How to make three striped fish? How to make a homely practice of three striped fish

Ingredients: 250 grams of fresh salmon fillet, appropriate amount of white radish.

Excipients: green mustard, soy sauce, cucumber 1 section.

Method: Cut the white radish into thin strips and put it on one side of the plate, and cut the cucumber into 1 cm thick pieces for later use.

Cut the salmon fillet into 4 thick slices, place on ice and place on a plate.

Cut some more slices and arrange them in a flower shape.

Put the cucumber on a plate, make a cone of green mustard paste, place it on top of the cucumber, and prick small holes with a toothpick to make it look like a strawberry.

Serve with a plate of soy sauce, put an appropriate amount of green mustard in it, and dip it.

Features: bright color, open and ventilated, fresh and refreshing.

Method 2.

Ingredients: salmon [1] 300g, a handful of perilla leaves, 15ml light soy sauce, appropriate amount of mustard sauce, a little vinegar, a little sugar, a little boiled water.

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Cut the salmon into large pieces, take one piece raw, wrap the rest in plastic wrap and freeze in the refrigerator.

Spare salmon peeled (cut into large pieces to peel well, the whole fan is more difficult to do, hehe).

Cut the salmon into thin slices on the left and right.

Put a deep dish on ice and cover with plastic wrap.

Wash the basil leaves on ice and roll them into a flower shape with long fillets in the middle.

Add salmon fillets to the perilla leaves, decorate with a little shredded perilla leaves in the middle, cover with plastic wrap and put in the refrigerator for 10 minutes.

Prepare condiments during this time: mix light soy sauce, vinegar, sugar, and boiled water into juice, put in mustard sauce and mix well according to personal taste.

Take out the sashimi in 3 to 5 minutes and eat. It tastes better when it is wrapped in perilla leaves.

Ingredients: Salmon.

Excipients: white radish, perilla leaves, soy sauce.

Seasoning: sushi vinegar, wasabi.

1.Trim the white radish into squares, slice it into thin slices and cut it into thin strips, and soak it in ice water for a while; Take out a handful of shredded radish, roll it into a ball and put it on a plate, and then place a perilla leaf diagonally; The fish fillet bought, the corners and fascia, fat, etc. are trimmed again; The knife method is coming: the blade is perpendicular to the fish fillet, the tail of the knife is cut in, and the knife body is pulled evenly and forcefully;

2.Pull down the tip of the knife from the end of the knife, gently press the other hand on the fish fillet (my other hand is operating the camera, I can't press the fish fillet, I can only compare), and cut off a slice with one knife; In a group of five slices, use chopsticks to stand up the fish slices, and then press them down to form a fan-shaped shape; Use chopsticks**, with the other hand assisting; Place the fillet on top of the perilla leaves.

How to make salmon at home? How to make salmon is a home-cooked method, so what flavor do you want to eat and do it according to your own taste, that is a home-cooked method?

1.Pan-fried salmon.

Ingredients: 300 grams of salmon, 50 grams of sweet beans, 1 green pepper, 1 red pepper, 1 yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of shallots or onions, 1 egg, dry starch, unpolished black and white sesame seeds, lemon juice, salt, pepper, honey, fish sauce, etc.

Method: Cut the salmon into evenly sized pieces and marinate them with pepper, salt, lemon juice, honey, etc. 5 minutes to remove the faint smell of salmon; Open the eggs and glue the salted salmon side with dry starch, then the egg mixture, and then the unpolished black and white sesame seeds for later use; Turn the induction cooker to medium heat, remove from the pot, pour in an appropriate amount of olive oil, when the oil is bubbling, put in the salmon, fry one side with black and white sesame seeds for 20 seconds, and then fry the other two sides until golden brown, about 9 percent mature, then remove from the heat, fry for a few seconds with residual temperature and serve; Stir-fry sweet beans, green pepper slices, red pepper slices, yellow pepper slices, and lotus root slices and mix them with the fried salmon.

2.Boiled salmon.

Ingredients: 300 grams of salmon. Excipients: vegetables, vermicelli (soaked in water), chili powder, lemon. Seasoning: salt, green onion, ginger, garlic, egg white, Diannai key powder, bean paste, Sichuan pepper powder, chicken essence, cooking oil, water.

Method: Slice the salmon, add egg white, starch and lemon juice and mix well and brightly; Heat oil in a pot, add green onions, ginger, garlic, bean paste, water, salt, chicken essence, boil, add vegetables, cook, remove and put on a plate; Add the salmon, cook slightly, remove and place on a plate; Add peppercorns and shallots; Pour oil into a pan and heat it over the salmon.

3.Salmon porridge.

Ingredients: 60g white rice, 3 tablespoons salmon meat, 600ml water.

Method: Wash the white rice and soak the rice in water for 1 hour. Pour 600ml of water into the pot and cook the rice into porridge.

Blanch the salmon in boiling water. Scoop up and mash into a slurry for later use. Once the white rice is boiling, add the fish slurry and continue to cook until the ingredients are cooked through.

Finally, place the fish in a bowl.

Steamed grouper.

Ingredients: 1 grouper, a few green onions, steamed fish soy sauce.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

1.First of all, clean the grouper. Here is not only the black membrane, fish blood, fish intestines, etc. in the fish cavity, but also the mucous membranes and fish scales on the fish body, so that not only when eating there is no fishy smell at all, but also can highlight the umami.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

2.Next, cut a flower knife on the fish, cut two long cuts on the back of the fish (in the middle of the backbone), and clean it. The grouper has a fat body and thick meat on the back, so this allows the grouper to cook the fish consistently and shorten the steaming time.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

3.For the treatment of green onions, first separate the white green onion from the green onion segment, then cut the green onion section into shredded green onions, and then soak the green onion shreds in cool boiled water to let them roll naturally.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

4.Place the grouper fish flat on a steamed fish plate and cover it with green onions. The white onion is actually the effect of increasing freshness, just like the ginger slices.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

5.Put the fish plate into the already boiling pot, cover and steam on high heat for 9 minutes. In the case of normal fish, it takes about a few minutes to steam it, but considering that the meat of this grouper fish is relatively thick, I steam it for an extra 1 minute to ensure that the meat on the bones can be cooked thoroughly.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

6.When it's time to steam, take out the steamed fish plate, pour out the water on the plate and remove the green onions. Try to pour the water clean, the water has a bad taste, maybe it smells of fish blood, I don't like it anyway.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

8.Pour hot oil over the shredded green onion to bring out the aroma of the green onion.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

9.Then pour steamed fish soy sauce around the grouper and eat.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

The meat of grouper fish is more delicious than sea bass, although it is a little more expensive, but it is also worth it, and you will know how delicious it is after eating.

Steamed grouper, marinated to remove the fishy is wrong, teach you the right way, the fish is tender and delicious.

On April 11, 2015, the fish was decapitated to the head and bones, and two large pieces of fish meat were taken into fish fillets, and salt, light soy sauce, sesame oil, pepper, peppercorns, chili powder, and sweet potato starch were added to the fish fillet, and they were gently grasped and marinated for more than ten minutes

The preparation of salmon is as follows:

1. Sprinkle salt and black pepper on both sides of the salmon, put the butter on medium heat, not on high heat, the butter will burn, then pour the minced garlic down and fry it a little, then put the salmon down to fry, then pour in the lemon juice, if you want the lemon to have a stronger flavor, you can also use a grater to rub some lemon peel and put it inside.

2. Fry for two or three minutes and see that the fish skin is colored, you can take it out and put it in the baking tray, the baking tray is pre-padded with tin foil, and then pour all the juice in the pot, wrap it whole with tin foil, do not have any juice flowing out, preheat the oven to about 180-200 degrees, and then bake for 10 minutes.

Steamed salmon.

Method. 1. Shred the onion and ginger, and finely chop the coriander stalks. Spread half of the onion and ginger on a plate.

2. Place the salmon on top of the green onion and ginger shreds. Place the other half of the green onion and ginger on top of the fish. Add water to the pot and bring to a boil, place the fish plate on the cage drawer and cover it.

3. After seeing the bubbling gas, steam for 3-4 minutes.

Sauce: Heat the pot over low heat until slightly hot, add a few drops of olive oil, don't boil the oil too hot, cook a few drops of steamed fish soy sauce, add a tablespoon of boiling water, then pour it into a bowl, add a little chopped coriander and mix thoroughly. Gently sandwich the steamed salmon onto another plate, pour over the prepared juice and serve.

Tips: 1. How to choose fresh salmon: When the fish is pressed by hand, the meat is firm and elastic, and the fish is bright orange-red.

2. Don't buy too much at a time, leave it for the day after you buy it, and cut the rest into small pieces according to the amount of the child at a time, seal it with plastic wrap, put it in a freezer box, put it in the refrigerator, if it is -20 quick-frozen, it can be stored for 1 2 months.

3. Salmon contains more water and fat, and the heating time should not be too long, otherwise the meat will be dry and hard, and the taste will not be good. 40g-100g raw fish pieces, steam on high heat for about 3-5 minutes, then turn off the heat, and then simmer for 1-2 minutes.

4. Some children will be allergic to fish. After eating fish, carefully observe whether the child has an allergic reaction, if there is a small red rash or diarrhea and other symptoms, you should postpone giving the child to eat fish.

5. The salmon itself has a salty taste, so you should pay attention to the amount of steamed fish soy sauce.

Broccoli salmon rice balls.

Ingredients: 1 piece of salmon, 2-3 broccoli, 1 small bowl of rice, 1 teaspoon of sushi vinegar, 5 grams of white sesame seeds (cooked).

Preparation of broccoli salmon rice balls.

Soak broccoli in salted water for 10 minutes, boil a pot of water, add a little salt after the water boils, blanch the broccoli, then put it in ice water to cool and drain it for later use!

Dry the surface of the salmon with kitchen paper and fry it in a pan.

After frying, peel and crush and put in a bowl (be careful to scald).

Fill some rice with some white sesame seeds and pour in a little sushi vinegar.

Add chopped broccoli and mix well!

It is more convenient to use the rice ball mold, spread the plastic wrap in the mold, scoop in the mixed rice, compact, and it is more convenient to demold with plastic wrap!

Pan-fried salmon with fast hands.

Ingredients: 2 pieces of salmon, appropriate amount of vegetable oil, appropriate amount of baby soy sauce, appropriate amount of sesame seeds.

The preparation of fried salmon with fast hands.

Prepare all the ingredients Salmon can be rinsed and thawed in running water, or soaked in cold water to thaw, and a few slices of ginger or lemon to remove the smell, not hot water to thaw

Cut the thawed salmon into thin slices, cut the baby into small pieces, and wipe dry with kitchen paper.

Pour in an appropriate amount of complementary food oil and baby soy sauce, or add another drop of salt, and marinate for 15 minutes.

Heat the food pot over low heat, spray a layer of food oil, add the salmon and fry for 1-2 minutes, the fire is not too small, the meat will turn into firewood for a long time.

Turn over and continue to fry for a minute or two until golden brown on both sides.

Sprinkle some cooked sesame seeds and fry slightly.

Finally, sprinkle with chopped green onions and you're ready to go.

Salmon claypot rice method:

1. Remove the bones of the salmon and cut the back meat into dices and marinate them with salt, Shao wine and marinate for 5 minutes;

2. Wash the rice and put it in a pot, add a suitable water cover to cook rice;

3. Add salmon and broccoli after 15 minutes;

4. Boil for another two minutes, add the sauce and pour in the steamed fish soy sauce.

Pan-fried carrot salmon method:

1. Remove the bones of the salmon and cut it into medium pieces, marinate it in Shao wine and olive oil for five minutes;

2. Put a little oil in the pot, add the garlic, stir-fry the mushrooms and spinach, take out and put it on a plate;

3. Add a little vinegar, sesame oil and green mustard to the sesame paste and mix into a sauce;

4. Heat the bottom oil in a pan and fry the salmon on both sides;

5. Add the baby carrots to the pan when the salmon changes color slightly;

6. Pour the prepared sesame sauce on top.

Gluttonous salmon method:

1. Remove the bones of the salmon and cut it into large cubes, and starch it with salt and egg white;

2. Overheat and drain the oil to quickly lubricate the salmon for later use;

3. Add onions and soybean sprouts to the pot, add bottom oil, stir-fry with salt and shallots, and put them at the bottom of the pot;

4. Stir-fry chives, ginger and garlic, add spicy sauce, tempeh, stir-fry, then add bay leaves, star anise, fresh pepper, cooking wine, salmon, soy sauce, salt, pepper to taste, cook for three minutes, pour sesame oil, and pour it into a plate.

Pan-fried salmon.

Ingredients: Zhengyang Homeland Salmon, Olive Oil, Butter, Salt, Black Pepper, Lemon, Cumin Powder, Vanilla, Basil, Rosemary, Paprika.

Method:1Defrost the salmon fillet naturally, wash it and place it on a plate.

3.Fry over medium-low heat for 2 minutes with skin side down and skin side up for 2 minutes, 1 minute on each side.

4.Choose 1-2 seasonings of your choice according to your preference: cumin powder, vanilla, basil, rosemary, paprika, etc.

5.The nutritious and delicious pan-fried salmon is out of the pan, and you can drizzle some lemon juice before serving!