The method is: the skin of the fish to remove the viscera and wash, cut into 0.5 cm thick slices of fish, about 20 grams per slice, 8 slices per portion, about 150 grams, arranged neatly on a plate (the bottom of the plate can be padded with shaved ice and covered with a film on the neat and orderly arrangement of each slice), placed in the refrigerator freezer room freezing for 2 minutes, sticking to the soy sauce and wasabi paste to eat. The rainbow trout wok has a crunchy texture and is rich in fat, making it smooth to eat.
Not all fish can be eaten raw. While other fish crumble when thinly sliced, rainbow trout does not, due to the environment in which it is grown - the water is mountain spring water. Rainbow trout is white, sliced into nearly transparent fillets, and the flesh is somewhat crunchy. The fillets of rainbow trout have a crunchy feel and are rich in oil, making them smooth to eat.
Second, sashimi (two)
Ingredients: wasabi salad dressing 30 grams, lettuce appropriate amount, rainbow trout sashimi 200 grams, a little soy sauce, a little white wine, a little sesame oil. Preparation: First, cut the rainbow trout into appropriate size pieces, and then blend the salad dressing with white wine, soy sauce, sesame oil. Before serving, arrange the lettuce on a plate as a base, place the rainbow trout on top, and pour the dressing on top. You can also dip the trout in the dressing and serve it. This way, you can taste the freshness of the trout and feel the softness of the fish in your mouth.
Three, white jade steamed rainbow trout
Ingredients: rainbow trout 300g, cut into 2 minutes thick fillets.
Ingredients: 1 block of tofu cut into 2-point-thick slices, 12 slices of thin ham, 12 vegetables.
Seasoning: 80g of stock, 1 teaspoon of salt, 2 teaspoons of wine, 40g of dry starch, a little ginger and green onion juice, a little pepper, a little sugar, sesame oil.
Use a mold to carve the fish fillets and tofu slices into heart shapes, and marinate them with salt, sugar, shaoxing wine, pepper, ginger-scallion juice. Sprinkle a little salt and dry starch on the tofu slices, mix well and set aside. Grease a plate and place the tofu slices, thin ham slices and fish slices one by one, sprinkle each slice with dry starch, then steam the ingredients in a steamer basket over high heat and remove from the steamer. Drain the vegetables, put them into a frying pan, add the soup, sugar and salt and cook for a while, drain the water and arrange them around the fish. Burning pot with soup, salt, sugar, pepper, sesame oil, thickened with dry starch on the fish and vegetables can be.
Fourth, pickle blanch rainbow trout
Ingredients: rainbow trout 400g, cut butterfly slices.
Ingredients: Sichuan kimchi 40g, a little shredded green onion.
Seasoning: 1 teaspoon of ginger wine, ? teaspoon of salt, a little sugar, a little pepper, a little vinegar, 1 teaspoon of wet starch.
10 minutes with ginger wine, salt marinade rainbow trout meat, blanch the boiling water, fish just cooked and pick up the plate, sprinkle pepper and shredded green onions. Start a frying pan, hot oil dripping loaded with fish, the original pan under the shredded pickles slightly fried. Add soup and seasonings, thicken with wet starch, pour on the fish surface that is.
Five, persimmon juice fish
Main ingredients: rainbow trout 500 grams.
Ingredients: tomato sauce, green onion, ginger, sugar, vinegar, salt, monosodium glutamate, sesame leaves, soybean oil, chicken broth.
Production method:
1, the fish scaled and gutted, cut into large thick slices.
2, the fish slices with boiling water blanch through, scrape off the scales and wash.
3, another spoon with the bottom oil, put onions, ginger and tomato sauce stir fry for a moment, add sugar, vinegar, salt, monosodium glutamate, fragrant leaves, chicken soup with good taste, will be tight through the fish slices under the spoon, after the boil changed to a slow fire, to be concentrated in the soup soup out of the spoon to change the knife and plate that is completed.
Characteristics: sweet and sour taste, bright color.
Six, casserole fish head
Main ingredients: rainbow trout head 1 (slightly fish, larger)
seasoning: fat meat, asparagus, ham, mushrooms, parsley, green onions and ginger, sesame oil, cooking wine, salt, monosodium glutamate, vinegar, pepper, milk powder.
Preparation method:
1, the fish head gill wash, put into the 7 mature oil slightly fraud.
2, casserole with water to boil, add the fish head mouth up (water no fish head), add the above seasoning ingredients, cover the lid, stew for 15-20 minutes on the table before skimming the foam to pick up the seasoning blocks, add parsley, drizzled with sesame oil can be.
Characteristics: fresh and not greasy.
Seven, vinegar pepper fish
Main ingredients: rainbow trout 1.25 kilograms.
Ingredients: 100 grams of shredded pork, 1.5 kilograms of chicken broth, green onion, ginger, parsley, cooking wine, salt, monosodium glutamate, vinegar, sesame oil, pepper, garlic, deer foot vegetable appropriate amount.
Production method:
1, the fish scaled and gutted, washed, scalded with boiling water, scraped the scaly skin, change the cross knife.
2, take a spoon and bottom oil, onion, ginger, garlic, pepper and shredded meat stir-fry, add chicken broth, boil open and remove the foam, the fish into the spoon, rapid fire boil a few moments, so that the broth white to low-fire simmer for 10 minutes, out of the spoon when the addition of salt, monosodium glutamate, pepper, vinegar, green onions, shredded ginger, deer foot vegetable, parsley, drizzled with sesame oil can be.
Characteristics: hot and sour, salty, fresh and tasty.
Eight, grilled rainbow trout
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Question 2: How to make rainbow trout? Ingredients
Main Ingredients
Rainbow Trout
650g
Side Ingredients
Salt
Moderate
Wine
Moderate
Honey
Moderate
Ginger
Moderate
Abalone juice
Onion
Moderate
Cumin powder
Moderate
Soy sauce
Moderate
Steps
1. Scale the rainbow trout, remove the viscera and gills and clean it well.
2. Separate the fish with a knife from the inside, but don't cut off the back. (These two steps are the one who does not eat spicy to the help of ha thank a.)
3. Add some salt.
4. Add some cooking wine.
5. Spread ginger and shredded scallions and marinate for an hour.
6. Spread ginger slices and shredded scallions in a baking dish.
7. Make a sauce with Sriracha honey abalone sauce and cumin powder.
8. Use a brush to brush all over the fish front and back.
9. Put the fish on the shredded scallions and bake in the oven at 180 degrees for 30 minutes, during which time brush the sauce again and sprinkle some cumin powder.
Question 3: How to make rainbow trout delicious Eating rainbow trout has become a major attraction in the suburban tourist areas of Beijing.
Question 4: How to cook rainbow trout Main Ingredients
Rainbow trout
2 fish
Side Ingredients
Oil
Moderate
Salt
Moderate
Soy sauce
Moderate
Liquor
Moderate
Vinegar
Moderate
Vinegar
Moderate
Vinegar
Moderate
Vinegar
Modified by a few minutes. p>
Vinegar
Moderate
Seasoning
Moderate
Cinnamon
1 piece
A piece of coriander
1 piece
Onion
Moderate
Ginger
Moderate Garlic
Plenty
Steps
To prepare the ingredients. > 1. Prepare the ingredients.
2. Remove the scales.
3. Put oil in the pot and enlarge the ingredients.
4. Put the fish.
5. Put the above ingredients.
6. Put a lot of water.
7. Put soy sauce and cooking wine.
8. Simmer for half an hour. Finally, collect the juice.
Question 5: How to make the best rainbow trout? Raw? Or cooked? Rainbow trout is delicious mainly braised and steamed, both cooked.
Braised rainbow trout:
I. Ingredients
1 rainbow trout, 5 grams of oil, 3 grams of salt, 2 tablespoons of cooking wine, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 section of green onion, 2 pieces of ginger, 2 cloves of garlic
Second, practice
1.
2. Clean up the rainbow trout and cut it.
3. Chopped green onion, ginger and garlic.
4. Heat the oil, burst the onion, ginger and garlic.
5. Add rainbow trout.
6. High heat, successively cooking wine, vinegar.
7. After a little evaporation, add soy sauce.
8. Add water.
9. Season with salt and boil for about 5 minutes.
10. Turn over and cook for another 3 minutes, and then turn off the heat when the juice is slightly reduced.
11. Out of the pan on the plate.
12. Garnish and serve.
Steamed rainbow trout:
I. Materials
rainbow trout 1, green onion 20g, ginger 10g, a little white wine, peanut oil 25ml, 30ml of soy sauce
Second, the practice
1. trout to remove the viscera wash.
2. Use a knife to make a cut from the back of the fish.
3. Sprinkle some shredded green onion and ginger and drizzle with white wine.
4. Put it into a steamer and steam for 10 minutes on high heat.
5. Pour off the steamed soup, check out the shredded green onion and ginger, and sprinkle some shredded green onion and ginger again.
6. Pour a spoonful of hot oil.
7. Drizzle with steamed fish soy sauce.
Question 6: How to make a delicious video on how to cook roasted rainbow trout with home cooking ingredients
Main Ingredients
1 rainbow trout
Side Ingredients
Oil
1 tablespoon
Chili sauce
100 grams
Salt
6 grams
Soy sauce
1 tablespoon
Wine
1 tablespoon
Vinegar
1 tablespoon
Scallions and ginger
moderately
How to make Spicy Grilled Rainbow Trout
1. 3.
Heat the oil, add onion and ginger and stir fry
4.
Add the chili sauce
5.
Stir fry evenly on low heat
6.
Add the rainbow trout
7.
On a high heat, add the cooking wine and vinegar
8.
Add the soy sauce
9.
Add the fish.
9.
Add water and cook for 5 minutes, add salt to taste
10.
Turn over and cook for another 3 minutes
11.
Turn off the heat and reduce the juice
12.
Dispatch the pot and plate, then serve and savor the food
Cooking tips
1, Cooking wine and vinegar must be used with high heat to facilitate the evaporation of fishy flavor.
2, the broth can be a little more when cooking, easy to taste.
Question 7: How to make red trout delicious ah Ingredients] rainbow trout 1 tail (weighing about 750 grams), 3 grams of chili, cumin 3 grams of pepper, 1 gram of pepper, green onion, ginger 5 grams each, 10 grams of cooking wine, 3 grams of salt, 10 grams of salad oil.
Braised rainbow trout practice (1) rainbow trout scaling, gill removal, gutting, and then remove the head, rinse with water, control the water. Put the fish on the vegetable pier, knife and pier into a parallel state of the fish sliced into two pieces. Onion, ginger clean, with a knife pat scattered.
(2) fish slices in a vessel, add people cooking wine, onion and ginger, salt, marinate the fish for 15 minutes, so that the flavor of the seasoning completely into the fish, and then chili pepper, pepper and cumin evenly sprinkled on the fish, marinate for 10 minutes.
(3) Put the marinated fish in a baking dish and brush a layer of salad oil on the fish body and the baking dish, bake for 10 minutes using a temperature of 200 ℃, take out and put on a plate to serve.
Question 8: How to cook red trout Ingredients 2 teaspoons of vegetable oil, 4 pieces of fresh trout, each weighing about 175 grams, 1/4 teaspoon of paprika, 10 halved walnuts, 125 grams of arugula (Rocket), watercress (watercress), or mixed salad greens, salad dressing ingredients: 1 winter scallion or 2 scallions, a few sprigs of fresh dill or celery, 2 tablespoons of balsamic vinegar or sherry vinegar, 6 tablespoons of walnut oil, 2 tablespoons of balsamic vinegar, 2 tablespoons of sherry vinegar, 2 tablespoons of dill or celery. 2 tablespoons, 6 tablespoons walnut oil, salt and black pepper to taste
Directions 1. Preheat the oven on the highest setting.
2. Meanwhile, make the dressing: peel and mince the winter onion, or cut off the old leaves of the large onion and chop into shallots and place in a small bowl. Wash and drain the dill or celery leaves, chop them, add them to the bowl with the vinegar, walnut oil, salt and pepper and mix well, set aside.
3. Coat the baking dish with half the vegetable oil. Place the trout chunks skin side down in the dish. Add salt and paprika and grill for 5-8 minutes (one side only) until the fish is opaque in the center and slightly brown around the edges.
4. While fish is roasting, heat remaining vegetable oil in a small skillet. Fry the walnuts over low heat, shaking the skillet constantly and tossing the walnuts until browned but not burned. Remove walnuts to a sheet of paper to drain excess oil, then chop slightly.
5. Rinse and drain salad leaves and place on 4 serving plates. Place a piece of trout meat on each plate. Toss the salad dressing and spoon it over the fish, sprinkle with walnuts.
Question 9: How to cook rainbow trout roe Braised fish roe
Ingredients:
Fish roe
Peppercorns
Spices
Fennel
Onion compatible food
Ginger compatible food
Garlic
Red colored peppercorns
Yellow colored peppercorns
.Recipe:
1. Fish roe with water to rinse a little control dry, colored pepper cut granules, onion, ginger and garlic minced
2. Pan heat, pot of oil
3. Put onion, ginger and garlic sautéed flavor
4. Add peppercorns, daikon, cumin
5. Put the small red pepper sautéed flavor
6. Fish roe
7. Stir fry the fish roe, the surface of the stir-fried golden solidified, so that the fish roe is not easy to loose
8. Cook vinegar, soy sauce, cooking wine
9. Put into the boiling water
10. Boil with high heat
11. Turn off the heat to simmer for 5 minutes with the cover
12. Add salt and pepper to taste
13. . Add sugar to collect juice over high heat, water starch hook a thin gravy
14. sprinkle red and yellow pepper grains out of the plate can be
Question 10: How to get the trout to be delicious? Steamed trout
Ingredients: trout, wine, salt, shredded green onion, ginger, celery, soy sauce, vinegar, pepper oil
Method:
1. Marinate with wine, salt for half an hour. Put some shredded green onion and ginger underneath, and pad a celery, so that there is a little space under the plate, so that the steam can come in underneath. Put some green onions and ginger on top of the fish as well.
2. Sit the pan on high heat and bring the fish to a boil. A pound of fish steamed for 6 minutes, turn off the fire, do not move the pot, and wait for another 8 minutes, which is called false steaming. Then pour soy sauce, vinegar, and finally fry pepper oil and pour it on the fish.
Trout in milk
Ingredients: 1 tablespoon of butter (15g), 5 red trout fillets (about 100g each), 1 onion (chopped), 500g of green onions (cut in half and shredded), 500g of potatoes (cut into 5mm rounds), 300ml of chicken broth, 4 tablespoons of light cream (60ml), 1/3 teaspoon of saffron (2g), 1/2 teaspoon of salt (3g)
Directions:
1: Heat the butter in a pan over medium heat. When all the butter is melted, add the chopped onion and shallot into the pan and sauté for about 2 minutes, stir fry for 2 more minutes.
2. Pour the chicken broth into the pot, bring to a boil over high heat, then lower the heat to a simmer and cook for 20 minutes, then add the saffron, blend in the light cream, and carefully mix the potatoes well.
3. Next, add the red trout fillets to the pot and continue to cook slowly over low heat with a lid on for about 10 minutes, and finally season with salt and white pepper to taste.
Trout Ginger Soup
Ingredients: 1 trout (about 400g), 1 green onion, 4 slices of ginger
Ingredient A: 2 tbsp rice wine
Ingredient B: 1 tsp salt
Directions:
1. Wash the trout and make a diagonal slash on the body of the trout; wash green onion, cut into pieces, wash ginger, peel and slice.
2. Pour half a pot of water in the pot, add ginger slices and boil, put the trout, scallion and A material to cook, add B material to mix, can be served.
Egg white red trout strips
Ingredients: 1 fresh red trout (about 750 grams), 4 egg whites, 50 grams of white section of green onion, 50 grams of chili sauce, 25 grams of cooking wine, 2.5 grams of refined salt, 2.5 grams of monosodium glutamate, 75 grams of dry starch, 1,000 grams of soybean oil (75 grams of consumption), 25 grams of peppercorn salt.
Practice:
1, the red trout scaled, from the gills dig out the strontium and viscera, wash, decapitate the head, cut the fish meat into two slices, pick off the skin, cut into long 5 cm, wide 5 mm long fish strips, put into a bowl, marinate in wine, salt, MSG for 1 minute, taste, and wait for use.
2, and then the egg white into the bowl, whip into a foam, mixed into the dry starch, coated fish strips.
3, frying pan hot, into the soybean oil, hot, slightly cooled, and then the fish into the pan one by one, deep-fried for 2 minutes, to be crusted, fishing, oil control, into the plate. 4, when eating, with pepper salt, scallion white section and chili sauce each a dish, with food, can be.