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Qualified Sushi Out Masters share valuable tips and secrets of specialty sauces, who prepare sushi, salads, soups and other dishes from various seafood every day.
Choice of fresh fish
Fresh fish retains all its beneficial nutritional properties, suitable for many recipes. It has no strange smell, the meat is stiff and elastic, and the surface is immediately smoothed when pressed with a finger. Also, the fresher the fish, the more difficult it will be to remove the bones.
Meanwhile, fresh fish fillets should be extremely juicy, soft, they cannot be hardened in any way. It is important to note that fresh fish and other shellfish must be produced and consumed on the same day.
Tuna is one of the most valuable fish
Tuna is a nutritious but low-calorie fish (84g of fresh tuna has only 110 calories), making it ideal for athletes or people on a healthy diet. Tune in to less fat than, say, salmon, but there are many useful substances like protein, iron, magnesium, potassium, iodine, B vitamins, omega-3 and omega-6 fatty acids.
This fish can be combined with a variety of ingredients: green beans, rice, pasta, and other vegetables or cereals. The secret to the versatility of tuna is that it does not have a distinctive specific flavor, so it can be easily combined with many other products. It is advisable to bear in mind that if the tuna is green or dry, then it is no longer suitable for consumption.
Shrimp housewives
When buying fresh shrimp without frozen, you should pay attention to its color. It should be gray – the grayer the shrimp, the fresher. As the shrimp ages, it releases a pink pigment and its surface takes on a pink tint.
For various dishes with shrimp, the masters recommend choosing frozen and raw tiger shrimp in the shell, the usual size of 16-20 mm. When shrimp are cooked in the shell at home, they retain more of their great flavor.
Shrimp is a perishable product. They are best made and eaten the same day, and fresh shrimp are recommended to be prepared the day they were purchased. If the refrigerated shrimp have turned pink, this is a warning that it is no longer recommended to eat them.
Universal sauces and spices
Soy Sauce, Ginger, Wasabi – Far Eastern sauces and spices, perfect for both sushi and various fish dishes. Soy sauce is used to flavor a variety of dishes and is also used to regulate the salinity of sushi. Only the top of the sushi should be soaked in the sauce, taking care not to wet the rice and lose its adherence.
Ginger has an exceptional flavor that outshines other aftertastes, so it is advisable to use it sparingly in the production of this spice. Ginger also revives taste sensations when eating different types of sushi, according to the press release.
Spicy Japanese horseradish paste, wasabi, is suitable for both fish and meat dishes. Wasabi has antiseptic properties and is also said to boost metabolism.
Pampering yourself with traditional Japanese flavors at home is extremely easy and fast. Just know a few quirks and the versatile Teriyaki sauce will make a delicious accent for lunch or dinner, spicing up both fish and meat. It is very easy to make at home, but choosing the right ingredients will surprise even lovers of exceptional taste.
Ingredients: 0.5 l of soy sauce; 0.5 l of water; 150 g of sugar; 1 pear 1 apple 1 orange 100 g of white radish; 50 g ginger, roughly chopped; 1 garlic 1 onion
How to produce:
Cut the vegetables and fruits into larger pieces. Fruits and vegetables are the main ingredients in this sauce: the pear will give the sauce a thick flavor and the orange a citrus aftertaste. Then cut the vegetables and fruits should be fried in a hot dry pan. Bake until the veggies are slightly burnt.
The ideal teriyaki sauce should have a slight bitterness provided by deep fried vegetables and fruits. In a saucepan put the fried vegetables and fruits in slices, add the soy sauce, water, sugar and cook until the sauce thickens. Then you need to knead it and the teriyaki sauce is ready to eat.
Common mistakes:
Inadequate cooking. The sauce should be boiled first over high heat and then simmered so that it gradually comes to a boil, the water evaporates and only the sauce remains. It often happens that when boiled and boiled over very high heat, the water evaporates quickly, the vegetables do not cook, and the sauce does not acquire a distinctive flavor.
Unsuitable spices and fruits or vegetables. It is recommended not to add lemon, turmeric and other strong-tasting ingredients. The sauce should be authentic, not overshadowed by the aftertaste of lemon or other pungent spice.
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