Chinese Food
Flavored salmon and black winter noodles
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I've always loved salmon. I like the taste of fat melting in my mouth. But I eat too much. My throat is stuck. Fried salmon is even more nostalgic. It's been a while since the taste increase at home. It must be eliminated quickly. So I have this noodles. Actually, it's very suitable for eating in the morning. It's very fast. This side is fried with salmon. That side is boiled with noodles. Basically, it can be finished at the same time. You can eat it in 5 minutes. HA and oh. Salmon must be. Sure. Don't fry too long. Fire the first side for 1 minute. Turn it over for 30 seconds and it will be out of the pot. Use the fish's own temperature to heat the meat ~ that's right maturity. Fried for a long time. The meat won't be tender. There's too much fat in it. You'd better choose belly meat. It's fat enough. Other areas are too thin. It's easy to fry. The oil layer is relatively thin~
Cooking ingredients
Cooking Steps
Step1:The salmon should be treated by stabbing. It's full and tasty. It's marinated for 12 hours (overnight). 24 hours is OK. Better taste. If you want to develop it for 2 or 3 days, increase the amount of taste increase to prevent deterioration
Step2:Rinse the salted fish meat with water to make it taste better. Dry the water with kitchen paper towel. Put a little olive oil in the pan. Heat it up. Fry the fish in high heat. The first side is 1 minute. Turn it over for 30 seconds to get out of the pan
Step3:In another pot, boil the water. Wrap the wooden fish in the gauze. Add a tablespoon of flavoring. Boil for 5 minutes. Then turn off the heat and simmer for 10 minutes.
Step4:Make boiled noodles with clear water. Boil them with Holland beans or other vegetables. The noodles are half cooked and can be eaten in 2 minutes
Step5:Take out the noodles. Pour in the boiled soup. Put the fried salmon on it. Decorate it
Cooking tips:And oh ~ salmon must. Must. Don't fry too long ~ fire ~ the first side for 1 minute. Turn it over for 30 seconds and it will be out of the pot. Use the fish's own temperature to heat the meat ~ that's right maturity. Fried for a long time. The meat will not be tender. There will be too much oil lost in it. It's better to choose belly meat. It's fat enough. Other areas are too thin. It's easy to fry. The oil layer is relatively thin. There are skills in making delicious dishes.
