I have to say that kiwi fruit that can make wine has withstood the test of fermentation and was successfully produced by Westerners through the preparation of pickled cabbage and has been widely circulated!

In addition, there are many kinds of fruit sauerkraut, such as olive sauerkraut.

Moreover, Germany, known as the most edible sauerkraut in Europe, has completely incorporated sauerkraut into its daily diet, including now, there are sauerkraut hamburgers everywhere in Germany.

That's right, it's just that it's meat, eggs, and sauerkraut.

The magic of food is no less than that of the pancakes, fruits, fried dough sticks that are difficult for China to solve now...

I don't know where to start!

Today, the popularity of European sauerkraut, especially in Germany, is far more popular than that of China in modern times. According to statistics, each German person has to kill 20 kilograms of sauerkraut every year!

Even though agricultural civilization has long become a thing of the past, the status of sauerkraut in the hearts of Europeans is still unshakable. As usual in winter and summer, it is no longer limited to the use of vegetables in winter.

As for the taste... this is the second thing Tang Ming admires.

European sauerkraut is really sour.

Although Chinese sauerkraut is mainly sour, at least the most suitable vegetables for making sauerkraut are selected.

European sauerkraut is full of everything, but the taste is unprecedentedly consistent, with only sour taste.

Think about what it feels like to turn sweet kiwis into sour kiwis? You can probably experience how magical European sauerkraut is.

Some scholars believe that this may be because Westerners eat meat more, and meat is half-life, which leads to sourness that allows Europeans to digest and relieve fishy smell better... In short, European sauerkraut has no other flavors, only pure sourness, and no pure salty pickles with Chinese variants, or sweetened vegetables with sugar.

Of course, if you insist on saying there are, there are some.

The French, famous for their spices, made innovations. They added spices such as thyme and lavender to the sauerkraut...

That’s right, it’s not the spice that adds flavor to pepper and star anise, but the spice that simply makes the sauerkraut smell very fragrant.

Tang Ming especially admired this.

Therefore, when making sauerkraut a few days ago, Tang Ming did not use the Chinese technique and added some other auxiliary ingredients. Instead, after making Western sauerkraut, he then made some Chinese pickles and beets.

Needless to say, pickles are good or not, and the color and aroma are definitely great. Beets are actually some sweet and sour dishes, as well as sugar pickles, such as sweet and sour garlic.

Tang Ming prepared these and mixed them with Western sauerkraut.

Although I didn’t give more introductions at this moment, because there was really nothing to introduce to sauerkraut, as soon as the pickles and beets in China came out, it immediately formed a sharp contrast with other sauerkrauts on the table, attracting two-thirds of the Chinese netizens’ attention!

As for the other third... it was some fruit sauerkraut made by Tang Ming based on Western sauerkraut, which made some Chinese netizens who were not familiar with Western sauerkraut culture shouted that it was so irritating!

After the sauerkraut was quickly taken out, the following were other tricks in the assorted head basin.

Similarly, these were done in advance by Tang Ming.

At this moment, just go out from the cabinet next to the stove.

Mainly pickled fish, smoked fish, stuffed eggs and ham.

Western pickled fish is much simpler than China, and salty salt is essential, but there is nothing that is necessary.

It is not like China that it is not as fishy as it is to put a variety of marinades to remove the fishy smell... Westerners do not think it is too fishy.

So much so that in the Netherlands, which once started with salted fish and became a medieval capitalist power, many people still retain their medieval traditions. They grabbed a herring, used a "one-size-fits-all" technique to remove internal organs, sprinkle some salt, and then swallowed it in their stomachs without cooking...

This kind of thing that Chinese people dare not imagine is extremely common in the Netherlands.

In the medieval Netherlands, more than 200,000 people were engaged in catching herring and marinating it and sold it to the European market.

Herring feeds one-fifth of the Dutch at that time, and once made the Dutch's per capita income ranked first in Europe.

For them, herring is perhaps as casual as the wild fruits on the trees, and it is not a taboo to eat them raw.

There are still some fish species in many countries including Europe. This method of pickling fish is to clean the raw fish and marinate it directly without cooking and heating it.

Tang Ming was too lazy to change this, but he also mixed some Chinese pickled fish into the types of pickled fish.

However, Western pickled fish are not without its characteristics.

This feature is the famous caviar.

Unlike the foie gras sauce, which is the three major delicacies in the world and is made of roasted, caviar is a pickled product.

The meaning of the roe is actually the eggs of the fish, but not all fish eggs can be made into caviar, only the eggs of sturgeons can be used.

Therefore, there is no brand saying that caviar is only divided into quality.

Because sturgeons are rare, sturgeon eggs are even more rare.

The best of high-quality caviar is the best for the European sturgeon, Ositra sturgeon, glitter sturgeon and big white sturgeon. It will be salted after taking it out.

The key point is to kill and take it as soon as possible, otherwise it will be easy to be corrupt...

This is also the reason why Tang Ming took out the pickled caviar and shook it several times before putting it on the most conspicuous position on the table.

Because the caviar that Tang Ming took out at this moment came from the big white sturgeon!

Big white sturgeon is the best quality among sturgeon eggs.

His whole body is full of treasures. It is recorded in the ancient Chinese book "Compendium of Materia Medica" that its liver is mainly used to treat sores and scabies. Its flesh replenishes deficiency and nourishes qi, and its nose and meat are used as jelly to replenish deficiency and lower qi. Its seeds are like small beans. Its food is healthy and kills small insects in the abdomen."

In modern research, a large number of anti-cancer factors have been found, and the anti-cancer factors contained 15 to 20 times that of the current main source of sharks. Therefore, it is said that "shark fins, sturgeon bones, can prolong life and nourish yin and strengthen yang."

Moreover, sturgeon skin can be made of leather; the bladder is called "bearfish belly", which is rich in gelatin, can be prepared with high-quality paint and can be used as medicine; the meat tastes delicious; the spine and nose bones are all top-notch dishes, and the bone plates formed by hard phosphorus on the body are materials for making handicrafts... It's really not a joke to say that ordinary people are fighting for several lifetimes, but they are more valuable than catching a sturgeon.

In the competition of all the sturgeons that have existed, the big white sturgeon ranks first.

The size of the big white sturgeon is the largest of sturgeons, reaching 1,800 pounds.

The sturgeon itself is the largest among freshwater fish, so the big white sturgeon is the well-deserved king of freshwater fish!

But the preciousness of big white sturgeon caviar comes not only from big, but also from slowness.

The lifespan of sturgeons is not too long. On average, it is only about 40 years. The highest is as high as a hundred years, but they are all phenomenal and difficult to be born. No one is sure whether the world still remains or not.

The average life span of 40 years is considered a long one among freshwater fish, but in this longer life span, the growth of the big white sturgeon is extremely slow.

If we look at its growth level, the lifespan of a big white sturgeon is actually very short.

Other types of sturgeons will take about 14 years to mature.

It takes 16-17 years for the big white sturgeon.

In other words, if you want to eat caviar from the big white sturgeon, you need to be born from the big white sturgeon and live until you mature after 17 years before you can taste it.

Its rareness can be imagined.

Fortunately, although sturgeons only lay eggs twice a year, the number of eggs each time is large, with an average of hundreds of thousands of pills at a time, an average of 645,000 pills, and a maximum of 1.2 million pills. This is probably the reason why sturgeons can still not be eaten by Europeans.

The big white sturgeon was once rich, but because of the late maturity, its value among all sturgeons has risen and overfished, which has led to its endangered standard more than 30 years ago.

But this did not eliminate the enthusiasm of the upper class for the big white sturgeon. As the endangered sturgeon and the slowest growing sturgeon, the big white sturgeon regardless of whether the caviar tastes the most delicious of all sturgeons, it is definitely the most precious of all sturgeons.

With this alone, the best statement among all sturgeon caviar was established.

In particular, the big white sturgeon in China, that is, the Yangtze River white sturgeon, was just announced to be extinct a year ago.

This means that there is no white sturgeon in the East, and only a few countries in the West near the Caspian Sea have large white sturgeons.

The value of the big white sturgeon has risen again!

It has reached several times the flash sturgeon of similar fish species!

When Xiaobai caught the big white sturgeon in the Fourth Ring Road and brought it back, Tang Ming even decided to "take it on" to make caviar this time!

You know, the big white sturgeon outside is hard to find.

It is difficult for ordinary individuals to be qualified to capture the big white sturgeon. Even countries near the Caspian Sea can only retrieve the eggs and release them after catching the big white sturgeon.

The temptation of a big white sturgeon is not just caviar.

Therefore, Tang Ming did not slaughter the caviar on site this time, but instead took the caviar in advance and salted it.

At this moment, I deliberately put the caviar in a conspicuous position on the dining table, not just to show off the caviar of the big white sturgeon, but to remind netizens that the big white sturgeon is still in the lake!
Chapter completed!