４０分sushi的資料

吞拿魚 壽司的英文名~肥腩-the fattiest tuna/ 中肥-fatty tuna/赤身- red tuna sushi
蝦 壽司的英文名~ prawn sushi
蟹壽司的英文名~ crab sushi
玉子壽司的英文名~ thick omelet

握壽司之製作.(How to shape sushi)

1.先利用右手中指點上手酢,輕拍雙手使手酢薄薄沾滿雙手.
Prepare the tezu,which is half-watar
and helf-sushi vinegar.moisten the fingers
nd palms of the hand with the tezu.

2.左手拿起生魚片,右手拿起適量的壽司酢飯,微微搓至橢圓形.
Take a piece of fish with one hand and a handful of prepared
sushi rice with the other.mold the rice in the shape of a block.

3.利用右手食指將小量芥末塗在生魚片之上.
Hold the piece of fish in one hand
and spread a small amount of wasabi on the fish.

4.將飯糰放於生魚片之上,用左手姆指輕壓飯糰,
右手利用食指及姆指擋住飯糰之上下方,以防止飯糰壓至過長.
Place the rice on the piece of fish in your hand.
Use your thumb and lightly press on the rice to create a hollow

5.利用右手食指輕壓飯糰中央,使飯糰中央壓出一條坑道.
Use the index finger of the other hand
to press on the rice, flattening it.

6.利用右手姆指及中指將整件壽司翻轉,放於左手之中指及無名指約第二三節,
利用右手姆指及中指修正壽司之闊度.
True the sushi , so the fish is on top
and use the thumb and middle finger to mold the rice

7.將右手食指及中指合起微微彎曲,左手利用腕力輕輕向上壓,使壽司形成扇形.
同時利用左手姆指從上修正長度.
Hold your fingers in your hand as illustrated
and cover the fish and the rice. Press carefully around the sushi

8.利用右手姆指外側貼著壽司之右下方,而中指內側則貼著壽司之左上方,
使壽司作順時針180度旋轉.

9.重覆步驟7及8至完成.
Repeat steps 5~7 twice more.

蛋壽司的製作如下;

1.首先準備好玉子燒之調味.
2.將玉子鑊燒熱,塗上大量油.留心鑊之溫度,不能過熱,再將多餘的油用吸油紙吸走.
3.將蛋汁倒入鑊,使蛋汁平均分佈.
Heat an omelet or flying pan and grease it with vegetable oil,
using paper towels. Pour a little of the egg
mixture in the pan until a thin layer is formed.

4.蛋汁受熱會起泡,利用筷子將泡刺穿.
Use chopsticks or a spatula to burst any air
bubbles that may have formed.

5.趁蛋汁約7成熟時,將蛋由上到下分三份摺下,
完成後在鑊前半部份沒有蛋的位置塗上一層薄油.
Hold the pan at an angle when the omelet is nearly ready,
or at least solidified, while you shake it a little to loosen the omelet.

6.將蛋推前,鑊的下半部份塗一層薄油.
Fold the omelet in two with chopsricks by placing
the raised side closest to you over the other half.
Grease the pan again with a sheet of paper towel.

7.鑊燒熱至適中溫度時,再將蛋汁倒入鑊.
Pour some egg mixture in the pan.

8.使蛋汁平均分佈於鑊中,將之前煎好的蛋微微剔起,使鑊中剩餘的蛋汁流入蛋的底部.
Lift the fried omelet and tip the pan so that
the mixture can flow underneath .
Fold the omelet as before, once this layer has solidified.

9.趁蛋汁約7成熟時,將蛋由上到下分三份摺下,
完成後在鑊前半部份沒有蛋的位置塗上一層薄油.
Continue until the egg mixture is finished.

10.重覆步驟6~9,直到完成.
The end result looks like this.
You can see the layers of the omelet.

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