Fish is rich in oil, tender and pink, and the entrance is the most expensive. The diaphragm is located in the abdomen and back, with moderate fat content, followed by meat flavor, slightly darker color and cheaper price than pot-bellied meat; Naked body is the part with the least back fat, the hardest body, the lowest calorie, the highest in protein 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 the tuna into 5 mm thick slices, and the slices should be even to ensure smooth but not greasy taste. If it is too thin, there will be no slippery taste and chewiness. If it is too thick, it is easy to feel greasy.
Nutritional value:
1, high in protein but low in fat and calories, has the function of balancing 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 anemia, because it is rich in iron and vitamin B12; ;
5, high-quality protein source, very suitable for the nutritional metabolism of children during their 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.