Ingredients: 300g of salmon, 50g of sweet beans, green pepper, red pepper and yellow pepper 1 piece (sliced), 50g of lotus root strips, 20g of dried onion or onion, egg 1 piece, dried starch, unsalted black and white sesame seeds, lemon juice, salt, pepper, honey and fish sauce.

Practice: Cut the salmon into blocks with uniform size and marinate with pepper, salt, lemon juice and honey for 5 minutes to remove the faint fishy smell of salmon; When the eggs are opened, stick dry starch on one side of the salted salmon, then stick egg liquid, and then stick black and white sesame seeds that have not been fried for later use; Adjust the induction cooker to medium heat, take out the pan, pour in a proper amount of olive oil, when the oil bubbles, add salmon, first fry one side with black and white sesame seeds for 20 seconds, and then fry the other two sides until they turn golden and about 9% mature, then leave the fire and fry for a few seconds with the remaining temperature, and then serve; Stir-fry sweet beans, green, red and yellow pepper slices and lotus root strips, and then mix them with the fried salmon.

2. Boiled salmon

Ingredients: 300g 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: Slice the salmon, add egg white, starch and lemon juice and mix well; Light a 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 a plate. Then add salmon and cook it slightly, remove it and put it on a plate; Add pepper and onion; Heat the oil in a pan and pour it over the salmon.

3. Salmon porridge

Ingredients: 60 grams of white rice, 3 tablespoons of salmon meat, 600 ml of water.

Practice: Wash the white rice, and then soak the rice in clear water 1 hour. Pour 600 ml of water into the pot and cook the rice into porridge. Blanch the salmon meat with boiling water. Pick it up and mash it into fish paste for later use. After the white rice is boiled, add the fish paste and continue to cook until the ingredients are cooked thoroughly. Finally, put the fish into a bowl.