Raw materials:
Fish roe Pixian Douban, a head of garlic, water, cooking wine, pepper, salt, seafood powder, sesame oil.
Practice:
1, the roe to membrane washed, drained.
2, Pixian bean paste and a little garlic stir-fried, into the roe, add water, cooking wine, pepper, salt and cook until the water will be dry.
3, put all the minced garlic together with the flavor.
4, finally put a little seafood powder and a little sesame oil stir fry a few times out of the pan.
Materials for making dry-roasted fish roe with scallions:
Main ingredients: 1 portion of cooked fish roe, 5-6 slices of ginger, 2 green onions (80 grams), about 1/2 cup of water, 2 tablespoons of light soy sauce, 1 and 1/2 teaspoons of sugar, sesame oil, and a pinch of ground pepper.
1) Remove roots of green onions, rinse, drain, and cut into pieces.
(2) Heat 2 tablespoons of oil, add the steamed fish roe, and fry the roe over medium-low heat until both sides are golden brown.
(3) In the remaining hot oil, sauté ginger and scallions, pour wine, season with seasoning, add fish roe and cook for a few minutes until the roe absorbs the flavor of the sauce and the sauce dries out slightly, then spoon onto a plate and serve while still hot.
Note: The roe can be steamed first.
How to make caviar
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 best known are the Beluga and Sevruga - the largest and smallest sturgeon, respectively, and the names to look for when you're feeling generous.
The transformation of eggs into delicious caviar is all about processing, which requires skill and knowledge that could be called an art. It takes about 15 minutes to complete a dozen steps; any longer and the eggs are not fresh enough
to be made into caviar.
First, the sturgeon is knocked unconscious (not killed, because that would cause the eggs to rot faster),
then the eggs are removed, sifted, cleaned, strained, and then handed over to a master appraiser for proper processing:
He grades the eggs according to size, color, firmness, density of aggregation, and odor, and then he makes the final decision, which is the most important of the whole process. One of the most important decisions in the process is how much (yes, how "little") salt to put on the eggs to turn them into caviar, without overpowering the delicate combination of flavor and texture. After the salt is added, the eggs are sifted and shaken in a colander until they are dry enough to be canned and later shipped around the world.
So you don't waste it, here's how to do it: It's also a good way to get rid of the fishy smell
1. Caviar salad
Ingredients: Eggs, caviar, onion, romaine lettuce, and french eggs
How to make this dish: Boil eggs and cut in half, removing yolks intact. Chop the onion, add the yolk and French mayonnaise and mix well, fill the mixture into the egg white. Lettuce shredded mixing plate as the base, the egg on the top, the caviar with a wooden spoon on the yolks, in order to beautiful, you can also choose lettuce or other vegetables as a garnish.
2. Tofu with caviar
Ingredients
Tofu - 200g, lean pork - 20g, garlic - 10g
Ginger - 1 small piece, starch - some
Seasoning
Cooking oil - 300g, sesame oil - 1 tsp
Oyster sauce - 3 tsp, broth - 2 tbsp, caviar - 1 tbsp
Oyster sauce - 3 tbsp, stock - 2 tbsp
Caviar - 2 tbsp
Caviar - 1 tbsp. tbsp
Salt - 1 tsp MSG - tsp
Practice
1. Cut tofu into thick slices, slice lean pork and ginger, and cut garlic cloves into segments;
2. Heat oil in a wok, add tofu slices, and deep-fry them until they turn golden brown. Caviar, salt, monosodium glutamate, oyster sauce cooked to taste, under the garlic cooking for a few moments, thickened with water starch, drizzled with sesame oil, out of the pan into the plate that is.
3. Eat as a snack: put the caviar in a vessel filled with ice to keep its quality fresh. Serve with cream and toasted white bread.