1. Thanks to Gourmet World for giving me this trial opportunity, thanks to Amazon for providing DiPlando extra-frying olive oil, thank you that it is a pure natural juice obtained by squeezing freshly picked olive fruits (within twenty-four hours), and then through oil and water. The squeezing method is purely physical low-temperature squeezing method. And only without any preservatives and additives, the biochemical indicators and sensory properties also meet the relevant olive oil standards
2. Judging the quality of an olive oil mainly depends on its smell, oil body concentration, color, etc. You can smell the faint aroma of olive fruit and green grass when you open the bottle cap, and the 100% natural smell will immediately puff your nose.
3. Add the salmon to the lemon juice, salt, and black pepper, mix well, and marinate for 5-10 minutes.
4. Heat the pot, pour in an appropriate amount of olive oil, and turn to medium heat when the oil is 70% hot
5. Spread the salmon on the pan and fry. It can be golden yellow after discoloration. There is a little red in the middle of the fish. It is when the fried salmon has the best taste, don't fry it. Sprinkle 1 teaspoon of lemon juice before it is out of the pan to fry and place the salmon on the plate.
6. Put an appropriate amount of olive oil in the pot, pour in soybean paste and fry on low heat
7. Pour the cold noodles and blanched mixed vegetables and stir fry evenly
Tips:Learning and internship:
1. Fresh salmon is best to be eaten raw to maintain maximum nutrition, as long as it is bought in a big supermarket with mustard, there will be no problem;
2. Frozen salmon is still steamed, fried or grilled. It is not recommended to eat raw. It does not feel fresh and tender. It is still a hygiene problem;
