Pan-fried salmon (xiang jian san wen yu )

Pan-fried salmon

Introduction:

"Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol, and prevent cardiovascular diseases. Omega-3 fatty acids are essential for the brain, retina and nervous system, which can enhance brain function, prevent Alzheimer's disease and visual impairment. The content of this substance is higher in cod liver oil. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes. It has high nutritional value and enjoys the reputation of "water treasure". Cod liver oil is also rich in vitamin D, which can promote the body's absorption and utilization of calcium and contribute to growth and development. --From Baidu. Therefore, in autumn, it's good for the elderly and children to eat more salmon

Production steps:

Step 1: chop the garlic into small pieces

Step 2: pour 2 spoonfuls of olive oil in a hot pan (I use a non stick pan)

Step 3: put down the pickled salmon, turn it into golden yellow on one side, fry it on the other side, and then put it on the plate when the meat turns pink.

Step 4: pour the lemon water of the pickled salmon into the garlic, stir the soy sauce, soy sauce and starch together, pour it into the frying oil pan, slowly heat it over low heat until the juice is thick, then pour it into the filter screen to remove the residue, and then pour the juice over the fried salmon.

Materials required:

Salmon: 200g

Lemon: half

Garlic: a little

Starch: half a teaspoon

Fish sauce: 1 teaspoon

Raw soy sauce: 1 teaspoon

Old style: half a spoonful

Honey: 1 teaspoon

Olive oil: 2 teaspoons

Note: 1, salmon must be pickled with lemon, because you can remove its fishy smell to increase freshness (fish sauce can not be used); 2, fried salmon must be low heat, otherwise it will soon fry the fish or too old; 3, pickled salmon that mixed water do not pour, directly add other ingredients to make juice

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Xiang Jian San Wen Yu