制作食譜一畝田有機(jī)紫莎生菜 Yimutian Organic purple lettuce 50克一畝田有機(jī)羅莎綠生菜 imutian Organic Rosa green lettuce 50克一畝田有機(jī)芝麻菜／Yimutian Organic Sesame dish 50克一畝田有機(jī)根甜菜 Yimutian Organic Root beet 50克一畝田有機(jī)彩色番茄 Yimutian Organic colorful Tomato 50克阿根廷銀鱈魚(yú) Argentina golden cod 50克美國(guó)尤力克檸檬 American Eureka Lemon 1個(gè)美國(guó)腰果堅(jiān)果先生無(wú)鹽腰果 Mister Nut salt cashew nuts 20克阿蒂米斯特級(jí)初榨橄欖油Ademi J extra virgin olive oil 10小勺卡納梅拉夏威夷海鹽／Khanna Mela Hawaii sea salt 1/4小勺卡納梅拉黑胡椒 Caname black pepper 少許紅酒醋 Red wine vinegar 1小勺
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將銀鱈魚(yú)自然解凍，用清水輕輕淋洗，并晾干水分，切丁，盛盤(pán)備用。蔬菜洗凈切成適合入口的大小。Have the frozen codfish thawed naturally , rinsed with water, and dry water, diced, dish. Wash the vegetables and cut into suitable size for eat.2
把檸檬汁、紅酒醋、橄欖油、鹽和黑胡椒粉一起攪拌均勻成油醋汁。Stir the fellow things together: Lemon juice, red wine vinegar, olive oil, salt and black pepper.3
鍋中倒入少許橄欖油，大伙加熱，待油5成熱時(shí)，改成中火放入鱈魚(yú)丁，輕輕翻炒至微黃色，且肉質(zhì)輕輕張開(kāi)即可。Put a little olive oil into the pot using hard fire ,until the oil turn half hot, switch the fire to mild fire ,add the codfish, lightly stir ,until color change to pale yellow and flesh a little loose, turn off the fire.4
將煎好的鱈魚(yú)丁盛入盤(pán)中。將油醋汁與蔬菜及鱈魚(yú)丁拌勻即可。Put the codfish into the dish and add the sauce and vegetable. Then mix them together.
