Goose liver contains 40%-60% fat, including 65%-68% unsaturated fatty acids. It can reduce the cholesterol content in human blood and inhibit the absorption of other fats, which is very beneficial to human body. Every100g of foie gras contains 4.5-7g of lecithin, which is effective in softening blood vessels, delaying aging and preventing cardiovascular and cerebrovascular diseases. Linoleic acid is necessary for human body, and it cannot be synthesized in human body, so food intake is necessary; The content of RNA per100g is as high as 9-13.5g, which is more conducive to the body's metabolism and physical fitness.
The so-called caviar is actually sturgeon eggs. At present, there are more than 20 kinds of different sturgeons in the world, among which only the eggs laid by three kinds of sturgeons, Beluga, Ossietra and Sevruga, which are produced in Russia and the sea area north of Nanyilang, can make well-known caviar, which leads to its high price.
19th century, before the Russians put forward that "caviar is the best food, caviar was very common, and people could even find it on the dining table of ordinary people. Since sturgeon can also be caught in Russian waters, caviar was quickly introduced to Europe and accepted by many elites, which led to the origin of caviar worth a hundred times.
Caviar also contains trace elements, mineral salts, protein, amino acids and recombinant basic fatty acids. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. The so-called "rejuvenation" of skin is such a secret.
Fungi are rich in protein, amino acids, sugars, minerals and vitamins, which are undoubtedly healthy and delicious. This is why it is popular in the healthy age.
There is probably no kind of delicacy in this world, which can be praised by the world like caviar for a long time. As early as the 4th century BC, Aristotle recorded the best taste in the world. For more than 2,000 years, scholars have drooled between the lines, and history is inexhaustible; All the culinary experts also rely on the help of this luxurious and delicious taste to keep our lives from falling into the sea of suffering that is full of lion's head recipes!
Caviar has stood the test of the times and is still with us today-of course, not with most of us. Because "Caviare" is not only synonymous with delicacies and splendor, but also represents an intoxicating sense of superiority-and this sense of superiority, like the delicious food that slips every spoonful, is addictive
How does caviar come from?
There are many things that are euphemistically called "caviar". Strictly speaking, they are not caviar at all. Those things may come from round fin fish, salmon, whitefish, cod, or a pregnant member of other fish families. In France, the definition of caviar is as precise and strict as champagne: only the eggs of sturgeon are qualified to make caviar.
Last day, humans were unkind to sturgeon, and overfishing and pollution have almost wiped them out, leaving only a few exceptions. At present, a large number of sturgeon waters can be found on the earth, leaving only the Caspian Sea, the Black Sea and the Gironde River in France. Among the surviving sturgeon species, the most famous ones are Beluga and Sevruga-the largest and smallest sturgeon, respectively, and the names you can look for when you feel rich enough.
The transformation from fish eggs to delicious caviar depends entirely on the processing process, and the skilled skills and knowledge required for this processing can be called art. This processing needs to complete more than ten procedures in about 15 minutes; As long as it is longer, the fish eggs will not be fresh.
Cann't make caviar First, the sturgeon is knocked unconscious (not killed, because the fish eggs will rot faster), then the fish eggs are taken out, screened, washed and drained, and then handed over to an expert to take good care of them: he will grade them according to their size, color, firmness, aggregation density and smell, and finally make the most important decision in the whole process: how much to put (yes, After adding salt, the fish eggs are shaken on the sieve until they are dry, and then they can be canned and shipped to all parts of the world.
■ How to buy caviar?
The best quality fish eggs should use the least amount of salt, which should not exceed 5% of the weight of fish eggs; This caviar can be called "Maloso" (meaning "a little salt" in Russian). Caviar ranks among the three most expensive foods in the world (the other two things are saffron essence and truffles), and it should be regarded as a major investment in terms of its price and weight ratio, so you must also find a supplier you trust.
There is no special price for caviar. If you buy it from the best store, you will never suffer. Such as France's Petrossian or London's Fortnum. If you look like a person who wants to buy in good faith instead of looking for a snack, they may let you try it before buying it.
However, if the supplier has full confidence in his caviar and dares to provide this kind of beautiful service, then their advice must be something you can trust, and there is no need to try it for free!
■ How to eat caviar?
The best way to eat caviar is to use the simplest method: direct entrance.
If you want to pour it into a plate, the plate should be chilled first. If you want to eat directly with bottles and cans, put them in crushed ice. Thin slices of toast are spread with unsalted butter, Russian pancakes, or a drop or two of lemon juice, which can be matched at will.
However, the most important thing is to choose a spoon for delicious caviar.
Strangely, the spoon-gold spoon or silver spoon-contained in the mouth when the favored one was born can't be used to eat caviar, because they will add a faint metallic taste to the caviar.
Besides, you can choose: ivory, shell, wood, pearl, horn or even plastic spoons.
What wine should I go with it? Traditionally, it is Russian or Polish vodka, and the whole bottle of wine has to be frozen in a large piece of ice, so that the vodka will sting my throat. But some people of insight think that the taste of vodka will fight with caviar and usually win. So they suggest choosing champagne with lower sweetness.
Caviar is a delicious food, which can be eaten in good days and bad days. It can be rewarded when victory is victorious and comforted when disaster strikes. When love first blooms, it can also; When love withers, it can be. There is always no excuse to eat caviar. If you can't think of it at the moment, eat it for your health-caviar is said to have the reputation of aphrodisiac, hangover remedy and liver protector, and it is good for your body and mind to eat it often!
Caviar is a common delicacy on banquet tables in Europe and America. In the eyes of gourmets, the real caviar refers to the caviar of sturgeon in the Caspian Sea (the boundary lake between Europe and Asia). There are three kinds of common sturgeons: Beruga, Ositra and Sevruga. The largest sturgeon, the Berujia sturgeon, takes 20 years from birth to growth. It can be as long as 4.5 meters and weighs more than 4,500 kilograms. The eggs of female fish account for 20% of the body weight. The reason why caviar is expensive is that the production process is complicated and the time is very short. You must complete 12 procedures in about 15 minutes, otherwise the quality and flavor of caviar will be affected. After catching sturgeon, you can't kill the fish, you can only make it unconscious, otherwise it will affect the freshness of fish eggs. After the fish eggs are taken out, they are quickly screened, washed and drained, and a series of gourmet processing steps that require high skill like brewing wine are started. The "technical skill" that determines the final product of caviar must, in the shortest time, depend on its sense of smell, taste and touch, and decide how much salt to add according to the size, color, softness, fragrance and taste of the fish eggs, so as to make the caviar mature into caviar. The better the caviar, the less salt is added. According to Russian standards, only when the salt content is less than 5% can it be labeled as "Malossol" (Russian: low salt content). After adding salt, lift the screen by hand and shake it to make the water disappear, and then bottle it. When buying caviar, the smaller the packaging bottle, the better, so that the caviar at the bottom of the bottle will not be squeezed by the weight of the upper layer and deformed and damaged during transportation. The orthodox way to eat caviar is not to add any seasoning. Put the chilled caviar directly into your mouth with a silver spoon. First, gently bite the fish eggs with your teeth, listen to the sound of "bam, bam" in your ears, and then carefully taste it with your tongue before swallowing it. Then take a sip of vodka, which is clear and flavored. It's really enjoyable to take one bite after another! Or with champagne, it is a great enjoyment of life! A French gourmet once criticized the newly listed caviar at the caviar tasting: "This caviar is made of sturgeon caught in the Caspian Sea near the Russian border in autumn! It tastes bad! " Others asked him why he had this opinion. He explained: "The industrial wastewater discharged from the factories around neva river, Russia, washed into the Caspian Sea after heavy rain in summer, which made the fish eggs in autumn smell oily! Caviar in spring is better than in autumn! "
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Foie gras is the most famous food in France. It has always been the favorite of gourmets and the most painful for animal protectors. Although nutritionists believe that foie gras does not conform to modern healthy diet, it is still popular all over the world. The following question is, what is the authentic foie gras food?
On Monday, the French lower house unanimously passed a "foie gras bill", which has been submitted to the upper house for approval. The bill will adopt the legislative form to confirm that foie gras is a historical and cultural heritage of France, and it is prepared to protect the foie gras production technology like a work of art. According to the drafter of the bill, the main purpose of this legislation for foie gras is to define a French standard for this French ancestral craft, so as not to ruin the reputation of French foie gras by the mixed duck liver sauce all over the world. Good people are also actively preparing to apply for the world intangible cultural heritage for this craft.
However, this bill was strongly protested by many animal protection groups, calling on the upper house not to pass the bill. Because the production process of foie gras is suspected of "cruelty to animals". The raw material for making foie gras is the liver of a stuffed duck or goose. When feeding, a hose is directly inserted into the stomach through the esophagus of the animal, and feed such as corn is injected into the animal's body, so that the produced duck or goose liver is fat enough. Animal protection groups think this is torture to animals. In some countries' restaurants, foie gras has been removed from the menu for the purpose of "animal welfare". The drafters of the bill said that such accusations were unreasonable, "We didn't force them to eat more" and "foie gras is a part of our French culture and a symbol of cooking culture, and we will protect it by legislation". The implication is that if the bill is passed, any accusation will be a challenge to French culture.
At present, France produces about 83% of the world's foie gras, accounting for 90% of the world's consumption.
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2. Tricholoma matsutake
Tricholoma matsutake is the fruiting body of Tricholoma matsutake, a plant of Tricholoma, which is born in forests of Pinus koraiensis, Larix gmelinii and Pinus tabulaeformis, and sometimes forms a mushroom circle, mostly in virgin forests. Tricholoma matsutake is a Jilin product. The meat is tender and delicious. Because it is rich in terpenoic acid and Dupi hydrochloric acid, it has a soft flavor and is most suitable for fresh food. Generally used for roasting, grilling, stewing and frying. Such as "colorful Tricholoma matsutake", "clear soup Tricholoma matsutake" and "white grilled Tricholoma matsutake".
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