In addition to its unsurpassed taste, red caviar has a huge amount of essential microelements and vitamins. This delicious, nutritious and healthy snack is easy to prepare. And the result will delight you and your family, because homemade caviar is much tastier than store-bought caviar. But before salting, it must be separated from the yastik films. The ovaries are transparent sacs that contain caviar. If the films are not removed, it will taste very bitter.
It is necessary
-
- fresh
- red caviar in caviar,
- sieve,
- colander,
- fork.
Instructions
Step 1
Put the caviar in the oysters in a saucepan and cover with boiling water. The films will burst, acquire a grayish color and become loose and opaque. Then the caviar must be mixed very gently with a wooden spoon. After that, it remains only to select small pieces of film - and the caviar is ready for salting.
Step 2
Break the yasti into several pieces, usually four or six is enough. Each piece must be gently kneaded with your fingers, being careful not to crush the eggs. If everything is done correctly, the eggs themselves will fall out into the pan.
Step 3
Place the yastyk in a sieve or colander with fine holes. Dip the sieve into a pot of hot water (but not boiling water!), Quickly, for a few seconds, stir the yasty with a fork. As a result, the entire film remains on the fork, and individual eggs in the sieve. It is not worth keeping caviar in hot water for a long time, it can harden.
Step 4
Place the yasty in a colander with large holes, just a little larger than the egg itself. Pour boiling water over the caviar, place a large bowl under the colander, and then use gentle, gentle movements to squeeze the eggs through the colander. The film will remain in the colander, and the grains of eggs will fall into the plate.
