蟹柳壽司........15點

D蟹柳唔同牌子, 質感同軟實都有不同, 試試唔同牌子啦!

你是否用竹捲? 我是用這方法,捲得幾實淨架 (去壽司班時老師教):
1. 竹上放紫菜,飯, 壽司料.
2. 左手拉住的左上角.
3. 右手手指: 姆指放下面,下方中間位, 其他四指按實壽司料中間.
4. 右手快速將往上翻約兩寸位(視大小不用), 將端用力按在壽司上.
姆指仍放下中間位置.
5.右手往右移, 姿勢不變. 左手移下, 同樣姆指放下面, 四指按實壽司(
上翻部份.)
6. 左右手齊齊按. 四指向內彎, 把壽司料壓實在飯上面.
7. 雙手往左右移, 將整條壽司下端. 壓到結結實實.注意用力均勻.
8.左手拉住尾中間位(在壽司上面), 往上慢慢拉.
9. 右手跟著順勢壓壓(要左右移, 整條壽司都壓)
10. 一路往上慢慢拉, 至包晒張紫菜為止.
11. 打開竹, 將整條壽司放正中間, 竹上翻, 再用雙手壓到結結實實.
用力均勻.
注意壓到太實是不好的. 用幾多力壓多少下, 自己取經驗吧!!

蟹柳係解凍完就可以食.

我唔係太清楚,不過我想問你係唔係6d班o既29號??????

壽司既蟹柳咁實,其實都同各牌子有關,
而蟹柳其實係解凍完就可以食架喇,

1.首先將竹簾表面平滑的一面朝上放置,而海苔有光澤的一面朝下,置於竹簾上,雙手沾好手酢,右手拿起約4份左右壽司份量之酢飯,搓成橢圓形備用.
Cut a sheet of nori seaweed in half length-wise. Use two pieces to make the sushi rolls. Piace the shiny side of the nori on the mat. Maisten your hands with some tezu.

2.海苔上下方各預留1~2CM,將酢飯一端貼在海苔的左上方,右手輕輕將飯糰壓起同時向右移動,左手跟隨右手前進,把飯糰輕壓於海苔上,然後用左手擋著海苔的左邊,右手手指力將飯糰拉下.右邊同様處理.
Take a handful of rice from the rice tub. Distribute the rice evenly over the nori.

3.將適量芥末由左至右塗於已鋪平之酢飯上.
Spreed the desired quantity of wasabi on the rice with your ndex finger. Begin on one side and distribute it from the middle to the other side.

4.將材料橫放於酢飯中央,用手指扶著材料,用姆指把竹簾及海苔一起翻上.
Place the tuna strips in the center of the rice , on the wasabi. Lift the edge of the bamboo mat.

5.將海苔底部預留之空間與酢飯頂端接合,
固定卷身之外形.
Hold the mat and the filling with the fingers if both hands. Roll the mat and the nori over the filling and make sure that all ingredients are evenly pressed.

6.將整件卷身推前一格,用食指指尖由外至內壓實,如有雖要可再推前多一格,重覆推壓,使卷身成為方形.
Continue rolling, but use somewhat more pressure to make the rice compacr. Repeat the last step if necessary, so that the rice from the entire roll is pressrd firmly and evenly.

7.以酢水沾溼刀刃後,在卷身中央一開二.
Remove the roll from the mat and place it on a cutting board. Cut the roll in half.

8.再將兩份卷身平衡放置,平均地將其切成四或六件.
You can usually make six pieces from a roll. Place the two halves next to three pieces.

主要係技術方面lo