Black bread is the staple food on the Russian table. At first glance, it looks like China's sorghum-flour steamed bread. It is cut into pieces and tastes a little sour and salty. Black bread is nutritious and easy to digest, because the yeast used to ferment black bread contains many vitamins and biological enzymes. According to Russian friends, baking brown bread is very troublesome, and it takes nearly two days to flatten the dough and ferment it. Put the cooked bread blank into a Russian oven with uniform temperature and bake it with low fire. You can pound the bottom of the bread when you leave the oven, and the color is black and shiny. The cut bread is soft and delicious, and there is no residue. This is the top grade of brown bread. Because of the complicated technology, Russian housewives generally don't do it at home, but go to the bakery to buy it.
That day, we ate a particularly delicious brown bread in the sightseeing restaurant of the Russian Hotel in Moscow. I didn't know it was called "Polokino Black Bread" until I asked, which is the best in black bread. There is a unique recipe for baking this kind of bread, which mainly adds natural vanilla seeds to rye flour. Legend has it that its invention right belongs to the villagers of Polojinnuo village in western Moscow. 18 12 During the Russian army's resistance to Napoleon's invasion, the nuns of the monastery in Borokino village saw that the wounded soldiers had no appetite for food, so they tried to put some appetizing and spleen-strengthening grass seeds in the kneaded flour to bake bread. As a result, the baked bread was black and yellow and smelled strange, which made the soldiers appetite. Since then, "Polokino Black Bread" has swept the world and become an expensive brand-name food in food stores in big cities. Of course, people's daily consumption of brown bread is not too expensive, 500 grams of 5.5 rubles, or about 1.7 yuan RMB.
Russian caviar is also a world-famous food. I tasted caviar for the first time on a cruise ship in neva river. In order to entertain foreign tourists, the owner sent some snacks, including slices of bread coated with a thin layer of black caviar. Crystal clear caviar, like little pearls, is pleasing to the eye. Some people eat with relish, but I feel fishy and salty when I taste it. It seems that I really can't enjoy this "foreign blessing".
Caviar, as its name implies, is made from fish eggs. In fact, strictly speaking, only the sauce made of sturgeon eggs can be called caviar. According to the tour guide Mark, sturgeon spawn in Volga River and other inland rivers twice a year, which is a good season to collect fish eggs. Astrakhan, an ancient city located in the estuary delta, is the largest production and processing base of sturgeon roe in the world because of its superior geographical position.
Caviar is high in protein and minerals, and contains no cholesterol. It is a food for nourishing the body and beauty beauty. Large and transparent black caviar is the top grade, the color is shiny black or dark brown, the head is uniform, and there is no adhesion between grains. The method of making caviar is simple: dig out the fish sac from the fish cavity and separate the caviar from the attached tissue (mature)