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Chinese yam salmon-invigorating the brain, promoting intelligence and protecting eyes are suitable for teenagers

1. The efficacy and function of yam salmon the taste of yam salmon is light, and it is a delicious medicinal meal that can be often eaten in summer. The meat of salmon is very tender and delicious, and it is cooked together with yam for invigorating the spleen and stomach. It is a very beneficial recipe. Salmon has the functions of tonifying deficiency, invigorating spleen and stomach, invigorating brain and wisdom, protecting eyes, lowering blood lipids and cholesterol, and preventing cardiovascular diseases.

2. Salmon has the effects of tonifying deficiency, invigorating spleen and stomach, invigorating brain and wisdom, protecting eyes, reducing blood lipids and cholesterol, and preventing cardiovascular diseases. Chinese yam has the effects of tonifying spleen and stomach, invigorating fluid and lung, nourishing yin and yang, strengthening kidney and detoxification and enhancing metabolism. Carrots have the effects of benefiting the liver and eyesight, diaphragm and wide intestines, invigorating the spleen and removing chancre, lowering blood sugar and lipids and enhancing immunity.

3. Diet: eat more food that is good for eyesight, such as longan meat, yam, carrots, spinach, sweet potato, taro, corn, animal liver, beef, mulberry, red jujube and so on. Or with red jujube, ginseng, Chinese wolfberry, chrysanthemum, Siraitia grosvenorii tea, can also protect the eyes. Medicine: for symptoms such as eye fatigue and myopia, traditional Chinese medicine is mostly treated with Dingzhi pills and Qiju Dihuang pills.

Could you tell me how to make the salmon so as not to lose its nutrition?

Cooking is one of the healthiest cooking methods because it doesn't need to add extra fat. Put the salmon on a steam rack, add some sliced ginger, green onions and a little cooking wine, and steam over medium heat for about 8-10 minutes (depending on the thickness of the fish). This preserves the natural taste and nutrition of salmon. Grilled salmon is a simple and delicious way. First, coat the salmon with olive oil and sprinkle with Shanghai salt, black pepper and some lemon juice.

Steaming: steamed salmon is a healthy way of cooking to maximize the original taste and nutrition of the fish. It can usually be done with the steaming box of a steamer or rice cooker. Before steaming, sprinkle some shredded spring onions, ginger and other seasonings on the salmon, then put in a steamer and steam over high heat for 7 to 10 minutes. Stew: stewed salmon is suitable for soups or rich sauces.

Steamed salmon is a classic cooking method, which can not only retain the delicious taste of salmon, but also maximize its nutrition by steaming. First of all, remove the scales, gills and internal organs of the salmon and wash them clean. Then, put a knife on the fish every other section with a knife, then smear the fish evenly with salt and marinate for a while. Wash onions, slice ginger and garlic, slice Magnolia and Lentinus edodes, peel tomatoes and cut into pieces, blanch the heart of cabbage.

Swedish recipe smoked Arctic red spot salmon

Materials for smoking Arctic red spot salmon: 5 portions of salmon slices 10% brine (1 liter of salt, 1 liter of water) Alder sawdust fumigator production steps: remove the fish skin, soak the salmon fillets in 10% salt water for 10 minutes, then rinse and dry. Put the fish fillet in a fumigator and bake at high temperature for 20 seconds, then bake in an oven at 70 °C / 160 °F until the central temperature reaches 38 °C / 100 °F.

You can also go to Olle to catch trout and Arctic red spot salmon under the guidance of a tour guide. these fish grow in a pure environment, collect the essence of nature, and the meat is tender and delicious. The reindeer tour in Sami village wants to appreciate the history and culture? Yemtland has many well-preserved estates and historic churches, as well as the native land of the Sami people of Sweden.

Northeast salmon salted fish how to cook delicious

1. Practice: remove the scales and internal organs of the fish and clean them up. Chop it into small pieces and soak in water for 13 hours to remove the salty taste. After soaking, pick it up and dry it with a kitchen tissue. Pour oil into the pan and heat to 50%. Add fish and fry over low heat until golden on both sides. Add onions, ginger, garlic and other ingredients. Add hot water, do not pass the fish pieces, add light soy sauce, soy sauce, cooking wine, steamed fish soy sauce, turn to medium heat stew system.

2. Cut onion, ginger, garlic, tofu or slice. Wash the fish's head and split it in the middle. Put a small amount of water in the pot, add fish head, vinegar and cooking wine after boiling, add onion slices, ginger slices and soup, cover the pot to stew, wait for the fish head medium well to add tofu, salt seasoning, out of the pot sprinkled with garlic. Steamed salmon: buy rose dew at the seasoning market.

3. Make a SPA for the fish first: remove the scales and internal organs of the salmon and clean them up. Fish take a bath to remove the salty taste: chop the fish into small pieces, soak them leisurely in clear water for 13 hours, and soak away the salty taste.

Fried salmon

Defrost the salmon and marinate the salmon with lemon slices for 10 minutes to remove the fish. dry the surface with kitchen paper. Suck in excess moisture with kitchen tin foil. Sprinkle with black sesame seaweed and oyster powder and rub well. Brush the oil in a hot pan and fry the salmon over low heat. Pan-fry until both sides are golden and ripe. If you are afraid of being undercooked, you can pour a little water into the pan and simmer for 2 minutes. Sprinkle with chopped parsley in the pan.

Cut the salmon into pieces, add spring onions, shredded ginger, appropriate amount of cooking wine, sea salt, black pepper, gently mix well, set aside for at least 10 minutes to half an hour. Put two teaspoons of olive oil in a non-stick pan. When the oil is hot, add the fish and fry them yellow on both sides. Change to medium heat, do not take a long time, keep turning, continue to cook the fish.

Cut the salmon into pieces, add chopped onions and ginger, mix gently with cooking wine, sea salt and black pepper, marinate for at least 10 minutes to half an hour, let the seasoning seep into the fish. Prepare a flat nonstick pan and add two teaspoons of olive oil. When the oil is hot, add the salmon and fry until golden brown on both sides. Turn to medium heat, do not need to fry for too long, turn over at the right time, and continue to fry until the salmon is well done.

Ingredients: 250 grams of salmon brisket, proper amount of salt, 1 teaspoon oil. Don't slice the fish brisket too thin. Marinate gently with the right amount of salt for a while after cutting. Put the salmon brisket in a pan and fry it over slow heat, and the fish brisket will come out of oil. Pan-fry until one side turns golden, then fry it on the opposite side, remember not to heat too much. Pan-fry until golden on the inside, and the delicious dry-fried salmon brisket can be easily done.

Food preparation: 300 grams of salmon, 50 grams of sweet beans, 1 green, 1 red and 1 yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of dried mushroom onions or onions, 1 egg, dried starch, unfried black and white sesame, lemon juice, salt, pepper, honey, fish sauce and so on. Cut the salmon into uniform blocks and marinate it with pepper, salt, lemon juice and honey for 5 minutes to remove the fishy smell of the salmon.