Special for steamed fish, steam well and drizzle a little to create a chef-like taste. Chubang Steamed Fish Soy Sauce is made from selected non-GMO defatted soybeans and adopts a Japanese-style fully enclosed temperature-controlled fermentation process with a long fermentation time. Chubang Steamed Fish with Soy Sauce is sweet and smooth in the mouth, and has a sweet and fragrant aftertaste after swallowing. It has a profound background and rich taste, a true tongue-tip enjoyment.

Ingredients: 15 grams of salmon, 1 avocado, 50 grams of quinoa.

Accessories: 10g bitter chrysanthemum, 10g arugula, 10g purple head lettuce, 15g romaine lettuce.

Seasoning: 20 grams of Chubang steamed fish soy sauce, 30 grams of salad dressing, 10 grams of Magic Sauce, and a little mustard oil.

Production Method:

1. Wash all the accessories, cut them into shreds and put them into a plate;

2. Steam the quinoa and set aside. Mix the seasonings into a sauce;

3. Cut the salmon into strips and place it on the vegetables, then add avocado slices, sprinkle with steamed lime, and pour in the sauce.

Features: crisp taste, bright color, salmon meat is fat but not greasy, quinoa is appetizing and refreshing with a variety of vegetables