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Noonut Suchada
Noonut Suchada

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Pickled salmon soy sauce

4/24 Edited to

... Read moreแซลมอนดองซีอิ๊วเป็นเมนูที่ได้รับความนิยมในช่วงซัมเมอร์อย่างมากเพราะให้รสชาติสดชื่น กลิ่นหอมของซีอิ๊วช่วยเพิ่มความอร่อยให้เนื้อปลาแซลมอน โดยส่วนตัวผมเคยลองทำแซลมอนดองซีอิ๊วเองที่บ้านและรู้สึกว่าการเลือกวัตถุดิบมีผลอย่างมากกับรสชาติสุดท้าย สำหรับแซลมอนที่ใช้ดอง ควรเลือกแซลมอนสดใหม่ เนื้อสีส้มสดใส ไม่มีความเหนียวหรือกลิ่นคาว และซีอิ๊วที่ใช้ควรเป็นซีอิ๊วญี่ปุ่นแท้ที่มีโซเดียมน้อยเพื่อให้ได้รสชาติที่กลมกล่อมไม่เค็มเกินไป คุณสามารถเติมน้ำตาลเล็กน้อยและขิงฝอยเพื่อเพิ่มความหอมและช่วยตัดความคาวได้ดี วิธีดองควรแช่แซลมอนในน้ำเชื่อมซีอิ๊วประมาณ 3-6 ชั่วโมงเพื่อให้เนื้อปลาได้ซึมซับรสชาติอย่างทั่วถึง และสามารถเก็บในตู้เย็นได้หลายวัน ซึ่งช่วยให้สะดวกสำหรับคนที่ต้องการเตรียมอาหารล่วงหน้า นอกจากการนำแซลมอนดองมาทานคู่กับข้าวสวยร้อนๆ หรือข้าวปั้นแล้ว ผมยังชอบนำมาทำเป็นเมนูซูชิหรือสลัดผักสด เพื่อเพิ่มความหลากหลายและได้รสชาติที่สดใหม่ในทุกคำ อีกทั้งยังได้สุขภาพจากแซลมอนที่เต็มไปด้วยโอเมก้า-3 โดยรวมแล้วการทำแซลมอนดองซีอิ๊วที่บ้านไม่ยากเลย และเป็นเมนูที่เหมาะกับการรับประทานในช่วงซัมเมอร์ที่ต้องการอาหารเบาสดชื่น ผมแนะนำให้ทดลองทำดูเพื่อเพิ่มประสบการณ์การทำอาหารและยังได้เมนูอร่อยสุขภาพดีด้วยตนเอง

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