How to make sashimi?

Japanese cuisine is best known as sashimi. It is a masterpiece of Japanese cuisine. Sashimi is written in Japanese as "Sashimi" sound "Chasimi", and sashimi is what Chinese people call it. Because sashimi is imported, it was made by a Japanese chef in the early days. Therefore, it is somewhat mysterious. In fact, as long as you master the basic processes of raw fish fillet selection, knife work, plate loading, and flavoring, it is not difficult to make raw fish fillets.

First, the choice of materials

The raw material for making sashimi is relatively extensive, but it is dominated by deep-sea fish and other seafood. Such as fish, salmon, swordfish, carp, squid, etc.; crustaceans are sea urchin shrimp, lobster, etc.; shellfish are abalone, oysters, red shell, Arctic Bay and so on. The raw material for sashimi is very strict and the raw materials should be kept fresh, clean and free from contamination.

Second, the knife

The knives processing sashimi are rather particular about it, and the knives used should be based on the material and flexible. However, no matter which knife method is adopted, the top knife must be cut, and the angle between the knife and the raw material must be 90 degrees. For example, take a boneless, skinless salmon meat and place it flat on the cutting board. Hold the fish with your left hand and hold it straight down with your knife. Cut the fish piece by pushing the knife. Note that when cutting fish fillets, it is not possible to return the knife when it is cut in half to ensure that the fillets are tidy, smooth and beautiful. The standard sashimi is suitable for a thickness of about 3 mm, and the weight of each tablet is between 8 and 10 grams.

Third, the plate

Beautiful appearance is a major feature of sashimi, so loading and unloading this process is particularly important. The sashimi uses semi-circular, boat-shaped or fan-shaped utensils to serve as a container, and fresh Panyu, basil leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, fine radish, and sour orange Accessories material. These accessories can be used for decoration and embellishment, as well as for adding fresh food and enhancing appetite. For example, first spread the basil leaves or lettuce leaves in the dish, and then slice the sliced ​​salmon slices with 5 to 7 pieces as a group, and place it on the basil leaves next to the thin radish, Panyu, cucumber flowers, etc. are dotted, giving people a refreshing feeling.

Fourth, taste

The green mustard sound “Washabi” and the Japanese soy sauce are the main flavoring seasonings of the sashimi. The commonly used green mustard is powdery and creamy. Powdered mustard is prepared by mixing powdered mustard and water in a ratio of 1:2 and sealing for another 3 minutes. When mustard has a unique spicy taste, it can be added to the flavored dish. Pasty mustard is a finished product that can be squeezed directly into the flavored dish when used.

Here, let's talk about the consumption method of sashimi. After the sashimi is served with a plate, the eater takes a small empty dish, then takes a sauerkraut with green mustard and a Japanese dish. Soy sauce in the saucer, and then put a sashimi with chopsticks in an empty dish, first apply a little green mustard on the fish, and fold the fillets, then add a little soy sauce to the fish sauce, then send In the entrance.

The following is a case study of a "Japanese-style salmon" and 4 people.

Ingredients: Norway salmon net meat 300 grams ginger 2 Japanese ginger 2 basil leaves or lettuce leaves, cucumber flowers, Panyu, Japanese green mustard ointment, Japan thick mouth soy sauce the right amount

Method:

1 Salmon net meat cut into slices about 3 mm thick, fan-shaped stacked in a plate covered with basil leaves; ginger cut fine; Japanese ginger cut into pieces, soaked in ice water for use.

2 Sprinkle the chopped ginger in the sashimi on the plate. Place a Japanese-style ginger cake with a net of water on the side of the fillet, and decorate it with cucumber and pandan.

3 Squeeze Japanese green mustard paste in a sauve dish, then place Japanese thick soy sauce in another sauve dish, and serve it together with the sashimi with the platter.

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