Salmon
By VicentaLakin
This course uses Atlantic salmon taken from the western coast of Canada. Since salmon meat itself is more woody, butter is used to increase the lubrication of meatloaf. Tastes pretty good. This form of cuisine is more of a small snack for the caterer, where raw meatloaf can be pre-empted to freeze and need to be unfrozen overnight in the fridge. The unfinished meatloaf is also suitable for cold storage and does not require vacuum preservation. The raw salmon are kept in a vacuum as far as possible to prevent nutrient loss and associated fish smelt from the oxidation of fish oil。
Recipe Recommendations
- Canadian Atlantic salmon 227 grams
- eggs 1
- mayonnaise 15ML
- black pepper appropriate amount
- salt appropriate amount
- garlic powder 10ml
- bread flour 45ml
- chili 10ml
- salty and sweet
- fried
- ten minutes
- simple
Steps for Salmon
1
Fish go through simple salting, garlic pickles for 10 minutes, frying to eight centimetres (fire, 2 minutes each, fish 3 cm thick)
2
Because of the addition of garlic powder, the sugar fractions contained in garlic powder can easily colour fish and therefore should not be overcooked. Garlic powder will help with the sting
3
When you're done, you'll be in a bowl, and you'll be in black pepper, bread, mayonnaise, eggs
4
This step forgot to take pictures, hey. It's made of meatloaf, burned to the bottom in the pan, and the surrounding gold and yellow. And then the plate, the cucumbers cut their skin apart and then cut the thick slices to the bottom, and the soybean seed boiled and put it on the cake, with a spicy sauce。