How to stew salmon, salmon stew and eat is the easiest way

If you want to cook salmon, many people are not very good at making it, and even if you make it, it will make the soup feel that the taste is not so rich when you drink it, and even there will be some monotony, which is due to the fact that your own ingredient selection is not so good, in fact, you need to put some enoki mushrooms and spinach and a series of vegetables to cook, so that the taste will be better.

1.Heat the pan with cold oil, add the ginger slices and carrots to walk away the oil, then put in the salmon and fry it slightly, after the two sides change color, add the white part of the green onion!

2.Shake the pan to keep the bottom non-sticky, then pour in boiling water and cooking wine.

3.Bring to a boil and cook over low heat for 5 minutes, then add enoki mushrooms, salt, pepper! Bring to a boil over high heat for 3 minutes!

4.It is better to blanch spinach in boiling water in advance to remove oxalic acid!

4.It's almost over, and at the end of the soup, add the spinach and the rest of the green onions, and get ready to eat!

200 grams of net yellow croaker meat, 3 grams of minced green onion, 50 grams of tender bamboo shoots, 5 grams of green onion, 25 grams of cooked pork fat, 15 grams of Shao wine, 10 grams of cooked ham, 4 grams of refined salt, 1 egg, 3 grams of monosodium glutamate, 10 grams of ginger ale, 450 grams of clear soup, 3 grams of minced ginger, 60 grams of wet starch, 75 grams of cooked lard.

Method. 1. The yellow croaker meat slices are 4 cm long, 2 cm wide and 1 cm thick, the pork fat is cut into nail slices, the tender bamboo shoots and cooked ham are cut into minced pieces, and the eggs are beaten in the bowl.

3. Put the wok on medium heat, put in 25 grams of cooked lard, put in the green onion and ginger, stir out the fragrance, put the fish fillets into the pot, put Shao wine, ginger juice, clear soup, bamboo shoots, refined salt, pork fat slices, skim off the foam after boiling, add monosodium glutamate and wet starch to thicken, pour in 50 grams of egg liquid and cooked lard, push it well with a hand spoon, put it in the soup plate, sprinkle with minced green onion and cooked ham, you can.

5 taels of osmanthus fish meat (about 200 grams), 1 tael of ham (about 40 grams), 2 taels of winter bamboo shoots and mushrooms (about 80 grams), 8 cups of soup, an appropriate amount of Longjing tea, a little salt, oil and pepper.

Method. 1. Slice the osmanthus fish and mix well with salt, oil and pepper.

2. Shred the ham, wash and slice the mushrooms.

3. Pour the soup into the pot, bring to a boil, add the osmanthus fish fillets and shredded ham, boil for about 5 minutes, pour into a large soup basin, and season with salt.

4. Pour Longjing tea leaves into a glass and wash them away, put them in a basin**, and pour the tea into the soup before eating.

Salmon, also known as salmon or salmon, has a delicate, smooth texture and a bright orange color that looks appetizing. Not only that, salmon also has a high nutritional value, eating it regularly can effectively reduce cholesterol, enhance brain function, prevent vision loss, and prevent Alzheimer's disease.

Many people like to eat salmon raw, but they are worried about safety, and it is too cold to eat raw in winter, so you might as well try the following 3 ways to eat it, and those who have eaten it say it is great

Salmon fried in salt.

This is a dish that requires a little patience and the fire can't be too big. Because salmon is rich in oil, there is no need for additional oil. When you fry it, the fat in its body will slowly seep out of the body and fall around the skin of the fish, making a sizzling happy sound.

Ingredients: 1 piece of salmon.

Lemon 1 pc.

Sea salt to taste.

Method 1Wash and dry the salmon, sprinkle sea salt evenly on each side, and spread evenly with your hands;

2.Cover the salmon with plastic wrap and refrigerate for 5 hours;

3.Heat a pan over medium heat, put the marinated salmon in the pan over low heat and fry it dry (no oil required), first fry the side with the skin on it;

4.Cook on each side for 4 minutes, then turn over the other side until browned on each side;

5.Drizzle with lemon juice, serve with dried radish and rice, and serve!

Teriyaki salmon.

A simple sauce can be baked until cooked, and the taste will be particularly good, smooth and tender, which is very wonderful.

Ingredients: 1 piece of salmon.

Salt a pinch of salt. Crushed black pepper a little.

Light soy sauce 2 scoops.

2 scoops of brown sugar.

1 tablespoon of plain water.

2 tablespoons olive oil.

Dark soy sauce a little.

Method 1Rub a pinch of salt and black pepper on the salmon;

2.Light soy sauce, brown sugar, water and oil mixed into a sauce;

3.Place the salmon in a container, pour in the sauce and marinate in the refrigerator for 2 hours;

4.Preheat the oven to 185 degrees (356 degrees Fahrenheit), wrap a layer of tin foil on the outside of the container, bake in the oven for 20 minutes, and take out a layer of light soy sauce for the last 5 minutes.

Tips

The baking time is adjusted according to the thickness of the salmon until the fish is cooked.

Diced salmon porridge.

Ingredients: Salmon 100 grams.

Rice 1 cup.

2 shiitake mushrooms.

Bacon 1 strip.

Method 1Wash the salmon, peel and cut into cubes, add a little salt and marinate, and dice the mushrooms and bacon;

2.Wash the rice and bring it to a boil in water, then add the diced shiitake mushrooms and bacon and cook for another 5 minutes;

3.Add the diced salmon and continue to cook for 2 minutes.

Preparation of salmon stew.

Prepare in advance:1Cut the salmon into cubes, add a pinch of salt, white pepper and brandy, grasp well and marinate for a while.

2.Peel and dice potatoes and onions; Remove the two ends of the snow peas; Broccoli cut into small florets.

Production process:1Heat a little oil in a pan and fry the salmon until it changes color on both sides.

2.Heat a little oil in a pan and stir-fry with an appropriate amount of red curry until fragrant.

3.Add 1 2 cans of coconut milk and cook well.

4.Add the onion and potatoes and cook until soft (add some water).

5.Add the broccoli and snow peas and cook until raw.

6.Add the fried salmon, add an appropriate amount of fish sauce, add the remaining 1 2 cans of coconut milk and a little coconut sugar, and continue to simmer for a while.

According to the different preservation methods, the chilled food is basically sashimi, that is, eaten raw, with a soft and glutinous taste and a sweet taste. Frozen and fresh are generally not recommended to be eaten raw, one is that the taste is worse, and the other is that the transportation link is relatively more chilled and long, so for the sake of safety, it is more assured that it is cooked, and different cooking techniques also make eating fish have more delicious experience.

Because the salmon is frozen, pan-fried is the best choice, because the good taste of salmon mainly comes from the rich fat content, which makes the fish more elastic and more fragrant and delicious. There is a lot of fat, so you don't need to add oil when frying, and it is delicious to fry it directly.

Here's how to pan-fry salmon.

Ingredients: Salmon, salt, chopped black pepper, lemon.

1. In addition to the main bones of the spine, there are only a few large spines in the abdomen on the salmon body, and there are no spines after pulling it out, which is also the main reason why I make salmon for my children, so I don't have to worry about being stuck by the spines.

2. Scrape off the scales.

3. Wash the treated salmon with clean water and wipe it dry.

4. Fish skin is very important for frying, not only rich in fat and nutrition, but also after frying, the crispy taste of the fish skin is superb.

5. Cut the fish into long strips with a thickness of one centimeter along the shape of the fish pieces, not too thin, because the fat and meat of the salmon are layered on top of each other, and it is easy to fry if it is too thin. Of course, don't be afraid that it won't be cooked later, you can eat it raw, right?

6. Don't put a drop of oil in the pan, put the salmon fillets in after heating, and fry slowly over low heat.

7. Because of the high fat content, the oil will come out after frying for a while, this fish oil will make the fish more delicious, if you like to put some mushrooms in the pan to fry together, the mushrooms full of fish oil are also delicious.

8. Fry until browned on both sides, so that the crispy taste on the outside and tender on the inside will make the fish more delicious (the oil in the pot is all from the fish itself, so you really don't need to add an extra drop of oil).

9. Finally, stand up the fish and fry the skin until crispy.

10. Put it on the plate, you can squeeze a little lemon juice, one is to remove the fishy and the other is to get greasy, this depends on personal preference, you can also squeeze it.

11. Sprinkle some salt and crushed black pepper for a super simple, delicious and nutritious pan-fried salmon dish is ready.

1. Buy a piece of salmon pieces, scrape the scales clean, and then clean them again for later use;

Salmon marinated. 2. After washing, pour some salt on both sides of the skin and meat of the salmon, then coat it evenly and marinate for about ten minutes;

Handling salmon.

3. Drain the marinated salmon with clean kitchen paper to dry the surface of the fish;

Pan-fried salmon. 4. Fry the salmon must not stick to the pan, otherwise the fish will be broken once it sticks to the pan, heat the pan, add an appropriate amount of olive oil, heat the oil to seven or eight minutes of heat and put the salmon in, and fry the skin side first;

Pan-fried salmon. 5. When frying, you must not stir all the time, otherwise it is easy to break, and the fried salmon can not be fried over high heat, only fried with a simmer, and when the side of the fish skin is fried until it becomes golden brown, you can turn it over and fry, at this time you must turn it carefully, otherwise it will be broken;

Fried salmon.

6. At this time, it is necessary to grasp the frying time, and the meat will turn into firewood if it is too old, because the salmon is originally very tender, and the heat can be turned off when the side of the fish is also golden brown;

Salmon. 7. After frying, sprinkle with black pepper, and then squeeze the lemon juice evenly on top of the fried salmon meat and serve.

Lemon salmon.

8. It is estimated that the fried salmon will be a good choice with a bottle of red wine, and I believe that many beauties will love the romantic dinner.

Fish is delicious, whether it is eaten meat or made into soup, it is fresh and delicious, arousing people's appetite, and it is a favorite food in people's daily diet. There are many types of fish, which are broadly divided into two categories: marine fish and freshwater fish. However, whether it is a marine fish or a freshwater fish, the nutrients contained in it are roughly the same, and the difference is only the amount of various nutrients.

The nutritional value of fish is extremely high, and it has been found that children often eat fish, its growth and development are relatively fast, and the development of intelligence is also better, and often eat fish, the human body is relatively robust, and the life span is relatively long, the mystery lies in the following nutritional characteristics of fish:

1.Fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and strengthening water and reducing swelling, clearing milk, clearing heat and detoxifying, and stopping cough and qi, and are effective for all kinds of edema, edema, bloating, oliguria, jaundice, and milk blockage;

2.Eating fish has a good effect on fetal restlessness and gestational edema in pregnant women;

3.Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

4.Fish is rich in vitamin A, iron, calcium, phosphorus, etc., and eating fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair.

Ingredient breakdown. Salmon head to taste.

Onion to taste.

Carrots to taste.

Celery to taste.

Green onions to taste.

Dried red pepper to taste.

Ginger to taste. Method.

1.Wash the salmon head, remove the gills and scales (even the skin is peeled off), then cut into chunks and marinate with salt, cooking wine and lemon juice2

2.Also, shred the onion, dice the celery, and chop the dried chilies, ginger, and green onions into minced 3

3.Put oil in the pan, and when the oil is hot, put the fish head in and fry until the fish pieces are golden brown on all sides, then remove them, and leave oil in the pan 4

4.Directly use the remaining oil in the pot, add dried chilies, green onions, and ginger to stir-fry until fragrant, and then add onions and celery and stir-fry until fragrant5

5.Finally, put the fried fish pieces back into the pot, add water to simmer, bring to a boil over high heat and simmer for 10-15 minutes, add a small amount of salt and seasonings.

Peppercorns to taste, sugar to taste.

Appropriate amount of light soy sauce Appropriate amount of dark soy sauce.

Salt to taste Coriander to taste.

Pine nuts to taste, ginger to taste.

Garlic to taste Green onion to taste.

Bell pepper to taste. Steps:

1. Remove the bones of the salmon, pull out the bones, cut the tofu into small pieces of similar size, and wipe the water slightly with a kitchen paper towel, sprinkle an appropriate amount of black peppercorns into the salmon pieces, and put in 2 tablespoons of flour to coat it slightly.

2. Other materials are ready.

3. Rub the bottom of the pot with ginger slices, add ginger slices and salmon to fry on 2 sides, and then add tofu cubes to fry yellow.

4. Pour in an appropriate amount of dark soy sauce to color, light soy sauce, salt, sugar, garlic to taste, pour in enough boiling water at one time, bring to a boil over high heat, and simmer over medium heat until it dries quickly.

5. Add the bell pepper cubes and stir-fry, sprinkle in pine nuts and coriander segments.

Precautions. 1: Stewed tofu and fish, if you want to be delicious, the key is time, that is, as the old saying goes, "a thousand rolling tofu and ten thousand rolling fish";

2: Wrapping the fish pieces in flour and rubbing the pot with ginger can prevent the fish from sticking to the pan;

3: Add enough boiling water at one time, do not add water frequently halfway.

Clean up the salmon and put a knife on both sides, you can stew it whole, or if the whole piece is too big, you can cut it into pieces and stew again. Heat oil in a pot, add Sichuan pepper and stir-fry until fragrant, then add salmon, then add light soy sauce, cooking wine, sugar and a little salt, pour in an appropriate amount of water, cover the pot and start simmering. After about 15 minutes, turn off the heat and the home-cooked salmon stew is ready.