The most authentic way to make caviar

Crab roe pomegranate buns with sturgeon caviar

Raw materials

Main ingredient: shrimp 100 grams

Supplement: crab roe 30 grams 15 grams of caviar 30 grams of pork fat

Seasoning: 10 grams of wine 5 grams of green onion-ginger juice 2 grams of soy sauce 2 grams of salt

Serving size: 1 person

Steps to prepare the dish

1, the general Caviar can be kept for 18 months at -2-4 degrees Celsius, and only 6-8 weeks in the refrigerator. If it is too late to keep fresh, caviar can also undergo a low temperature sterilization procedure to provide a longer refrigerated preservation time.

2, shrimp, pork fat plus cooking wine, onion and ginger juice and other seasonings on the strength, plus crabmeat mixed evenly into the crabmeat shrimp stuffing.

3, with spring roll skin wrapped into the crabmeat shrimp filling, with a small green onion wire tied into a pomegranate shape, put the steamer steamed.

4, pomegranate bun steamed and sprinkled with caviar on the plate can be.

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Caviar shrimp steak

Raw materials

Main ingredient: 2 lobster boy

Seasoning Accessories: 20 grams of minced onion Cheese slices, cheese powder, caviar, black bean sauce, monosodium glutamate (MSG), chicken broth, butter, each appropriate amount of

Steps

1. Lobster boy one by one after the slaughter, a little scalded with boiling water A shell (to facilitate the extraction of shrimp meat), take out the shrimp meat and cut into small pieces;

2. Net pot of butter heat, the onion, cheese and cheese powder stir-fried, mixed with the appropriate amount of stock, add black bean sauce, monosodium glutamate and chicken sauce for seasoning, put the lobster meat baked, dish when garnished with caviar, that is done.

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Spring Mushroom and Black Caviar Salad

Preparation time: 10 minutes

Preparation time: 30 minutes

Ingredients: 150 grams of kale seedlings, 250 grams of white jade mushrooms, 75 grams of caviar.

Seasoning: 20g minced onion, 2g fresh soy sauce, 1g salt, 5g olive oil.

Preparation steps

1, first of all, the white jade mushroom head with a knife cut off, boil water, then immersed in ice water to cool, drain and set aside.

2. Mix the mushroom heads with the seasonings and marinate for 20 minutes.

3. Finally, place the caviar and mushrooms on top of the kale seedlings.

Features: The flavorful, slightly acidic mushrooms and the oily, fresh caviar together are just the right complement.

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Caviar stewed fresh abalone native chicken

Raw materials

Main ingredient: 500 grams of fresh abalone (about 6), 250 grams of local children's chicken.

Seasoning: marinade 1 (3g salt, 15g cornstarch), marinade 2 (10g each of chicken juice, Hai Zhen Sauce, 5g each of sesame oil, salt, 3g pepper), simmered sauce (300g of seafood sauce, 50g of Four Seasons Bao peanut sauce, 150g of barbecue sauce, 100g each of fresh dew, cooked lard, 80g of Hai Zhen Sauce), 60g, 30g of ginger wine, 50g of salad oil, head (sliced ginger, 5g each of green onion), 10g of coriander, 5g of caviar.

Preparation steps

1, fresh abalone clean, add marinade 1 marinade for 15 minutes; local chicken cut into large pieces, add marinade 2 marinade to taste.

2, the pot into the water heated to 80 ℃, down into the ginger wine and abalone, medium heat for half a minute, fish out to control water.

3, the pan into the salad oil 30 grams, burned to 50% hot, into the chicken pieces, frying over low heat until both sides of the color golden brown, remove the oil control.

4: Heat the remaining oil in a wok until 70% hot, then pop the spice heads, add the abalone and chicken and simmer over low heat until the chicken is cooked, then add the caviar, heat through and remove from the wok, transfer to a serving dish and garnish with cilantro.

Tip: The temperature of the dish should not be too high during the cooking process, otherwise the caviar will be subjected to high temperature and cause its shape to break, so you can usually add it before serving. In addition, caviar itself will have a certain salty flavor, so pay attention to the amount of salt when cooking.

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Caviar foie gras eggs

Raw materials:

Main ingredient: 200 grams of French foie gras, two eggs, fish roe, radish fry, a little each

Supplements: salt, sugar, brandy, sake, each in moderation

Making steps

1, rinse out the blood from French foie gras and put it into the milk basin. Soak for a while. Take out the foie gras and put it on a plate, add salt, sugar, brandy and sake, steam it in a cage, then take it out and puree it with a blender.

2. Boil the eggs, peel them and cut them in half, remove the yolks and leave only the whites. Put the foie gras puree into a laminating bag and spiral squeeze it into the concave part of the egg white (i.e. the yolk part), and finally garnish the top of the foie gras with fish roe, and sprinkle the radish sprouts beside the plate.

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63℃ low-temperature slow-cooked spa eggs

Raw materials:

Main ingredient: 2 eggs

Supplementary ingredients: 20 grams of green soy sauce, 20 grams of rose caviar

Making Steps

1, 2 eggs cleaned, put into a vacuum bag, low-temperature slow-cooked at 63 ℃ for 80 minutes.

2. Pour 20g of green sauce on top of the eggs.

3, miniature seasonal vegetables decoration, put rose caviar 20 grams dress up can be.

Green Sauce:

Take 2g each of salt, onion oil, crushed pistachios and chicken essence, 5g each of crushed peanuts, 15g each of pine nuts and cilantro, and 3g of sesame oil and 10g of olive oil, and beat it into a sauce.

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Caviar with crayfish sashimi

Ingredients:

Main ingredient: 20g of kaluga caviar.

Supplement: 1 New Zealand deep-sea crayfish.

Seasoning: Lee Perrin Worcestershire sauce 20g, olive oil 10g, Japanese soy sauce 10g.

Preparation steps

1, New Zealand deep-sea crayfish thawed meat, knife plate, head and shell for decoration.

2. Mix Worcestershire sauce and Japanese soy sauce with olive oil and pour over the shrimp.

3. Caviar can be placed on the shrimp with a shell spoon.

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Fish Pine Tamago Tofu Caviar