Chinese Food
Tuna Brisket with sturgeon caviar
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Today's golden spear fish belly with sturgeon caviar. It kneads two kinds of top-grade ingredients together, but creates another unique food realm. The tuna belly from Sicily is slightly fried. Its surface is golden and tender, but its inside is still fresh and delicate. The rich sturgeon sauce is blasted and melted one by one in the fresh flavor of tuna. The salty juice is mixed with the tender Tuna meat. The taste of the ocean is vividly outlined. Chew slowly into your stomach. Then you can ignite the deepest Carnival from body to soul.
Cooking ingredients
Cooking Steps
Step1:Mince the tomatoes. Add water. A little red wine and a little salt. Stew for 15 minutes.
Step2:Use a blender to stir the tomatoes slightly. Add a little olive oil. Continue to stir into the sauce. Filter out the extra impurities.
Step3:Cut the tuna into small pieces and wrap them with fennel.
Step4:Put oil in the pan. Fry the tuna slices wrapped with fennel powder until golden.
Step5:Make the bottom with tomato sauce. Put a spoon of sturgeon caviar on the tuna block. Decorate with fresh vegetables. Finis
Cooking tips:1. When frying the tuna brisket, it can be taken out when the surface is cash yellow. It is not suitable to fry it too old. 2. When judging the quality of caviar, a good caviar should be a complete elastic particle in the mouth, rather than a sticky taste. There are skills in making delicious dishes.
