Roasted rainbow trout
There are many cooking methods for rainbow trout. There are three ways to cook a rainbow trout alone: whole roasting, sectional roasting and tin foil roasting. The overall baking looks good, the slice baking tastes best, and the tin foil baking is the most imaginative.
Full baking is the most primitive method. Add cumin and Chili noodles when baking, which tastes a bit like barbecue in Xinjiang. In this roasting method, the skin of fish is the best, and the taste is thick and crisp, while the fish is too thick and slightly tasteless.
A fish weighs at least one and a half kilos or two kilos. It's a bit extravagant to roast it all, so it's grilled for a while. Cut the rainbow trout into pieces, marinate it with homemade sauce for four or five minutes, and then roast it on the fire, so that the baked fish is tender outside. The flavor of sauce is added to the section baking, which makes the taste richer.
As for the baking of tin foil, the western-style method has been absorbed, and the ingredients are simple, only onions, ginger and salt can better reflect the original taste of rainbow trout-fresh and tender. The original flavor is the most beautiful taste, but most northerners like strong flavor, and this western-style approach is a bit tasteless to them.
In fact, tin foil roast is also a classic dish in Hakka cuisine, such as bass wrapped in tin foil, which is another flavor.
Tip: No matter what kind of grilled rainbow trout it is, it is very Shan Ye, which is most suitable for mountain environment.
Stewed rainbow trout
To say this dish, we must first say "collapse stew". There are many cooking techniques in Chinese food. Just a stew is very knowledgeable. Stewing is a common way to cook fish in the north, that is, first paste, then fry, and finally stew, so that the fish made is crisp, tender and delicious. Braised rainbow trout in Huairou area is also a kind of "Huairou pie", that is, it is not fried, but simmered in water and then simmered in a pot.
Braised rainbow trout has the most peasant flavor. It seems that every family is the same, but after careful taste, each family has different practices. This subtle difference in taste is the biggest temptation of home-cooked farm dishes. The delicious food at home will always bring some memories, reminding people of the taste of dipping leftover fish soup with cold steamed bread when they were young.
Tip: The fish made in this way is not greasy and is suitable for people who like light taste.
Braised rainbow trout
Braised rainbow trout is the most common practice, similar to other braised fish, but rainbow trout has one of the biggest advantages, that is, it is not crisp and its meat quality is complete. This is the biggest feature of Huairou rainbow trout. You can order a rainbow trout to verify whether it is a counterfeit product.
Fried fish steak
Fried fish steak Fried fish steak needs the best part of rainbow trout, which is covered with starch, eggs and bread crumbs. It only takes a minute to cook, and it's tender, smooth and delicious. However, the oil is a bit big, and people who don't like greasy food probably won't like it.
Salmon with garlic and spicy sauce
material
Grilled salmon 300g (cut in half)
Onion 1/2 (shredded)
Sweet pepper 1/2 (shredded)
50g canned pearl bamboo shoots (drained and sliced)
therapy
Protein 1 (stir evenly)
2 tablespoons millet flour
Salt 1/2 teaspoons
Appropriate amount of pepper
Stuffed fruit juice
Lee Kum Kee garlic Chili sauce 2 tablespoons
Lee Kum Kee Old House Super Oyster Sauce 1 tablespoon
5 tablespoons water
Sugar 1- 1/2 teaspoons
Corn flour 1/2 teaspoons
working methods
1. Mix salmon and marinade.
2. Fry the salmon in cooked oil until golden and cooked, and drain.
3. Saute onion in 2 tbsp oil, add sweet pepper, pearl bamboo shoots and
Stir-fry the sauce evenly for about 1 minute until cooked, and then gently mix in the three ingredients.
Wenyu
Steamed salmon
Ingredients: salmon 159g, lily 80g, tomato 5g, cucumber 5g, bell pepper 5g, onion 5g, coriander 5g, red pepper 5g, vinegar 20ml, soy sauce 10ml.
Exercise:
A, put salmon and lily into a steamer, add sake, salt and white pepper (a little) and steam (3 minutes).
B. put the steamed a into the plate.
Sauce: Put all the cut vegetables into a bowl and add some vinegar and soy sauce.
Scrambled eggs with tuna
Ingredients: 2 fresh onions, tuna in olive oil 1 large pot, 3 eggs, a little bean sprouts, half a spoon of oyster sauce, half a spoon of soy sauce, and bean paste 1 small spoon.
Production method:
1. Peel the onion and cut it into a comb shape with a width of1.5cm.. Separate the fish in the canned tuna from the olive oil juice. Remove the roots and wash the bean sprouts.
2. Add 1 tbsp olive oil juice to the pot and heat it. After the eggs are broken, pour them into the pot and stir fry quickly, then pick them up.
Rinse the pot and put it on the fire. Add 1 tbsp olive oil juice and fry onion with (1).
4. Stir-fry the tuna in (3), evenly sprinkle with oyster sauce, soy sauce and bean paste, and then stir-fry the fried eggs in (2) and the washed bean sprouts in (1) in the pot until cooked.
Boiled diced tuna in sauce
Ingredients: 5 Liang tuna meat.
Ingredients: thick soy sauce, 2 cooking wines, sugar 1, money 1, water 5, and Liang 3.
Exercise:
Dice the tuna meat, blanch it with boiling water, remove it and rinse it with cold water.
Pour thick soy sauce, cooking wine, sugar and water into the pot, bring to a boil with high fire, and put the diced tuna into the pot to cook.
Then cook with low fire until the juice is less, cool and serve. It can be used as a snack or a platter.
Features: red and black in color, salty and sweet in taste.