Shark or tuna? How to make tuna: If it is fresh tuna, first open it, remove the skull, skin, and clean the meat. Then, cook it according to your favorite way of eating it. You have already mentioned many cooked food preparation methods above.
I think it is better to eat tuna raw, it tastes better, and it is simple to make. First, cut the tuna into 1cm thick slices and add directly raw egg yolk, Japanese Kikkomanji soy sauce, and a little sake.
Mix well.
You can also add chopstick-thick pear shreds, or add white radish puree to mix.
Of course, if you want to eat it in a more Chinese way, add shredded ginger, white sesame seeds, and chopped chives.
The fish skull can be fried first and then stewed in more water. It can be eaten as soup or as a stew.
After removing the scales from the fish skin, wash it with clean water, simmer it in cold water over low heat, add white vinegar, cover with cold water, shred it, shred the cabbage heart, add balsamic vinegar, coriander, and serve cold.
tasty.
--Tuna scrambled eggs Ingredients: 2 new onions, 1 large can of olive oil tuna, 3 eggs, a few bean sprouts, half a tablespoon of oyster sauce, half a tablespoon of soy sauce, and 1 teaspoon of bean paste.
Production method: 1.
Peel the onions and cut lengthwise into 1.5 cm wide comb shapes.
Separate the fish from the can of tuna and the olive oil juice.
Remove the roots of the bean sprouts and rinse them.
2.
Add 1 tablespoon of olive oil to the pot and heat it. Crack the eggs and pour them into the pot, stir-fry quickly, and then scoop up.
3．
Rinse the pot and put it on the fire, add 1 tablespoon of olive oil, add the chopped onions in (1) and stir-fry.
4.
Add tuna to (3) and stir-fry, evenly sprinkle with oyster sauce, soy sauce and bean paste. Add the scrambled eggs in (2) and washed bean sprouts in (1) into the pot and stir-fry together.
Stir-fry until cooked.
(for 4 people) - Ingredients: tuna Accessories: pickles, soybeans, minced meat, green and red pepper Seasoning: salt, sugar, pepper, minced ginger Cooking method: 1. Wash and cut the tuna, and cut the pickles into pieces
2. Cut the green and red peppers into minced pieces and slice the ginger; 2. Put a pot on the fire and pour in an appropriate amount of oil, fry the fish until both sides are brown and take it out; 3. Leave a little oil in the pot, heat the oil and pour in the ginger slices and meat.
Stir-fry thoroughly, add pickled cabbage and green and red pepper and stir-fry until fragrant. Add fish and soybeans. Pour in water and simmer the fish and soybeans until the soup becomes white. Add salt, sugar and pepper and serve.
Features: The white fish soup is delicious and mellow, with the aroma of pickled vegetables.
--Ingredients for spicy tuna: 110g tuna; 25g mixed Cajun powder; 20ml green lemon juice; 20g Japanese mustard; 10ml Japanese soy sauce; 30g vegetable salad garnish; 10ml sesame oil; 1 chunk of salt
grams; 1 gram of cracked black pepper.
Production process 1. Coat both sides of the tuna with Cajun ingredients, marinate for 2 hours, add lemon juice, sesame oil, salt and pepper; 2. Fry the tuna in a pan for 20 to 30 seconds, take it out, do not overcook it; 3. Remove it from the pan
Move around the pan and use a sharp knife to make angled cuts into equal lengths of fish.
4. Place in the center of the plate and fan out.
Tuna Scrambled Eggs Tuna Scrambled Eggs Recipe Ingredients: 2 new onions, 1 large can of tuna in olive oil, 3 eggs, a few bean sprouts, half a tablespoon of oyster sauce, half a tablespoon of soy sauce, and 1 teaspoon of bean paste.
Production method: 1.
Peel the onions and cut lengthwise into 1.5 cm wide comb shapes.
Separate the fish from the can of tuna and the olive oil juice.
Remove the roots of the bean sprouts and rinse them.
2.
Add 1 tablespoon of olive oil to the pot and heat it. Crack the eggs and pour them into the pot, stir-fry quickly, and then scoop up.
3．
Rinse the pot and put it on the fire, add 1 tablespoon of olive oil, add the chopped onions in (1) and stir-fry.
4.
Add tuna to (3) and stir-fry, evenly sprinkle with oyster sauce, soy sauce and bean paste. Add the scrambled eggs in (2) and washed bean sprouts in (1) into the pot and stir-fry together.
Stir-fry until cooked.
(For 4 people) Tuna head ingredients: 1) One 20kg tuna head 2) 100g radish seedlings 3) 20 geraniums 4) Half a kilogram of sushi rice 5) One salmon 6) 100g seaweed Method: 1)
Wash the tuna head imported from Japan, which weighs about 20 kilograms, and place it in a large silver basin.
2) Surround the fish head with radish salad, salmon sushi, flamed tuna nan sushi, and tuna geranium roll.
3) All ingredients are topped with super spicy and choking geranium (WASABI) and geranium sauce.
4) When serving, pour the one-year-old "Santaro plum wine" from the glass bottle containing plums and place it on the wooden plate.