Chinese Food
Braised salmon with mushroom and rice wine
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For the delicacy of salmon, I believe that in the impression of many diners, it's non raw and smoked. Raw salmon sashimi. Salmon sushi. Delicate taste. The maturity of smoked salmon is slightly increased. According to the different smoke materials, the entrance will be accompanied by a variety of wonderful fragrance. But what I want to say is that there are still many people who have certain conflicts with raw food and half raw food. As seafood, even fresh salmon will have a little fishy smell. There are many friends who can't accept the way of eating raw at all. Besides, if it's Frozen Salmon pieces, they can't eat raw. So, we can't enjoy the delicious food that nature gives us, except for the means of non life and smoking? The answer, of course, is No. Today, Fiona brings you a white wine stewed salmon with Tricholoma mushroom. The Frozen Salmon pieces are used. After watching the video below, you can definitely refresh the taste of cooked salmon for each meal friend and forget to go back.
Cooking ingredients
Cooking Steps
Step1:Slice the mushroom. Dice the onion. Remove the leaves of coriander. Only use the stem. Cut the stem into small segments.
Step2:Drop a little olive oil in the pan.
Step3:When the oil temperature rises, add the onion and coriander and stir fry to make the flavor.
Step4:Then put in Tricholoma mushroom and stir well.
Step5:Put the salmon section on the mushroom.
Step6:Add about 100 ml of white wine. Let the alcohol evaporate.
Step7:Then turn to low heat. Season with a little salt and black pepper.
Step8:At the same time, put in small pieces of butter. The butter grease can better ensure the tenderness of salmon.
Step9:Simmer for 10 minutes. When the salmon is done, put it on the plate and sprinkle some coriander. Delicious and juicy salmon. With smooth Tricholoma. Cooked salmon also has a feast.
Cooking tips:Little tips - the way to eat different parts of salmon 1. The belly of the fish. Because the belly of the fish is the most fat, tender and fragrant meat of the whole salmon. It has the highest nutritional value and the best taste. The waist is next to the belly. Both can be used as sashimi. 2. The waist of the fish is generally made of salmon sashimi. When making high-grade sashimi platter, it's best to use the waist of the fish. Because it's near the abdomen. It tastes fat but not greasy. It can satisfy those who think the belly of the fish is very fat. Of course, experienced chefs will match the waist, back and other parts of the fish to make sashimi. Suggest several ways to eat. When you are used to or tired of salmon, you may as well let the chef make some accessories and taste it together. Its taste is unexpected. Common kinds - carrot, cucumber, onion, seaweed, large leaf, pumpkin, etc. 3. The tail of salmon is best used to make sushi, and the back is used to roast salmon. Because the meat in the tail has not too much water and oil
