How do you make rainbow trout delicious? Preparation of rainbow trout

Rainbow trout is a freshwater fish that may have parasites, so don't eat it raw.

<>1. Steamed rainbow trout.

1. Prepare ingredients: 1 rainbow trout, appropriate amount of green onion, appropriate amount of ginger, millet pepper, steamed fish soy sauce, cooking wine, salt, 1 rattan pepper.

2. Wash the rainbow trout and put it on a plate.

3. Cut the green onion into sections and marinate in the fish belly.

4. Slice the ginger, make an opening on the back of the rainbow trout, and put in the ginger slices.

5. Add cooking wine and marinate for 10 minutes.

6. Put the fish in the pot and steam for 15-20 minutes.

7. Remove the steamed fish from the pot, sprinkle with shredded rattan pepper, shredded green onion, millet pepper, and pour in the steamed fish soy sauce.

8. Heat the oil, the oil temperature is 9 hot, and pour it into the fish.

2. Braised rainbow trout.

1. Prepare ingredients: 1000g rainbow trout, 4 cloves of garlic, 1 celery, appropriate amount of Haitian seafood soy sauce, appropriate amount of soybean paste, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of green onion, ginger and garlic, appropriate amount of Thai pepper 1 salt, appropriate amount of oil.

2. Cut the green onions, ginger, garlic and Thai peppers, wash and cut the rainbow trout into pieces, and marinate in cooking wine for 10 minutes.

3. Pour oil into the pan, fry the fish pieces after the oil is hot, and then serve. Pour oil into another pot, add green onions, ginger, garlic, Thai pepper, soybean sauce and stir-fry until fragrant, then add fish pieces and stir-fry, pour in cooking wine, stir-fry for a while, add water and start to stew. After simmering for a while, add celery (this step can be omitted), simmer for 12 minutes, add seafood soy sauce, oil, salt, turn off the heat.

3. Sweet and sour crispy rainbow trout.

1. Prepare the ingredients: a golden trout, two spoons of tomato paste, an appropriate amount of green onion, ginger and garlic, 2 spoons of white vinegar, a spoonful of sugar, a pinch of coriander, a pinch of white sesame seeds, an appropriate amount of starch, and 1 egg.

2. Wash the fish and make a few cuts with a knife on both sides of the body.

3. Finely chop the green onion, ginger and garlic and divide into two portions. Stuff one portion into the belly of the fish and cut into the body of the fish and marinate for half an hour. While the fish is marinated, take a small bowl and add a little starch with white vinegar and sugar, mix a small half bowl of cold water for later use, wash the coriander and set aside.

4. Sprinkle some salt on both sides of the marinated fish and rub it well, beat the eggs one by one, pour them on the fish body, and then paste a layer with starch. Fry on low heat on both sides of the pan and remove the plate.

5. Leave a little oil at the bottom of the pan for frying fish, pour in another part of green onion, ginger and garlic and stir-fry until fragrant, add two spoons of tomato sauce and stir-fry, then add the juice adjusted in step 1, fry until the soup is viscous, turn off the heat and pour it on the fish.

6. Garnish with coriander and sesame seeds.

There are many ways to fish for rainbow trout. There are three ways to grill rainbow trout individually: whole, sectional, and foil. The shape of the whole roast is beautiful, the taste of the slice roast is good, and the tin foil roast is also okay.

The whole roast is the original way, and when grilling, put cumin and chili noodles, which tastes a bit like Xinjiang barbecue. This method of grilling, the taste is delicious and crispy, and the whole barbecue is a bit violent, so there is a part of the barbecue where the rainbow trout is thinly sliced, marinated in a homemade sauce for four to five minutes, and then grilled over the fire so that the grilled fish can be charred on the outside and tender on the inside. The flavor of the sauce is added to this part of the roast, and the flavor is more intense.

Rainbow trout: Rainbow trout (scientific name: oncorhynchus mykiss) is a species of salmonidae, a fish of the genus Pacific salmon, a cold-water fish, and a precious species in pond fish.

Rainbow trout is native to the northern part of North America and the west coast of the Pacific Ocean, mainly lives in low-temperature freshwater, is a kind of food fish, has high requirements for the water quality of the aquaculture waters, and is the most widely farmed fish in the world.

1. Remove the scales, internal organs, gills and clean the rainbow trout.

2. Separate it from the inside with a knife, but don't cut off the back. (These two steps are the one who didn't eat spicy food late to help Jingha, thank you.) ）

3. Add a little salt to the coarse plums.

4. Add some cooking wine.

5. Spread the ginger slices and shredded shallots and marinate for one hour.

6. Cover the baking tray with sliced ginger and shredded shallots.

7. Make a sauce with dark soy sauce, honey, abalone juice and cumin powder.

8. Use a brush to brush the front and back sides of the fish.

9. Put the fish on top of the shallots and bake in the oven at 180 degrees for 30 minutes, during which time brush the sauce again and sprinkle with some cumin powder.

Hello dear and happy to answer for you. Hello dear.

1. Ingredients for steaming rainbow trout Rainbow trout, onion, green onion, ginger and garlic, light soy sauce method 1, clean the rainbow trout, wipe a small amount of salt and marinate for 10 minutes (if you like light taste, you can marinate it suddenly); 2. Finely chop the green onion, ginger and garlic, stuff it into the belly of the fish, put it in a greased fish plate or flat plate (to prevent the fish from sticking to the plate), put it in a steamer, and steam it for 3-5 minutes on high heat (from the start of boiling); 3. Take out the fish plate, do not pour out a small amount of fish soup in the plate, and pour light soy sauce on the fish; 4. Shred the onion and put it on the fish, and the shreds of green and red peppers are used on the Internet, so enjoy yourself; 5. Heat a small bowl of oil and pour it evenly over the fish and onions. 2. Tofu rainbow trout ingredients rainbow trout, tofu, celery, onion, fungus, onion, ginger and garlic, salt, sugar, bean paste tomato sauce method 1, rainbow trout clean up Cut into 4 sections, smear a small amount of salt and marinate for 10 minutes, cut tofu and onion into pieces, slice celery, and change the fungus to a knife; 2. Heat oil in a wok, add bean paste and tomato sauce and stir-fry until fragrant, add enough water, add tofu fungus, add salt and sugar and simmer for 15 minutes; 3. Dip the celery, onion and fish segments into the soup, simmer for 10 minutes, remove from the pot. 3. Ingredients for grilled trout with olives: 1) 2 pieces of trout steelheadtrout, washed, scaled, and gutted 2) 1 tablespoon olive oil 3) 2) 2) green olives to taste Method 1

Preheat the oven to 425f2Spread a little olive oil on the bottom of the baking pan3Wash and dry the mackerel and put it in a baking tray (with the skin underneath)4

Brush the surface of the mackerel with a layer of melted butter5Then spread a thin layer of crushed green olive fruit on the surface of the mackerel6Insert a thermometer 7

After entering the oven, the temperature of the thermometer rises to 150F 8Remove from the oven and let the mackerel serve for 5 minutes.

4. **Trout preparation materials rainbow trout, chopped pepper, cooking wine, light soy sauce, a little sesame oil, shredded green onions. Method 1Scrape the scales and wash them, cut them into slices connected to the abdomen, the knife work is not good, and finally the scissors are on...

2.Chop the pepper cooking wine with light soy sauce and mix well with a little sesame oil, and scoop one spoonful at a time on the fish fillet3Boil water over high heat and steam for 5 minutes 4

Find a way to get the plate out... 6.Sprinkle the green onion on the fish, hot oil drenched above is all my reply, I hope it can help you, I wish you a happy life