"Good caviar should be large, shiny, as if one by one bursting in the mouth"
, said "Life enjoyment, stop here".
Caviar has always been the taste of the rich and foody, "edible gold", "pearls in the sea"... When it comes to caviar, many people's first reaction is also that it is a food that can only be eaten by expensive and upper-class people.
Interestingly, in recent years, caviar has also begun to appear on the table of ordinary families, and some comments say that "a bite of fresh and heavenly spirit cover" makes people can't help but become more and more curious, "Is it really that delicious??" ”
Derived from the B station gourmet UP master
Today we will talk about this mythical ingredient - caviar, an article to answer all your questions!
"Why is caviar so expensive?"
"Is caviar delicious? How to eat? ”
"How can ordinary people tell the difference between good and bad caviar without being pitted?"
China has had a tradition of eating caviar since ancient times
I always thought that caviar was an imported product, but I never thought that China has a tradition of eating caviar since the Song Dynasty!
It is mentioned in Song's "Yueyang Customs": Yuezhou people are extremely heavy on caviar, and every time they get it, they use a little soap horn water, and the salted ones are eaten immediately, and the taste is very sweet.
At that time, people would first make the meat of sturgeon into pickled fish or sashimi and eat it raw; Then take out the fish roe, wash it with soap horn water, add a little salt, "it tastes very sweet".
Today's caviar is also taken from the unfertilized eggs of mature female sturgeon, and through multiple processes such as screening, cleaning, and pickling by professional chefs to achieve a full, fresh and elastic delicacy.
*The salt content of caviar pickling is about 3.5%, which is similar to the saltiness of seawater.
But it takes at least 7 years for the sturgeon to mature sexually, and the most advanced paddlefish takes 20 years, and it is this long wait that makes caviar even more precious.
Treasure ingredients, more nutritious than expected
Dig a spoon with a shell spoon and put it at the mouth of the tiger,
Put it in your mouth and gently crush it with the tip of your tongue and palate,
The compact and elastic particles are blasted one by one,
The taste is like waves bouncing on your taste buds!
Not only that, but the nutritional value of caviar should not be underestimated.
Caviar is rich in vitamins and minerals, and with just 25 grams of caviar, you can easily meet half of the body's daily protein needs!
At the same time, caviar is also rich in 8 essential amino acids, polyunsaturated fatty acids EPA, DHA and vitamins A, B, D, and more. No wonder so many people are willing to spend a lot of money on it!
One trick to judge the quality of caviar
For beginners, the quality of caviar can be judged by color, taste, texture and maturity.
Good caviar tends to be mature, larger, lighter-colored roe.
Once out of reach, it's now easy to enjoy at home! Come and try this treasure delicacy and open up a new world of taste buds!