Caviar cooking method, how to make caviar

There are many things called "caviar", but strictly speaking, they are not caviar at all. These could come from roundfin, salmon, whitefish, cod, or a pregnant member of another fish family. In France, caviar is defined as precisely and strictly as champagne

Only the eggs of the sturgeon are eligible to be made into caviar.

Neither God nor humans have shown mercy to sturgeon, and overfishing and pollution have wiped them out almost exterminately, with a few exceptions. The only places on earth where sturgeon can be found in abundance are the Caspian Sea, the Black Sea, and the Gironde River in France. Among the surviving sturgeon species, the most well-known are the great white sturgeon (beluga) and the glittering sturgeon (sevruga) – the largest and smallest of the sturgeon respectively, and the names you can look for when you feel like you're big enough.

The transformation of fish eggs into delicious caviar is all about the process of processing, and the skill and knowledge required for this processing can be called art. This processing requires more than 10 procedures to be completed within about 15 minutes; If it takes a little longer, the eggs will not be fresh and will not be able to be made into caviar.

The first is to knock the sturgeon unconscious (not to kill it, because then the eggs will rot faster), then remove the eggs, sift, clean, drain them, and give them to a master expert to take care of

He will grade the eggs according to their size, color, firmness, dispersion density, and smell, and finally make the most important decision in the whole process: how much salt to put in and marinate the eggs into caviar, but the salt flavor will not overshadow the subtle combination of taste and texture. After salting, the eggs are sifted through a strainer until they are dry, ready to be canned and shipped around the world.

I know how to eat shrimp paste, so I might as well tell you that you can refer to it. Stewed eggs with shrimp sauce and noodles are all good ways to eat, especially the stewed eggs are delicious and delicious, you can try them.

The method of making caviar to clear the fiber is as follows:Tools Ingredients: caviar, onion, ginger, garlic, peanut oil, bean paste, sweet paste, oyster sauce, cooking wine, pepper.

1. Put the fish roe in the water with cooking wine, green onion and ginger and cook for a while.

2. Stir-fry the garlic, ginger and onion in a pan until fragrant.

3. Prepare the positive key and stir-fry the caviar.

4. Stir-fry the loose and dried fish roe.

5. Add the imitation bean paste, sweet noodle sauce, oyster sauce, put a little pepper and stir-fry well, there is a sauce fragrance.

6. Stir-fried caviar.

Bring water to a boil, pour in the skinless fish roe, and bring to a boil. Cook until discolored, remove. Heat the oil, pour in the chopped green onion and stir-fry until fragrant.

Pour in 20g of fish roe + soybean paste and stir-fry. Cook until thick, remove from the pan and serve in a bowl so that the caviar is ready.

Ingredients: 1 bowl of fish roe, 20g soybean paste, 1 green onion, 180ml of water.

1. Put the fish roe in a bowl and pour 180ml of water.

2. Wash and peel the fish roe.

3. Bring water to a boil, pour in the skinless fish roe, and cook in the pot.

4. Cook until discolored, remove from.

5. Finely chop the green onion.

6. Heat the oil, pour in the chopped green onion and stir-fry until fragrant.

7. Pour in the fish roe.

8. Pour in 20g of soybean paste and stir-fry.

9. Boil thickly.

10. Remove from the pot and put in a bowl so that the caviar is ready.

How to make caviar 1, caviar leek egg roll.

Method: Chop the leeks first, then add the leeks, eggs, a little flour and milk with salt and salad oil and stir well (add more oil); Then take a pan, do not put oil in the pan, pour in a layer of prepared slurry, and slowly burn it over minimum heat until it is completely solidified; Spread a layer of tomato sauce on the fried loose egg skin, roll it up, cut it into small pieces, insert a toothpick, and the leek egg roll is ready; Finally, put a little caviar on top of the leek egg roll, so that the whole caviar leek egg roll is finished.

How to make caviar 2, caviar steamed mountain eggs.

Method: Soak the foie gras Huishan in fresh milk to remove the blood water, cut it into pieces, and fry it slightly in olive oil; The caviar is then washed off with beer to remove the fishy smell. Take a small slice of the duck egg, pour out the egg mixture, and draw a pattern on the shell.

Then add the egg mixture to the clear soup, fried foie gras, half of the caviar, salt, chicken powder, etc., mix thoroughly, put it into the duck egg shell and steam it, and garnish the other half of the caviar on it.

How to make caviar 3, caviar salad.

Method: Boil the eggs in water and cut them in half, and remove the yolks completely. Finely chop the onion, stir in the egg yolks and French mayonnaise and fill the mixture with the egg whites.

Shred the lettuce on a saucer, place the eggs on top, decorate the yolk with a wooden spoon and garnish with lettuce or other vegetables for aesthetic purposes.

How to make caviar 4, caviar tofu.

Method: Cut the tofu into thick slices, slice the lean pork and ginger, and cut the garlic sprouts into sections; Put oil in the pot, heat it, put in the tofu slices, fry until golden brown, remove and set aside; Leave the bottom oil in the pot, add ginger slices and meat slices to stir-fry, add tofu, pour in broth, add caviar, refined salt, monosodium glutamate and oyster sauce and cook until flavorful, boil the garlic sprouts for a while, thicken with water starch, drizzle with sesame oil, and put it out of the pot and into the plate.

Ingredients: 5ml olive oil, 1 cooked avocado, 2 eggs, salt and pepper, chopped walnuts, thyme, Italian bichili balsamic vinegar. Caviar to taste.

Method: 1. Cut the avocado in half, remove the regret and remove the husk, scoop out some of the pulp with a spoon, and leave enough space for a whole egg. Cut off a small piece of the skin on the back of the avocado so that the avocado can be heated evenly in the pan;

2. Put the two egg yolks into a small cup respectively, put the remaining two egg whites together in a small bowl, sprinkle salt and pepper in the small bowl of egg whites, and stir evenly;

3. Pour olive oil into a pot with a lid, heat over medium heat, add the avocado cut in half, fry the flesh side down, and fry for about 20 seconds, the surface of the flesh is slightly golden brown.

4. Turn the avocado over, pour in the same amount of egg white, change to the minimum heat, cover the pot, about 15 minutes later, when the egg whites are not completely solidified, open the lid.

5. Carefully pour the egg yolk on the egg white, wait for 3-5 minutes, when the egg yolk is in the best state, sprinkle with salt and pepper and remove from the pot.

6. Place the finished product on a plate and garnish with walnuts, thyme, balsamic vinegar and caviar to enhance the flavor.

Step 1: The roe that has just been taken out of the fish maw.

Step 2: Put the fish roe in water with cooking wine, green onion and ginger and boil for a while.

Step 3: Boiled roe.

Step 4: Prepare raw materials to tease.

Step 5: Put garlic, ginger and onion in the pan and fry until fragrant.

Step 6: Add the caviar and stir-fry.

Step 7: Stir-fry the dried fish roe.

The first 8 steps of selling the reed, add the good bean paste and sweet noodle sauce, the oyster friends are absolutely oily, put a little pepper and stir well, there is a sauce fragrance.

The preparation of caviar is as follows:Ingredients: 400g carp roe, 3 tablespoons of bean paste, a little spicy millet, a few other chili peppers, appropriate amount of green onions, ginger and garlic.

Step 1: Finely chop all the green onions, ginger, garlic and chili peppers for later use.

Step 2: Wash the carp roe. The one you just bought has a thin film, carefully remove the film, remove the impurities inside, and gently rinse with water.

Step 3: Pour oil into the pan, a little more.

Step 4: Put the chopped green onion, ginger and garlic into the pot, fry it slightly dry, and don't make it mushy.

Step 5: Put in all kinds of chili flakes, and put more spicy ones.

Step 6: Fry the chili peppers for a while and stir-fry the fish roe, otherwise it will easily stick to the pan.

Step 7: When the caviar is cooked, it is this color, and put in three tablespoons of bean paste.

Step 8: Add the bean paste and stir-fry constantly.

Step 9, keep stir-frying The bean paste is easy to paste Keep stir-frying, and it will be almost the same until the color becomes darker.

Step 10: Get out of the pot.