Tuna practice:
If it is fresh tuna, you should first gut it, remove the skull and skin, wash the meat, and then do it according to your favorite eating method. Everyone said a lot about cooked food above.
In my opinion, tuna is better eaten raw, tastes better and is simple to make.
First, cut the tuna into pieces with a thickness of 1cm, and directly add raw egg yolk, Japanese tortoise shell swastika soy sauce and a little sake. Stir well. You can also use thick chopsticks to add shredded pears, or you can add chopped white radish to mix.
Of course, if it is Chinese, it is to add tender ginger, white sesame seeds and delicate fragrant flowers.
Fish skull can be fried first, then stewed with more water. It can be eaten as soup or as a pot.
After descaling, wash the fish skin with clear water, blanch in cold water, add white vinegar, blanch in cold water, shred, shred with Chinese cabbage, and add balsamic vinegar, coriander and cold salad. It tastes good.
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Ingredients of tuna scrambled eggs method:
2 fresh onions, tuna in olive oil 1 large pot, 3 eggs, a little bean sprouts, half a spoon of oyster sauce, half a spoon of soy sauce, and bean paste 1 small spoon.
Production method:
1. Peel the onion and cut it into a comb shape with a width of1.5cm.. Separate the fish in the canned tuna from the olive oil juice. Remove the roots and wash the bean sprouts.
2. Add 1 tbsp olive oil juice to the pot and heat it. After the eggs are broken, pour them into the pot and stir fry quickly, then pick them up.
Rinse the pot and put it on the fire. Add 1 tbsp olive oil juice and fry onion with (1).
4. Stir-fry the tuna in (3), evenly sprinkle with oyster sauce, soy sauce and bean paste, and then stir-fry the fried eggs in (2) and the washed bean sprouts in (1) in the pot until cooked. (4 points)
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Ingredients: tuna
Accessories: Chinese cabbage, soybean, minced meat and green pepper.
Seasoning: salt, sugar, pepper and Jiang Mo.
Cooking method:
1. Wash tuna and cut into pieces, cut Chinese cabbage into inches, cut green pepper into powder and slice ginger;
2. Pour a proper amount of oil into the pan, fry the fish until both sides are brown and remove;
3. Leave a little oil in the pot, pour ginger slices and minced meat into the oil, stir fry thoroughly, add cabbage and green pepper to make it fragrant, add fish and soybeans, pour water to stew the fish and soybeans together until the soup turns white, and add salt, sugar and pepper.
Features: The boiled white fish is delicious and mellow, with the smell of Chinese cabbage.
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Spicy tuna
raw material
Tuna110g; Mix 25g of Cazin powder and 20 ml of green lemon juice; 20 grams of Japanese mustard; Japanese soy sauce10ml; Vegetable salad decoration 30 grams; 10ml sesame oil; Bulk salt1g; Broken black pepper1g.
manufacturing process
1. Coat both sides of tuna with Cajun sauce, marinate for 2 hours, and marinate pepper with lemon juice; 2. Fry the tuna in the pan for 20 to 30 seconds and take it out. Don't overdo it. 3. Take it out of the pot and walk around it. Make an angle with a sharp knife and cut into fish of the same length. Put it in the center of the plate, and then spread it out.
Scrambled eggs with tuna
Ingredients of tuna scrambled eggs method:
2 fresh onions, tuna in olive oil 1 large pot, 3 eggs, a little bean sprouts, half a spoon of oyster sauce, half a spoon of soy sauce, and bean paste 1 small spoon.
Production method:
1. Peel the onion and cut it into a comb shape with a width of1.5cm.. Separate the fish in the canned tuna from the olive oil juice. Remove the roots and wash the bean sprouts.
2. Add 1 tbsp olive oil juice to the pot and heat it. After the eggs are broken, pour them into the pot and stir fry quickly, then pick them up.
Rinse the pot and put it on the fire. Add 1 tbsp olive oil juice and fry onion with (1).
4. Stir-fry the tuna in (3), evenly sprinkle with oyster sauce, soy sauce and bean paste, and then stir-fry the fried eggs in (2) and the washed bean sprouts in (1) in the pot until cooked. (4 points)
Tuna head
Materials:
1) The first tuna weighing 20 Jin.
2) Robinia pseudoacacia 100g
3) 20 anemones
4) Half a kilo of sushi rice
5) salmon
6) Porphyra100g
Exercise:
1) Wash the tuna head imported from Japan, weighing about 20kg, and put it in a big silver basin.
2) Around the fish head are black locust salad, salmon sushi, red tuna Nan sushi and tuna eggplant rolls.
3) All ingredients are drenched with super spicy mustard and sunflower sauce.
4) When serving, pour the "Santa Rome Wine" brewed for one year out of the glass bottle containing plums and put it on the wooden pallet.
(Generally, the alcohol concentration of homemade wine is about 25 degrees, and the alcohol concentration of Santa Romero wine is about 17 degrees when it is first brewed, and it is below 10 degrees after one year. )
5) Eating salmon sunflower sushi, tuna sunflower rolls, and fiery tuna nan sushi with' Santaro plum wine, which is cool, can quickly relieve coughing.
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Tuna head pot practice: thaw the ultra-low temperature tuna head first.
2. Put a proper amount of water in the pot, bring it to a boil, add the tuna head and cook for 20 minutes until.
The taste is released. p
3. Add tofu, cook until cooked, and inhale the smell of tuna head. p
4. Add a little warm water to the miso and stir to dilute.
Pour it into the soup. P5。 After cooking, add chopped green onion, salt, monosodium glutamate and sesame oil to serve.
Fish tail: the fish is fresh and tender, and barbecue is the best.
Fish neck: the fish is tender and rich in oil, and the barbecue is the best.
Fisheye: The DHA content in eyes is high, which can activate brain cells, promote brain activity, effectively prevent iron deficiency anemia, provide essential amino acids for human body, and contribute to human metabolism, especially the ideal choice for growing children's food.
Raw tuna meat
Ingredients: tuna red meat 150g, pickles (cut into thick shreds) 80g, cucumbers (also cut into thick shreds) 1 strip, 6 universal onions (cut into rings), half a spoonful of soy sauce and sesame oil, 4 quail eggs and a little white sesame seeds.
Exercise:
1. Wash shredded cucumber with water and drain.
2. Chop tuna into sauce, add kimchi, onion, soy sauce and sesame oil, and stir well.
3. Cover the processed sauce in (2) with shredded cucumber, dig a small pit in the center of the sauce, beat quail eggs in it and sprinkle with sesame oil. (4 persons)
Tuna sandwich is the best breakfast.
Main ingredients:
Cooked tuna meat (canned), French bread sticks, tomatoes, lettuce, asparagus, olives and onions.
Supporting role:
Mayonnaise, pepper, salt
Exercise:
1. Add diced onion, diced asparagus (asparagus needs scalding with boiling water), tomatoes and olives to the fish.
2. put a little salt.
3. Add a proper amount of pepper and mix all the raw materials and seasonings evenly.
4. Take a French bread stick, cut it from the middle and spread mayonnaise evenly.
5. Spread lettuce leaves on the bread.
6. Add mixed fish.
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Mediterranean salad
Laziness index: ★★★★★
Ingredients: center: canned tomatoes, canned tuna, eggs, onions, olive oil, black pepper, apple vinegar, salt. Edge: carrot, cabbage, purple cabbage, mustard sauce, black pepper, salt.
Exercise:
1. Eggs are cooked and diced, onions are washed and diced.
2. Mix canned tomatoes and tuna with eggs and onions, add olive oil, black pepper, apple vinegar and salt, and put them in the center of the plate.
3. Wash and shred carrots, Chinese cabbage and purple cabbage, add mustard sauce, black pepper and salt, mix well and put them on the edge of the plate.
Tuna head
Materials:
1) The first tuna weighing 20 Jin.
2) Robinia pseudoacacia 100g
3) 20 anemones
4) Half a kilo of sushi rice
5) salmon
6) Porphyra100g
Exercise:
1) Wash the tuna head imported from Japan, weighing about 20kg, and put it in a big silver basin.
2) Around the fish head are black locust salad, salmon sushi, red tuna Nan sushi and tuna eggplant rolls.
3) All ingredients are drenched with super spicy mustard and sunflower sauce.
4) When serving, pour the "Santa Rome Wine" brewed for one year out of the glass bottle containing plums and put it on the wooden pallet.
(Generally, the alcohol concentration of homemade wine is about 25 degrees, and the alcohol concentration of Santa Romero wine is about 17 degrees when it is first brewed, and it is below 10 degrees after one year. )
5) Eating salmon sunflower sushi, tuna sunflower rolls, and fiery tuna nan sushi with' Santaro plum wine, which is cool, can quickly relieve coughing.
============
Tuna head pot practice: thaw the ultra-low temperature tuna head first.
2. Put a proper amount of water in the pot, bring it to a boil, add the tuna head and cook for 20 minutes until.
The taste is released. p
3. Add tofu, cook until cooked, and inhale the smell of tuna head. p
4. Add a little warm water to the miso and stir to dilute.
Pour it into the soup. P5。 After cooking, add chopped green onion, salt, monosodium glutamate and sesame oil to serve.
Fish tail: the fish is fresh and tender, and barbecue is the best.
Fish neck: the fish is tender and rich in oil, and the barbecue is the best.
Fisheye: The DHA content in eyes is high, which can activate brain cells, promote brain activity, effectively prevent iron deficiency anemia, provide essential amino acids for human body, and contribute to human metabolism, especially the ideal choice for growing children's food.
Defendant: Wu Tiantian-former 15 3-30 1 1:28.
Ingredients: rice, white vinegar, sugar, roasted laver, canned tuna, salad dressing (egg yolk), cucumber, sushi curtains. In fact, I also cut the melon apples into strips and rolled them in. The materials are random, so I can do whatever I want.
Prepare vinegar rice: the rice steps of vinegar rice are the same as ordinary white rice, and the rice is slightly harder. Steam rice in an electric cooker, open the lid and let it cool. Heat white vinegar on fire and add sugar (the ratio of vinegar to sugar is about 2: 1). Don't cook. After melting, let it cool. Spread out the rice (which has been thoroughly cooled), sprinkle vinegar on the rice with a spoon and stir. Don't stir the rice too badly. You can taste it yourself. Don't put too much vinegar.
Cucumber is cut into thin strips.
I bought a delicious canned tuna soaked in pure soybean oil. Put the fish in a bowl, stir with two spoonfuls of salad dressing and mash it.
Steps:
1. The curtain must be kept dry and covered with a piece of seaweed. Spread a layer of rice evenly on the side of laver and bamboo couplets without thread ends (grab a ball of rice by hand and spread it evenly), the rice near your side is full, and the other end of laver is far away from your own, leaving a blank of 1/5.
2. Add stuffing, cucumber and mixed tuna, but don't be too greedy, or you won't roll it. The stuffing is piled in a pyramid shape, which is about 1/3 of the rice itself.
3. Start scrolling. Lift the curtain with your thumb, roll up the filler, then turn around and press gently. Then lift the curtain, roll after roll, until the other side of the seaweed, and the remaining blank seaweed just covers the rice. This is a round sushi roll. If you want to make a square, you can press your thumb on your side, press your index finger on it and roll it hard to both sides.
4. When cutting, first cut it in two, then cut it carefully, and wash the laver head, otherwise it will easily fall apart when cutting. If the roll is not tight enough, don't cut it too narrow.
Generally speaking, it is better to cook and eat now.
The soy sauce I use is thin soy sauce. The plastic bottle is not well packaged, but it tastes good and salty. Because soy sauce is used for dipping, many soy sauces will be salty. When eating green mustard, it seems to be also called Japanese mustard, which is delicious.
Tuna braised rice
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Exercise:
1) Preparation materials: a box of canned tuna, semi-diced tomatoes, semi-diced onions, 2 diced garlic, a handful of edamame kernels, 3 tablespoons of spaghetti sauce (if not, tomato sauce can be used), and a can of chicken soup. These materials are shown in the figure. In addition, prepare 2 cups of rice (the kind of small measuring cups with rice cookers) and wash them for later use.
2) Heat oil in the pan, first add onion and minced garlic, stir-fry until fragrant and soft.
3) Pour diced tomatoes, tomato sauce, rice and chicken soup into the pot, bring to a boil, turn to low heat, cover the pot, and stew for 15 minutes.
Put the drained canned tuna and edamame into the pot and mix well. Then, stew 10 for a few minutes until the rice is cooked. I think, when eating, put some Korean hot sauce and mix well, which is more delicious. By the way, you can sprinkle some diced sweet pepper and chopped green onion when eating. Of course, you can do without sprinkling.
A few points for attention: 1) If you can't master the firepower well, I suggest you start from step 3) and switch to a rice cooker, so that you can be more sure and won't burn the pot. If you use a wok to stew, remember to use a small amount of firepower, otherwise the bottom of the wok will burn and the surface will be rusty. 2) Mung bean kernels can also be used instead of edamame kernels. 3) You can put more ketchup and diced tomatoes, which will be red in color and look good. But the pig doesn't like to eat too thick, so I put less. Anyway, I think it's best to mix materials according to your own taste. "Food has no definite taste", and what you like is the best:)
Raw tuna meat
Ingredients: tuna red meat 150g, pickles (cut into thick shreds) 80g, cucumbers (also cut into thick shreds) 1 strip, 6 universal onions (cut into rings), half a spoonful of soy sauce and sesame oil, 4 quail eggs and a little white sesame seeds.
Exercise:
1. Wash shredded cucumber with water and drain.
2. Chop tuna into sauce, add kimchi, onion, soy sauce and sesame oil, and stir well.
3. Cover the processed sauce in (2) with shredded cucumber, dig a small pit in the center of the sauce, beat quail eggs in it and sprinkle with sesame oil. (4 persons)