a year per capita, exceeding rice consumption. The Japanese eat fish, cooked, dry, pickled, etc., and are the most precious with sashimi. The national banquet or civilians invitations to entertain sashimi as the highest etiquette. The Japanese call the raw fish slices "Sasisim". The general sashimi is made of catfish, sea bream, and sea bass. The highest -grade sashimi is tuna sashimi. At the banquet, let you see a tank of live fish, now fishing, peeling and thorning, cut into transparent thin slices like paper, put on the dining table, dipped in the condiments and chewed it, the taste is not available. Foreigners who do not eat raw fish, you want to eat it for a second time.