Recommend several easy cooking methods of salmon. Three sashimi (sashimi) Three sashimi (sashimi) One: Ingredients: 250 grams of fresh salmon fillet and appropriate amount of white radish. Accessories: green mustard sauce, Japanese swastika sauce (or American soy sauce), cucumber 1 segment. Practice: 1. Cut the white radish into filaments and put them on one side of the plate, and cut the cucumber into pieces with a thickness of 1 cm for later use. 2. Cut the salmon fillet into 4 thick slices, put them on ice and put them on a plate. 3. Cut some thin slices and put them into a flower shape. 4. Put the cucumber into the dish, make the green mustard sauce into a cone, put it on the cucumber, and make a small hole with a toothpick to make it look like a strawberry. 5. Eat with a plate of soy sauce, put the green mustard in the right amount and dip it in. Features: three sashimi (sashimi) with bright colors, enlightenment and ventilation. Second, the method is: eviscerate the fish skin, clean it, cut it into 0.5 cm thick fillets, about 20 grams each, 8 pieces each, about 150 grams, and arrange it neatly on the plate (the bottom of the plate can be shaved with ice and covered with film, and then put each piece in order). Three sashimi (sashimi) III: Ingredients: 30g mustard salad dressing, proper amount of lettuce, 200g salmon sashimi, a little soy sauce, a little white wine and a little sesame oil. How to make it: First, cut the salmon into blocks of appropriate size, and then add white wine, soy sauce and sesame oil to the salad dressing. Before eating, put lettuce on the plate to make the bottom, then put the salmon on it and pour the seasoning. You can also eat salmon after dipping it in seasoning. This way, you can directly taste the delicacy of salmon and feel the softness after the fillet is imported. Eat two fish (sashimi, soup or porridge from head to tail)1.sashimi: bleed live fish, slice the meat, take the ribs, cut them into thin slices or diamond-shaped thick slices, put them at the bottom of the ice, set the plates on the ice in the fish fillet shop, and serve them with American soy sauce, Jomo, lemon slices, etc. Fresh, tender, sweet and refreshing, without fishy smell and thorns. 2. Raw boiled fish bone soup: Fill the pot with broth, add fish bones, head and tail, ginger and garlic slices, then add cabbage and tofu and cook until the soup is boiled, and immediately take out the pot. The soup is delicious and fragrant. 3. Raw rolled fish bone porridge: white rice porridge for use. Pan-fry fish heads and colored bones until they are medium-cooked, pour a little cooking wine, then pour in broth, add porridge, cook until the porridge boils, immediately take off the pan and add a little pepper and celery. Delicious porridge, fish rhyme ileum. Boiled salmon Ingredients: salmon. Accessories: vegetables, vermicelli (soaked in water), Chili noodles, lemon. Seasoning: salt, onion, ginger, garlic, egg white, starch, bean paste, pepper powder, chicken essence, cooking oil and water. Practice: 1, slice the salmon, add egg white, starch and lemon juice and mix well; 2. Set fire to the pan and pour oil. When the oil is hot, add onion, ginger, garlic, bean paste, water, salt and chicken essence. After boiling, add vegetables, cook them, take them out and put them on the plate. 3. Add the salmon and cook it slightly, remove it and put it on the plate; Add pepper and onion; 4, sit in a pot and pour the oil. After the oil is hot, pour it on the salmon. Steamed salmon Steamed salmon (1) Ingredients: salmon 1 kg or so. Ingredients: shredded bamboo shoots, shredded mushrooms, shredded ham, shredded ginger and shredded onion. Seasoning: refined salt, monosodium glutamate, pepper, cooking wine, Shaoxing old wine. Practice: the rainbow trout is slaughtered and cleaned, and the fish pond is filled with shredded seasoning, put on a plate, steamed in a drawer and poured with water. Steamed salmon (2) Ingredients: salmon fish 2.5 kg. Ingredients: water-soaked mushrooms, winter bamboo shoots, Jinhua ham, pig fat, pig net oil, chicken soup, salt, monosodium glutamate, sugar, cooked lard, cooking wine, onion and ginger. Practice: 1. Scrape the fish, clean it, scald it with boiling water, scrape off the scales, change the cross knife, and marinate it with salt and monosodium glutamate for a while. 2. Carve the outer edges of winter bamboo shoots, Jinhua ham and fat meat with knife flowers and cut them into pieces. Blanch the hairy mushrooms and winter bamboo shoots in boiling water and wash them. 3. Put the salted fish in a dish, sprinkle the cooking wine, salt and white sugar evenly on it, then put the fat slices, ham slices, mushrooms and winter bamboo shoots on the fish in turn, put the onion slices and ginger slices above and below the fish respectively, pour cooked lard on it, add fish soup to the fish dish, then cover the fish with pig net oil, steam it on the drawer 10 minutes, and take it out. Steamed Salmon (3) Cooking method: open 1.5 kg of salmon, clean it, cut one knife inside and outside the fish, and apply a layer of refined salt on the back of the fish, set it up with chopsticks to dry the water for later use, put the seasoning on the fish evenly, and steam it with strong fire for 1 minute to 1 minute and a half. Seasoning: shredded onion, shredded ginger, shredded pepper, refined salt and sesame oil. Sauté ed Salmon Ingredients: Salmon, chives. Seasoning: soy sauce, mustard. Practice: 1, slice fresh salmon and shred shallots for later use. 2. Wrap the shredded chives with fish fillets, make salmon rolls, and put them into the plate. When eating, dip a little soy sauce and mustard. Ingredients for Kung Pao salmon: peanuts, salmon, green pepper, red pepper and onion. Practice: 1, fry the salmon (cut the salmon into small squares) and pick it up. 2, from the oil pan, stir-fry the watercress hot sauce and onion ginger in the oil. Add green pepper, red pepper and onion, stir-fry until medium-cooked, add fried salmon and add a little cooking wine. Add salt and sugar to stir fry according to your own taste. Stir-fry diced fish 1, cut salmon into small cubes (don't cut the cubes too small, so as not to loosen the fish during stir-frying), and cut Chinese vetiver and mushrooms into cubes. 2. Put the wok on the fire, add a proper amount of salad oil, and after 70% heat, pour the diced fish into the wok, oil it and remove it. 3. Pour a little salad oil into the wok. When the oil is hot, add onion, ginger, minced garlic, diced fish, carrot, mushrooms and salt and stir-fry for two minutes. Finally, thicken with a little monosodium glutamate and serve. Braised Salmon Braised Salmon (1): 1, wash the fish, remove scales and dry, put it flat on the chopping board, and cut into pieces, 2 cm thick. The throwing surface is horseshoe-shaped. 2, use a flat-bottomed non-stick pan, fry on both sides, take out and dry. Fish skin is not fried. 3, change to a large wok, cooking oil, diced onion, stir-fry, add ginger, rice vinegar, pepper, sugar (a large amount). I usually use 5 spoons, salt, cooking wine, soy sauce, water, and keep tasting for at least five times. 4, slowly put the fried ground fish into the juice, fire, and then simmer (the fire in Canada is the same) for about 15 minutes, and finally stop the fire according to the amount of juice. Braised salmon (2): 1 Cut the fish into pieces, add salt and marinate in soy sauce for a while. 2 Prepare chili, garlic and ginger, oil them, put the fish pieces into the pot, and add chili, garlic and ginger when the color changes. 4 add a little water and stew for a while to let it taste. The water is almost dry, get out of the pot. Fish bone soup The bones, spines and heads of salmon can also be added with fish skin, shredded ginger, scallion and pepper, and the soup is delicious. Note that the soup tastes more delicious without oil. Fish fillets with garlic and salmon fillets are soaked in hot water at 80℃ for 10 second, and then mixed with garlic. Shredded cold fish fillets, add green onion, shredded red pepper, garlic, salt, seasoning, sesame oil, a little mustard and delicious soy sauce, and mix well to serve. Original flavor, sweet and refreshing. Cook 3-4 salmon heads, chop them quickly, until they are medium-cooked, pour a little cooking wine, pour broth, add cabbage and ginger slices after boiling, thicken them, add red pepper slices and onion segments, and serve after boiling. Light and fishy, fresh and pleasant. There are three ways to roast salmon: whole roast, section roast and tin foil roast. The whole baking looks good, the section baking tastes best, and the tin foil baking is the most imaginative. Whole roasting is the most primitive method. When baking, add cumin and Chili noodles, which tastes a bit like barbecue in Xinjiang. In this roasting method, the fish skin is the best, with a strong and crisp taste, while the fish is too thick and slightly tasteless. A fish is at least one and a half pounds or two pounds, and the whole roast is really a bit extravagant, so there is a section roast. Cut the salmon into sections, marinate it in homemade sauce for four or five minutes, and then roast it on fire, so that the roasted fish is tender outside. The flavor of the sauce is added in the section baking, and the taste is more abundant. As for the tin foil roast, it absorbs the western-style practice, and the ingredients are simple, only onions, shredded ginger and salt, which can better reflect the original flavor of salmon-fresh and tender. The original taste is the most beautiful taste, but most northerners like strong taste, and this western-style practice is somewhat tasteless for them. Fourth, salmon cooking tips Salmon contains more water and fat, so when it is used to cook hot dishes, the heating time should not be long, otherwise the meat will be dry and hard, and it will taste bad. Here, I would like to remind you that when salmon is used to make hot dishes, its best maturity is seven-ripe. At this maturity, the taste of salmon raw materials is soft, smooth, tender and fragrant.