I once saw a documentary that juveniles do not have until a three-year growth cycle to determine their sex, that only females produce caviar, and that depending on the sturgeon species, it takes 7-10 years to reach maturity of 8-10 kilograms.

Each female can only obtain about 10% of its body weight eggs. In other words, if you want to harvest caviar, you must first invest at least 10 years of time and money.

Based on the exact weight of the eggs, the proportion of salt added is calculated. This is the core secret of every brand, and it determines the flavor and texture. An experienced fisherman comes on to determine how much salt to put in to marinate the eggs. It is necessary to bring out the umami flavor without being too salty.

Stir gently to marinate the eggs with salt thoroughly and evenly and let them sit to taste. The purer the salt used, the better the caviar will taste. The better the quality of the eggs, the less salt is used, about 5% of the eggs, which is called low-salt caviar.

When it comes to caviar, any chef is as excited as if he had found a treasure!

In conclusion, the best time to enjoy it is to scoop a spoonful of caviar with a light champagne before lunch at 11 o'clock.

Gently scoop up a small spoonful, which is crystal clear in the light, like the tiniest topaz. Good caviar must be intact before the entrance, there must be no damage, full without depressions, and the color must be transparent and clear.

When you put it in your mouth, a faint salty taste spreads, and the sound of waves rings in your ears.

The moment the roof crushed the plump roe in the upper jaw, it was like a small bomb detonating, and the extremely delicious juice swept through the entire mouth like a tornado, and slapped like a stormy wave, wave after wave......

There is a faint smell of fresh sea between the lips and teeth, and all kinds of aquatic creatures hit the taste buds, which is so complex that even Johnson has no time to distinguish it, so he can only close his eyes and accept the baptism of nature with all his heart.

After a long time, the sea slowly returned to calm, leaving a burst of waves, if there is no sweet aftertaste, and even wonder if everything that happened just now is not a dream?

People are like Qiuhong to have letters,

Things are like spring dreams, without a trace!

When SC Johnson opened his eyes, it was a top-notch ingredient that could not be described in words, and only when he put it in his mouth could he appreciate the mystery.

For hundreds of years, one of the constant secrets of caviar tasting is: the more simple the better, refuse to be in the company of prosperity, and taste the ultimate taste of caviar in your mouth.

Russians like to use chilled vodka with caviar, but vodka is so strong that it can clash with caviar and even overshadow the caviar.

The most classic accompaniment is a bottle of champagne with high acidity, which can decompose the rich and oily taste of caviar, and when the bubbles and caviar are slightly cracked and blended on the tip of the tongue, it bursts out with incomparable pleasure.

A thought flashed through him, took out his mobile phone, and sent a few photos to Ding Mengyao. Two minutes after the phone called, he said directly: "Wait for me, bring champagne, and make a plane immediately!"

Johnson smiled dumbly, it seems that the food charm is both men and women, send the address over, save the rest with crushed ice, and wait for Ding Mengyao to come over.

"Hmph, I have a bit of a conscience, I didn't eat alone!"

Ding Mengyao handed over two bottles of champagne to Johnson and said, "Put them in the refrigerator quickly, and they are worthy of caviar when they are frozen." ”

took off his windbreaker, came to the table, studied it carefully, and said excitedly: "I once ate it in the place of origin, but I didn't expect it to be available in China?"

Fearing that SC Johnson would not be able to handle it, he put the champagne into the ice bucket by himself, explaining: "Château Esfielde, a single vineyard Sauvignon Blanc champagne, is hand-harvested and cold-fermented in stainless steel vats, preserving the personality of Sauvignon Blanc grapes. ”

"Aromas of fresh nectarines, passion fruit and herbs, powerful and elegant, with a special terroir of the region, higher acidity and concentration than wines from other Chardonnay villages, best suited to caviar. ”

"And this one, Château Marce, with aromas of gooseberry, peach, red apple and guava, with aromatic characteristics of cedar and toast, is smooth on the palate, medium in body, balanced in structure and long on the finish. ”

looked at Johnson and said with a smile: "It's the best vintage, my personal collection, if you don't meet Almas, don't even think about it!"

SC Johnson laughed, took out the King of Cheese, served Bordeaux first, drank and chatted, and waited patiently for the most perfect collision.

Ding Mengyao took a bite of the apple, and her eyes lit up and said: "It's very special, it is worthy of being the magic capital, and you can really buy good things if you have money." ”

Johnson looked at the elegant beauty, the other party was also a local tyrant, and he had seven or eight red wine agents in his hand, purely because he liked it, and he could talk to him very much.

Until the champagne becomes cool, sober up, by the way, the plate is chilled, the caviar is divided into two portions, of course, the ladies give priority.

Scoop a spoonful, place the caviar on your tongue, and use the tip of your tongue to push one grain to the roof of your mouth and gently crush it, allowing the aroma of the roe to take over your mouth.

Bursting, salty, sour, fishy, yeasty, bitter......

Take a sip of champagne, and the aroma of champagne and caviar bloom in layers, which is tantamount to a magnificent symphony on the taste buds.

In the end, the hundred flavors become a meaningful sweetness, which lingers between the lips and teeth......

After being silent for a long time, the two of them were deeply obsessed, and at the same time they opened their eyes, and they were blessed and smiled.

Happy times are always short-lived, and watching the last spoonful of caviar disappear, SC Johnson felt lost in his heart, picked up the champagne and drank it all.

Ding Mengyao glared at her, and said dissatisfiedly: "Violent Heavenly Things, is it only your caviar that is a good thing?"

"The whole bunche is gently pressed to ensure a sweet and fruity aroma. Fruity aroma dominated by green apple, with a little delicate little white floral aroma, full of vitality, dry mouth round and full, delicate acidity, and sweet finish. ”

"The distance between you and the cool holiday is only a good bottle of sparkling wine!"

Johnson could only apologize quickly, put aside an orange, and offered it with both hands: "My fault, who said that red wine and champagne are not good things?

"Hmph, count you as acquaintances!" Ding Mengyao sneered, and said proudly: "For the sake of you, you are my loyal customer, spare you." ”

Johnson looked at his watch, it was already late at night, and said tentatively: "It's too late, open a suite for you again?"

Ding Mengyao stood up, looked around, and said casually: "Don't waste money, there is a second bedroom next to the presidential suite, and it doesn't matter if you get together for one night." ”

Johnson was very helpless, nodded and said, "Okay, my eldest lady, will you have a big meal tomorrow?"

Ding Mengyao waved her hand elegantly, turned around and said, "Then it doesn't need to be said, three Michelin stars, Tang Pavilion!"

With a beautiful woman to accompany him, Johnson naturally can't ask for it, take a bath, this meal is not much, the quality is extremely high, and it is very refreshing.