Materials:
Main ingredient: 550 grams of salmon,
Accessories: 5 grams of ginger, 10 grams of scallions, 50 grams of onions (white),
Seasoning: 20 grams of cream, 5 grams of pepper, 6 grams of salt, 10 grams of white wine
Methods:
1. Peel the skin of the salmon, bone it, and then cut it into long strips and mix it with all the seasonings (5 grams of pepper, 6 grams of salt, 10 grams of white wine). Then cut into long strips of cubes, mixed with all the seasonings (pepper 5 grams, 6 grams of salt, 10 grams of white wine), marinate together for about 10 minutes;
2. Then ginger, green onions, onions were cleaned are cut into julienne;
3. Aluminum foil (5 * 15 cm, *** counting the need to use 6 sheets) every two folded, and then folded into the shape of a rectangular cardboard box, the first in the bottom of the thin layer of coated with Cream the butter, then add the shredded onion and ginger, and finally the salmon;
4. Bake in the oven or on the grill at 200 degrees for 15 minutes;
5. Remove from the oven and sprinkle with shredded green onion to serve.
Two, salmon fried rice
Materials:
White rice 100g, 1 egg, salmon diced 50g, tricolor beans 20g, fish plate diced 8g, onion diced 20g, crushed garlic 5g, oil moderate, salt moderate, sugar moderate, black pepper moderate
Practice:
1. hot frying pan, the salmon meat diced first into the oil, popping incense and then Remove from the pan and set aside.
2. Heat another frying pan, pour in a moderate amount of oil, turn the heat to medium, beat in the egg and scramble it with a spatula.
3. Add the diced salmon, tricolor beans, fish plate, diced onion, and minced garlic from recipe 1 to recipe 2 and stir-fry for about 1 minute until the aroma permeates the pan.
4. Add the rice to the Method 3 pan, turn up the heat, and use a spatula to press down on the rice and stir-fry for about 1 minute, then add salt, sugar, and black pepper and stir-fry until evenly distributed.
3. Salmon Dumplings (25 dumplings)
Ingredients:
200g salmon, 1 egg yolk, 2 tbsp chopped green onion, 1/2 tbsp grated ginger, 25 spinach dumpling wrappers, 2 tsp salt, 1/3 tbsp sugar, 1/3 tbsp wine, 2 tsp white pepper, 1 tbsp sesame oil, 1/3 tbsp cornstarch
Practice:
Measurements:
1. >1. Wash, skin and remove the spines of the salmon meat, then chop it into puree and set aside.
2. Mix the salmon puree, egg yolk, chopped green onion, ginger and all the seasonings together to make the filling.
3. Make small spinach dumpling wrappers, about 1/2 the size of the original dumpling wrappers (see p7 for spinach dumpling wrappers), and seal the wrappers with the appropriate amount of filling.
4. Bring a pot of water to a boil, add the wrapped dumplings, and cook over medium heat for 5 to 7 minutes, then serve with your favorite dipping sauce.
Four, salmon and pumpkin rice
Ingredients:
1/2 pumpkin, 1 salmon head, 2/3 cup of rice, 2~3 green onions, water, a little bit of Basil, 2/3 tsp salt, 1 tbsp wine, a little bit of white pepper
Methods:
(1) Wash the rice and drain; wash the salmon head; wash and set aside; wash and rinse the pumpkin. The pumpkin is washed and cleaned; the pumpkin is grated into thick julienne strips or cut into cubes depending on personal preference.
(2) cut the white onion into large segments, with a little bit of oil, and then add the white rice and pumpkin to the shredded stir-fry for a while, and then add water to prepare to cook rice; because the salmon itself is rich in fat, so the amount of oil do not too much to avoid grease.
(3) 20 minutes before the rice is ready, put the fish head into the pot and cook it together, so as not to overcook the fish. Cook until the salmon head is cooked through, then remove from the heat and serve in a bowl with a sprinkling of brazilian mince for garnish.
Fifth, salmon head stewed radish
Materials:
300 grams of salmon head, 10 grams of ginger, radish 1, 20 grams of rice, cooking juice: a little, 500 weeks of water, 50 weeks ㏄, rice wine 30 Weeks
How to do it:
1. fish head cleaned, cut into the appropriate size of the block, put into the boiling water and boiled to the surface becomes white The first thing you need to do is to remove all the dirt and scales from the fish head, and cut the ginger into thin slices.
2. After washing and peeling the radish, cut it into 3 equal parts horizontally and then into half-moon shapes, put it into a pot with water and rice and cook it until the radish becomes soft, then lift it up and wash off the rice.
3. Mix the ingredients of the cooking sauce and bring to a boil, add the fish head pieces of Method 1, ginger and radish pieces of Method 2, and simmer for about 30 minutes until the ingredients are colored and the radish is soft.