When you are in Russia, it is natural to try the black bread and caviar there.
Black bread is a staple of the Russian table, at first glance it looks like the color of China's sorghum noodle nests, cut into pieces, the taste is a little sour, and a little salty. Black bread is extremely nutritious and easy to digest, because the yeast used to ferment black bread contains a variety of vitamins and biological enzymes. According to our Russian friends, it takes almost two days to make and ferment black bread. Do a good job of the bread billet, into the temperature of the uniform Russian oven with the fire simmering, out of the bottom of the bread can be knocked bang bang, the color and lustre of the black light and oil, cut the soft and delicious and do not fall off the crumbs, which is the top of the black bread. Because of the complexity of the process, so the Russian housewives usually do not do it at home, but to the bakery to buy.
The other day, we ate in the Moscow Russian Hotel sightseeing restaurant to a particularly good taste of black bread, a inquire only to know that it is called "Porokino black bread", is the best black bread. There is a unique recipe for baking this bread, which consists of adding natural vanilla seeds to rye flour. Legend has it that the invention belongs to the villagers of Porokino village west of Moscow. 1812 during the Russian resistance to Napoleon's invasion, the nuns of the Porokino village convent saw that the wounded warriors didn't have an appetite for food, so they thought of putting some appetizing and spleen-healthy grass seeds into the kneaded flour to bake bread, and as a result, the baked bread was black and yellow in color, with a peculiar aroma, which made the warriors' appetite greatly open up. From then on, "Polokino black bread" has been spreading all over the world, and has become a famous brand in the food stores of big cities with high prices. Of course, the daily consumption of black bread, not too expensive, 500 grams of 5.5 rubles, about 1.7 yuan.
Russia's caviar is also a world-famous delicacy. The first time I tasted caviar, was on a cruise on the Neva River. The owner of the boat in order to entertain foreign tourists, sent some small snacks, which has a thin layer of black caviar coated with slices of bread. A grain of crystal clear, like a small pearl like caviar, looks pleasing to the eye, some people ate with relish, and I tasted and fishy and salty, difficult to swallow, it seems that really can not enjoy this "foreign blessings".
Caviar, as the name suggests, is made from fish eggs, in fact, strictly speaking, only made from sturgeon eggs can be called caviar sauce. According to tour guide Mark, sturgeon swim against the water twice a year to the Volga and other inland rivers to spawn, and this is the great season to collect roe. The ancient city of Astrakhan, located in the estuarine delta, is the world's largest sturgeon roe production and processing base due to its favorable location.
Caviar is high in protein and minerals and is cholesterol-free, making it a tonic food. Large, transparent black caviar is the best, its color is shiny black or dark brown, the head is uniform, grain to grain does not stick. The method of making caviar is very simple: dig out the roe sacs from the fish's chest, separate the roe from the adherent tissues (mature roe is easy to peel off from the ovaries), rinse it well and add an appropriate amount of fine-grained salt to pickle it. The purpose of adding salt is to preserve the freshness of the roe, which is 30% protein and fat and spoils easily without salt.
Despite the fact that some people are not accustomed to the fishy taste, many Chinese tourists still buy a small bottle of caviar to bring back to their families and friends to try this world-famous "delicacy. (Guan Yinong)