Salmon sashimi is eaten a lot, so it's time to try the salmon that has been fully armed by various Chinese and western cooking methods from beginning to end, such as stewing, stewing, frying and roasting. In the international hotel, there are salmon soup, salmon steak, salmon skin, salmon spring rolls ... There are surprisingly "armed" salmon products.

The first trick: Stew gastrodia elata with salmon head or fish, add gastrodia elata, put it in a stew pot, and use the skills of Cantonese soup making and stew to "melt" salmon into the soup. Drinking this soup can not only taste the fresh and sweet fish flavor, but also absorb the DHA rich in salmon and enjoy the efficacy brought by gastrodia elata.

The second trick: salmon crispy and salmon spring rolls

Salmon is crispy with the skin of salmon, while salmon spring rolls are wrapped in the skin of spring rolls, fried to medium-ripe, and the fish is a little reddish. Salmon meat in this state is the most delicious.

The third measure: salmon steak This salmon steak uses Norwegian cooking techniques. Open the edge of fresh salmon, match with the chef's unique cooking techniques and special spices, and a plate of fresh and tender Norwegian salmon steak with special taste will come out.

Number n: Japanese, Thai or Western? The master said that there are many ways to make salmon. You can use Japanese methods to dip tempura and fry it; There can be Thai style, made of curry and salt and pepper; It can also be western-style, with the skin of salmon removed, made into steak, or made into "salmon tart" in the shape of "egg tart". Or if you don't know "which style", make soup with salmon bones or fry with salt and pepper. Anyway, all kinds of dishes can be made from fish head to fish, to fish skin and even fish bones. Really: nothing is impossible, only unexpected. It seems that a chef should have a good imagination.