Chinese Food
Salmon, seaweed and rice dressing
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Looking at the fish song rice made by Little Chef Huang in the late night canteen . I feel it's easy to operate. It's better to improve and make it for our baby once. After the improvement, we chose salmon and laver as the dressing. They are all nutritious ingredients for fried chicken.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Seaweed can also be used instead of seawee
Step2:First, cut salmon and lemon into pieces. Then mix them and marinate them for ten minutes. You can get rid of the fishy smell.
Step3:Don't stick the pot and fire. Pour the shredded seaweed and sesame into the pot. Stir over low heat.
Step4:About five minutes. Stir fry until the sesame turns yellow. When the laver turns green, it can be served and cooled.
Step5:Cool it a little bit. Pour the seaweed and sesame into the cooking cup. Stir it into powder (not particularly fine). You can also use the blender's grinding cup.
Step6:Make a pot of boiling water. Steam salmon for 10 minutes.
Step7:After the fish are steamed, start the pot, brush some oil, and then fire.
Step8:Pour the steamed salmon into the pot. The steamed juice will not be used. Then chop and stir fry the salmon with a shovel. Smash all the fish.
Step9:Pour the soy sauce you just prepared into the pot. Ignore this step when you are under 1 year old.
Step10:Then continue to stir fry the fish. Stir fry until the water is basically dry.
Step11:Put the seaweed and sesame just broken into the fish.
Step12:Mix it quickly and evenly, and it will be ready to be filled.
Step13:You can eat it with bibimbap. It's absolutely first-class, fresh and delicious.
Cooking tips:* Porphyra without head water can also be replaced by ready-made seaweed. *It is recommended to refrigerate and eat in 3 days. There are skills in making delicious dishes.
