燒鰻魚壽司食譜. (eng)

英文:

Thin fever eel sushi

The material sushi food 150 grams, cattail burn eel 1, dried laver 1/4

Method

1.Generally the supermarket has roasted cattail burns the eel frozen food, after buying back, takes out by the microwave oven, the microwave heating 1-1.5 minutes, then slivers the long 5 centimeter width 2 centimeters slivers.
2.After the hand moistens the vinegar water to take the sushi food 25 grams pinch the agglomerate, approximately adds a border cattail burns the eel to curl up again by the sea enteromorpha from among.

Annotated:
The self-restraint roasts the eel to be possible to select the eel center-section by the hard string by the eel dried shark skin department with the meat department between, the revolving string enters puts in roasts on-line rubs the sauce (hard sugar 3 big spoons to add soy sauce 8 big spoons and taste drenches 5 big spoon Jiang Zhi and sprinkles clear each little plays the role of uniform) roasts approximately 5 minutes, two delivers in person golden yellow, finally brushes the little honey, scatters the white sesame seed and the colored ground pepper then.

中文:

薄燒鰻壽司

材　料
壽司飯150公克、 蒲燒鰻1塊、 海苔1/4張

作　法
1.一般超市有已烤好之蒲燒鰻冷凍食品，買回之後取出以微波爐，微波加熱1-1.5分鐘，即可切成長5公分寬2公分之長條。
2.手沾醋水取壽司飯約25公克捏成糰後鑲上蒲燒鰻再以海苔條從中間捲起。

附註：
自製烤鰻可選用鰻魚中段以鐵串由鰻魚皮部與肉部之間，旋轉串入放於烤網上刷上調味汁（砂糖3大匙加醬油8大匙及味淋5大匙薑汁及清洒各少許扮勻）烤約5分鐘，兩面呈金黃色，最後刷少許蜂蜜，撒上白芝麻及花椒粉即可。