Put cold water into the pot, continue to cook for about 2 minutes after the water boils, and skim off the floating foam during the period.
3 Remove the fish eggs, and most of them will be massive.
4 The roe is cooled with cold water and then gently kneaded and scattered.
Pour oil into the pan, saute chopped green onion and shredded ginger. There can be a little more oil at this time.
6 add the farmhouse sauce and saute until fragrant.
7 continue to add scattered roes.
After the roe is completely wrapped in sauce.
Matters needing attention
Don't cook too much caviar at a time, the more you eat, the better it will taste. Cooked caviar can be placed in the frozen layer of the refrigerator and can be directly seasoned next time.
Caviar salad
Technology, mixing
Difficulty, elementary introduction
Number of people, 2 people
Salty taste
Preparation time: 15 minutes
Cooking time,
"Caviar salad is an appetizer in western food. Caviar salad is delicious and nutritious, delicious and beautiful. It can also nourish yin and enhance physical strength, which is very helpful for people who are obese and often have weak waist and knees. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. The so-called skin "rejuvenation" is such a secret. "
material
Ingredients: eggs (cooked), 2 caviar, 2 tablespoons cabbage, 1/4.
Seasoned mayonnaise 2 tablespoons onion 1/2.
Method for making caviar salad
1. Prepare boiled eggs, caviar, onions and cabbage. Chop the onion and put it in a bowl for later use.
2. Slice cabbage, put it on a plate, and put mayonnaise in a bowl.
3. Peel the boiled egg, cut it open and take out the yolk. Add chopped onions and egg yolks to the mayonnaise.
4. Stir well and pour the mixture into the egg whites.
5. Put the eggs on the cabbage and decorate the caviar on the yolk with a wooden spoon.
Cooking tips
We are also very particular about caviar utensils. Shells, wood, horns and gold are ideal materials. The biggest taboo is the use of silver tableware, silver has oxidation, which will destroy the intriguing taste and fragrance of caviar itself.