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The masters of sushi, salads, soups and other dishes at Sushi Out share a number of helpful observations and secrets of the special sauce.
Advice no. 1: Use only the freshest fish
Fresh fish does not smell strange, its flesh is firm 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. Fresh fish fillets should be extremely juicy, soft, and not hardened in any way.
It is important to note that fresh fish and other shellfish must be produced and consumed on the same day.
Stock photo of the restaurant. Fresh salmon
One of the most valuable and fast growing fish is tuna. 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 is easily combined with many other products. Be sure to note that if the tuna is green or dry, it is no longer fit for consumption.
Advice no. 2: carefully fit the shrimp
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.
Advice no. 3: don’t forget the classic seasonings
Soy Sauce, Ginger, Wasabi – Far Eastern sauces and spices, perfect for both sushi and various fish dishes.
Soy sauce It is designed 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 It has a distinctive flavor that outshines other aftertastes, so it is advisable to use this spice in moderation. Ginger also rekindles taste sensations when eating different types of sushi.
Spicy Japanese Horseradish Paste – vasabi – Suitable for both fish and meat dishes. Wasabi stands out for its antiseptic properties and is also said to speed up metabolism.
Life Press nuotr./Sušiai
Universal teriyaki sauce for both fish and meat
One of the most popular sauces to flavor Far Eastern dishes is Teriyaki sauce, which is suitable for both fish and meat. Although many buy it, it is worth trying at home. It turns out to cook it without complications.
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
Doing:
1. Cut vegetables and fruits coarsely. 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.
2. Fry sliced vegetables and fruits in a hot dry skillet. Bake until the veggies are slightly burnt. The ideal teriyaki sauce should have a bit of bitterness, which comes from deep fried vegetables and fruits.
3. Put the sliced fried vegetables and fruits in a pot, add the soy sauce, water, sugar and cook until the sauce thickens. Drain and the Teriyaki sauce is ready to eat.
Photo by Vida Press / Plate with Teriyaki sauce
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 and should not be dominated by the aftertaste of lemon or other pungent spice.
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