China is a vast country with a lot of land and resources, and its cuisine is one of its treasures. I wonder how much we know about food? Here is how to eat caviar I organized for you, I hope you like it!

How to eat caviar

How to eat caviar in the end, in fact, the caviar eating method is more delicate, we will be used in addition to the caviar used for cooking, in fact, the caviar can be eaten directly, the first use of a small vessel which must be full of ice, and then only put on the caviar, so as to maintain the freshness of the caviar eating method.

There are a lot of things that are called "caviar" that are not technically caviar at all. It may come from albacore, salmon, whitefish, cod, or some other pregnant member of the fish family. In France, the definition of caviar is as precise and strict as champagne: only the eggs of sturgeon qualify as caviar.

But neither God nor man has been kind to the sturgeon, and indiscriminate fishing and pollution have driven them almost to extinction, with a few exceptions. The only waters left on Earth where sturgeon can be found in abundance are the Caspian Sea, the Black Sea, and the Gironde River in France. Of the surviving sturgeon species, the two best known are the Beluga and Sevruga - the largest and smallest of the sturgeons, respectively, and the names to look for when you're feeling generous.

The process

Turning the eggs into delicious caviar is all about processing, and the skill and knowledge required to do it is an art. It takes about 15 minutes to complete a dozen steps; any longer and the eggs are too fresh to be made into caviar.

First, the sturgeon is knocked unconscious (not killed, because then the eggs will rot faster);

Then the eggs are removed, sifted, cleaned, filtered and dried, and then handed over to an appraisal guru for good measure;

He will grade the eggs according to their size, color, firmness, density of aggregation, and smell;

And finally, the whole thing is done. One of the most important decisions in the process is how much (yes, more "less") salt to put on the eggs to turn them into caviar, without overpowering the subtle combination of flavor and texture. Once salted, the eggs are sifted through a colander until they are dry enough to be canned and then shipped around the world.

Just so we don't waste it, here's how to do it: it's also a good way to get rid of the fishy smell.

Eating correctly

The caviar is served in small vessels filled with ice to keep its quality fresh, and with different accompaniments according to personal taste. The most classic and popular accompaniment is with whipped cream and toasted white bread. It is especially important to note that caviar should never be served with strong-smelling condiments, such as onions or lemons. As for drinks, vodka or champagne is a good way to savor caviar.

Moreover, the utensils used to serve caviar are very particular. Shells, wood, horn and gold are ideal. The biggest taboo is the use of silver cutlery, silver has an oxidizing effect, which will destroy the caviar's own intriguing taste and smell of the sea, and is usually served on a crystal plate with a shell spoon.

Lastly, we recommend a caviar salad for women, which is popular among European women. Not only does it nourish the body and strengthen the immune system, but it is also very helpful for those who are obese or have weak knees.

How to eat caviar?

Romantic French eating

The choice of tableware is important. Eating caviar is all about freshness, and it's best to use small spoons made of shells, ivory, or wood.

Caviar is a low-salt food, the best way to taste caviar, is to put the caviar in the tiger's mouth of the hand, and leave it for 5-10 seconds to warm for a moment; and then put the caviar under the light, to observe its fullness and luster, the good caviar particles rounded and full, the color of the transparent and clear; and then sip it, the feeling of the first love of the kiss, it makes people thumping; and then sent directly to the mouth, the tongue gently sent it to the mouth, and the tongue gently sent it to the mouth, and the tongue gently sent it to the mouth, and the tongue gently sent it to the mouth. Then directly into the mouth, first with the tip of the tongue gently sent to the palate, and then a little force to break, then you will feel a slow burst of sensation, and then the caviar in the delicious juices will slowly overflow in the mouth, sexy and charming, delightful and fragrant, and finally savor its emanation of a variety of leisurely flavors, the feeling of the unspeakable, can only be experienced in person.

The classic Russian way of eating

Caviar was very popular in Tsarist Russia, a small Russian pancake base, with egg yolks, egg whites, green onions, onions, sour cream, not only the main and secondary, but also enriched the whole level of taste, love of food, you may want to experience this vintage and classic Russian traditional collocation.

The iconic Japanese way of eating

Caviar with sushi, garnished with some seafood ingredients, restore the Japanese classic, the dynamic taste further, and enjoy its delicious moments of wantonly, the colorful and hearty, the only way to taste it in person.

While diners around the world continue to eat caviar the traditional way, Chinese chefs are actively looking for ways to match caviar with Chinese food. Wouldn't a Chinese dish infused with the unique flavor of caviar be appealing? Best served with a glass of champagne, Chinese food can be such a luxurious experience.

Combination of East and West

The combination of East and West and innovative Chinese food, caviar and roast duck, make up a classic "Caviar Sliced Duck", where the precious caviar and the representative of Chinese cuisine, roast duck, are combined to create a new pairing. The caviar is fresh and refreshing, rich and charming, the roast duck breast skin is golden and crispy, rich and mellow, one cold and one hot, one fresh and one fragrant, the two flavors of the ingredients in the mouth when tasting the intertwining, forming a wonderful echo, aptly bring people a wonderful taste of the tongue.

Caviar VS Champagne, a natural pair

Caviar with Champagne, taste a spoonful of caviar and lightly pressed a mouthful of Champagne, the acidity of the Champagne just to stimulate the flavor of the caviar, close your eyes and taste the caviar from the front, middle and back of the taste of the different phases of the different levels of the rich and delicate changes in the tip of the tongue is like going through a wonderful journey. After the tip of the tongue, and then use the throat to perceive the flavor of caviar, and then hold your breath, the breath in the mouth back to the nasal cavity, so that the delicious caviar in the tongue, throat and nasal cavity between the formation of three-dimensional **** sound, when mastering the romantic ceremony of caviar, will be able to profoundly appreciate the caviar this flavor of food to bring people the pleasure of elegance and nobility of enjoyment!