John Myers
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nā mea hoʻohui
- 250 g 1 pūʻolo o nā ʻāpana salmon wild / 2 ʻāpana
- 2 ka palaoa Ka wai lemona
- 2 ka palaoa Kahi huila
- 4 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 4 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 2 ka palaoa Sesame
- 350 g Pua kāloti
- 150 g Piʻi hau
- 1 wp Salt
- 2 ka palaoa Me ka bata
- 4 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 4 nā kui nui Pepa kala mai ka wili
- 2 ka palaoa ʻOno soy sauce
- 2 ka palaoa ʻO ka meli wai
- 2 Kōpae lemona
Na Ke Kumu
- E hoʻoheheʻe i ka ʻiʻo salmon hihiu, holoi ma lalo o ka wai anuanu a maloʻo me ka pepa kīhini. E kāpīpī i ka wai lemon (2 tbsp) ma luna o nā ʻāpana salmon. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade a ʻokiʻoki i loko o nā ʻāpana pua kāloti hoʻonaninani (e like me 4 - 5 mm mānoanoa) me ka pahi. E hoʻomaʻemaʻe / wehe ʻole, holoi a ʻokiʻoki i ke kō i ka hapalua. E hoʻomoʻa i nā pua kāloti i ka wai paʻakai (1 teaspoon paʻakai) no kahi o 10 mau minuke. Ma hope o 5 mau minuke e hoʻohui i ka pī hau. E hoʻokahe i nā mea a pau ma kahi kānana kīhini. E uhi i nā kīʻaha kīʻaha me 1 tsp pata i kēlā me kēia, hoʻohui / hoʻopiha i nā pua kāloti me ka pī hau a kāpīpī i ka paʻakai moana mai ka wili (2 pinches nui i kēlā me kēia), pepa kala mai ka wili (2 pinches nui kēlā me kēia), ʻono. soy sauce (kekahi 1 tbsp) a me ka wai meli (1 tbsp kēlā me kēia). E kau i nā ʻāpana salmon hihiu ma luna, e kāpīpī me ka ʻaila ʻaila (1 punetēpē i kēlā me kēia) a e hoʻomoʻi me ka paʻakai kai mai ka wili (2 pinches nui i kēlā me kēia) a me ka pepa kala mai ka wili (2 pinches nui kēlā me kēia). E hoʻopuehu i nā hua sesame (1 punetēpē i kēlā me kēia) ma luna a hoʻomoʻa / bake i loko o ka umu preheated ma 175 ° C no kahi o 15 mau minuke. Wehe a lawelawe i hoʻonani ʻia me kahi ʻāpana lemon.
