People always use the word "expensive" to describe caviar Besides the amazing price, the appearance of caviar is also very attractive. When a box of caviar is opened, it is as delicate as a small pearl, shining with a deep dark green luster, forming a harmonious scene with the fragrance of top champagne and gentlemen and ladies. The place where caviar appears is destined to be a high-class banquet.
According to historical records, Azerbaijanis and Persians tasted caviar in the Caspian Sea more than 2,000 years ago. Persians think caviar is a stimulant, which can increase their endurance and physical strength. Caviar later appeared in medieval Russian courts, and quickly became the best delicacy favored by Russian czars, and then spread all over Europe. According to scientific research, caviar is low in carbohydrate content and total calories, but high in protein, and rich in vitamins and minerals. Their cell structure is very similar to that of humans. Caviar can help accelerate the natural production of collagen, and can also thicken the skin in time and effectively, thus making the skin look rich and full. So when you see caviar as the main ingredient of some high-end cosmetics, you must be convinced of its nutritional ingredients.
Of course, caviar also has strict grades. Caviar is the egg of sturgeon, which has lived in the oceans and lakes of the earth for 250 million years. The life span of sturgeon is very long, reaching 100 years. Generally speaking, it takes 15-20 years for sturgeon to grow from 0.2 cm to adult fish that can lay eggs. One of the grading criteria to distinguish caviar is to look at the age of the sturgeon that produces caviar. Naturally, the bigger the better. The eggs laid by sturgeon in the fifties and sixties are already the best. In addition, caviar can come from different sturgeon species. For example, the number of beluga sturgeon is very small in the world, and its caviar is naturally a treasure. At the same time, the grading of caviar will also consider parameters such as size, color, taste and salt content to determine the quality of caviar. The best caviar producing area in the world is in the Caspian Sea near Iran and Russia. These two places have excellent water quality and sturgeon resources, making Russia the largest caviar producer in the world, and Iran the best caviar producer.
Caviar is also produced in China. At that time, foreign producers transported Russian sturgeon fry to China, found high-quality ecological water quality for artificial breeding, and produced high-quality caviar. Compared with other traditional methods, they take out the eggs after the sturgeon dies, which is more humane. This also means that caviar began to reduce its value and waved to the general public.
The most common way to eat caviar is to scoop it up with a shell spoon and eat it completely. First, put the sparkling caviar in the middle of the tongue, then push it to the upper jaw, stay for 3-5 seconds, close your eyes and take a deep breath. At this time, the seawater flavor and umami flavor of caviar will be scattered throughout the mouth, with a long aftertaste. Then take a sip of Champagne King, the so-called luxurious dining experience, which is exactly the case. Caviar is also an ideal decoration for aristocratic dinners, so it is often used for eating now. According to Daniel, Executive Chef of The Ritz-Carlton Guangzhou, caviar is very delicate, which is suitable for matching with asparagus, eggs, onions, oysters and other ingredients. Food with caviar always brings unexpected effects. For example, organic hot spring eggs produced in Yi Xuan restaurant are cooked at low temperature to make hot spring eggs, then cauliflower is cooked with butter and chicken soup until soft, and then put into a blender to add cream to make vegetable puree. Squeeze eggs, put fried rice cakes and caviar, the entrance is sweet and soft, and the savory taste of caviar comes out. There is also caviar with oysters. You can also do this. Choose fresh Tasmanian oysters and pour them with fruit juice made of fennel wine, potatoes, cream, spinach and chicken soup. And then decorated with caviar. It's delicious. Caviar makes the sauce more neat and smooth, and it is very enjoyable.
How to enjoy caviar:
If you eat the caviar in the jar directly, the jar must be kept at a low temperature and can only be opened before eating. It is recommended to use utensils that will not oxidize caviar, such as mother-of-pearl spoon or golden spoon. When enjoying caviar, put caviar in a crystal clear glass bowl or ceramic bowl with crushed ice on it. The ideal temperature for storing caviar is 1C~4C, and it can be stored in the refrigerator for 3~6 months. Once opened, caviar must be eaten within 48 hours. Do not mix with food with higher temperature.