Chinese Food
Japanese braised salmon set
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Thai curry and Japanese sunburn have always been my two favorite cuisines in the world (of course, Sichuan cuisine is my favorite. Hahaha). This weekend, I made a regular meal of braised salmon. It was served with miso soup, shredded radish and seaweed. The shredded radish dissolves greasiness. The soup is warm and moist. The seaweed adds flavor. It's all the accessories of adding color. It's better to have Japanese pickled ginger.
Cooking ingredients
Cooking Steps
Step1:Remove the skin of salmon with meat and cut it into pieces. Marinate it in raw sauce, old sauce, brown sugar and Shaoxing wine for 30 minutes.
Step2:Put it flat on the baking tray. Brush a layer of marinade on the surface.
Step3:After preheating the oven, adjust the temperature to 160 ℃. 15 to 20 minutes. According to your own preference. Brush the sauce again halfway.
Step4:Prepare raw materials of weizeng soup. Radish, kelp and bean shreds. Stew in the pot. Before starting the pot, put in the flavoring and salt. Turn off the heat.
Step5:Toss the radish into thin shreds. Add a little salt. Prepare the sea moss for loading.
Step6:Put the remaining sauce into the pot and cook it. Add in the soy sauce, Shaoxing wine, sugar, white sesame and sesame oil. Thicken the sauce to make the sauce.
Step7:Drizzle it with soy sauce, sprinkle it with sesame, and put it on the table in a bowl.
Step8:Enjoy the delicious food.
Cooking tips:1. Don't marinate for too long. Otherwise, it's not delicious if it's too salty. 2. As for why we should use fish skin instead of single fish. Because the fish skin is rich in gum and fat. The taste is more Q with fish meat. And the other advantage is that it is much cheaper than single fish. There are skills in making delicious dishes.
