The method is: skin the fish, remove the viscera and wash, cut into 0.5 cm thick slices, 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 set on each slice), placed in the refrigerator freezer room for 2 minutes, stick to the soy sauce and wasabi paste to eat. Rainbow trout fillets have a crunchy texture and are rich in fat, making them 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 fat, making them smooth to eat.
Two, sashimi (two)
Materials: 30 grams of wasabi salad dressing, lettuce, 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, then 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: Steamed rainbow trout with white jade
Materials: 300g of rainbow trout, cut into 2-point-thick slices.
Accessories: 1 block of tofu cut into 2-point-thick slices, 12 slices of thin ham, 12 vegetable hearts.
Seasoning: 80g stock, 1 teaspoon salt, 2 teaspoons shaoxing wine, 40g dry cornstarch, a little ginger-scallion juice, a little pepper, a little sugar, sesame oil.
Carve the fish fillets and tofu slices into heart shapes with a mold, and marinate with salt, sugar, shaoxing wine, pepper, and ginger-scallion juice. Sprinkle the tofu slices with a little salt and dry starch, 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 can be poured on the fish and vegetables.
Four, kimchi blanch rainbow trout
Materials: rainbow trout 400g, cut butterfly slices.
Accessories: Sichuan kimchi 40g, a little shredded green onion.
Seasoning: 1 teaspoon of ginger wine, ? teaspoon of salt, a pinch of sugar, a pinch of pepper, a pinch of vinegar, 1 teaspoon of wet starch.
Marinate rainbow trout meat with ginger wine, salt for 10 minutes, then blanch the water, fish just cooked, pick up the plate, sprinkle with pepper and shredded green onions. Start a frying pan, hot oil will be loaded with fish, the original pan under the shredded pickles slightly fried. Add the soup and seasonings, thicken with wet starch and pour over the fish.
Five, persimmon juice fish
Main ingredient: rainbow trout 500 grams.
Seasoning: tomato sauce, green onion, ginger, sugar, vinegar, salt, monosodium glutamate, sesame leaves, soybean oil, chicken broth.
Making method:
1, the fish scaled and gutted and cleaned, cut into large thick slices.
2, blanch the fish slices with boiling water, 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 tree leaves, chicken broth with a 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.
Features: sweet and sour taste, bright color.
Six, casserole fish head
Main ingredient: rainbow trout head 1 (slightly fish, larger)
Seasoning: fat meat, asparagus, ham, mushrooms, cilantro, green onions and ginger, sesame oil, cooking wine, salt, monosodium glutamate, vinegar, pepper, milk powder.
Making method:
1, the fish head to remove the gills and wash, put into the 7 mature oil slightly fraud.
2, casserole with water to boil, add the fish head mouth up (water did not fish head), add the above seasoning ingredients, cover the lid, stew for 15-20 minutes on the table before skimming the foam pick up the seasoning blocks, add parsley, drizzled with sesame oil can be.
Features: fresh and not greasy.
Seven, vinegar pepper fish
Main ingredient: rainbow trout 1.25 kilograms.
Seasoning: 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 whitened to low-fire stew for 10 minutes, out of the spoon when the addition of salt, monosodium glutamate, pepper, vinegar, green onions, shredded ginger, deer's foot vegetable, parsley, drizzled with sesame oil can be.
Features: hot and sour, salty, fresh and tasty.
Eight, roasted rainbow trout
Roasted rainbow trout there are three practices, respectively: the whole roast, section of the grill, tinfoil grill. The whole baked in good shape, section baked the best flavor, tinfoil baked the most imaginative.
Whole grilled 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.
9, collapsed stewed rainbow trout
First on the paste, and then fried, and finally stewed, so that the fish out of the crunchy and delicious. In the Huairou area of the rainbow trout stew, without frying, only blanching, and then stirred in the pot can be stewed.
Ten, braised rainbow trout
Braised is the most common practice of rainbow trout, and other braised fish similar to the rainbow trout, but the rainbow trout has one of the biggest advantages, is not easy to crumble, the meat integrity. 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.
Eleven, fried fillets
Fried fillets fried fillets need the best parts of the rainbow trout, outside coated with starch, eggs, breadcrumbs, only one minute to the pot, but also outside the burnt inside, tender, flavorful. However, the oil is a bit too much, so if you don't like grease, you won't like it.
Twelve, fish bone soup
Rainbow trout bones, thorns, head, can also be added to the fish skin, add ginger, green onion, pepper, chaotic soup, fresh and delicious.
Thirteen, garlic fish fillets
Rainbow trout fillets in 80 ℃ hot water bath for 10 seconds, and then mixed with garlic to eat.
Fourteen, steamed rainbow trout
Main ingredient: rainbow trout 500 grams of a
The ingredients: asparagus, mushroom, ham, ginger, green onion
Seasoning: salt, monosodium glutamate, pepper, cooking wine, Shaoxing wine
Practice: rainbow trout slaughtered clean, fish hall into the flavored multi-ingredients shredded, plate, on the drawer after steaming and pouring the gravy! The fish can be steamed and then poured with gravy.
Features: white color, rich in nutrition.