Many things are euphemistically called "caviar". Strictly speaking, they are not caviar at all. These things may come from pregnant members of round fin fish, salmon, whitefish, cod or 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.
On the last day, humans were unfriendly to sturgeon, and overfishing and pollution almost made these fools extinct, leaving only a few exceptions. At present, there are only the Caspian Sea, the Black Sea and the Gironde River in France where a large number of sturgeons can be found. Among the surviving sturgeon species, the most famous are Moby Dick and Sevruger-the largest and smallest sturgeon respectively. When you feel rich enough, you can look for their names.
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 the time is long, the fish eggs will not be fresh.
Cann't cook caviar
The first is to knock the sturgeon unconscious (not to kill it, because then the eggs will rot faster).
Then take out the fish eggs, screen, clean, filter dry, and then give them to experts for careful care:
He will classify fish eggs according to their size, color, firmness, aggregation density and smell.
Finally, make the most important decision in the whole process: how much salt should be put (yes, how much should be put) to marinate fish eggs into caviar, but the salty taste will not hide the subtle combination of taste and taste. After adding salt, the fish eggs are shaken on a sieve until they are dry, and then they can be canned and shipped around the world.
In order not to waste things, I found a way: I can also get rid of some fishy smell.
1。 Caviar salad
Ingredients: eggs, caviar, onions, lettuce and French eggs.
Practice: After the egg is boiled in water, it is cut in half and the yolk is completely taken out. Chop onion, add egg yolk and French mayonnaise and stir well. Fill the mixture with egg whites. Lettuce is shredded and mixed with dishes to make the bottom, eggs are placed on it, caviar is decorated on the yolk with a wooden spoon, and lettuce or other vegetables can be selected as decoration to obtain aesthetic feeling.
2。 Caviar tofu
material
200g of tofu, 20g of lean pork and 20g of garlic sprout10g.
Ginger 1 small starch amount
condiment
Cooking oil 300g (actual oil consumption 50g) sesame oil 1 teaspoon.
3 teaspoons of oyster sauce, 2 teaspoons of caviar.
Jingyan 1 teaspoon monosodium glutamate teaspoon
working methods
1. Tofu is cut into thick slices, pork and ginger are sliced, and garlic seedlings are cut into sections;
2. Add oil to the pot, heat it, add tofu slices, fry until golden, and pick it up for use;
3. Leave the bottom oil in the pot, stir-fry ginger slices and meat slices, add tofu, inject broth, add caviar, refined salt, monosodium glutamate and oyster sauce, cook for a while, add garlic sprouts, thicken with water starch, and pour sesame oil.
3。 Snacks: Put caviar in a container filled with ice to keep it delicious.
What is caviar?
Many things are euphemistically called "caviar". Strictly speaking, they are not caviar at all. These things may come from pregnant members of round fin fish, salmon, whitefish, cod or 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, people were unfriendly to sturgeon, and overfishing and pollution almost made them extinct, leaving only a few exceptions. At present, there are only the Caspian Sea, the Black Sea and the Gironde River in France where a large number of sturgeons can be found. Among the surviving sturgeon species, the most famous are Moby Dick and Sevruger-the largest and smallest sturgeon respectively. When you feel rich enough, you can look for their names.
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 the time is long, the fish eggs will not be fresh.
Cann't make caviar. First, knock out the sturgeon (not kill it, because the eggs will rot faster), then take out the eggs, screen them, wash them and drain them, and then give them to an expert for careful care: 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 eggs will be placed on the sieve.
Trilogy of eating caviar
Caviar itself has a salty taste, so it is recommended that you eat broken egg yolk on biscuits, because this traditional way of eating can best eat the delicious caviar.
Step 1: Put about a spoonful of caviar on the biscuit. Remember not to be greedy or it will be too salty.
Step 2: According to personal preference, put the egg whites and egg yolks and other ingredients such as Swiss onions and red onions on the grill.
And sour cream are also good.
Step 3: The caviar cookies are ready. Try it quickly.
■ 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 refrigerated first. If you want to eat directly from bottles and jars, 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 spoons-gold spoons or silver spoons-put in the mouth of the favored child at birth cannot be used to eat caviar, because they will add a faint metallic taste to caviar.
Besides, you can choose: ivory, shells, wood, pearls, horns and even plastic spoons.
What wine should I go with? Traditionally, it is Russian or Polish vodka, and the whole bottle of wine must be frozen in a large piece of ice, so the vodka will sting my throat. But some people of insight think that the taste of vodka will compete 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 in victory and comforted in disaster arrival. When love first blooms, it can also be; When love withers, it may be. There is always no excuse to eat caviar. If you can't remember it for a while, eat it for health-it is said that caviar has the reputation of aphrodisiac, hangover relief and liver protection, and eating it regularly is good for both body and mind!
Caviar is a common delicacy at European and American banquets. In the eyes of gourmets, real caviar refers to the caviar of sturgeon in the Caspian Sea (the border lake between Europe and Asia). There are three kinds of common sturgeons: Beruga, Ositra and Sevruga. The largest sturgeon, the Beruga sturgeon, takes 20 years from birth to growth. It can be as long as 4.5 meters and weigh more than 4500 kilograms. The eggs of female fish account for 20% of the body weight. Caviar is precious because the production process is complicated and the time is short. You must complete the 12 program 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 will be quickly screened, cleaned and drained, and a series of beauty activities that require high skills will begin like brewing wine ... ";
What does caviar do?
Caviar contains a lot of elements, mineral salts, protein, amino acids and recombinant basic fatty acids needed by the skin. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth, so-called "rejuvenation" of the skin.
Beauty and skin care: inhibit skin aging and prevent pigmentation. Eliminate skin damage caused by skin allergy or infection, such as dryness and itching. Make the skin ruddy and shiny.
What caviar is the best?
The most famous is Caspian black caviar.
Strictly speaking, only the eggs of sturgeon are qualified to make caviar, and the caviar produced in Caspian Sea is the best. Caviar refers to sturgeon eggs in France. This kind of salted sturgeon egg has always been called the three luxury foods in the world together with foie gras and black truffle, and it is called "black gold" or "Caspian black pearl" because of its rare output and deep color. Caviar has no brand name, only grade and quality. High-quality caviar comes from only three kinds of wild sturgeon: Moby Dick, setra and Sevruga. The life span of beluga whales can be as long as 100 years, and only healthy wild roe of European snakehead with a growth cycle of more than 60 years can be used to make beluga caviar. Normally, the global catch is less than 65,438+000 fish per year. Nowadays, it is recognized that the best caviar in the world is produced in Iran. Iran * * * attaches great importance to the protection of sturgeon fishery resources, and its caviar products are controlled by * *, and the fishing, processing, quota and final sales are all managed by the state, which also greatly guarantees the quality of caviar. The legendary Almas caviar also comes from Iran. Generally speaking, the lighter the color of sturgeon caviar, the more precious it is. Among the already rare beluga whales, except the gray roe, there may be only one or several golden roes in the abdomen, and the total amount after selection is very small and priceless. Gourmets call it Almas, which means diamonds. For a long time, the management right of Iranian wild sturgeon caviar was monopolized by European firms, and it was difficult for China people to taste the real caviar, which was completely changed on 20 10. Every step from making to storing this caviar requires great care. Take the preservation of products as an example. After the Iranian wild sturgeon caviar is imported to China, in order to preserve its delicacy to the greatest extent, it is necessary to use the world's top refrigeration preservation technology.
Four functions of caviar
Caviar 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, so-called "rejuvenation" of the skin.
Beauty and skin care: inhibit skin aging and prevent pigmentation. Eliminate skin damage caused by skin allergy or infection, such as dryness and itching. Make the skin ruddy and shiny.
Caviar. What is what?
Many things are euphemistically called "caviar". Strictly speaking, they are not caviar at all. These things may come from pregnant members of round fin fish, salmon, whitefish, cod or 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, people were unfriendly to sturgeon, and overfishing and pollution almost made them extinct, leaving only a few exceptions. At present, there are only the Caspian Sea, the Black Sea and the Gironde River in France where a large number of sturgeons can be found. Among the surviving sturgeon species, the most famous are Moby Dick and Sevruger-the largest and smallest sturgeon respectively. When you feel rich enough, you can look for their names.
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 the time is long, the fish eggs will not be fresh.
Cann't make caviar. First, knock out the sturgeon (not kill it, because the eggs will rot faster), then take out the eggs, screen them, wash them and drain them, and then give them to an expert for careful care: 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 eggs will be placed on the sieve.
Trilogy of eating caviar
Caviar itself has a salty taste, so it is recommended that you eat broken egg yolk on biscuits, because this traditional way of eating can best eat the delicious caviar.
Step 1: Put about a spoonful of caviar on the biscuit. Remember not to be greedy or it will be too salty.
Step 2: According to personal preference, put the egg whites and egg yolks and other ingredients such as Swiss onions and red onions on the grill.
And sour cream are also good.
Step 3: The caviar cookies are ready. Try it quickly.
■ 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 refrigerated first. If you want to eat directly from bottles and jars, 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 spoons-gold spoons or silver spoons-put in the mouth of the favored child at birth cannot be used to eat caviar, because they will add a faint metallic taste to caviar.
Besides, you can choose: ivory, shells, wood, pearls, horns and even plastic spoons.
What wine should I go with? Traditionally, it is Russian or Polish vodka, and the whole bottle of wine must be frozen in a large piece of ice, so the vodka will sting my throat. But some people of insight think that the taste of vodka will compete 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 in victory and comforted in disaster arrival. When love first blooms, it can also be; When love withers, it may be. There is always no excuse to eat caviar. If you can't remember it for a while, eat it for health-it is said that caviar has the reputation of aphrodisiac, hangover relief and liver protection, and eating it regularly is good for both body and mind!
Caviar is a common delicacy at European and American banquets. In the eyes of gourmets, real caviar refers to the caviar of sturgeon in the Caspian Sea (the border lake between Europe and Asia). There are three kinds of common sturgeons: Beruga, Ositra and Sevruga. The largest sturgeon, the Beruga sturgeon, takes 20 years from birth to growth. It can be as long as 4.5 meters and weigh more than 4500 kilograms. The eggs of female fish account for 20% of the body weight. Caviar is precious because the production process is complicated and the time is short. You must complete the 12 program 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, cleaned and drained, and a series of wines are started ... ";
What does caviar mean?
Caviar is also called caviar, which means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, and caviar produced in the Caspian Sea bordering Iran and Russia has the best quality.
What color is caviar?
The so-called caviar is actually sturgeon eggs. At present, there are more than 20 different kinds of sturgeons in the world, among which only the eggs of three kinds of sturgeons, namely, the white sturgeon, the ocetra and the Sevruga, which are produced in the sea area north of Russia and Nanyilang, can make famous caviar, which leads to its high price.
As far as caviar itself is concerned, there are three or six grades. Caviar with good quality and taste is made from the eggs of beluga whales. The difference in quality can be seen from the appearance. The higher the caviar, the rounder and fuller the particles are, and the color is clear and transparent, even slightly golden, so people are used to comparing caviar to "black gold".
The caviar used to make beluga whales comes from mature beluga sturgeons over 60 years old, and a large number of beluga sturgeons are produced every year. Second, Mr. Chytra caviar made of mature Mr. Chytra sturgeon over 40 years old; Finally, Sevruga caviar, which tastes a little worse, is made from mature Sevruga sturgeon over 20 years old.
/kloc-in the 0/9th century, before the Russians put forward that "caviar is the best food", caviar was so common that people could even find it on the table of ordinary people. Because 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 hundreds of times.
As for today, with the vigorous development of science and technology and biotechnology, the feeding and survival rate of sturgeon have been greatly improved. Therefore, in recent years, eating caviar is no longer a blind pursuit of fashion, and its own nutritional value has broad market prospects.
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 the skin is such a secret.
Health is eaten, so you need to pay attention to enjoyment.
The correct way to eat caviar is to put caviar in a small container filled with ice to keep its delicious quality, and at the same time, it can be matched with different accessories according to personal taste. The most classic and popular accessory is white bread with whipped cream and baking. It is particularly noteworthy that caviar should not be eaten with strong-smelling accessories, such as onions or lemons. As for drinks, vodka or champagne are excellent products that can better taste caviar.
In addition, the vessels for holding caviar are also quite exquisite. Shells, wood, horns and gold are ideal materials. The biggest taboo is to use silver tableware. Silver has an oxidizing effect, which will destroy the intriguing taste and fragrance of caviar itself.
What is caviar made of and how is it made?
Caviar, you can eat it when your life is good, and you can eat it when your life is bad; Your victory is a reward, and your disaster is a comfort. On the day when you earn your first million dollars, it must be great to taste the caviar in peter mayle's Caviar with Black Pearls, which means that the caviar is round and full of particles, and it tastes delicious and salty when it is broken. Key words: caviar, how to make caviar, how to make caviar, you can eat it in good times and in bad times; Your victory is a reward, and your disaster is a comfort. On the day when you earn your first million dollars, it must be great to taste caviar-the "caviar" in Peter Meyer's A Mouth of Black Pearl refers to caviar, which is round and full of particles. It tastes delicious and salty after being broken, just like the taste of the ocean. Strictly speaking, only the eggs of sturgeon are qualified to make caviar, and the caviar produced in Caspian Sea is the best. Caviar refers to sturgeon eggs in France. This kind of salted sturgeon egg has always been called the three luxury foods in the world together with foie gras and black truffle, and it is called "black gold" or "Caspian black pearl" because of its rare output and deep color. Caviar has no brand name, only grade and quality. High-quality caviar comes from only three kinds of wild sturgeon: Moby Dick, setra and Sevruga. Japanese Style: When caviar meets Shi Huai cuisine, Japan has been cooking with caviar for a long time. The most commonly used are salmon roe and herring roe, such as sea urchin salmon roe rice or herring roe as appetizers; However, sturgeon caviar is not a traditional ingredient in Japanese food. Sturgeon caviar has been frequently used in Japan for nearly ten years. In the past, this ingredient was mainly used in western restaurants. Due to the high price of sturgeon caviar, this ingredient is not used in general restaurants, and only high-end restaurants such as Shi Huai Cuisine will use this ingredient in a few dishes. Chinese Style: Caviar on the Round Table When it comes to caviar, the first impression of China diners is mostly French cuisine. In the past, there was hardly any authentic sturgeon caviar on the dining table in China. However, with the launch of products and the quiet rise of caviar culture, chefs in top Chinese restaurants are actively looking for the possibility of combining caviar with Chinese food. Western-style: caviar and vodka sturgeon caviar are traditional delicacies originating from the Middle East, but they are carried forward by the French and Russians. In western food, caviar mostly comes from Russia. The most common way to eat is to spread a little caviar on soda crackers and savor its taste. In French restaurants, caviar is often used as an appetizer-for example, with a piece of bread and boiled eggs, and sprinkled with chopped green onion. At the meat festival with the most national characteristics in Russia, people put a spoonful of caviar on the pancakes that have just come out of the pot, roll them into a tube like Beijing roast duck, and chew them while walking, which makes them feel happy.
What is caviar?
Only sturgeon eggs can be called caviar, and caviar produced in the Caspian Sea bordering Iran and Russia has the best quality. In addition, not all sturgeon eggs can be made into caviar. There are more than 20 kinds of sturgeon in the world, among which only the eggs of Moby Dick, oscietra and Sevruga are made into caviar.