Eating

The best-selling trout in a ditch in Huairou is this sashimi, which shows the people's love and paranoia for it.

Trout made of sashimi is very different from the salmon we often eat, in fact, trout and salmon belong to the same salmon family, but not the same genus, trout in the salmon genus. Salmon pink in color, clear texture, eating meat thick and tender; while the trout is white, cut into nearly transparent thin slices, the meat is a little brittle. In short, each has its own flavor.

Not all fish can be eaten raw, other fish cut into thin slices will be broken, while the rainbow trout does not break, this is because of its growing environment --- the water is mountain spring water. There are also rainbow trout here from Shandong province, most of which are cut into thicker slices meant to be hidden.

The fillets of rainbow trout have a crunchy texture and are rich in fat, making them smooth to eat. Most of the rainbow trout restaurants in Huairou are not particular about the dipping sauce, which is usually plain soy sauce + bags of green mustard, and feels less refined than the dipping sauce of Japanese cuisine. Laomo Lodge and other sizable restaurants are more elaborate.

Tip: We recommend not eating the so-called salmon sashimi here. Most of the salmon sashimi here is still the flavor of rainbow trout, because the so-called "salmon" is rainbow trout ate astaxanthin into. Although it is not harmful, it is better to avoid it.

Roasted rainbow trout

There are many ways to cook rainbow trout, and there are three ways to cook rainbow trout: roasted, roasted, and roasted in tinfoil. Whole trout has a nice shape, sectioned trout has the best flavor, and tinfoil trout is the most imaginative.

Whole roast is the most primitive way. When you put cumin and chili pepper on the grill, it tastes a bit like the barbecue in Xinjiang. The skin of the fish is the most flavorful and crispy, while the flesh of the fish is too thick and has a slightly bland taste.

A fish of at least one and a half or two pounds, the whole roast is a bit of a waste, so there is a section of the grill. The rainbow trout is cut into sections and marinated in a homemade sauce for four or five minutes before being grilled, resulting in a fish that is crispy on the outside and tender on the inside. The sauce adds flavor to the segments, making them even more flavorful.

As for the tinfoil grill, it has absorbed the Western style, with simple ingredients, only onion, ginger and salt, which better reflects the original flavor of rainbow trout --- fresh and fragrant. The original flavor is the most beautiful taste, but most people in the north like strong taste, this Western-style practice for them, it is a little tasteless.

In fact, tinfoil baked in Hakka cuisine is also a very classic dish, such as tinfoil wrapped perch, it is another flavor.

Tip: No matter which kind of grilled rainbow trout, the eating style is very mountainous and best suited to the mountain environment.

Stewed rainbow trout

This dish is a bit of a "stew" first. There are many cooking techniques in Chinese food, and the word "stew" alone has a lot to teach us. Collapsed stew is a common way to make fish in the north, that is, first battered and then deep-fried and finally stewed, so that the fish out of the crispy and tasty. But in the Huairou area of the rainbow trout stew is "Huairou school", that is, without frying, only blanching, and then in the pot stirred on the stew.

The rainbow trout stewed in the collapse of the most peasant style, seemingly the same in every house, but the fine taste, every family practice is different. This tiny difference in flavor is the biggest temptation of homemade farmhouse food. The home-style delicious, which will always bring some memories of the taste, reminiscent of childhood with cold steamed bread dipped in leftover fish soup flavor.

Tip: The fish is not greasy, so it's good for people who like a lighter flavor.

Braised rainbow trout

Braised rainbow trout is the most common way to prepare rainbow trout, similar to other braised fish, but rainbow trout has a big advantage, that is, it is not easy to break down, and the meat is intact. This is the biggest feature of Huairou rainbow trout, order a rainbow trout, to verify that it is not a fake product, you can use this method.

Fried Fish Fillet

Fried Fish Fillet needs the best part of the rainbow trout, coated with cornstarch, egg, breadcrumbs, just a minute can be out of the pot, also is the outside of the burnt inside, tender, flavorful. But the oil is a bit big, people who don't like grease probably won't love it.