From northern Europe [gravlax pickled salmon] gel texture is chewy recipe-Chinese Food-best chinese food recipes-cooking food

From northern Europe [gravlax pickled salmon] gel texture is chewy

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Cooking ingredients

salmon section with belly removed:8

Cooking Steps

Step1:Pepper beans are ground into ground peppe

Step2:Put it on the treated salmon (wash and scale off

Step3:Add sea salt and coarse granulated sugar (my sugar is a little golden ~ with a little brown taste

Step4:Add 2 tbsp whisk

Step5:All materials are evenly applied. Gently rub for a whil

Step6:Add fresh fennel, spread over the surface, marinate in the refrigerato

Step7:Take out the flip in two days. There will be water to marinate ~ I didn't pour it ou

Step8:Turn over and marinate for another two days to take ou

Step9:Meat that turns into a gel texture is very elasti

Step10:Slice 45 ° with a knif

Step11:Take a piece and fold it in half. Roll it u

Step12:Another roll will make a rose shape. It's ready to eat in a dis

Step13:Finished product

Step14:Finished product

Cooking tips:One day, I bought half of salmon with Dashen and went home to Kaifeng, but I couldn't use it for a while. So I pickled gravlax and saved a famous recipe from northern Europe. According to Maggie, there are changes in the supermarket, and there are ready-made pickled and packaged dishes. They are chewy. Some transparent colors are very bright. They are sliced into thin pieces. They look very high-end and foreign. They are good for cooking skill.