Japanese soup with salmon

The first time you ate salmon was at the company lunch. There was no real restaurant at the Papanesecater that day. But every dish on that day was a great compliment, and the most amazing thing was a salmon soup. Almost every day, there are some leftovers, and then I was disappointed to find that the salmon had been taken away. I wanted to go back and study the recipes, and I could only use a few Japanese and Western recipes to adjust the tastes I had. Young, it was the first time I came in. The entrance is impregnated and mixed with sweet, salty fish scents. Tastes and tastes are the biggest difficulty in cooking salmon. Because of the high proteins and the intense sense of meat in salmon, they are easily hard and tasteless. The most common forms of frying and roasting are those that test fire control and sauce. And this way of bathing, which is healthy and convenient, tastes and tastes are first-class。