Salted salmon with sweet bean paste
Salted salmon are pre-salted, but to adjust the flavor, sprinkle a little salt before baking. The key is to cook the skin crisply and then gently cook it.
How to make it
1
Lightly sprinkle salted with salt before using. Place a frying pan with 1 tablespoon of salad oil over medium heat and grill the salted salmon through the skin. Once the surface is cooked, add 1 tablespoon of salad oil and slowly fry the skin.
2
Turn the flesh over and when the surface changes color, remove the frying pan from the heat, take it out on kitchen paper and cook it with the remaining heat.
3
After cleaning the frying pan, add the shredded scallops and turnip berries cut into 1cm squares. It's a good idea to make it a little stronger than the soup.
4
Add water-soluble potato starch and thicken it. Add the chopped turnip core, mix and remove from heat.
5
Place salted salmon in a bowl and pour the bean paste from [4] to complete.
Ingredients for 3 people
-
- salted salmon
- 200g
-
- salt
- A little
-
- Salad oil
- 2 tbsp
-
[A]
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- sugar
- A little
-
- Pick it
- A little
-
- Scallops
- 20g
-
- Used separately into turnip
- 1 piece
-
- Water-soluble potato starch
- 2 tbsp
[PR]
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