Ingredients: salmon 1, about half a onion, mushrooms 1, a little shredded ginger, a little minced garlic, seafood soy sauce 1 spoon, a little sugar and a little minced coriander. (It doesn't matter if you don't let go)

Exercise:

1, the material is very simple, a piece of salmon, and then prepare some mushrooms, onions, ginger, coriander and garlic. Cut the salmon into large pieces; Shred onion; Sliced mushrooms; Cut coriander into sections; Garlic minced; Shred ginger;

2, take a large plate, the plate should not be too shallow, when steaming fish, a lot of soup will flow out, spread a layer of onion on the plate, then spread a layer of mushroom slices, and finally sprinkle some ginger;

3. Put the salmon on shredded onion, sliced mushrooms and shredded ginger, and steam for about 6-7 minutes;

4. Take a small bowl, pour the soup from the freshly steamed fish, then add chopped garlic, order a few drops of seafood soy sauce, add a little sugar, mix well, pour it on the salmon, sprinkle a little coriander powder, or eat it directly with fish dipping sauce.

Salmon head with chopped pepper

Raw materials:

Salmon head, chopped pepper, salt, cooking wine, ginger, pepper, Chili oil, corn oil, chopped green onion.

Exercise:

1. Wash and split the fish head, sprinkle some salt and cooking wine for a while;

2. Put ginger slices under the fish head, put them into a large plate, and sprinkle chopped pepper evenly on it;

3. After the water is boiled, put the fish head into high fire and steam for 8- 12 minutes, then turn off the fire and steam for 1-2 minutes;

4. Sprinkle appropriate amount of chopped green onion;

5. Add corn oil, pepper and Chili oil to a small pot, heat it with low fire, and remove the pepper;

6. Pour hot oil on chopped green onion and chopped pepper.

Intimate reminder:

1, it is best to choose live fish heads. No salmon can be replaced with fat fish heads, which can be split in two, but it is best not to completely separate them;

2. It is best to choose chopped pepper with authentic taste and adjust the dosage according to the degree of spicy taste;

3, the chopped pepper itself has a salty taste, so don't put too much salt when you start pickling fish heads, so as not to be too salty;

4. Pay attention to small fire when burning hot oil, and don't burn peppers;

5, according to the size of the fish head, adjust the steaming time, generally 10 minutes, if the time is too long, the fish will not be tender;

6. When steaming fish, you can cook a plate, drain the water and add sesame oil and mix well. When the fish head is ready, mix the noodles into the remaining soup, which is another very delicious staple food.

Fried rice with salmon

Materials:

1 slice of salmon, 4 or 5 mushrooms, 1 egg, 1-2 bowls of rice, some vegetables, a little chopped green onion, a little salt and pepper.

Exercise:

1. Marinate the salmon fillets with a little salt and pepper, then fry them in a pan with low fire, cool them a little and tear them into small pieces by hand.

2. Wash and slice mushrooms; Wash and tear cabbage leaves into large pieces; Beat the eggs well and set aside.

3. Pour a little oil into the wok, heat it, pour in the egg liquid, add the rice when it is half cooked, and stir it quickly and evenly.

4. Then add the mushroom slices, green leaves and salmon pieces, stir well, sprinkle with chopped green onion, season with salt and pepper, and stir well.

Jiangxiang salmon

Materials:

Salmon steak, ginger, salt, black pepper.

Exercise:

1, evenly sprinkle salt and black pepper on both sides of the fish and marinate for 15-20 minutes;

2. Cut ginger into 2 mm thick slices;

3, put a little olive oil in the pot to heat, and put the ginger slices in the pot;

4. Add the marinated fish steak;

5. Cover the pan, dry fry for 1.5-2 minutes, then turn the fish and ginger over, cover the pan and fry for 1.5-2 minutes (the time here is calculated when the thickness of the fish fillet is about 1.6 cm);

6. Open the lid and fry on both sides of the fire for half a minute.

Intimate reminder:

Choose the appropriate cooking method according to the freshness of fish. Fresh live fish is best steamed, and you can choose to braise in soy sauce or dry fry. )

1, fried fish sometimes the skin of the fish sticks to the pot, which affects the beauty of the dish. After scraping the fish, gently dry it with a kitchen paper towel and fry it, so it won't stick to the pan;

2, or heat the pot first, wipe the bottom of the pot with ginger, and then heat it with oil, so that the fish skin will not stick to the pot;

3. Before frying the fish, pat the skin with thin flour or dip it in egg liquid, and then fry it, so that the fish will not stick to the pot;

4. Before cooking stale fish, marinate it with some salt for 30-50 minutes before cooking, and the taste will be more delicious;

When frying fish, put a large piece of ginger in it and fry it together, which can not only remove the fishy smell, but also make the fried ginger very crispy.

6. Add the fish after the oil is hot, and turn the fish skin over when it is fried to golden brown. If the oil is not hot, the fish skin will stick to the pot easily;

7. If it is not very fresh salmon, it is best not to use it as sashimi;

8. When frying salmon, if you are afraid of being unfamiliar, you can gently stir the fish with chopsticks. If the fish breaks up easily, it means the fish is cooked. If fried for too long, the fish will become firewood and lose its flavor.

9. Fish with high oil content, such as salmon, should not put too much oil when frying, so as not to be too greasy and affect appetite;

10, squeeze a little lemon juice before eating dry fried fish, which will not only make the fish taste more delicious, but also not too greasy.