caviar means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, among which caviar produced in the Caspian Sea bordering Iran and Russia has the best quality. Not all sturgeon eggs can be made into caviar. Among them, only the eggs of beluga, oscietra and sevruga are made into caviar. The highest-grade beluga can produce less than 1 fish a year, and only beluga over 6 years old can make caviar. The intermediate is oscietra, which can be made of eggs at the age of 12, and the lowest is sevruga, which can be made of eggs at the age of 7. The best caviar particles are full and smooth, and the color is transparent and clear. As for wine, it is best to match it with champagne, especially with strong sour champagne and caviar. The so-called caviar is actually sturgeon eggs. At present, there are more than 2 kinds of different sturgeons in the world, among which only the eggs laid by three kinds of sturgeons, beluga, ossietra and sevruga, which are produced in Russia and the sea area north of Nanyilang, can make well-known caviar, which leads to its high price. Caviar also contains trace elements, mineral salts, protein, amino acids and recombinant basic fatty acids. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. The so-called "rejuvenation" of skin is such a secret. The correct way to eat caviar is to put caviar in a small container filled with ice to keep its quality delicious, and at the same time, it can be matched with different accessories according to personal taste. The most classic and popular accessory is white bread with whipped cream and baking. It is particularly noteworthy that caviar should not be eaten with strong-smelling accessories, such as onions or lemons. As for drinks, vodka or champagne are all excellent products that can better taste caviar. Furthermore, the utensils for holding caviar are also quite particular. 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. Finally, I recommend a caviar salad which is popular among European women for female friends. It can not only nourish yin and enhance the body's immunity, but also be of great help to friends who are obese and have weak waist and knees.

caviar salad ingredients: eggs, caviar, onions, lettuce and French eggs. Practice: cook the eggs in water and cut them in half, and take out the yolk 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. Taste different caviar caviar lobster cold noodles salad Japanese-style sand sauce mixed with noodles and sugar tastes sweet, and is eaten with crispy lobster meat and delicious caviar, making ordinary matcha cold noodles extraordinary.

material: rice and tomato caviar (Shandong mushroom fragrant brand), garlic foam (onion can also be used), aged vinegar salad oil (sesame oil can also be used)

production:

1. First, wash the rice and soak it in cold water for about 3 minutes. During this time, pour the caviar into the container, add a little garlic foam and a little old vinegar (use the spicy taste of garlic and old vinegar to remove the fishy smell of caviar) and stir well for later use.

2. Rice with boiling water: That way, it won't be burnt, and it saves more time than boiling porridge with cold water.

3. Maturity: Boil it with strong fire first, and then simmer it for about 2-3 minutes, so that the flavor of porridge will be stronger.

4. order oil: cook the porridge with warm fire for about 1 minutes and drop a little salad oil. You will find that the finished porridge is not only bright in color, but also fresh and smooth in the mouth.

5. stirring: stirring can make the grains full and crisp. The skill of stirring is: stir a few times when boiling water is put into the pot, cover the pot until it is simmered for 2 minutes, and then start stirring continuously for about 1 minutes until it is crispy and thick.

6. add caviar: when the pot is about to be cooked, pour caviar and stir for 2~3 minutes. The porridge cooked in this way is refreshing and not turbid, which has both the umami taste of caviar and the fragrance of rice.