The method is: eviscerate the fish skin, clean it, and cut it into 0.5 cm thick fish fillets, each about 20g, each about150g. Arrange it neatly on the dish (the bottom of the dish can be shaved with ice and covered with film, and then placed neatly), put it in the quick-freezing room of the refrigerator for 2 minutes, and then stick soy sauce and mustard sauce to eat. Sliced rainbow trout tastes crisp and rich in oil, so it tastes slippery.
Not all fish can be eaten raw. Other fish are sliced and broken, but rainbow trout is not broken. This is because of its growing environment-water is mountain spring water. Rainbow trout is white, cut into almost transparent slices, and the meat is a little crisp. The tenderloin of rainbow trout is crispy and rich in oil, which makes it slippery to eat.
Second, sashimi (2)
Ingredients: mustard salad dressing 30g, lettuce, rainbow trout sashimi 200g, a little soy sauce, a little white wine and a little sesame oil. Production method: firstly, cut rainbow trout into blocks with appropriate size, and then add white wine, soy sauce and sesame oil to the salad dressing. Before eating, put the lettuce on the plate as the bottom, put the rainbow trout on it, and then pour the seasoning. You can also dip rainbow trout in seasoning. This method can directly taste the delicacy of rainbow trout and feel the softness of imported fillets.
Thirdly, steamed rainbow trout with white jade.
Ingredients: 300g rainbow trout, cut into 2 thick fillets.
Ingredients: tofu 1 block cut into 2-minute thick slices, ham 12 slices, Chinese cabbage 12.
Seasoning: 80g of soup, 0 teaspoon of 65438+ salt, 2 teaspoons of Shaoxing wine, 40g of dried starch, a little ginger and onion juice, a little pepper, a little sugar and a little sesame oil.
Shape fish fillets and tofu into hearts in a mold and marinate them with salt, sugar, Shaoxing wine, pepper and ginger juice. Sprinkle a little salt and dried starch on the tofu slices and mix well. Put oil on the plate, put tofu slices, ham slices and fish fillets one by one, sprinkle dry starch on each slice, then steam the materials in a steamer and take them out with strong fire. Drain the cabbage, take it out of the oil pan, add soup, sugar and salt to cook, drain the water and drain it around the fish. Add soup, salt, sugar, pepper and sesame oil to the wok, and thicken the fish and vegetables with dry starch.
Four, pickled rainbow trout
Ingredients: rainbow trout 400g, cut into butterfly slices.
Ingredients: 40g shredded Sichuan pickles, a little shredded onion.
Seasoning: 1 teaspoon ginger wine, half teaspoon salt, a little sugar, a little pepper, a little vinegar, 1 teaspoon wet starch.
Marinate rainbow trout fish with ginger wine and salt 10 minute, then blanch in boiling water. As soon as the fish is cooked, take out the vegetables and sprinkle with pepper and shredded onion. Take the oil pan, pour the hot oil on the fish, and stir-fry the shredded kimchi in the original pan. Add soup and seasoning, thicken with wet starch and pour on fish noodles.
Five, persimmon juice fish
Ingredients: 500g rainbow trout.
Ingredients: tomato sauce, onion, ginger, sugar, vinegar, salt, monosodium glutamate, fragrant leaves, soybean oil and chicken soup.
Production method:
1. Scrape the fish clean, gut it, wash it and cut it into thick slices.
2. Blanch the fish fillets with boiling water, scrape off the scales and wash them.
3. Add the base oil to the other spoon, stir-fry the onion, ginger and tomato sauce for a while, add sugar, vinegar, salt, monosodium glutamate, fragrant leaves and chicken soup to taste, scoop up the tight fish fillets, boil them, and then simmer until the soup is concentrated.
Features: sweet and sour, bright color.
Six, casserole fish head
Ingredients: rainbow trout head 1 (slightly fishy, larger)
Ingredients: diced fat, bamboo shoots, ham, mushrooms, coriander, shredded onion and ginger, sesame oil, cooking wine, salt, monosodium glutamate, vinegar, pepper and milk powder.
Production method:
1. Wash the fish head and put it in 7 mature oils.
2. Add water to the casserole and bring to a boil. Put the fish head, mouth up (water doesn't reach the fish head), add the above ingredients, cover it, stew for 15-20 minutes, skim the floating foam, pick up the seasoning blocks and serve. Add coriander and pour sesame oil.
Features: delicious but not greasy.
Seven, vinegar pepper fish
Ingredients: rainbow trout1.25kg.
Ingredients: shredded pork belly 100g, chicken soup 1.5kg, onion, ginger, coriander, cooking wine, salt, monosodium glutamate, vinegar, sesame oil, pepper, garlic, and deer hoof vegetables.
Production method:
1. Scrape the fish clean, gut it, wash it, scald it with boiling water, scrape off the scales and change the cross knife.
2. Take a spoon, put the base oil, onion, ginger, garlic, pepper and shredded pork into a wok, add chicken soup, boil, skim the floating foam, put the fish into the spoon, simmer for a while, turn the soup white, simmer for 10 minute, and add salt, monosodium glutamate, pepper and vinegar when taking out the spoon.
Features: sour, spicy, salty, fresh and palatable.
Eight, grilled rainbow trout
......& gt& gt
Question 2: How to make rainbow trout delicious? food
condiments
rainbow trout
650 grams
condiments
salt
Proper amount
Cooking wine
Proper amount
honey
Proper amount
ginger slice
Proper amount
Abalone juice
Proper amount
onion
Proper amount
cumin powder
Proper amount
dark soy sauce
Proper amount
step
1. Rainbow trout is cleaned by removing scales, viscera and gills.
2. Use a knife to separate it from the inside, but don't cut off the back. (These two steps are the help of the one who doesn't eat spicy food. Thank you. )
Add some salt.
4. Add some cooking wine.
5. Spread ginger slices and shredded onion and marinate for one hour.
6. The baking tray is covered with ginger slices and shredded onions.
7. Make sauce with abalone juice and cumin powder.
8. Brush both sides of the fish with a brush.
9. Put the fish on the shredded onion and bake in the oven 180 degrees for 30 minutes. Brush the sauce again and sprinkle some cumin powder.
Question 3: How to eat rainbow trout well has become a major attraction in Beijing suburban tourist areas.
Question 4: The practice of rainbow trout is finished. How can rainbow trout eat good ingredients?
rainbow trout
the second
condiments
oil
Proper amount
salt
Proper amount
dark soy sauce
Proper amount
Cooking wine
Proper amount
vinegar
Proper amount
Star Anise
Proper amount
cinnamon
1 block
Mircia
1 tablet
Welsh onion
Proper amount
energy
Garlic right amount
many
step
1. Prepare materials.
2. Scale removal.
3. Put oil in the pot and enlarge the material.
4. put the fish.
5. put the ingredients on it.
6. put a lot of water.
7. Put soy sauce and cooking wine.
8. Cook for half an hour. Finally, collect the juice.
Question 5: How to cook rainbow trout is the best? Healthy? Still cooked? Rainbow trout is delicious mainly by braising and steaming, both of which are cooked.
Braised rainbow trout:
I. Materials
Rainbow trout 1, oil 5g, salt 3g, cooking wine 2 tbsp, vinegar 1 tbsp, soy sauce 1 tbsp, onion 1 segment, 2 slices of ginger and 2 cloves of garlic.
Second, practice.
1. Ingredients: rainbow trout.
2. Clean the rainbow trout and cut it.
3. Chop onion, ginger and garlic for later use.
4. Heat oil, saute shallots, ginger and garlic.
5. Add rainbow trout.
6. Wang Huo, cooking wine vinegar.
7. After a little evaporation, add soy sauce.
8. add water.
9. Season with salt and bake for about 5 minutes.
10. Turn over and bake for 3 minutes. Simmer a little juice and turn off the heat.
1 1.
12. Decoration and service.
Steamed rainbow trout:
I. Materials
Rainbow trout 1, onion 20g, ginger 10g, a little white wine, peanut oil 25ml, steamed fish black soybean oil 30ml.
Second, practice.
1. Gut trout and wash it.
2. Cut a knife from the fish's back with a knife.
3. Sprinkle some onion, ginger and white wine.
4. Put in a steamer and steam over high fire 10 minute.
5. Dump the steamed soup, test the shredded onion and ginger, and sprinkle some shredded onion and ginger.
6. Pour a spoonful of hot oil.
7. drizzle with steamed fish and soy sauce.
Question 6: How to make a good video material for cooking rainbow trout?
condiments
Rainbow trout 1
condiments
oil
1 tablespoon
chilli sauce
100g
salt
6 grams
Light soy sauce
1 tablespoon
Cooking wine
1 tablespoon
vinegar
1 tablespoon
Onion ginger
Proper amount
Method for spicy roasting rainbow trout
1. Main and auxiliary materials: rainbow trout and Chili sauce.
2.
Clean up the fish and cut both sides.
3.
Heat oil, add onion and ginger and stir-fry until fragrant.
4.
Add Chili sauce
5.
Stir-fry evenly over low heat.
6.
Add rainbow trout
7.
Prosperous fire, cooking wine and vinegar successively.
8.
Add the right amount of soy sauce.
9.
Add water and bake for 5 minutes. Season with salt.
10.
Turn over and bake for another 3 minutes.
1 1.
Turn off the heat after collecting the juice.
12.
After serving, you can taste it on the table.
Cooking tips
1. When cooking wine and vinegar, you must use strong fire to facilitate the evaporation of fishy smell.
2. When cooking, the soup can be a little more and easy to taste.
Question 7: How to eat red trout] Rainbow fish 1 strip (weighing about 750g), pepper noodles 3g, cumin noodles 3g, pepper noodles 1g, onion ginger 5g, cooking wine 10g, salt 3g and salad oil 10g.
The practice of braising rainbow trout (1) The rainbow trout is stripped of scales, gills and internal organs, then the fish head is removed, rinsed with clear water and drained. Put the fish on the pier, cut the fillet into two pieces with a knife parallel to the pier. Wash onion and ginger and pat evenly with a knife.
(2) Put the fish fillets into a vessel, add cooking wine, onion ginger and salt, marinate the fish for15min, so that the flavor of seasoning can be completely absorbed into the fish, then evenly sprinkle pepper noodles, pepper noodles and cumin noodles on the fish, and marinate for10min.
(3) Put the salted fish in a baking tray, brush a layer of salad oil on the fish body and baking tray, bake at 200℃ for 10 minute, and take it out and put it in the baking tray for eating.
Question 8: How to make delicious ingredients for red trout: 2 teaspoons of vegetable oil, 4 pieces of fresh trout meat, each weighing about 175g, 4 teaspoons of Chili powder 10, half a walnut kernel10, rocket, watercress or mixed salad leaves 15g.
Exercise 1. Preheat the oven with the highest fire.
2. Make salad dressing at the same time: peel the winter onion and cut it into powder, or cut off the old leaves of the onion, cut it into chopped green onion and put it in a small bowl. Wash dill or celery leaves, drain, chop, put into a bowl, and add vinegar, walnut oil, salt and pepper for later use.
3. Coat the baking tray with half vegetable oil. The skin side of the fillet of trout is put into the plate. Add salt and Chili powder and bake for 5-8 minutes (only one side) until the center of the fish is opaque and the edge is yellowish.
4. When grilled fish, use a small frying pan to heat the remaining vegetable oil. Stir-fry walnuts with low heat, constantly shaking the wok, and stir-fry walnuts until they become discolored but not burnt black. Put the walnut kernel on paper to drain the excess oil, and then cut it slightly.
5. Wash and drain the salad leaves and put them on 4 plates. Put a piece of trout meat on each plate. Mix the salad dressing well, spoon it on the fish and sprinkle with walnuts.
Question 9: How to cook rainbow trout roe and how to eat braised roe?
Composition:
fish roe
Sichuan pepper
Star Anise
dill
Eat onion food
Jiangxiangke food
garlic
pepper
Yellow sweet pepper
Recipe practice:
1. Wash the roe with clear water, dry it, dice the colored pepper, and mince the onion, ginger and garlic.
2. Heat the pan and put the oil in.
3. Add onion, ginger and garlic and stir-fry until fragrant.
4. Add pepper, fennel and fennel.
5. Add the small red pepper and stir-fry until fragrant.
6. Put the water-controlled fish roe into the pot.
7. Stir fry the roe until the surface is golden and solidified, so that the roe is not easy to disperse.
8. Cook vinegar, soy sauce and cooking wine.
9. Put it in boiling water
10. Bring the fire to a boil.
1 1. Cover the pot and stew for 5 minutes.
12. Season with salt and pepper.
13. Add sugar to the fire to collect the juice, and the water starch will thicken into a thin paste.
14. Sprinkle with red and yellow peppers and serve.
Question 10: How to make trout delicious? Steamed trout
Ingredients: trout, wine, salt, shredded onion, shredded ginger, celery, soy sauce, vinegar and pepper oil.
Exercise:
1. Marinate with wine and salt for half an hour. Put some shredded onion and ginger below and a celery above, so that there is a gap under the plate and steam can enter. Put some onions and ginger on the fish, too
2. Sit in the pot and put the fish on it after the fire boils. Steam a catty of fish for 6 minutes. Turn off the fire and wait for 8 minutes without moving the pan. This is called virtual steaming. Then pour soy sauce and vinegar, and finally pour pepper oil on the fish.
Milk trout
Ingredients: butter 1 tbsp (15g), red trout fillet 5 portions (about 100g each), onion 1 slice (chopped), onion 500g (cut in half), potato 500g (cut into 5mm discs), and chicken soup.
Exercise:
1. Heat the butter in the pan over medium heat. When it is completely melted, put the chopped green onion and shredded green onion into the pot and stir-fry for about 2 minutes. Stir-fry until fragrant, add potato plate and continue to stir-fry for 2 minutes.
2. Pour the chicken soup into the pot, simmer for 20 minutes, then add the saffron, add the whipped cream, and carefully stir the potatoes.
3. Then put the fillet of red trout into the pot, cover it with low fire and continue to cook slowly for about 10 minutes. Finally, add salt and white pepper.
Trout ginger soup
Ingredients: trout 1 strip (about 400g), onion 1 root, 4 slices of ginger.
Material A: 2 tablespoons rice wine.
Material b: salt 1 teaspoon.
Exercise:
1. Wash the trout and cut the fish with an oblique knife; Wash onion, cut into sections, wash ginger, peel and slice.
2. Pour half a pot of water into the pot, add ginger slices to boil, add trout, onion and material A to cook, and add material B to mix well, then serve.
Protein red trout
Ingredients: red trout 1 strip (about 750g), 4 egg whites, 50g scallion, 50g Chili sauce, 25g cooking wine, 2.5g refined salt, 2.5g monosodium glutamate, 75g dried starch, 75g soybean oil1000g (the actual consumption is 75g) and 25g salt and pepper.
Exercise:
1. Scale the red trout, dig out strontium and internal organs from gills, wash, cut off the head, cut the fish into two sections, peel off the skin, cut into strips 5 cm long and 5 mm wide, put them in a bowl, marinate them with cooking wine, salt and monosodium glutamate for 1 min, and season them for later use.
2. Put the egg whites in a bowl, beat them into foam, mix in the dry starch and coat them on the fish sticks.
3. Heat the wok, add the soybean oil, heat it, let it cool slightly, then put the fish strips into the wok, fry for 2 minutes, take them out when crusting, control the oil and put them in the plate. 4, when eating, with salt and pepper, scallion and Chili sauce each dish, with food, you can.