What are the basic skills of sushi chefs?

How does a sushi chef practice basic skills? Brush the pot for 2 years and then wash the rice for 2 years.

Reporter Tang Guoli Photography Wang Jue

There is a very popular movie called Sushi God. The hero is Jiro Ono, an 86-year-old Japanese. He is the oldest Samsung chef in the world and is known as the "God of Sushi". Throughout his life, he has been making sushi, and every step has been carefully calculated from ingredients, production to instant melting.

In Chongqing, there is a chef who specializes in sushi. He is not Japanese, and his fame is not as good as that of Jiro Ono. But he started making sushi at the age of 19. By this year, he has been making sushi for 30 years, and sushi is his lifelong pursuit.

Brush the pot for 2 years. Brush the pot to show your figure.

Li Xingchao, with dark skin and black-rimmed glasses, looks Japanese at first sight. "I don't know why they all say I look like a Japanese. I may have studied with a Japanese master for a long time, and my speech and posture are a bit similar. " In fact, Li Xingchao is a native of Hong Kong. /kloc-started cooking Japanese food at the age of 0/9.

In The God of Sushi, Jiro Ono taught his apprentice the basic skill of ironing towels, while when Li Xingchao entered the business, the master taught him to brush the pots, which lasted for two years. "It's not enough to just brush the pot. It has to be clean, bright and beautiful for people to see."

After that, you can wash rice, which takes two years. Wash the rice, but don't rub it. The strength should be even and the time should be particular. "The kitchen of Japanese food is always as clean as the one in the shop."

The sushi made in a few seconds is very fresh.

"Japanese cuisine pays great attention to raw materials and ingredients, and pays more attention to time." Speaking of cooking for 30 years, Li Xingchao got excited. "Sushi is the softest when it is close to human body temperature. It must be eaten in a few seconds to make sushi rolls. So sushi is fresh. Otherwise, luck will be stained with sushi, and the food will have passed the most delicious moment, and the taste will be greatly reduced. "

Li Xingchao said that sushi usually uses the best quality Akita rice. Fish used to make sashimi must be wrapped in plastic wrap within the shortest time after slaughter and stored in the refrigerator at 0℃~4℃ for no more than 48 hours. Once it expires, all the fish must be thrown away. Fish taken out of the refrigerator shall not be put back into the refrigerator for freezing.

Japanese cuisine is not entirely raw, and the improvement can also be suitable for Chongqing people.

One guest doesn't like Japanese food very much. "It's all raw." Li Xingchao roasted the sashimi for him. After eating, the guests were full of praise. Li Xingchao explained the allusions of each dish one by one, and let the guests try to eat a small diced sashimi, so the guests fell in love with Japanese food.

"To tell you the truth, I also like heavy Sichuan food. I can eat hot pot that was unacceptable before. " After coming to Chongqing for one year, the taste of Li Xingchao has also changed, and it has also been defeated by the rich flavor of Sichuan cuisine. However, Sichuan cuisine uses too much oil, which is not good for your health for a long time. Therefore, Li Xingchao came up with a compromise: recommend improved Japanese food to different guests. "Guests who like to eat spicy food, add a little Chili sauce and persuade him to eat less oil, which will generally be accepted."

The chef teaches you to eat Japanese food.

Eat sushi: Be sure to serve it with sweet and sour ginger.

Forbes once announced that Japanese food ranked first in the world's diet health rankings, and the obesity rate caused by food was only 1.5%, and the life expectancy of China people reached 82 years. So, how to eat Japanese food is the healthiest way to eat it? Li Xingchao deciphered them for us one by one.

The main ingredient of sushi is cold rice seasoned with vinegar (vinegar rice for short), plus fish, seafood, vegetables or eggs, and some will also add seasonings such as salad dressing and caviar. Before eating sushi, you usually drink miso soup first, and then start eating sushi when your stomach is warm. Don't forget to eat sweet and sour ginger while eating sushi, which can not only warm the stomach, offset the coldness of sushi, but also be good for your health.

Don't think eating sushi will make you fat. In fact, if you eat ten or eight sushi, the calories are equivalent to two bowls of white rice. If you choose sushi with high calories, such as eel, roe, crab salad, tuna salad, etc. Eating five or six dollars is equivalent to eating a hamburger.

If you want to eat healthily, you should choose sashimi sushi without oil and sauce, with no more than 6 sushi per meal.

Miso soup: Don't let go of the soup residue.

Soy sauce soup, known as Japan's "national soup", is a must for Japanese as long as they eat it.

Authentic miso soup is made by boiling water in a small pot and adding the bottom material, which is represented by tofu and laver, as well as various vegetables, such as radish, eggplant, potatoes and onions. After the materials become soft, add umami flavor, and finally add a proper amount of soy sauce to the soup with a spoon and stir until it melts. In order to avoid salty taste and maintain the unique flavor of miso, miso soup must be seasoned after boiling stops.

Soy sauce soup is low in fat and rich in amino acids. If you drink soup residue with soup, you can also take protein, calcium and iodine. However, don't put too much salt in the miso soup, just a little salty.

Sashimi: Eat white first, then red.

Sashimi is the most distinctive food in Japanese cuisine. Its raw materials include white shellfish, shrimp, snapper, perch, sockeye salmon and bonito. When eating, green mustard and soy sauce are used as ingredients, which is not only bactericidal, but also appetizing, and can offset the coldness of sashimi.

To eat sashimi, you should eat white fish first, then red fish. Because white fish tastes light, while red fish, such as salmon, tastes smooth, making people more delicious. If you want to have a strong taste at first, you will find it tasteless later.

Chef file

Li Xingchao

Japanese chef at Radisson Plaza Hotel Chongqing

Cooking experience: 30 years

Major: making sushi.