[creative new dish] steamed salmon

[creative new dish] steamed salmon

Introduction:

"This dish is a combination of traditional Chinese cold skin and Japanese salmon. It's not the first of its kind. Many hotels have the same dish in Wanziqianhong. Cut the salmon and cold skin into strips, pour the traditional cold skin sauce, mix them well and eat them immediately. There is no concave shape. It's very fashionable. It has a simple appearance and special taste. In addition to the sour and spicy local flavor, it also has a little flavor A little bit of Japanese green mustard sauce is fresh and refreshing, which makes people aftertaste This way of eating, should belong to today's more popular new style creative dishes, new style dishes pay attention to bold breakthrough, there are Chinese dishes tactful, simple, and Western food elegant, exquisite, the two ingenious fusion is just right, and does not appear abrupt. Through the combination of traditional cooking methods and the appearance of cuisine, we can create a new taste and taste. "

Production steps:

Step 1: roll dough, salmon, cucumber, Toona sinensis seedlings (embellishment).

Step 2: 1. Roll the dough with its own seasoning water. If you don't have a good friend, you can mix it at home. The simple formula is as follows - < br > (rice vinegar, spicy oil, garlic water, salt, add star anise, Chinese prickly ash and fennel to boil the seasoning water, mung bean sprouts to boil it raw.)

2. Moderate amount of green mustard

Step 3: shred salmon and cucumber respectively.

Step 4: take an empty glass and put a layer of shredded salmon at the bottom.

Step 5: add another layer of shredded cucumber.

Step 6: a layer of dough.

Step 7: add another layer of shredded cucumber.

Step 8: the last layer of dough roll.

Step 9: compact and invert.

Step 10: decorate it with Chinese toon seedlings.

Step 11: when eating, push over and mix well, then match with a small plate of soy sauce + Japanese mustard, OK!

Materials required:

Rolling dough: one portion

Salmon: 50g

Cucumber: one

Toona sinensis seedlings: appropriate amount

Hot and sour seasoning water: right amount

Green mustard: moderate

Seafood sauce: 1 spoonful

Note: after rolling out the dough, salmon and cucumber, cut them into slices and place them in the container layer by layer to make them into columns. Inverted in the plate, that is, "pagoda shape" a layer of red, a layer of green, a layer of white, Sha is good-looking! When you buy the dough, it comes with a special sauce. Needless to say, it's made from dozens of spices, including garlic water, spicy oil, Qishan vinegar and five spice seasoning water Not one less! I went to the supermarket nearby to buy a tube of Japanese style green mustard. When I ate it, I pushed the pagoda over and mixed it well. There was a pungent and slightly sweet mustard taste in my mouth. I couldn't stop taking a long sip. The skin band was refreshing, and the salmon was tender and tender, but it was like water and tender. It gives people a very unique feeling in the way of eating and modeling. Thanks for sharing:)

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: hot and sour