The salmon stings
By VicentaLakin
Go to the Japanese restaurant and order. You've probably seen the Japanese word "Southern Brutus" and some fans have asked me what I mean. In Japan, the southern part of the country is the western “Southern part”, now Portugal. Portugal’s food, which was introduced into Japan in the 17th century, became the first of its kind, cutting vegetables and meat into pieces, smelting them with wine, frying their surfaces with flour, and lastly placing them in the “Southern vinegar” for one day. Our cooking class at the Shanghai City Tsangshan Supermarket is doing "Shotfish Nanang" in order to make a delicious Japanese-style shoal, but not just paste and fry, but also a way to pick up food。
Recipe Recommendations
- the salmon 2 tablets
- starch appropriate amount
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
- Youyi Fresh Fresh Soy Sauce 2 tablespoons
- Youyi Fresh Rice Vinegar 3 tablespoons
- Weilin 3 tablespoons
- water 50ML
- dried chili a
- white onions half a
- carrots
- green onion a little
Steps for The salmon stings
1
First we're going to make the southern vinegar, then we're going to heat all the sauce up in the pot, and then we're going to join the rice vinegar for about a minute before the fire comes down。2
The white onions and carrots are immersed in the southern vinegars of Step 1 after a little fire。3
The salmon meat was then removed from the excess water, sliced with salt and pepper in order, and then covered with starch on each piece。4
The powdered salmon go down to the pan, and the two sides of the fry appear in gold, so it bites up the inside soft。5
After the pot, suck out the surface oil with the napkin paper, and put the fish in the pretense of southern vinegar while it's hotThe salmon stings Make Tips
It's simple, but it's all in its own right, and the soul of a dish is in its own taste! When the sauce is right, it's okay。