How to cook rainbow trout? The best way to eat rainbow trout

Here's how: Spread some spices, salt, ginger powder, etc., and don't forget to add cumin.

Wrap the whole fish in tin foil and grill it over a charcoal fire.

When the tin foil is slightly blackened, turn it over and bake the other side, and when both sides start to blacken, it's fine.

Tastes good. I don't know what else to do.

The taste of this fish varies greatly depending on the heat.

It only takes a few minutes to go from very soft to very tender to very hard.

When the foil is slightly yellow, it has a very tender taste.

Ingredients] 200 grams of egg noodles, 10 grams of yellow curry powder, 10 grams of chili noodles, 20ml of lemon juice, 30 grams of chopped blue ginger (a southern specialty, also available.

ginger instead), stock 100ml, red trout 100g.

Seasoning] 10ml fish sauce, 10g shrimp paste, 5 lime leaves, 1 lemon, shredded red pepper, coriander. $x8ch&

Preparation] 1.Stir-fry the curry powder in cold oil over low heat until fragrant, pour in the broth, chili noodles, blue ginger, lemon juice, fish sauce and shrimp paste, and cook over low heat for 30 minutes.

2.Cook the egg noodles in a pot under boiling water, then put them in the boiled soup, bring them to a boil and put them on a plate (leave about 1 3 curry soup to cool and set aside), sprinkle in the lime leaf shreds.

3.Wash and cut the red trout and soak it in a cool curry soup for a while, fry it with a little oil and set it aside next to the noodles, then serve with lemon wedges and coriander.

Features: Spicy and sweet, fresh and refreshing, non-greasy.

Tip: Curry is easy to paste, so you have to fry curry so that the cold pan is cool, that is, the pot is not burned, after pouring in cold oil, put in the curry without heating, and then turn on low heat and stir-fry. Although the fish sauce is delicious, it is salty and has a fishy smell, so it is not advisable to put too much.

The shrimp paste can be described as "the stinky tofu of Southeast Asia", which smells stinky, but when it is fried, it is a rich shrimp aroma, which can greatly enhance the flavor of the dish.

Rainbow troutThe best way to eat it is to grill rainbow trout. There are many ways to make rainbow trout, and there are three ways to grill rainbow trout alone, namely: whole grilling, section roasting, and roastingTin foilRoast.

The shape of the whole roast is beautiful, the taste of the section roast is the best, and the tin foil roast is the most imaginative.

1. Whole baking is the most primitive method. Cumin and chili noodles are placed on the roast when grilled, and it tastes a bit like Xinjiang barbecue. In this grilling method, the skin of the fish is the best, the flavor is strong and crispy, and the meat is too thick, and the taste is slightly bland.

2. Sectional grilling is to cut the rainbow trout into sections, marinate it in a homemade sauce for four or five minutes, and then grill it on the fire, so that the grilled fish is charred on the outside and tender on the inside. The flavor of the sauce is added to the roast, and the flavor is richer.

3. As for the tin foil grilling, it absorbs the Western method, and the ingredients are simple, only onions, shredded ginger and salt, which can better reflect the original fragrance of rainbow trout. The original flavor is the most beautiful taste, but most northerners like strong flavors, and this Western-style method is a bit tasteless for them.

Habits. Rainbow trout are extremely active and can jump for bait and live on land.

Insects, aquatic invertebrates.

and other small fish for feeding; The larval stage of rainbow trout is dominated by zooplankton, benthic animals and aquatic insects. Adults feed on fish, crustaceans, shellfish, and terrestrial and aquatic insects, as well as aquatic plants.

leaves and seeds; When they live in the sea, they feed on small fish and cephalopods.

They migrate over small distances, and in the case of anadromous or lacustrine species, they migrate over long distances. Predation is carried out as usual during the spawning period.

The best way to eat rainbow trout is to fry, which is more suitable for the Chinese stomach, because many people are not used to eating it raw, so frying is a very good cooking method, and the specific method is as follows:

Ingredients: half a fish, 5 grams of salt, 5 grams of pepper, 5 grams of sesame powder, 5 grams of cumin.

Steps: 1. Cut the rainbow trout into cubes with a thickness of about two centimeters.

2. Pour a little pepper, salt and sesame powder into a bowl and stir well.

3. Dip in the ingredients.

4. Heat a frying pan and add vegetable oil, fifty percent of the oil temperature. Dip the rainbow trout in a well-stirred bowl (the fish is covered with seasoning) and fry it in the pan, fry it for about a minute on one side, turn it over twice, cover the pot for about two minutes, and sprinkle cumin on the pot to eat.

Rainbow trout has a relatively high nutritional value, there is a "ginseng in the water" name, now there are many countries breeding, our country is no exception, this fish is also a delicious ingredient, used to steam, grill, fry, braised are OK. Here's how to cook steamed rainbow trout that I share with you, I hope you like it.

Preparation of ingredients. Rainbow trout, appropriate amount of green onion and ginger, a little white wine, 25ml of peanut oil, 30ml of steamed fish soy sauce.

Methodological steps. 1. Wash the trout and make a knife on the back of the fish;

2. Put it in a steaming tray, sprinkle with shredded green onion and ginger, and drizzle with white wine;

3. After the water in the steamer boils, put it in the pot and steam it for 10 minutes;

4. After removing from the pot, pour out the soup, remove the green onion and ginger shreds, and sprinkle with new green onion and ginger shreds;

5. Then pour a spoonful of hot oil and drizzle with steamed fish soy sauce.

Tips: The time of steaming the fish can be slightly adjusted according to the size of the fish.

Preparation of ingredients. Rainbow trout, green onion and ginger, salt, peppercorn powder, steamed fish soy sauce, peanut oil, light soy sauce, sweet and sour.

Methodological steps. 1. Clean the rainbow trout, put a flower knife, and smear it with salt and peppercorns;

2. Rub it on the stomach, add shredded green onion and ginger, and marinate for a while;

3. Take a small bowl, add sweet and sour, salt, light soy sauce, peanut oil, steamed fish soy sauce and set aside;

4. After the water in the steamer is boiled, put in the fish, also put it in a small bowl, and steam for about 8 minutes;

5. After removing from the pot, pour the seasoned sauce on the fish.

Tips: If you are afraid of fishy, you can also add cooking wine.

Preparation of ingredients. Rainbow trout, shredded green onion and ginger, Chaotian pepper, cooking wine, garlic sprouts, salt, Sichuan pepper, vegetable oil to taste.

Methodological steps. 1. Clean the rainbow trout and cut the knife edge on both sides;

2. Cut the green onion, ginger and chili pepper and stuff them into the fish maw, and plug them into the knife edge;

3. Put the fish in a steaming tray, then put it in a steamer on high heat for 10 minutes;

4. After the pot is removed, sprinkle with shredded green onion and ginger, chili pepper and garlic sprouts, and heat the vegetable oil in a wok and fry the fragrant peppercorns;

5. Then pour it on the fish.

Tips: The flower knife on the fish should be hit diagonally into it to be able to stuff the green onion and ginger shreds.

Eating rainbow trout has become a highlight of Beijing's suburban tourist areas. There are many ways to eat rainbow trout. Let me share with you a compendium of rainbow trout practices.

1. The practice of steaming rainbow trout

Material. Rainbow trout, onion, green onion, ginger and garlic, light soy sauce.

Method. 1. Clean up the rainbow trout and marinate it with a small amount of salt for 10 minutes (if you like a light taste, you can ignore the marinade);

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 skin from sticking to the plate), and steam.

pot, steam on high heat for 3-5 minutes (timed from the beginning 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 shredded green and red peppers you see on the Internet are as you like;

5. Heat a small bowl of oil and pour it evenly over the fish and onions.

Second, the practice of tofu rainbow trout

Material. Rainbow trout, tofu, celery, onion, fungus, green onion, ginger and garlic, salt, sugar, bean paste, tomato sauce.

Method. 1. Clean up the rainbow trout, cut it into 4 sections, smear a small amount of salt and marinate for 10 minutes, cut the tofu and onion into cubes, slice the celery, and change the fungus to a knife;

3. Dip the celery, onion and fish segments into the soup, simmer for 10 minutes, remove from the pot.

3. The practice of grilled trout with Italian olives

Material. 1) Trout 2 trout steelheads, wash, scale, gutt.

2) 1 tablespoon of olive oil.

3) 2 tablespoons of butter.

4) Green olives to taste.

Method. 1.Preheat oven to 425F.

2.Rub a little olive oil on the bottom of the baking sheet.

3.Wash and dry the mackerel and place it in a baking tray (with the skin underneath).

4.Brush the surface of the mackerel with a layer of melted butter.

5.Then spread a thin layer of crushed green olive fruit on the surface of the mackerel.

6.Insert a thermometer in the thickest part of the mackerel.

7.Put in the oven until the thermometer temperature rises to 150F.

8.Remove from the oven and let the mackerel serve for 5 minutes.

Fourth, the practice of trout

Material. Rainbow trout, chopped pepper, cooking wine, light soy sauce, a little sesame oil, shredded green onion.

Method. 1.Scrape 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 fillet.

3.Boil water over high heat and steam for 5 minutes.

4.Find a way to get the plate out...

6.Sprinkle the fish with shredded green onions and drizzle over the hot oil.

Ingredients: 1 rainbow trout.

Excipients: 1 tablespoon oil, 10 grams of Pixian bean paste, 5 grams of salt, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, appropriate amount of green onion, ginger and garlic.

1. Main and auxiliary materials: rainbow trout Pixian bean paste, clean up the fish, and draw a knife on the back.

2. Prepare green onions, ginger and garlic, heat oil, and stir-fry chives, ginger and garlic.

3. Add Pixian bean paste and stir-fry the red oil over low heat.

4. Put in the rainbow trout and cook in cooking wine and vinegar.

5. Add an appropriate amount of light soy sauce and water to boil for 5 minutes.

6. Add salt to taste, turn over and cook for another 3 minutes to reduce the juice, then turn off the heat.

7. Remove from the pot and serve on the plate.