Ingredients: Norwegian salmon.
Ingredients: Suzi leaves, seaweed.
Seasoning: 4K soy sauce, green mustard.
practice:
1. Cut the salmon into small strips.
2, into the Suzi leaves.
3, roll the seaweed roll good tube.
4, can be placed in the bracket.
prompt:
1, the purchase of Norwegian salmon can go to the seafood market, both cheap and fresh, supermarket salmon circulation is very slow, a lot of freshness is not enough.
2. Teach you how to choose the freshest Norwegian salmon.
Norwegian salmon, like other fish, is fresh. If salmon is not new, it must be observed from its taste, texture and color.
Color: Fresh Norwegian salmon will have a kind of faint luster and a moist feeling. Without fresh salmon, it will lose that layer of luster, the color is more dull and dull. If it is to buy the original salmon, it is best to take a closer look at the salmon's oysters. The fresh salmon gizzards are bright red, while the fresh salmon gizzards are darkened.
Feel: Fresh Norwegian salmon feels elastic when touched, and it will slowly return when you press it. The fresh salmon touched is dead and the wood is inelastic.
Palate: Fresh Norwegian salmon inlets will feel firm and plump, with rich fish oils and mouthfeel. As for the fresh salmon, the entrance will have a sense of looseness and mildew.
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