Accessories: about half of onion, mushroom 1 flower, a little shredded ginger, a little minced garlic, seafood soy sauce 1 spoon, a little sugar and a little minced coriander. (it's okay not to let go)

Practice 1

1, the material is very simple, a piece of salmon, and then prepare some mushrooms, onions, ginger, parsley 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 in the soup that just came out of the steamed fish, then add the chopped garlic, order a few drops of seafood soy sauce, add a little sugar, mix well and then pour it on the salmon, sprinkle a little coriander powder, or just take the fish and eat it with the sauce.

Practice 2

1, onion and ginger are shredded, and coriander stems are finely chopped; Shred half onion and ginger and spread them on a plate; Put the salmon on the paved onion and shredded ginger; Then put the other half of onion and ginger on the fish;

2. Add water to the pot. After boiling, put the fish dish on the steamer and cover it. Steam for 3-4 minutes after seeing steaming; Juice mixing: Heat the pot to a slight heat with a small fire, add a few drops of olive oil, but don't burn the oil too hot. Cook a few drops of steamed fish soy oil, add a spoonful of boiling water, then pour it into a bowl, and add a little fine coriander powder to mix well. Gently clip the steamed salmon into another plate, pour the adjusted 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 the food for the day after you buy it home, cut the rest into small pieces according to the dosage at one time, seal it with plastic wrap, put it in a frozen box and put it in the refrigerator. If it is frozen at -20℃, 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 it will taste bad. 40 g-100 g of raw fish pieces, steam for about 3-5 minutes with high fire, then turn off the heat, and then simmer for 1-2 minutes.

4. Some people are allergic to fish. After eating fish, carefully observe whether there is any allergic reaction. If there is a small red rash or diarrhea on the skin, you should suspend eating fish.

5. Salmon itself is salty, so attention should be paid to the amount of steamed fish soy oil.