Trout (Trout) belongs to the frog family and is native to streams in the foothills of the Rocky Tower Mountains in California, USA. There are many varieties of it, the common ones being golden trout, rainbow trout, lake trout and salmon rainbow trout, which are favorite fish for Westerners. Trout have firm flesh with few small spines and a delicious flavor. Trout can live in rivers and lakes with low water temperatures, and are produced in temperate countries around the world, with trout from Denmark and Japan being the most famous. It is suitable for boiling, grilling, pan-frying and deep-frying. Grilled trout Ingredients: Trout. Cooked potatoes, cooked egg, lemon, onion, anchovies. Salt, black pepper, dill. Operation:1. Put the cooked potatoes, cooked eggs and anchovies into the tinfoil, sprinkle with chopped onion and lemon juice.2. Put in the trout, sprinkle with salt, black pepper, dill and a little water, wrap tightly in the tinfoil and bake in the oven for 20 minutes. Creamy trout specialties Nutritional supplement station: 11g fat, 30g protein, 28g carbohydrates, 1380 kJ calories (328 kcal). Ingredients1 tablespoon (15g) butter5 portions of red trout fillet (about 100g each)1 onion (finely chopped)500g spring onion (halved and shredded)500g potatoes (cut into 5mm rounds)300ml chicken stock4 tablespoons (60ml)4 tablespoons (60ml)light cream1/3 teaspoon (2g)saffron1/3 teaspoon (2g)salt1/2 teaspoon (3g)1/3 teaspoon (2g)white pepperMethodHeat butter in a pan over medium heat. All melted then add the chopped onion and shredded shallots to the pan and sauté for about 2 minutes, sauté to taste then add the potato rounds and continue to sauté for another 2 minutes. Pour the chicken stock into the pan and bring to the boil over high heat, then reduce the heat and simmer for 20 minutes, then add the saffron, blend in the light cream and carefully mix the potatoes well. Next, add the red trout fillets to the pot and continue to cook over low heat, covered, for about 10 minutes, then season with salt and white pepper. Tips saffron (Saffron): also known as saffron, Tibetan flowers, native to Spain; reddish-brown, oily luster, slender linear, sweet smell, slightly bitter taste, commonly used in soups or coloring with. Because saffron is more expensive, it is not often used in cooking, and can be purchased in Chinese medicine stores when needed. Egg white red trout strips raw materials: fresh red trout 1 (about 750 grams), egg white 4, 50 grams of white onion, 50 grams of chili sauce, 25 grams of wine, 2.5 grams of refined salt, 2.5 grams of monosodium glutamate, 75 grams of dry starch, 1,000 grams of soybean oil (consumed 75 grams), 25 grams of peppercorn salt. Seasoning: practice: 1. will be red trout scale, from the gills dig out the gills and viscera, wash, beheading, cut the fish into two pieces, pick off the skin, cut into long 5 cm, wide 5 mm long fish strips, put into a bowl, with wine, salt, monosodium glutamate marinade for 1 minute, taste, to be used. 2. and then will be put into a bowl of egg whites, pumping bubbles, mixing into the dry starch, coated with fish strips. 3. frying pan is hot, put the soybean oil, after the heat, slightly Cooling, and then the fish strip by strip into the pot, fried for 2 minutes, to be crusted, fish out, oil control, into the plate. 4. When eating, with pepper salt, white onion segments and chili sauce with a dish, with food, can be Characteristics: yellowish color, crispy crisp and refreshing, burnt aroma and slightly spicy