Combo Recipes: Pesto Salmon, Pan-Seared Steak, Stir-Fried Cabbage, Vinegar Shredded Potatoes, and Room-Temperature Yogurt
ID: 4cc609ae...
This video shares how to use ingredients already in your fridge (salmon, steak, cabbage, and potatoes) to quickly prepare a hearty home-cooked meal. It also demonstrates how to make yogurt at home without a machine using fresh milk and room-temperature yogurt starter culture.
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🍳 Cooking Flow
Slow-sear the salmon fillets until both sides are golden brown; remove from heat and spread with homemade pesto. → Use the residual fish oil to sear the steaks, adding ghee midway for aroma. Once cooked, set aside to rest and season. → Sauté garlic in the leftover meat juices to stir-fry the cabbage, add a splash of whey to steam, then season with salt and black pepper. → Shred potatoes and soak in water to remove starch, then drain, stir-fry over high heat, and season with vinegar, salt, black pepper, and Sichuan peppercorn oil. → Sterilize the container, mix room-temperature yogurt starter with fresh milk, and let it ferment at room temperature to create yogurt.
Cooking Steps
Brief Cooking Order
Slow-sear the salmon fillets until both sides are golden brown; remove from heat and spread with homemade pesto. → Use the residual fish oil to sear the steaks, adding ghee midway for aroma. Once cooked, set aside to rest and season. → Sauté garlic in the leftover meat juices to stir-fry the cabbage, add a splash of whey to steam, then season with salt and black pepper. → Shred potatoes and soak in water to remove starch, then drain, stir-fry over high heat, and season with vinegar, salt, black pepper, and Sichuan peppercorn oil. → Sterilize the container, mix room-temperature yogurt starter with fresh milk, and let it ferment at room temperature to create yogurt.
Introduction
This video shares how to use ingredients already in your fridge (salmon, steak, cabbage, and potatoes) to quickly prepare a hearty home-cooked meal. It also demonstrates how to make yogurt at home without a machine using fresh milk and room-temperature yogurt starter culture.
Step 1
[Pesto Salmon] Pour a little oil into a frying pan, add the salmon fillets, cover with a lid, and slow-sear over medium-low heat.
Step 2
[Vinegar Shredded Potatoes] Peel the potatoes, use a manual shredder to create uniform thin shreds, and soak in water to remove excess starch.
Step 3
[Pesto Salmon] Remove the seared salmon fillets to a plate, and while still hot, spread evenly with homemade pesto to finish.
Step 4
[Pan-Seared Steak] Use the remaining fish oil in the pan to sear the steaks (short rib and flank) until the desired level of doneness is reached.
Step 5
[Pan-Seared Steak] Add a little ghee to the pan to enhance the aroma. After searing, remove the steaks and let them rest for 3-5 minutes, then season with black pepper and kombu salt.
Ingredients List
Important Notes
Always let the steak rest for 3-5 minutes after searing to lock in the juices and keep the meat tender. 🥩
Be sure to soak the potato shreds in water to wash off surface starch; this ensures a crisp and refreshing texture. 🥔
For room-temperature yogurt, fermentation takes about 21 hours in summer, and may take 24 hours or more in cold winter weather. Keep it in a warm place. 🥛
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