Sashimi salmon(ci shen san wen yu )

Sashimi salmon

Introduction:

Salmon, also known as salmon or salmon, is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and America. Salmon body is flat, back bulge, teeth sharp, scales small, silver gray, spawning period orange stripes. The salmon is elastic and fresh pink. Norway is the biggest producer of salmon, and it's also very famous. "

Production steps:

Step 1: choose fresh salmon.

Step 2: first, boil and disinfect the slice knife, remove the head and tail of the fresh salmon, and slice along the spine.

Step 3: remove the spine and abdominal spines, and then use clean tweezers to clip out a row of small spines in the middle.

Step 4: divide it into pieces, wrap it with plastic wrap and freeze it.

Step 5: choose a deeper glass plate, pour in ice and cover with tin foil.

Step 6: take a piece of fresh salmon, peel and slice.

Step 7: rolling flowers is the shape.

Step 8: put it on the perilla leaf.

Step 9: place the rolled salmon on an ice plate. Half sliced and garnished, the other half squeezed and drizzled over the fish.

Step 10: squeeze the mustard cream into a small bowl and add the soy sauce.

Step 11: mix well.

Step 12: dip in seasoning.

Materials required:

Salmon meat: 250g

Perilla leaf: 12 pieces

Wanzi soy sauce: 40g

Lemon: 1

Mustard cream: appropriate amount

Note: raw fish, many people may not be easy to accept, but salmon is the highest nutritional value of raw. When eating raw salmon, you can cut it into thin pieces and put it on ice or dry ice. Mix Japanese soy sauce or flavored soy sauce with green mustard. For people with ordinary gastrointestinal function, you can choose to dip mustard into soy sauce without mustard. The premise is that the salmon should be fresh enough. However, as far as I observe the segmented salmon pieces in the supermarket, many of them can't be used as raw materials. When choosing salmon meat, first look at the color: fresh salmon will have a kind of faint flowing luster, with a moist feeling. And not fresh salmon, will lose that layer of luster, color is more dull. If you want to buy the original salmon, you'd better break off the gills of the salmon to have a closer look. The gills of fresh salmon are bright red, while the ones that are not fresh will turn black. The second is the hand feeling: fresh salmon feel elastic, press it will slowly recover. The salmon that is not fresh is solid to the touch, and the wood has no elasticity.

Production difficulty: simple

Process: fresh

Production time: 10 minutes

Taste: other

Chinese PinYin : Ci Shen San Wen Yu