Salmon
By VicentaLakin
Although much of the country remains very hot, Norway has cooled off early. One year, from October into the snow season, goes on to May of the following year. The long winter has made various warm soups a favourite dinner for Norwegian family tables. The salmon are rich in DHA, DPA and Omega-3 and are good for the cardiovascular vessels of the human body, and it is more advantageous to eat salmon in Norway when the sun goes on for a week. It's also of high nutritional value. It's made of dairy. Even kids who don't like vegetables can eat
Recipe Recommendations
- the salmon 300 grams
- asparagus 200 grams
- broth 5dl
- light cream 1dl
- milk 1dl
- tomatoes appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- milk fragrance
- cook
- half an hour
- simple
Steps for Salmon
1
Cleaning up, cutting to the older part of the bottom, cutting to a centimeter long
2
High soup, light cream, milk mixed and boiled. Be careful not to boil。
3
Join the platinum and cook it for 2-3 minutes, depending on the size of the platinum
4
Take out two-thirds of the aluminum and some of the soup
5
Put the infusion machine in a slurry
6
Rewind the pot, add salt and a little black pepper shredded, heat it up and turn off the fire。
7
The salmon are salted with lemonade, the fire is fried for a few minutes, and the frozen fish are fully cooked。
8
Put soup in the plate, and the tomatoes are cut to the bottom, and a small piece of salmon is put on the table, and it's a little vanilla。