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Anonymous users2024-02-12Preparation of caviar:
1.Prepare all the ingredients.
2.Take a bowl and add salt, sugar and vinegar in a ratio of 1;5；7. Stir well until the sugar and salt are melted.
3.Stir the prepared sushi vinegar and rice thoroughly.
4.Wrap a tablespoon of rice with sushi vinegar in plastic wrap and gently knead it with your hands.
5.Wrap the rice balls with seaweed and stick the seams firmly.
6.Place the caviar on top of the rice ball with a spoon.
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Anonymous users2024-02-11Production process Sturgeon is harvested twice a year in the Caspian region, in spring and autumn; Sturgeon caught in the spring is thought to produce better quality caviar. Every year, after the sturgeon harvest season begins, fishermen work almost all day long, no different from the mullet flood season in Taiwan. Sturgeon are caught in Russia by taking advantage of the sturgeon's anadromous spawning properties, waiting to be caught in the delta formed by the confluence of rivers around the Caspian Sea, and then slaughtering the sturgeon directly on the boat.
On the other side of the Caspian Sea, Iran has a different approach, with Iranian fishermen in small boats to catch sturgeon in the lake, and they specialize in catching sturdy sturdy eggs that are about to spawn. However, it is not easy to deal with this extremely vicious sturgeon, which weighs 2,000 pounds, although the sturgeon has a very peaceful temperament and often floats on the surface like dead wood. But it's not a good feeling to be caught by a group of humans, so it's not easy to give it a good time after being caught.
How to quickly and accurately give a knife to the sturgeon in the head when it is jumping alive, so that the sturgeon hangs up in the **, it depends on the old experienced fisherman. Otherwise, in the case of a slight pain, the sturgeon secretes a large amount of adrenaline under its natural reflex, which is likely to spoil the delicious original taste of caviar. However, after the sturgeon died, the matter did not end immediately, because it is not easy to keep the roe fresh, so the roe has to be processed in a very short time, so the sturgeon often has to be operated on the boat, or rely on the old fisherman's sense of touch to determine the quality, maturity and time of the roe.
After the fishermen take out a large ball of caviar, they first use a sieve to remove the outer membrane, wash it in ice-cold water, and then divide it into layers according to size and color, and have to sprinkle some salt to maintain the freshness and bring out the original flavor of the caviar. Some caviar will also add some borax to the process, which is said to make the caviar more elastic and delicious (according to the experience of commercially available shrimp, borax can increase elasticity, but the umami of the shrimp's flesh is removed a lot, so the statement of adding deliciousness is retained). It can remove the taste of salt, and has a good preservative function (it is also good for the human body, so borax is not allowed to be added to caviar sold in the United States and Japan).
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Anonymous users2024-02-10Ingredients: 500 grams of caviar.
2 cloves of garlic. Dried chili noodles (coarse) 100-200 grams.
Sugar 10 grams.
A bowl of white vinegar.
MSG 10 grams.
Salt 10 grams.
Korean caviar practice.
It is the best to make it with this caviar, because there is no photo, so there is no picture, and the caviar ** net has the practice of Korean caviar Step 1
Wash the roe, do not puncture, pour in white vinegar, the amount is about all the roe of the vinegar, just a little bit left.
Chop the garlic from both heads and chop it.
At this time, some of the caviar is whitish, pour in 200g of chili noodles, about 100-200g of minced garlic, and put sugar, salt, MSG or Daxida, a spoonful each.
Wear disposable gloves and mix everything in the bowl into a chili sauce so that each roe is accounted for, then cover with plastic wrap and let it taste for a few hours, especially with rice.
Tips: Seasoning to put more before the flavor, when mixing the roe, you can poke it, or not poke it, I like to eat it without poking, one by one to eat is very delicious, it is best to choose coarse chili noodles for chili noodles, to be more, otherwise only the roe is not delicious.
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Anonymous users2024-02-091. Caviar is mainly made of fish eggs, this process is a processing process, there are strict requirements for processing skills and knowledge, and the process is also very complex, to be completed within 15 minutes, and it has to go through more than 10 procedures, because if the processing time is too long, the fish eggs will not be fresh, and it is not suitable for making caviar. First of all, when taking the eggs, you must not kill the fish, but knock them out, if you kill them, the eggs will rot and will not be fresh. After the eggs are removed, they are screened, cleaned, dried, and handed over to a professional master to taste, see, and touch, and graded according to different sizes, colors, and smells.
2. The reason why caviar is expensive is that the production process is very complex and troublesome. In addition to this, caviar is a very high-grade ingredient. Black caviar is generally the eggs of sturgeon, and sturgeon itself is a freshwater fish, mainly in the sea, caviar is very expensive, but also because the sturgeon itself egg production is relatively small, generally only sturgeon eggs can be made into caviar, and there are only three kinds of sturgeon eggs in the world can be made, which increases the caviar expensive**.
And each case of caviar is round and plump, looking like a pearl.
3. And the demand for caviar in each country has increased, which has led to the number of sturgeon fish becoming smaller and smaller. In some countries, in order to protect sturgeon, people have begun to restrict people from fishing for wild fish. As a result, caviar is becoming more and more expensive, and it takes a long time for a sturgeon to produce roe from birth.
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Anonymous users2024-02-081. Caviar is a sauce made from fish roe Chan Hongqi, which is one of the "three treasures of the West".
2. The caviar sauce is round and full of granules, and the taste is fishy and salty when the entrance is broken and collapsed, just like the taste of the ocean. Caviar in the traditional sense refers to salted sturgeon roe, which is worth as much as truffles in the plant kingdom, has outstanding flavor and is expensive, and has long been a "luxury" on the Western table.
3. Caviar, foie gras and truffle are known as the three major European delicacies, and at the same time, they are also known as the three most expensive delicacies in the world along with saffron and truffle.
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Anonymous users2024-02-071. Send the caviar directly to your mouth, first bite the eggs gently with your teeth, and then taste carefully with your tongue before swallowing it.
2. Use other foods to match, people who can't accept direct eating, thin slices of toast, bread, biscuits, as long as it is not too flavorful food, can be used to match it. A common way to eat caviar is to coat a little caviar on a soda biscuit and savor its taste. or spread a little sour cream on a small round biscuit with a little salty flavor and a little caviar to eat; You can also use a soft-boiled egg, crack the shell and scoop in a tablespoon of caviar.
3. The best partner of caviar is seafood and river fresh, and several unique river seafood in China are also a perfect match, such as yellow croaker and anchovy, these umami to the extreme, delicate fish is the first choice, in the choice of parts, it must be the thornless part of the fish belly stall is excellent, no need to shave the thorns. You can concentrate on the delicious taste of roe and fish. Caviar can also be garnished on the flesh of some other shellfish.
If you want to use canned caviar at home, it is recommended to use light vegetables, preferably fruits, such as potatoes and yams, as the low-key and peaceful earthy aroma will better bring out the umami of caviar. Caviar should not be paired with strong smelly ingredients such as onions or lemons.
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Anonymous users2024-02-06Step 1
Ingredients: 250 grams of caviar, 20 grams of green onions, 20 grams of ginger, 20 grams of garlic, 3 spicy millet, 3 tablespoons of bean paste, 3 tablespoons of salad oil.
Step 2
Chop the green onion. Step 3Finely chop the ginger. Step 4Mince the garlic. Step 5Millet spicy cut rings.
Step 6
Heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, then add millet and stir-fry for 2 minutes.
Step 7
Then add the bean paste and stir-fry the red oil.
Step 8
Then add the roe and sauté until browned.
Step 9
Add an appropriate amount of water and simmer for 5 minutes, and finally sprinkle with chopped green onions.
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Anonymous users2024-02-05Summary. Caviar salad: 1Prepare the hard-boiled eggs and caviar, onions, cabbage, chopped onions in a bowl and set aside.
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Caviar salad: 1Prepare the hard-boiled eggs and caviar, onions, cabbage, chopped onions in a bowl and set aside.
Finely shred the cabbage, place on a plate and place the mayonnaise in a bowl.
Peel and cut the boiled eggs, remove the yolk, add chopped onion and egg yolk to the mayonnaise.
Stir well and fill the mixture with egg whites.
Place the eggs on top of the cabbage and garnish the caviar with a wooden spoon over the yolks.
Caviar mashed yam: 1Peel and wash the yam 2
Wash the yam and cut it into small piecesPut on the steamer and steam for 25 minutes 4Pour the steamed yam into a basin, add salt and mix well5
Use a spoon to puree the steamed yam 6Place the mashed yam on a plate and garnish with caviar.
You can log in to this** to take a look, there are a lot of them.
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 >>>More
Caviar can be made into caviar, salmon, pasta, you need to prepare some caviar, salmon, milk, list leaves, lemon, sake, crushed black pepper, butter, onions, tomatoes, pasta, add some sake to the salmon, chopped black pepper and salt stir evenly and marinate, cut the onion into pieces, cut the tomato in half, then add an appropriate amount of butter to the pot, put the salmon in, fry until it changes color and serve, prepare another pot, add some butter to it, put the onion in quickly, and fry it fragrantly, Then add small tomatoes, stir-fry for a while, add an appropriate amount of crushed black pepper and salt, add an appropriate amount of listed leaves, add an appropriate amount of milk after stir-frying evenly, and then add the fried salmon to cook together, no need to boil, prepare another pot, add an appropriate amount of water to boil, put the pasta in and cook for 8 minutes, then take it out, put it in the ingredient soup and boil, immediately turn off the heat, stir evenly out of the pot, sprinkle some lemon crumbs, squeeze some lemon juice, and then add caviar to eat. >>>More
To achieve a high-end brand and develop an impeccable formula, the R&D process and extraction method are inseparable from the hard work and support of top R&D personnel and R&D teams.
Ant caviar, a Mexican specialty.
It is very expensive on **, and this food is also relatively precious, so I dare not try this food, because this kind of food looks like it will make people feel psychophobia and fear of density. >>>More
Actually, I think it's more delicious, but don't put too much, too much will drown out the taste of caviar, anyway, according to personal taste, I like to put it, you can also try both. I ha.