, this number will even drop sharply to 50.

The age of every caught white sturgeon roe needs to be verified by the fishing association. All white sturgeons that are less than 20 years old need to be released, because making white sturgeon caviar requires white sturgeons that are more than 20 years old.

Once the sturgeon's roe is removed, it will declare the end of its life. This great white sturgeon was once even on the verge of extinction due to overfishing.

The price of ordinary white sturgeon caviar is 350 yuan per gram, which is almost the same as gold, and sometimes even more expensive than gold.

And this is just the selling price. It is basically impossible to buy it at this price. Usually you can only buy it at a higher price or find a familiar merchant, otherwise you can only taste it in your dreams.

The world's most expensive Iranian caviar is made from extremely rare 100-year-old white sturgeon eggs. It is sold in grams and packaged in 24-karat gold cans. The price of a can is US$25,000.

In other words, the caviar of a 100-year-old white sturgeon per gram is as high as 1,400 US dollars, which is equivalent to nearly 9,000 yuan per gram in Chinese dollars.

Caviar is usually sold in units of 10 grams, which means that the cost of this caviar per person is as high as 90,000 yuan.

Even an ordinary rich man would feel a little heartbroken if he wanted to taste it at such a price.

Although Ke Ruyun's ingredients are good, they are not good enough to use such expensive ingredients. After all, the price is here.

If white sturgeon caviar is used to make this caviar lobster jelly, the price is estimated to be dozens of times higher.

After all, Li Xiao could confirm that at least ten grams of caviar was used in front of him just by visual inspection, which means that the cost of caviar alone is 160 yuan.

Not to mention other materials and complicated production techniques, this dish only costs 480 yuan, which is really very cheap.

And at the price of 480, you can't even buy two grams of ordinary white sturgeon caviar.

The caviar was scooped up with a golden spoon and put into Li Xiao's mouth.

Caviar does not require chewing. Just the movement of the tongue and mouth makes the round and plump caviar explode one by one with ups and downs.

The cold feeling and the pure and extremely salty taste made him widen his eyes.

The complex aftertaste is both heavy and light, and the fish roe that keeps cracking on the tongue is like constantly pressing the F5 key, constantly refreshing the taste buds on the tongue.

It is expensive for a reason, especially since this high-standard caviar is not pickled with too much salt.

Adding salt to caviar can make the caviar last longer, but it will cause the caviar to become dehydrated.

The umami flavor of caviar will fade quickly. The more salt you add, the longer it can be stored, but the worse the taste and texture will be.

In addition to the type of caviar, the grade of caviar is also based on the salinity content.

The caviar in front of you has a very light salty taste and a strong umami taste. You can tell at a glance that it is a first-class product with a salt content of less than 5%.

However, the low salt content means that its shelf life is shorter. Usually the shelf life of this first-class product is only 15 to 20 days.

In other words, after this bottle of caviar is made, it cannot exceed 3 weeks from production to consumption.

Otherwise, this bottle of expensive caviar will end up in the trash can instead of the diners' mouths.

Li Xiao even heard of a top-quality product with a salt content of less than 3%, but a shorter shelf life, only 5 to 10 days.

It is exclusively for the consumption of some top wealthy businessmen and is basically not circulated to the outside world. After all, the time is too short. It is usually made and sold directly to the homes of wealthy businessmen.

Moreover, these caviar are not used directly out of the jar. The chef also made it briefly, most likely using 3 to 5% edible salt water for brewing.

On the one hand, this can wash away the mucus produced by caviar due to storage. Although there is not a lot of mucus, it will affect the taste of caviar to a certain extent.

In addition, soaking in salt water can also replenish the moisture in the caviar and make the caviar full again.

Although the tedious soaking process can change the degree of change and affect the taste, the difference is actually very small.

But it can maximize the effect of the finished product. After all, every dish is composed of countless steps. If each step is improved a little, the entire dish will be upgraded to a higher level.

The next thing that goes into your mouth is the crab leg meat wrapped in mayonnaise. The crab leg meat of the king crab is very strong, and the crab leg meat wrapped in mayonnaise is stuffed into your mouth.

The warm crab meat becomes piping hot under the background of caviar and mayonnaise. It is soft and sweet and sways up and down along the teeth and tongue. The constantly breaking crab meat strands seem to be dancing.

The satisfying taste immediately fills your mouth. The fresh crab meat is very sweet and juicy. When you bite into it, you can get the strong aroma of crab, the egg aroma of mayonnaise, and the salty lobster soup stuck to it. Finally,

There is also the freshness and sweetness of cauliflower puree.

The complex and changeable layering is like a Pandora's box, releasing thousands of flavors in the world.

Li Xiao let out a long breath. He thought that his cooking skills were quite good, but after eating this caviar and lobster jelly today, he understood what it means that there is a world outside the world, and there are people outside the world.

Although after reading the recipe and tasting the real thing, he was very confident that he could easily reproduce a dish that was 70-80% similar to the caviar lobster jelly in front of him.

But making dishes is not difficult, what is difficult is creating them.

Only if you are familiar with the cooking techniques and know the characteristics and taste of the ingredients well.

Only then can you take everything in the world and turn it into notes, just like composing a song, creating a delicious dish.

Let the food dance on the tip of the tongue like a musical note. Li Xiao has seen many food critics on the Internet commenting on Mr. Robuchon, the nine-star chef who has passed away for a long time.

Creativity, taste, and hard work, these three key words always appear in others' evaluations of him.

Although Lu Buchong was rated as the genius with the most sensitive taste in the world by the World Chefs Association, more people talk about his hard work and creativity.

After decades of continuous learning and training, even after becoming a chef, I still spend a lot of time learning to make new products every day, as well as reviewing the past and learning new ones.

If a liar calls another liar a liar, it is a case of malicious jealousy between liars.

So when one genius praises another genius as a genius, it is the mutual envy between geniuses.

Mr. Robuchon, the long-dead 9-star chef, was such a genius. Almost all food critics praised him, which shows how enviable his talent was.

Thinking of this, Li Xiao felt a little regretful. If he had been born a few years earlier, with his current growth rate, he probably would have had the opportunity to meet this legendary figure. It was such a pity.

He ate up all the remaining crab leg meat in one go. When scooping up the crab leg meat this time, Li Xiao specially scooped out more lobster soup jelly.

It actually tastes better this way, with more distinct layers, richer texture, and stronger taste.

The room that was originally full of people enjoying each other became a lot quieter because of this dish because it was so delicious, extremely delicious, and the perfect combination.

However, the quiet atmosphere was still broken, because the door was knocked again, and the waitress came in again pushing the dining cart.

On the dining cart were 6 round objects wrapped in tin foil. The young lady introduced them with a friendly smile on her face:

"Good evening everyone, [Portuguese Curry Chicken Bread], the curry inside is very hot, please be careful when using it."

Along with the voice, tinfoil bags fell one by one in front of everyone, and the waitress skillfully cut the tinfoil with scissors.
Chapter completed!