Fish is rich in oil, tender and pink, and the entrance is the most expensive. The midriff is located in the abdomen and back, and contains moderate fat. The taste of meat is second, the color is slightly darker, and the price is cheaper than the meat of the big abdomen. Bare back is the part with the least fat on the back, the hardest body, the lowest calorie, the highest protein content and the lowest price.
Tuna sashimi:
1. Take out the tuna meat, peel it, and absorb the water with an edible paper towel.
2. Cut the tuna meat into 5 mm thick slices.
3, white radish shredded, lemon peeled.
4. Cucumber is made into a cucumber seat and squeezed into horseradish.
5, put white radish at the bottom, put cotyledons, tuna and cucumber seats, and decorate with lemon; Serve with sashimi soy sauce.
Precautions for tuna sashimi:
Sashimi is sashimi. It is best to cut tuna into 5 mm thick slices, which should be uniform to ensure smooth but not greasy taste. If it is too thin, there is no slippery taste and chewiness. If it is too thick, it is easy to feel greasy.
Nutritional value:
1, which is rich in high protein but low in fat and calories, has the function of balanced nutrition;
2, suitable for drinkers, because it is rich in methionine and cysteine, and has the function of protecting the liver;
3. It can effectively prevent arteriosclerosis. Taurine contained in tuna can inhibit the excitement of sympathetic nerve and lower blood pressure.
4, suitable for people with anemia, because it is rich in iron and vitamin B12; ;
5, high-quality protein source, very suitable for nutritional metabolism during children's development;
Among them, a large amount of trace element potassium can keep 75% water in the body, and the lack of potassium will affect the nerve and muscle function.