This dish is strange. Now I only know venison tendon, beef tendon… but have not heard of tuna tendon. In fact, vertebrates are tendons, made of collagen, that function like ligaments. Small fish also have tendons, connecting the head and body like a tiny thread. Housewives called blood tendons. After washing the fish, use a knife to cut across the body, 1cm from the head and body; both sides have veins like white thread. To make fish no longer fishy and more delicious when processing, when making fish, these two blood tendons must be pulled out. Fried tuna tendon with fish sauce. Before 1975, tuna was not popular because it was believed that leprosy was itchy. Only adults eat. Children are forbidden. I secretly tried to eat, only felt itchy because it was delicious. Later, as a tourist, I saw people from other countries eating halibut, the price was not cheap. Good new research, the tuna that was criticized for being leprosy is a net tuna, about five or three kilograms back. The world’s favorite tuna is ocean tuna, fished individually, weighing fifty or seventy kilograms or more. There are children weighing nearly half a ton. Wild tuna (humpback fish) has many types, living in warm sea, far from the shore (about 200km). In Vietnam, tuna is a type of big-eyed, yellow-fin tuna. This is a valuable source of export seafood and nutritious food, easy to process into many delicious dishes. Tuna fishing season begins at the end of the lunar year, from the waters of Quang Tri, Quang Binh. After Tet, move gradually to Da Nang to Binh Dinh, then south from Thanh Minh Tet. The most popular tuna product is a fillet, half a hand, 3-4 cm thick, red au. The next thing is fish tendon, ivory white; eggs and stomach reddish brown; dark brown eyes. Delicious dishes made from tuna such as: sashimi (eaten raw), salad (Russian salad), pan-fried, fragrant stock or tomato, spicy hot pot, water bath (fish eyes, with Chinese medicine)… Especially tuna tendon is a strange, delicious, easy to make and nutritious dish. Fried tuna tendon with lemongrass and chili. Only tuna weighing over 40 kg has ribs for food processing. Each one has two strands. The length depends on the weight of the fish and is usually the size of a thumb. Ivory white veins, looking through the fat, made of collagen, so it is very good for health and reduces the aging process of the skin. The tendon has moderate toughness, it can be fried, fried, grilled with spices or cooked in hot pot, cooked with vermicelli with fillet, eggs, tuna stomach … It is recommended to buy preliminarily processed tendons, vacuum packed, half a kilo each. When processing, just rinse, pour hot water mixed with a little wine and marinate spices. Grill the chili to keep the pieces whole. The charcoal stove is the best. Eat wherever you go, bake there. Just eat and blow fresh coffee. Fry, stir-fry, cook hot pot… then cut in half, slice lengthwise into large pieces. Grilled tuna tendon. Photo: Da Thanh Seafood Fry lemongrass and chili until crispy lemongrass, garlic, and fragrant chili. Fry the tendons separately, about a few minutes to be cooked. When fried, add a little chili sauce, the cooked veins have an eye-catching golden brown color. Mix the stir-fried tendon with lemongrass, chili, and garlic. Take cucumber, tomato, cut into half pieces, turn your back, form butterfly wings, add onion or chili fiber in the middle, and you will have butterflies around the plate of fragrant tuna tendons. Dip chili sauce, soy sauce or sweet and sour fish sauce depending on your preference. Eating with bread, vermicelli, rice are delicious. This dish is served hot, the appetizer is a bit expensive. Tuna tendon is vacuum packed, so it is easy to transport and preserve. Cook sweet and sour hot pot, cook noodles separately or with fillet, stomach, tuna roe according to the general recipe, just different ingredients. Cook separately, especially grilled, fried, and stir-fried dishes. Everyone who tried it for the first time nodded, because the taste was sweet, light, fatty, fragrant, lumpy, chewy, soft… it’s hard to describe. The eater tried to guess, but couldn’t figure it out. Not squid ink. Nor is it like beef tendons, venison tendons, or the flesh of any other animal. Just know how strange and very delicious. A company employee bought fried lemongrass and chili, invited the whole family to try it. Everyone is also full of praise. Asking the price, you jokingly said ten times, more than 1 million a kilogram. The family thought it was true, shaking their heads: “It’s a bit expensive, if you buy a few hundred you can buy it often”. In fact, the price of tuna tendon is only about 1/2 of a fillet. The price is quite cheap, perhaps because many people do not know. Hearing about tuna tendon, everyone widened their eyes and thought it was a joke. This dish is not only “delicious basket breaking” that anyone can make. As easy as frying an egg. Eat once, sometimes addicted.

In this article, we will tell you how to properly prepare the mosquito net, without causing itchiness at all. How to prepare along the mosquito net First, you wash the mosquito net under running water to remove all dirt and sand. Next, use a knife to remove the outer fibrous skin, the same operation as stripping the green banana peel. Stripping the bark along the mosquito net is quite simple, not difficult at all. Then, you use a knife to cut off the curved edge of the net, and at the same time strip the shell on the inside. When you cut off the curved edge, the old fibrous sheath on the inside of the net will peel off on its own, if present. Cut the vertical bar into bite-sized pieces. You should cut in a tapered way, because along the mosquito net is very porous and watery, cut the bevel to make it easier to squeeze and absorb the spices along the net. Cut it like this! After you cut the mosquito net into small pieces, add 1 teaspoon of granulated salt to the part of the mosquito net that has just been cut and mix well, for about 15 minutes. During that time, please prepare a bowl of ice cold water, wait for it to marinate along the net with salt, pour the bowl of ice water into it, rub it vigorously with your hands for about 3 minutes and then squeeze it out. Rubbing along the net in ice cold water Finally, you boil 1 pot of water and put it in the pre-heated net for about 2 minutes. After grinding, drop the mosquito net into a bowl of ice water to keep its crispiness along. At this point, you have completed the preliminary processing along the mosquito net! Doing it this way, you can rest assured that when cooking the mosquito net, it will not cause an itchy mouth. You can also wear gloves when preliminary processing along the mosquito net, but so stripping or squeezing along the mosquito net will be a bit difficult. If you do not use gloves, after preliminary processing is complete, rub your hands with a little unsweetened fresh milk and a little sugar. Rub your hands until the sugar in your hands dissolves, then rinse with cold water. This way, your hands will completely no longer feel itchy. With these information and suggestions, hopefully you will have delicious summer dishes with mosquito nets without fear of itching! If you eat a mosquito net that has not been prepared well, but you have an itchy mouth, what should you do? – Drink plenty of water: Water helps the mouth and throat to wash away the itch-causing substances in the mosquito net, quickly eliminating toxins from the body. So drinking plenty of water can ease the itching you’re experiencing. Rinse your mouth and throat with warm salt water: Warm salt water is a simple, easy-to-mix water, but it is an effective remedy for many diseases of the mouth and throat. When you are allergic to eating along the mosquito net, you can use diluted warm salt water to rinse your mouth and throat several times to reduce the burning sensation on the roof of your mouth. According to the Vietnamese life

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 …