快點這裏看我弄吧
煎條魚唔好以為好容易，今次就同大家分享點樣煎三文魚（刺身級三文魚），這樣就可以用我這個方法煎出半熟三文魚。這樣你吃到的三文魚將會跟你平時吃的完全不一樣。因為這個原因所以我刀都唔攞就切來吃了🙈
透過只煎表面的方法，不但製造了兩款不一樣的口感、滋味，更激發了三文魚纖維間肥美的油脂。透過這個方法你將會明白到入口即溶的感覺，在放入口的那瞬間三文魚嘅油香味會直接充斥着你整個口腔。我保證你嘗試過一次將不能夠去食全熟三文魚。
I do not think it's easy to fry fish. This time, I will share with you some fried salmon (sashimi-grade salmon) to use my method to fry half-cooked salmon. The salmon you eat will be completely different from what you usually eat. For this reason, I cut it and ate it without even holding a knife 🙈
By frying only the surface, two different textures and tastes are created, and the fatty oil between the salmon fibres is stimulated. Through this method, you will understand the feeling of being melted in your mouth, and the oily smell of salmon will fill your entire mouth directly when you put it in your mouth. I guarantee that you will not be able to eat well-cooked salmon after trying it once.
如果睇本人👦親身示範做法可以去Youtube (Link in Bio)，睇完記得Like, Subscribe同埋Share個channel!❗️
～～～～～～～～～～～～～～～～～～～你哋煮完歡迎 @mespirit.hk 或回圖比我同大家交流下📩
#homerecipe#mespirit#食譜#cookbook#salmon#panseared#crispy
