Materials:

Ingredients: 550g salmon,

Accessories: 5g of ginger, 0g of onion10g, 50g of onion (white skin),

Seasoning: 20g cream, 5g pepper, 6g salt, and liquor 10g.

Exercise:

1. First, skin and bone the salmon, remove the meat, cut it into long strips, mix in all seasonings (5g pepper, 6g salt, liquor 10g), and marinate together for about10min;

2. Wash and shred ginger, onion and onion respectively;

3. Fold two pieces of aluminum foil paper (5 * 15cm, 6 pieces of * * *) in half, then fold them into a rectangular carton shape, first coat the bottom with a thin layer of cream, then add shredded onion and ginger, and finally add salmon;

4. Bake in the oven or grill at 200 degrees 15 minutes;

5. Take it out and sprinkle with shredded onion.

Second, salmon fried rice

Materials:

Rice 100g, egg 1, diced salmon 50g, tricolor beans 20g, diced fish 8g, diced onion 20g, minced garlic 5g, appropriate amount of oil, salt, sugar and black pepper.

Exercise:

1. Heat the oil pan, stir-fry the diced salmon in the oil, and take it out for later use.

2. Heat another pot, first pour in the right amount of oil, turn to medium heat, and fry the eggs with a spatula.

3. Add diced salmon, tricolor beans, fish plate, diced onion and minced garlic into the pot of method 2 in turn, and stir-fry for about 1 min until the fragrance overflows.

4. Put the cooked rice into the pot of method 3, turn the heat to high, stir the cooked rice down with a spatula and stir it evenly for about 1 min, then add salt, sugar, black pepper and other seasonings and stir it evenly to serve.

Third, a bite of salmon jiaozi (25 jiaozi)

Materials:

Salmon 200g, egg yolk 1, chopped green onion 2 tablespoons, Jiang Mo 1/2 tablespoons, spinach dumpling skin 25, salt 2 tablespoons, sugar 1/3 tablespoons, wine 1/3 tablespoons, white pepper 2 tablespoons, sesame oil 1 tablespoon.

Exercise:

1. Wash the salmon, peel it, remove the thorns and chop it into mud for later use.

2. Stir the salmon puree, egg yolk, chopped green onion, Jiang Mo and all seasonings together to form the stuffing.

3. Make a small piece of spinach dumpling skin, the size is about 1/2 of the original dumpling skin (refer to p7 for the making method of spinach dumpling skin), then take a proper amount of stuffing, wrap it in the dumpling skin, and seal it.

4. Take a pot to boil the water, put a wrapped jiaozi and cook for 5? Serve in 7 minutes, and you can take it from your favorite dipping sauce.

Fourth, salmon and pumpkin porridge

Materials:

Pumpkin 1 2, salmon head 1, 2/3 cups of white rice, 2~3 onions, proper amount of water, a little basil, 2/3 tablespoons of salt, wine1tablespoon, and a little white pepper.

Exercise:

(1) Wash and drain the white rice for later use; Wash the salmon head and set aside; Wash the pumpkin, and plan it into thick silk or cut into pieces according to personal preference.

(2) Cut the scallion into large sections, stir-fry with a little oil, add white rice and shredded South Israel, stir-fry, and then add water to cook porridge; Because salmon itself is rich in oil, so don't use too much oil to avoid greasy.

(3) 20 minutes before the porridge starts, put the diced fish heads into the pot and cook them together to avoid overcooking the fish. Cook the salmon head until it is done, then turn off the heat. Put it in a bowl and sprinkle with a little basil.

5. Stewed radish with salmon head

Materials:

300g of salmon head, ginger 1 0g, radish1piece, 20g of white rice, a little boiled juice, 500㏄ water, 50㏄ fragrant dew and 30㏄ rice wine.

Exercise:

1. Wash the fish head, cut it into blocks with appropriate size, blanch it in boiling water until the surface turns white, then pick it up and soak it in cold water to remove dirt and fish scales; Slice ginger for later use.

2. Wash and peel the radish, cut it into 3 equal parts, then cut it into a half-moon shape, put it in a pot and cook it with water and white rice until the radish becomes soft, and then pick up the washed rice for later use.

3. After mixing and boiling the boiled juice, add the fish head pieces of method 1, ginger slices and radish pieces of method 2, and simmer for about 30 minutes until the ingredients change color and the radish becomes soft.