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Menu 22: Salmon Yum & Avocado 🥑 🌶️

The menu is about 🥑 avocado.

It's kind of spicy, easy to eat and unbelievable. 🤍 Love.

Let's start.

- Dice Salmon (buy at macro 1 piece)

- One avocado 🥑.

- Chili, 1 lemon, parsley, 1 / 2 shallots, tomato

- Yum juice. 🫕🥙

> 1 Sht of Pep Sugar > 1 / 2 Sht of Sugar > A Little Bit of Nua Powder

> 2 Shot Fish Water > 1 Shot Wet Tamarind Water > 1 Shot Fish Water (Gently)

Make the yum first, then mingle together, put the plate on! 🥗

Almonds or salad vegetables can be added. 🥙

Very delicious. I think it's not delicious, but very delicious. 🌶️

# Trending # Salmon menu # Avocado # Drug sign with lemon8 # lemon 8 diary

2025/10/6 Edited to

... Read moreถ้าใครเสิร์ช “ยำแซลมอน” แล้วอยากได้ “ขอรูปภาพ” ไว้ดูหน้าตา/ไอเดียจัดจาน เราทำทริคเล็กๆ ให้ยำแซลมอนอะโวคาโดออกมาน่ากินเหมือนในรูปได้ง่ายมากค่ะ (ในชามสีเทาๆ ใส่แซลมอนหั่นเต๋า อะโวคาโด หอมแดง มะเขือเทศ พริก และผักสลัด โรยอัลมอนด์คือจบสวย) 1) เลือกแซลมอนให้เหมาะกับ “ยำ” - ถ้าใช้แซลมอนสด แนะนำเลือกเกรดสำหรับทานดิบจากแหล่งที่ไว้ใจได้ และแช่เย็นตลอดทาง พอกลับถึงบ้านให้ซับให้แห้งก่อนหั่น จะช่วยให้ไม่คาวและน้ำยำไม่จืด - ถ้าไม่มั่นใจเรื่องดิบ ทำแบบสุกก็อร่อย: ย่าง/อบให้สุกพอดีแล้วพักให้เย็นค่อยคลุก จะได้เนื้อไม่เละ 2) หั่นให้สวยเหมือน “รูปภาพ” - หั่นแซลมอนเป็นลูกเต๋าขนาดพอดีคำ (ประมาณ 1–1.5 ซม.) จะดูเป็นก้อนชัดในชาม - อะโวคาโดให้เลือกผลที่นิ่มนิดๆ กดแล้วเด้ง (ไม่เละ) หั่นเต๋าใกล้ๆ ตอนจะคลุก และบีบมะนาวเคลือบบางๆ กันดำ 3) เคล็ดลับน้ำยำให้นัว ไม่แสบโดด - ทำน้ำยำแยกก่อน แล้ว “ชิมให้ได้ 3 รส” เปรี้ยว-เค็ม-หวานก่อนค่อยเพิ่มเผ็ด - ถ้าอยากให้สีสวยแบบในรูป: ใช้น้ำมะขามเปียกนิดหน่อย จะได้โทนน้ำยำเข้มขึ้นและกลมขึ้น - ผงนัว/น้ำปลาร้าใส่เบาๆ แล้วค่อยไล่รส จะช่วยให้หอมแต่ไม่กลบกลิ่นแซลมอน 4) วิธีคลุกไม่ให้อะโวคาโดเละ - เริ่มคลุกแซลมอนกับน้ำยำก่อน จากนั้นค่อยใส่หอมแดง มะเขือเทศ พริก - ใส่อะโวคาโดเป็นอย่างสุดท้าย แล้วใช้วิธี “ตะล่อม” เบาๆ แทนการคนแรงๆ 5) ไอเดียจัดจาน/จัดชามให้ดู Healthy & Yummy - รองก้นชามด้วยผักสลัดก่อน (ทำให้ภาพดูแน่นและสีสวย) - วางแซลมอน+อะโวคาโดไว้ตรงกลาง โรยอัลมอนด์เพิ่มเท็กซ์เจอร์ กรอบๆ ถ่ายรูปขึ้นมาก - แต่งด้วยผักชีฝรั่งและพริกซอยนิดเดียว ภาพจะดู “แซ่บ” ทันที 6) เก็บยังไงให้อร่อย - ยำแซลมอนอร่อยสุดตอนทำเสร็จใหม่ๆ ถ้าต้องเก็บ แนะนำแยกน้ำยำกับตัวปลา/อะโวคาโด แล้วค่อยคลุกก่อนกิน จะช่วยให้ไม่ช้ำและไม่คายน้ำ หวังว่าทริคนี้จะช่วยให้ทั้ง “ยำแซลมอน” อร่อยและหน้าตาดีแบบที่คนชอบขอรูปภาพไว้ดูเป็นเรฟได้เลยค่ะ

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