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Before you jump to Cream Stew with Salmon and Napa Cabbage recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not that tough. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to cream stew with salmon and napa cabbage recipe. To cook cream stew with salmon and napa cabbage you only need 13 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Cream Stew with Salmon and Napa Cabbage:
- Get 3 Fresh salmon filets
- Provide 3 to 4 large leaves Napa cabbage
- Prepare 1 large Onion
- Get 2/3 Carrot
- Prepare 3 to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
- Get 3 slice Bacon
- Provide 2 cubes Consommé soup stock cube
- Provide 400 ml Milk
- Use 4 tbsp Joshinko
- Take 1 Salt and pepper
- You need 1 Flour
- Use 1 Vegetable oil
- Get 1 dash Colorful vegetables such as broccoli
Instructions to make Cream Stew with Salmon and Napa Cabbage:
- Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper.
- Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through).
- Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.
- Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.
- Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.)
- (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat.
- Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat.
- Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well.
- It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some.
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