Japanese cuisine about fish

The salmon dish of Matsuko Japanese cuisine was developed by chef Zhou Dongya.

The preface of spring. Ingredients: Norwegian salmon, dill, rice noodles, sushi rice, perilla leaves, mint leaves, kelp, cucumber and white radish.

Production method:

1. Norwegian salmon fillets rolled with dill (two pieces). 2. After the white radish is cut into pieces, it is rolled with Norwegian salmon and cucumber, tied into a butterfly shape with kelp silk and soaked in juice. 3, kelp carved clean, soaked in juice. 4. Put the cut Norwegian salmon, crab roe and perilla leaf sushi rice into a circular mold, press it in layers and put it on a plate.

Description: This dish is the first course of Shihuai cuisine. It consists of four dishes, each with a different taste and color, as if it were a colorful spring season. It also reflects the five shapes and colors of traditional Japanese cuisine.

Norwegian salmon seven stars. Ingredients: Norwegian salmon, potatoes, butter, salt, pepper, milk, batter.

Production method: 1, Norwegian salmon is chopped and fried into minced fish. 2. Mash the steamed potatoes into mud for use. 3. Butter flour is made into cream for later use. 4. Put the three together and season with salt and pepper. 5, dry gourd ladle with juice seasoning, cut into thin strips. 6. Make it into a gourd shape, dip it in flour, egg liquid and bread crumbs, fry it and put it on a plate.

Description: This dish is a gourd-shaped dish made of Norwegian salmon, which is a festive and auspicious item in itself. By using three languages, Norwegian,

Gourd made of fish is a lucky star, which is associated with the Seven Gods in Japan. In Japanese belief, it is believed that the Seven Gods will bring good luck and fortune.

Norwegian salmon sashimi with ice moon. Ingredients: Norwegian salmon, cucumber, seaweed, moon ice mold, shredded radish, branches, heart beauty, lemon, mustard.

Production method: 1. Roll Norwegian salmon fillets with purple cabbage. 2. Cucumber rolls with Norwegian salmon fillets. 3. Cut the Norwegian salmon into strips and roll them with netted white radish slices. 4. Slice the lemon and cut the radish into filaments. 5, according to the picture plate.

Description: Sashimi is the representative dish of Japanese cuisine and the essence of Japanese cuisine culture. The reappearance procedure fully shows the chef's exquisite knife skills. Decorating with ice moon can better reflect the loftiness, nobility, beauty and elegance of sashimi cuisine.