Pan-fried tuna fillet Pan-fried tuna eggs Learn more about tuna is a nutritious food, easy to cook into many delicious dishes, especially tuna. The tuna fishing season starts at the end of the lunar year, from the waters of Quang Tri and Quang Binh provinces. During Tet, we will gradually move to Da Nang to Binh Dinh, then down to the South from Tet Thanh Minh. The most popular tuna product is fillet, half-hand size, 3 – 4 cm thick, red au. Second is the fish tendon, ivory-white color; reddish brown eggs and stomach; dark brown eyes. Delicious dishes made from tuna such as: sashimi (raw), salad, sautéed, braised, hot pot, vermicelli, distillation (fish eye) … The easiest and fastest way is to fry the caviar or whole fillet. Season the fish with some spices, garlic onion in hot oil, fry over medium heat. When the fish outside turns white brown, the inside is ripe and delicious. Scoop fish to a plate, eat hot with rice, bread, french fries with a little herbs, boiled vegetables … depending on your preference. Fish, eggs are sweet, sweet, creamy and fragrant. Tuna noodle soup To cook noodles or hot pot, the fish will be cut into 2 – 3 cm pieces. Ribs of fish, eggs, stomach, sliced ​​just right. Soak in dilute salt water for about 1 hour, take out, rinse, drain. Marinate fish with onion, chili, fish sauce, monosodium glutamate. Boiling water, remove fish, tendons, stomach and eggs, respectively. Let the water boil for a few minutes, let fragrant slices, cut the areca tomatoes. Let the water boil for a few more minutes, lower the heat, season just enough. Hot pot served with vermicelli boiled water, served with banana shavings, mustard greens, bean sprouts, scallions, herbs; pure fish sauce with chili sauce. The sashimi is easier to make. The tuna fillet is thinly sliced, just right. Serve with mustard, soy sauce, with kimchi, chopped ginger, and fresh onions, depending on your preference. In addition to the above dishes, tuna can bake aluminum foil, make an egg roll; warehouse tomatoes, sauerkraut, chili; tomato sauce, salad making, tuna eyes with Chinese medicine …

On the 3rd March of the Lunar New Year, families often make dishes of floating cakes, vegetarian cakes or water-laden tea offering to their ancestors. For people in the North of the North, the traditional cake on Korean New Year is actually water-drifting cake.

Not only adults but also many small children are also very excited to be molded by their families, so the beautiful little floating cakes. Recently, Bao Thanh’s son and his father Duc Thanh went to the kitchen to make floating cakes while his mother was pregnant about to give birth. The boy boldly introduced, making cake drifting no less than a professional “vlogger”.

WATCH VIDEO: Bao Thanh’s son instructs to make floating cakes.

Bin said: “In our real Korean New Year, we always have floating cakes. I have a special name for my cake is ‘Floating cake’, a very funny name”. The Bao Thanh family is innocent.

The boy also pointed out each of the ingredients: Rice flour with many colors orange, white, yellow, purple … Sesame seeds, desiccated coconut. And the ingredient that Bin likes very much is the “mini” street. But the boy mistakenly said … rock sugar! At times, Bin also said that he turned the vegetarian cake into “floating cake”, making everyone laugh.

The first son of Bao Thanh also introduced the person who will make floating cakes with him that the boy calls “MasterChef Duc Thang”, “his host” – Father Thang.

Bin is also very clear about the meaning of making floating cakes that is offering to the altar “to worship the elderly” on the occasion of the real Korean New Year.

The boy decided to “compete” with his father. Dad and son drunken cake.

Bin is also quite professional when squeezing the dough, quickly put the sugar balls in and swirled to

The next step, father and son, put the cake to boil. The color floating cakes gradually emerged “3 sinks 7 floating 9 floating”.

After picking up the plate, cu Bin carefully sprinkle sesame seeds for each cake and add shredded coconut.

The boy is proud when the results of the father and son are completed and does not hesitate to confess that while working, he “ate a lot”.

In addition to the colorful floating cakes of the father and son, there is also a bowl of vegetarian cake made by Bao Thanh. Baby Bin concluded “want to roll into the kitchen” and wish everyone a warm Korean New Year with the family!

Refer to details on how to make a beautiful, natural five-color floating cake:

Resources

• 450g glutinous rice flour

• 50g flour

• 1 pinch of salt

• Sugar pellets

• 1 some white sesame seeds

Dried glutinous flour and sugar pellets are the main ingredients for water-drifting cakes

Cake coloring section:

• Green: 30g pineapple leaves

• Purple: 30g purple cabbage

• Orange: 30g carrots

• Red: 30g ripe Gac

Pineapple green, purple cabbage purple, carrot orange and red Gac

How to make the five-color floating cake

Step 1: Prepare natural color

• The green part: The pandan leaves are washed, cut into small pieces and put in the blender with a little water, puree. Take out the filter to get the juice. Dissolve more water to make 85g of pandan leaf juice.

• Purple part: Purple cabbage washed, chopped, pureed and then squeezed to get purple juice. Mix with filtered water to get 85g purple water.

• Orange part: Carrots peeled, washed, chopped and then add pureed water, extract the juice. Add filtered water to get 85g of orange juice.

• The red part: Ripe Gac mixed with a little water, filtered off the residue to obtain the red water. Add filtered water to get 85g of red water.

Step 2: Prepare the dough to make the cake float

• Sift 450g dry glutinous rice flour with 50g of flour. Then add a pinch of salt (about 1/4 teaspoon) and mix well.

• Divide the dough into 5 equal parts into 5 different bowls, each 100g.

Step 3: Knead the five colors floating cake dough

Prepare 5 different bowls of flour:

• 100g of flour mixed with 85g of hot old water, poured slowly and knead the dough into a smooth, smooth block. This dough forms a white floating cake.

• The rest of the powder is mixed with 85g of red, orange, purple and blue water prepared previously. It is okay to knead the dough into a smooth, sticky, non-sticky mass.

• After kneading the dough, cover it with food wrap, let the set rest for 10 minutes.

Step 4: Squeeze the five-color floating cake

• Take the dough into parts, round it up and press it flat, put 1 sugar ball in the middle and then round it up so that the sugar doesn’t leak out. Carrying out large or small capsules according to preference. Squeeze until dough is gone. Separate each cake color.

Step 5: Boil the five-color floating cake

• Prepare 1 pot of water, boil the pot of water and let it over medium heat. Drop each floating ball in, stir gently so that the floating cake does not stick to each other. Boil the loaf until you see each piece of cake floats and is ripe. (Boil separately each cake of different colors).

• Pick up the floating cakes and drop them right into the bowl of ice cold water. Then picked out and stacked in turn on the plate, without stacking the cake will stick together.

Complete and enjoy

• Boiled five-color floating cake, sprinkle with roasted white sesame seeds on top to decorate.

• How to make a five-color floating cake with simple orange, blue, red, purple and white colors, soft, soft, chewy, mildly sweet cake. The cake is not broken or broken.