Pike caviar is valued for its dietary and medicinal qualities. It is very rich in proteins, minerals and vitamins A and D.
It is necessary
-
- 300 g of caviar;
- 1, 5 liters of boiling water;
- cold water;
- fine iodized salt;
- deep bowl;
- bank;
- colander;
- gauze;
- fork
- tablespoon.
Instructions
Step 1
Take 300 g of pike caviar and place in a deep bowl.
Step 2
Use a fork to spread the caviar without removing the film of the caviar bags.
Step 3
Pour 1.5 liters of boiling water into a bowl with caviar.
Step 4
Stir with a fork for five minutes. In this case, the films of the yastyk must be removed to another container. All eggs should separate from each other and acquire a white-yellow color. The color of the caviar will be similar to the color of boiled millet.
Step 5
Drain off all the hot water carefully.
Step 6
Then add cold water to the bowl of caviar and drain again.
Step 7
Move all the contents again with a fork.
Step 8
Use a fork to pick up the rest of the film.
Step 9
Rinse the caviar ten times with cold water.
Step 10
For further cooking, the caviar must be dried.
Step 11
Take a colander and line it with gauze.
Step 12
Transfer the caviar from the bowl and twist the cheesecloth a little.
Step 13
Use your hand to slightly press the gauze underneath so that the excess water is glass. This should be done until the gauze is dry enough.
Step 14
Let's start salting caviar.
Step 15
Put the caviar with cheesecloth in a cup and salt to taste. Add salt and stir lightly with a spoon. The color of the caviar will turn amber from the salt.
Step 16
Transfer the caviar to the jar, without reporting to the top 10 mm.
Step 17
Put the jar in the refrigerator for six hours. Eggs will easily fall on the sandwich. Bon Appetit!
