Chinese and Japanese cuisine...want to try it at home!?

Question

Hello! I like cooking and I want to try and make two popular dishes at home: egg rolls and sushi.

Does anyone have good recipes/tips/tricks to make them tasty? Any links would be appreciated too, but only if you've tried it yourself and you are pleased with the results.

I'm concnered about chopping - the vegetables in each variety are REALLY small. I have the patience, but not the know-how.

Oh - and I'm a vegetarian, so I'll only be using vegetables....and with the sushi, I'd only be making the rolled type (since I don't eat fish).

Thank you in advance for your help!

+peace love and light+

Answer 1

When I wanted to do the same thing I went to the local libary and found a get supply of books on the subject that were a great help. I also have a friend who is from Japan who hepled me out lol...he had the cooking tools that I needed to make things go just right. The egg rools were fun because he didn't like to use meats...so watching him use other things and then cook them...but the test was the taste....hmmmm good! Good luck....

Answer 2

My EGGROLL tips:

*Prepare the Vegetables For the Egg Rolls Ahead of Time:

Washing the vegetables earlier in the day gives them time to drain properly.

*Make Sure The Filling Isn't Too Soggy:

You don't need a great deal of liquid gravy in egg rolls. After stir-frying, if there seems to be too much liquid in the filling, drain some of it out.

Another tip to help prevent soggy egg rolls - while wrapping the rolls, prop the bowl containing the filling in a tipped position so that the liquid is concentrated at the bottom of the bowl (and not in the filling).

*Taste and Adjust the Seasoning:

Do a taste test both before adding gravy to the stir-fried filling, and before wrapping the egg rolls. Adjust as desired.

*Cool the Filling:

After stir-frying the filling, don't wrap the egg rolls immediately. Instead, allow the filling to cool.

*Deep-fry the Egg Rolls Quickly:

It's a different story once the egg rolls are wrapped. Deep-fry the egg rolls within half an hour of wrapping them. Otherwise, the juice will seep out and the egg rolls will be dry.

*Carefully Deep-fry the Egg Rolls:

Preheat the oil to 375 deg F(about 190 deg C). Slide each egg roll into the hot oil, one at a time. This helps prevent oil splatters. Don't overcrowd the wok or deep-fryer, as this will bring down the oil temperature.

Deep-fry the egg rolls until they are golden brown on both sides. Drain the deep-fried egg rolls on a deep-frying rack, in a colander, on a cooking sheet lined with paper towels.

*Don't Stack the Cooked Egg Rolls:

Never stack the egg rolls on top of each other, before or after deep-frying.

*Preparing Egg Rolls Ahead of Time:

Often you're preparing egg rolls several hours in advance to take to a picnic, shower, or other gathering. Bring the egg rolls on a tray lined with paper towels. If necessary, you can reheat the egg rolls before serving, in an oven on low heat for 10 minutes on each side. However, reheating the egg rolls may dry them out a bit.

*Freezing Egg Rolls:

You can freeze egg rolls, either before or after deep-frying. Wrap the egg rolls in aluminum foil and seal in a plastic bag in the freezer - this will keep them moist. (If the egg rolls have already been deep-fried, wait until they have cooled before freezing). Store the wrapped egg rolls in a resealable bag in the freezer for up to four months. Thaw uncooked egg rolls in the bag in the refrigerator before deep-frying. Reheat cooked egg rolls briefly in the oven or deep-fry them again.

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HOME MADE SUSHI:

http://www.sushifaq.com/howtomakesushiat...

http://www.sushifaq.com/homesushi/howtom...

http://www.sushifaq.com/homesushi/howtom...