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Wash the prepared cucumber. After washing, cut the cucumber into thin slices with a vertical knife. After the salmon is prepared, use a knife to cut into thin slices.
Take a slice of salmon and a slice of cucumber. Place the salmon on the cucumber slices and roll them in one direction, so that the salmon and cucumber are rolled in sequence. Fix the rolled salmon sashimi with a toothpick. The light soy sauce and mustard are mixed into a sauce, and the sashimi is dipped in the sauce and eaten together. The taste is very good.
Wash the lotus root and cut it into slices. Wash the colored pepper and cut it into thin strips. Remove the rhizomes of the asparagus and bamboo shoots and rinse them. Put appropriate clean water in the pot, bring the water to a boil, put the prepared vegetables in the pot to blanch the water, and then remove the water to drain. Put these vegetables in a large bowl, add salt, sugar, lemon juice, and fish sauce, and stir evenly into a salad.
Put the salmon fish in a bowl and add salt, lemon juice, and pepper to marinate for a few minutes. Stick the skin side of the salmon with starch and egg liquid for later use.
Put appropriate olive oil in a non-stick pan. After the oil is hot, put the salmon skin side into the pan, and fry the fish until golden brown. This will give the best taste. Pour the mixed salad into a bowl filled with salmon and serve.
Cut the prepared salmon, carefully stir and knead the salmon and the chopped chives, and set aside.
Cut the other salmon into long strips, and cut the prepared yam, egg, and cucumber into long strips. Cut off the radish waists and slice them into thin slices.
Stir the rice with sushi vinegar, spread the seaweed on the bamboo board, spread the rice evenly so that the strips of vegetables and salmon strips are placed on the rice, and the bamboo board rolls are rolled vigorously.
After compacting for a while, you can open the bamboo board, use a knife to cut the seaweed roll into small pieces, then cut the marinated salmon into pieces of the same size as the sushi, spread it on the sushi roll, and serve it after serving. For the salmon fish, it is important to choose a reliable frozen products supplier.
Wash the shiitake mushrooms, coriander, onion, ginger, and garlic, slice the shiitake mushrooms, cut the coriander into sections, cut the onion into shreds, mince the garlic, and cut the ginger into shreds.
Take a deep dish and place the shredded onions into the bottom of the dish. Then put the shiitake mushrooms, coriander, and ginger in sequence, then put the salmon on top, put it in the steamer, and steam for about seven minutes. Put the steamed salmon broth in a small bowl, add minced garlic, soy sauce and sugar and mix well. Pour the sauce on the steamed salmon and serve.
After washing the salmon, cut into small pieces and put them in a bowl. Add a little salt, lemon juice, pepper, and cooking wine to the bowl, stir well and marinate for about half an hour.
Prepare a non-stick pan, brush a little olive oil in the pan, and fry the marinated salmon pieces until they are golden brown.
Put appropriate water in the pot, put the fried salmon in the pot, cook for ten minutes, cut the tofu into small pieces in the middle, and put it in the pot.
Add appropriate salt and chicken essence, cook for a while and then turn off the heat, add appropriate amount of coriander to eat.
