Pan-fried salmon
Introduction:
"There are many ways to make salmon, but all of them are cooked food or raw food. This fried salmon is a perfect way to eat both inside and outside, with its outer layer burnt and fragrant, and the inner layer soft and raw. The simple cooking of fresh food is my favorite, which is a lazy way for novices in the kitchen. Another great advantage of this dish is that it meets the different needs of three members of our family. It is safe for children to eat cooked food. We enjoy the delicious fresh food. We absolutely recommend it to the mummy who has Xiaobao at home
Production steps:
Step 1: 1. Material preparation;
Step 2: 2. Twist ginger into powder (the same as knife cutting);
Step 3: 3. Cut half lemon into small pieces;
Step 4: 4. Take a small bowl, add the steamed fish, soy sauce, oyster sauce, honey, ginger and half of lemon, mix well;
Step 5: 5, salmon to scale, wash and dry, such as cut a few knives, in order to taste;
Step 6: 6. Pour the sauce on the salmon and marinate it for more than 10 minutes. Turn it over after a while so as to marinate it evenly and taste well;
Step 7: 7. Preheat the frying pan, pour in olive oil, put in the pickled salmon pieces, and fry them over medium low heat. On the way, you can fry them on the opposite side and on the side. After five years of maturity, pour in all the sauces, and then fry them for seven or eight years;
Step 8: 8. Sprinkle the remaining lemon shreds, drizzle with the soup, put on the side dishes and serve.
Materials required:
Thick slice salmon: 1 piece
Ginger: 1 small piece
Lemon: half
Vegetables and fruits: moderate
Oyster sauce: half tbsp
Steamed fish and soy sauce: 3 tbsp
Honey: 1 tbsp
Notes: [how to choose fresh salmon]: 1. Hand feeling: fresh salmon will feel elastic to the touch, and it will recover slowly by pressing. The salmon that is not fresh is solid to the touch, and the wood has no elasticity. 2. Taste: fresh salmon will feel firm and full in the mouth, rich in fish oil, with the feeling of melting mouth. As for the stale salmon, it will feel loose and moldy at the entrance.
Production difficulty: simple
Technology: decocting
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Xiang Jian San Wen Yu
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