How to cook salmon

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make the dish of Salmon with Chimonanthus chinensis.

1. Dice the pickles.

2. Sprinkle salt and pepper on both sides of the salmon, put it in a pan and fry it slowly over low heat until both sides are golden brown. Then wrap it in tin foil, put it in the oven at 200 degrees for 10 minutes to ensure that the meat is cooked through.

3. Use the pan and oil you just used to fry the salmon, add pickles, radix eryngii and garlic and sauté until fragrant.

4. On the far left is pickled radix chinensis, in the middle is low-calorie cooking butter with only 7% fat content that will be used later, and on the far right is dill. I used dried dill, but fresh dill is better if you have it.

5. Add vegetable soup (or water) and cooking cream, cook over medium heat until the sauce is reduced by half, add appropriate amount of dill and a little bit of sugar, and the sauce is ready. Take the salmon out of the oven, put it on a plate, and pour the sauce on it. I also fried some mushrooms, which go well together. The pasta with the big T and the mashed potatoes with me are both good.

There are so many different kinds of delicious Chinese food that you can never eat enough and never be able to describe them all. The distinctive salmon dish that I would like to introduce to you is very suitable for you to try making at home.