Spicy tuna(la wei jin qiang yu )

Hot tuna:

Raw materials for making spicy tuna:

Tuna 110g; mixed kazhen powder 25g; green lemon juice 20ml; Japanese mustard 20g; Japanese soy sauce 10ml; vegetable salad 30g; sesame oil 10ml; large salt 1g; black pepper 1g.

Processing steps of spicy tuna:

1. Coat both sides of tuna with kazhen sauce, marinate for 2 hours, use lemon juice, sesame oil, salt and pepper;

2. Fry tuna in a pan for 20 to 30 seconds, take out and do not over heat;

3. Remove the pan from the pan and cut into the fish of the same length with a sharp knife;

4. Fan out in the middle of the plate.

Spicy tuna

Tuna, also known as tuna and tuna, is a kind of fish living in the upper and middle layers of the ocean. It is distributed in the tropical, subtropical and temperate waters of the Pacific Ocean, Atlantic Ocean and Indian Ocean. It is a highly migratory marine fish. The body is spindle shaped, with large and sharp head, small teeth, small caudal peduncle, bluish brown body with pale stripes. The two dorsal fins are almost similar. There are 8-10 small fins behind the dorsal and gluteal fins, which are generally 50cm long, and some can reach 100cm long. Tuna has dark red color, solid meat and no small spines. It is a valuable Western cooking material. In addition to canned, dried and cold dishes, tuna can also be used for frying, frying, frying and roasting.

Basic information

The color of tuna is red, which is caused by a large amount of myoglobin in tuna muscle. Some tunas, such as t. thynnus, t. maccoyii, T. orientalis, can use the metabolism of swimming muscles to make the temperature of blood in the body higher than that of the outside world. This physiological function enables tunas to adapt to a wide range of water temperature, so that they can survive in the lower temperature waters.

Tuna is a popular marine product with high economic value. Due to the policies, activities and overfishing of fishermen in various countries, bluefin tuna is the most obvious threat to its population. Therefore, international control of tuna fishing began, but the effect is quite limited.

Introduction to menu

Spicy tuna

[cuisine] Southeast Asian cuisine

[difficulty] side dishes (intermediate)

[time] 30-45 minutes

[ingredients] tuna 110g; mixed kazhen powder 25g; green lemon juice 20ml; Japanese mustard 20g; Japanese soy sauce 10ml; vegetable salad 30g; sesame oil 10ml; large salt 1g; black pepper 1g.

Production process

1. Coat both sides of tuna with kazhen sauce and marinate for 2 hours. Use lemon juice, sesame oil, salt and pepper;

2. Fry tuna in a pan for 20 to 30 seconds, remove and do not over heat;

3. Remove the pan from the pan and cut the fish into the same length with a sharp knife.

4. Fan out in the middle of the plate.

Tuna is suitable for people

It can be eaten by ordinary people. It is also a healthy food for women's beauty and weight loss. It is especially suitable for patients with cardiovascular and cerebrovascular diseases.

Nutritional analysis of tuna

1. Most of the fatty acids in fish are unsaturated fatty acids, which contain complete amino acids. There are eight kinds of amino acids needed by human body. They also contain vitamins, rich iron, potassium, calcium, iodine and other minerals and trace elements, which are rare health food for modern people;

2. The DHA in tuna is the most abundant in fish. It is the essential nutrient for the development of human brain and central nervous system;

3. Tuna also contains a lot of EPA, which can inhibit the increase of cholesterol and prevent arteriosclerosis, and has a special role in the prevention and treatment of cardiovascular and cerebrovascular diseases.

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Chinese PinYin : La Wei Jin Qiang Yu