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How to cook simple and pure black roe?

1. Roasted Sturgeon with garlic: after pickling, place the Sturgeon on a baking pan covered with onions, colored peppers and onions, add minced peppers and seasoning, bake in the oven until cooked, and serve. Chuanxiong Angelica dahurica stewed fish head soup: boil Sturgeon dragon fish head with Chuanxiong, Angelica dahurica and sliced ginger, season and drink. Braised Sturgeon keel: the Sturgeon back bone is pickled and fried until golden. Stir-fry with minced ginger, chopped onions and seasoning. Thicken and serve.

2. In the culinary art, the unique charm of an exquisite dish Xianfeng fungus stone Qianzhu jade lies in its exquisite selection of materials and ingenuity of cooking techniques. First of all, it uses excellent ingredients, such as rare matsutake, precious black roe and wild scallops, which are the main ingredients, adding a rich sense of hierarchy to the dishes.

Step 1: wash the sea bass and dispose of the internal organs, cut off from the spine to the abdomen (keep part of it uncut), marinate with salt and cooking wine for 10 minutes. Step 2: sliced square ham, chopped chives and sliced ginger. Put a layer of ginger slices on the plate, square ham slices and chives into the fish body opening, put the fish on the ginger slices.

4. Stew: a delicious stew with a warm heart is also a wonderful recipe for cooking sea urchins. Put the sea urchin in the broth and stew with shredded ginger, garlic and cooking wine. After stewing, the sea urchin soup has a rich taste, and the sea urchin meat is fresh and tender, which brings the taste experience of warming the heart and stomach. Fried roast: scorched incense overflowing fried roasted sea urchin has a special flavor. Season the sea urchins with salt and pepper and fry them in a pan. Fried until the shell is scorched, the meat is delicious and juicy, emitting an attractive scorching fragrance.

Black caviar:

The process of making black caviar begins with the selection of materials. First, take a round basin, put it in clean water, and place it in the refrigerator to freeze it into ice cubes. Next, finely cut the cooked egg yolk and egg whites, and cut the coriander finely. To keep the taste and beauty, thin slices of bread should be baked until golden brown. Next, place the frozen ice in a basin, burn a hole in the bottom of the ice with a round spoon, and spread a layer of lettuce.

Materials black caviar, cooked egg yolk, cooked egg whites, coriander, thin slices of bread, lettuce (1) take a round basin, put in water, put in the refrigerator, freeze into ice (2) cut the cooked egg yolk, cooked egg yolk and coriander into fines and bake thin slices until golden brown. (3) scald a hole in the round bottom of the ice with a round spoon, add lettuce, add caviar, and place in a basin. (4) serve with egg yolk, egg whites, coriander, sliced bread and caviar.

Make method: heat rapeseed oil in ① pan until 40% hot, add green pepper, Sannai, star anise and cinnamon to deep fry, pour in minced pepper, change to low heat, stir-fry fragrance for half an hour, when the color of oil turns red, put in mash, continue to fry for 10 minutes, turn off heat and cool. ② chopped fish oil and pickled radish into roe-sized particles, chopped garlic and chili sauce and chopped wild mountain pepper.

Peel the potatoes and cut them into slices. Steam the potatoes in a steamer for 25 minutes. Add salt and pepper to the bowl.

When eating black caviar, you should avoid using silver tableware, as silver will oxidize and affect the flavor of caviar. The right thing to do is to use a crystal plate and a shell spoon to keep the caviar fresh in a small chilled container. Depending on your taste, it can be served with different excipients, such as whipped cream and toast, but should be avoided with strong ingredients such as onions or lemons. Vodka or champagne is an ideal drink with caviar.

Black caviar has always been a unique Russian treasure, spread on bread with whipped cream, take a bite and then bring a cup of vodka as a human delicacy. Sturgeon roe is one of the most expensive foods in the world, the raw material of caviar.

The usual family practice of fish roe

Prepare ingredients: fish roe, chili, spring onions, ginger, garlic, light soy sauce, soy sauce, cooking wine, etc. Cooking steps: wash the fish roe and drain. Cool the oil in a hot pot and stir-fry with chili, spring onions, ginger and garlic. Stir-fry the fish roe and pour in the cooking wine to remove the fishy taste. Add light soy sauce, always seasoning, and add the right amount of water to boil. Simmer over low heat until the roe is well done and the soup can be dried. Braised fish roe with red color and taste fresh and tender.

Steamed fish roe steamed fish roe is a simple and easy home practice. First, wash the fish roe with clean water, add a small amount of salt and cooking wine, mix well and steam in a steamer. At this time, the fish roe is translucent, fresh and tender in taste and light in taste. Fried fish roe is a common practice, and it is also a favorite taste of many people. First, wash the fish roe with clean water, add the right amount of salt and light soy sauce, and marinate for about 10 minutes.

Practice: raise the oil pan, spring onion, ginger and garlic minced pan, add the fish roe. Add salt, soy sauce, rice vinegar and sugar, add 15 milliliters of water, simmer over medium heat for 5 minutes to get out of the pot. Bamboo shoots fried fish roe raw materials: bamboo shoots, fish roe, eggs, salt, oil practice: mix the eggs and fish roe well, put a small amount of salt, heat the oil in the pan, stir-fry in the pan, wait for the fish roe to be golden brown, fill into the plate.

How to eat black fish roe

1. Black fish roe mix rice: mix cooked black fish roe with rice, add appropriate amount of soy sauce, sesame oil, chopped onions, coriander and other seasonings to mix well, which is simple and delicious. This way of eating can retain the original taste of black fish roe and feel the sweetness of rice at the same time. Black fish roe scrambled eggs: stir-fry the black fish roe with eggs, add the right amount of salt, pepper and other seasonings, stir-fry until the eggs are done.

2. Steaming is the cooking method that can best retain the original taste of the ingredients. Wash the black fish roe, marinate it with a small amount of salt and cooking wine for 10 minutes, then put it on a steaming plate, sprinkle with chopped onions and shredded ginger to remove the fishy smell. Put the steamer into a preheated steamer and steam over high heat for 7-10 minutes. After coming out of the pot, sprinkle with pre-mixed soy sauce and sesame oil, sprinkle with some parsley and serve.

3. Preparation materials for fried fish roe with olive vegetables: fish roe, olive vegetables, green, red pepper, onion and garlic powder, chicken essence, cooking wine: fish roe is removed from impurities, decomposed into particles, put in chicken essence, material wine, stir well, pickled for about 5 minutes, red pepper chopped into diced pan and put base oil.

4. How to eat black fish roe can make black fish sushi. Ingredients: Rice 300g seasoning: right amount of white sugar, right amount of white vinegar, right amount of caviar, right amount of cucumber, right amount of small farmers' eggs, right amount of Laver: first, prepare the ingredients, steam the rice to cool, add a little white vinegar and sugar and mix it into the rice. Beat the eggs and spread them into egg cakes, then shred the egg cakes and set aside. Cut cucumber into strips and set aside.

5. Fish roe kouling mushroom (first appetizer) raw materials: Russian black fish seed sauce, bailing mushroom. Production: Pleurotus ostreatus can be opened and simmered in chicken soup for 30 minutes (if chicken soup is best, bone soup is also available, or chicken soup made of concentrated chicken juice sold in the supermarket), remove, cool, cut into thin slices, fold the thin slices in a basin into petals, and sprinkle caviar on top (caviar is salty, should not be put more, only sprinkle a little embellishment).

6. Practice steps: heat peanut oil in a frying pan, then stir-fry chopped onions, ginger and garlic in a frying pan. Add roe, seasoning and 15ml water at the same time. Bring to the boil and simmer for 5 minutes. Roast eggplant fish roe raw materials: eggplant, fish roe. Excipients: sliced garlic, onion, prickly ash, cooking wine, five-spice powder, soy sauce, oyster sauce, salt, coriander. Practice step: cut the eggplant into small pieces and deal with the fish roe.