Authentic way to eat: don't add any seasoning. Send the chilled caviar directly into your mouth with a silver spoon. First, gently bite it with your teeth, listen to the sound of "bam, bam" in your ears, and then carefully taste it with your tongue before swallowing it.
Generally, the most common way to eat is to spread a little caviar on soda crackers and savor its taste carefully. Prepare small round biscuits with a little salty taste first, put a little sour cream on the biscuits, and spread a little caviar on the sour cream. Caviar itself is salty, so remember not to be too salty for cookies.
In French restaurants, caviar is also often used as an appetizer. Similarly, caviar is coated on soda crackers, and a sliced boiled egg is added and chopped green onion is sprinkled, so you can eat it in large pieces. You can also use a medium-boiled white boiled egg, knock on the eggshell, spread a spoonful of caviar, soft and plain egg liquid, wrapped in the delicious but rich and complex taste of caviar, and knead it to make it incredible and delicious.
Precautions: 1, don't let too strong and diverse smells overwhelm the style; 2. Avoid high-temperature cooking affecting quality; 3, the use of shell spoons (metal spoons will seriously damage the aroma of caviar, absolutely prohibited); 4. In addition to eating directly with a spoonful, it can also be eaten with baked white bread, eggs and whipped cream.
Caviar tofu
material
Tofu, 200g lean pork, 20g garlic sprout10g
Ginger1small starch, appropriate amount
seasoning
Cooking oil 300g (actual oil consumption 50g) sesame oil1spoon.
Oyster oil 3 tsp broth 2 tsp caviar tablespoon.
Refined salt1tsp monosodium glutamate tsp
method of work
1. Cut tofu into thick slices, pork lean and ginger slices, and garlic sprouts 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 to cook until it tastes good, add garlic sprouts and cook for a while, thicken with water starch, pour sesame oil, and serve.
Ingredients: eggs, caviar, onions, lettuce and French eggs.
Practice: the egg is cooked in water and cut in half, and the yolk is taken out completely. 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 with wooden spoons on the yolk, and lettuce or other vegetables can be chosen as decoration for beauty.
I am also very particular about the utensils for caviar. Shells, wood, horns and gold are ideal materials. The biggest taboo is the use of silver tableware, silver has the effect of oxidation, which will destroy the intriguing taste and fragrance of caviar itself.
Damaha caviar
Caviar is bright in color and rich in nutrition. Maha caviar is made from salted adult salmon eggs. A four-year-old female fish lays 3500-5000 eggs, each of which is as big as soybean and as bright as agate, and has the reputation of "ruby in water". It is rich in phosphate, calcium vitamin Atx and vitamin D, and every three capsules are equivalent to the nutritional value of an egg.
Main ingredient: female salmon, 2300g; auxiliary material: salt.
step
1. A female salmon with a length of about 55cm, a width of 13cm and a weight of 2.3kg
2. Throw it away from the back with a knife, the fish is still fresh and bleeding.
3. Open the peritoneum again. Wow! It's all caviar the size of cod liver oil!
4. Remove the meat from both sides of the fish to make sashimi, braise the remaining fish skeleton and fish head, and put a full plate of roe.
5. Caviar production process:
1, egg taking: the female fish that takes eggs is washed with clear water first, then disinfected and washed with 5% saline, and then the eggs are taken by laparotomy.
2. Egg washing and separation: After the fish takes eggs, immediately put the eggs in ice water of 0 to 1℃ to wash the blood water and filter the water.
3. Fresh-keeping with salt water: put the dried eggs into a fresh-keeping tank, stir with saturated salt water for 15 to 20 minutes, and drain the salt water.
6. Eat it with a high degree of small fever, which has a different feeling.
Tips
1, egg taking: the female fish that takes eggs is washed with clear water first, then disinfected and washed with 5% saline, and then the eggs are taken by laparotomy.
2. Egg washing and separation: After the fish takes eggs, immediately put the eggs in ice water of 0 to 1℃ to wash the blood water and filter the water.
3. Fresh-keeping with salt water: put the dried eggs into a fresh-keeping tank, stir with saturated salt water for 15 to 20 minutes, and drain the salt water.