How to cook rice vinegar ?
Sauces / / August 12, 2017
- 250 grams of rice
- 300 ml of water
- 30 ml rice vinegar
- 10 g sugar
- 5 grams of salt
Nowadays dishesrice are gaining more and more popularity due to the wide dissemination of Japanese cuisine throughout the world.Relatively recently appeared fashionable nowadays sushi and rolls, but they very quickly won the love of people in Europe and America.In each country, the data serves little changed and improved, customized with local ingredients and more familiar foods.But, of course, the foundation of Japanese food is invariably white rice.
Japan grow special rice for sushi, which has no obvious taste of cereals, but has the necessary adhesion.However, you can use an ordinary white variety.The most important - is to understand how to cook rice properly.The first step is to wash the barley under cold water, and then leave for an hour.Then add water and wait until boiling, reduce the heat to low and cook for about 15 minutes under the lid.Then turn off the heat and l
the meantime you can prepare the filling.To this must be mixed fruit vinegar or rice, sugar and salt.The mixture was warmed gently to dissolve the dry ingredients.To taste the fluid must be larger sweet than acidic or salty.The Japanese have added to it a piece of kombu seaweed to give special, maritime flavor.
Thus was discovered the secret of how to prepare vinegar rice.We must now begin to fill up.Another warm watered rice vinegar mixture and gently stirred sharp spatula, using a cutting motion.In this technique, the vinegar evenly distributed over the rump and each grain is easily separated from each other.But at the same total mass is very supple and easy modeling.The cooled rice need to take your hands and distribute a sheet of nori, or sculpt his balls - onigiri.You can also use this figure simply as a side dish, it is quite convenient to eat with chopsticks, and combined with fish, vegetables, meat.