Chlorella Stew with Salmon and Mushroom
100 g Fresh Salmon
100 g Preferred Mushroom
1 tbsp Butter
1 tbsp Flour
150 ml Milk
As needed Salt, Pepper
1/2 tsp (1.5 g) Sun Chlorella® Powder
Remove the bones and skin of salmon in advance, cut a salmon into bite-sized pieces and then sprinkle them with light salt and pepper.
Cut the onion into thin pieces along the fiber, cut off the root of mushroom and cut it into slices to make it easier to eat. — (a)
Melt butter in a pan, lightly browned on both sides of salmon and take them out.
Saute (a) until wilted, and saute it again after adding the flour to it.
Pour milk into it in 2 or 3 times with mixing well. Then, cook it over low to medium flame not to boil it until it is thoroughly cooked.
Put the salmon in it again, season with salt and pepper, and add Sun Chlorella® powder to it.
Cook it over until it is thoroughly cooked after stirring the whole well.