How to cook salmon trout, what is the preparation of golden trout?

Ingredients: 1 fresh red trout (about 750 grams), 4 egg whites, 50 grams of green onions, 50 grams of chili sauce, 25 grams of cooking wine, refined salt, monosodium glutamate, 75 grams of dry starch, 1000 grams of soybean oil (75 grams of actual consumption), 25 grams of pepper salt.

Seasoning: How to make it:

1.Remove the scales of the red trout, dig out the gills and internal organs from the gills, wash them, cut off the head, cut the fish meat into two slices, remove the skin, cut the fish sticks 5 cm long and 5 mm wide, put them in a bowl, marinate them with cooking wine, salt and monosodium glutamate for 1 minute, add flavor and set aside.

2.Put the egg whites in a bowl, whip to froth, stir in the dry starch and coat the fish sticks.

3.Heat the wok, put in the soybean oil, after heating, cool slightly, then put the fish sticks into the pot one by one, fry for 2 minutes, and when the crust is formed, remove it, control the oil, and put it on a plate.

4.When eating, it is served with a plate of pepper salt, green onion and chili sauce.

Characteristics: light yellow color, crispy and refreshing, burnt and slightly spicy.

Sturgeon is one of the rarest freshwater fish species in the world. Its meat has no intermuscular spines, high eating rate, can be made sashimi, fried fish fillet, can also be smoked or canned, its kiss, fins, liver, gills, bones, gastrointestinal tract, notochord, etc. are all first-class delicacies; Caviar made from sturgeon roe is well-known all over the world and is the world's high-end nutritious food. According to reports, sturgeon contains 10 times and 15 times more anti-cancer factors than sharks, and long-term consumption of sturgeon has special effects on anti-cancer, anti-cancer, anti-stomach pain and anti-hair loss.

It's delicious

Sturgeon meat is thick and soft-boned, rich in nutrition, its meat, fish roe contains protein up to and respectively, is a high-level nutritional tonic, sturgeon kiss and fish stomach, fish tendon (notochord) are all state banquet delicacies. King Edward II of England named the sturgeon as the emperor fish, the ancient Roman and Chinese royal families regarded it as a treasure, the sturgeon bone and bone marrow (commonly known as dragon tendon) have anti-cancer factors, known as "shark fins, sturgeon bones, food to prolong life, nourish yin and aphrodisiac" said.

How to cook sturgeon:

1. Chuanxiong and Angelica dahurica in fish head soup.

Ingredients: One sturgeon head, weighing about 500 grams.

Ingredients: Chuanxiong, Angelica dahurica, ginger slices.

Seasoning: chicken essence, salt.

Method: Wash the fish head and chop it together with the ingredients and put it in a clay pot for 3 hours.

2. Braised sturgeon keel.

Ingredients: about 100 grams of sturgeon dorsal bones.

Ingredients: minced ginger, minced green onion, egg.

Seasoning: light soy sauce, chicken bouillon, salt, oyster sauce.

Method: Cut the fish bones into sections, season and pat the powder, boil the eggs, remove the oil until golden brown, remove the ginger and shallots, fish bones and seasonings, and thicken on the plate.

3. Gillette sturgeon dragon ball.

Ingredients: 250 grams of sturgeon.

Ingredients: bread sugar, eggs, flour.

Seasoning: salt, chicken essence, wine, salad dressing.

Method: Cut the sturgeon meat into strips, add flavor, marinated powder, eggs, bread sugar, and fry in a pan until golden brown and serve on the plate, and serve with salad dressing.

4. Stir-fried sturgeon slices with celery.

Ingredients: 200 grams of sturgeon meat.

Ingredients: celery, minced garlic, ginger, green onion.

Seasoning: chicken bouillon, salt, oyster sauce.

Method: Cut the celery into sections, drag the water, fry the garlic for later use, peel and cut the sturgeon into double fly, add the egg white to the oil and put the garlic in the pot, thicken the ginger dragon fish meat on the plate, and surround the celery edge.

5. Soak the sturgeon liver and intestines in the soup with pepper.

Ingredients: sturgeon, liver, intestines.

Ingredients: green and red peppers, celery, pepper, wine, carrots.

Seasoning: chicken essence, salt.

Method: Ingredients in the oil pot, soup, seasoning, fish intestine liver are cooked together and used on the soup pot.

6. Marigold fried dragon ding.

Ingredients: 200 grams of sturgeon meat.

Ingredients: green beans, chestnuts, celery, yellow peel.

Seasoning: shredded ginger, salt, chicken essence.

Method: Cut the sturgeon meat into cubes to taste, remove the oil, remove the ingredients, fish seasoning, yellow skin fried pot for later use, and fry dry on the plate.

Note: The appearance of sturgeon is different from other fish in that the bones grow on the outer surface, and when eating, only the inner liver needs to be removed and the gills removed, and it can be made according to the conventional method of making fish.

The preparation of golden trout is as follows:1. Raw materials: trout, wine, salt, shredded green onion, shredded ginger, celery, soy sauce, vinegar, pepper oil.

2. First, cut the trout into small pieces and marinate them in wine and salt for half an hour.

3. Make a plate, put some shredded green onions, shredded ginger, and put a celery on the bottom, so that there are some gaps under the plate, so that every part can be steamed when steaming in the pot. Put some green onion and ginger on top of the fish.

4. Sit on the pot, bring the heat to a boil, and then put the fish on it. Take out the fish until it is steamed.

5. Pour soy sauce, vinegar on top of the fish, and finally fry the pepper oil, then pour it on top of the fish. A delicious steamed golden trout is ready.

Golden trout is an excellent species in the rainbow trout strain, which is a cold-water fish, which is carefully cultivated by Wang Zhongzheng, a young man from the second community of Hetan Village, Jiaojiazhuang Township, Yongchang County, Jinchang City, who is the leader of the national spark. This variety is golden in color, the flesh is delicate, the taste is delicious, the growth is rapid, it has high ornamental value and edible value, and is favored by fishery producers and consumers.

The delicious recipe for golden trout is as follows:Ingredients: 1 golden trout, appropriate amount of green onion, appropriate amount of ginger, a little millet pepper, a little fish drum oil, a little cooking wine, a little salt, 1 rattan pepper.

Steps: 1. Wash the golden trout and put it on a plate.

2. Cut the green onion into sections and marinate in the fish maw.

3. Slice the ginger, make an opening on the back of the golden trout, put in the ginger slices, and taste it.

4. Add cooking wine and marinate for 10 minutes.

5. Steam the fish, 15-20 minutes.

6. Remove the steamed fish from the pot, sprinkle with shredded rattan pepper, shredded green onion, millet pepper, and pour in fish drum oil.

7. Remove from the pot, heat the oil, the oil temperature is 9 to hot, and pour it into the fish.

Ingredients: 1 golden trout.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of starch, appropriate amount of white vinegar, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of carrot, appropriate amount of coriander, appropriate amount of sugar, appropriate amount of soy sauce.

Preparation of braised golden trout.

1. Wash the golden trout, drain the water and set aside. As shown in the figure below:

2. Light the fire to make a pot and add oil.

3. Dip the golden trout on both sides with starch.

4. Put it in a pan and fry until the fish is golden brown on both sides.

5. Add white vinegar.

6. Pour in the cooking wine.

7. Add the ginger slices and green onions.

8. Add soy sauce.

9. Add sugar and salt.

10. Add water and simmer, wait for the soup to reduce the juice and bring out the fish.

11. Completion drawing.

Trout method: Ingredients: a squatting fish, a small piece of tofu, a tomato, five slices of mustard, a green onion, two slices of ginger Seasoning: 1 tablespoon of wine, 1 teaspoon of salt, a little pepper

Method: Wash the trout, cut it into three sections, put it in boiling water and boil, change the heat to low heat, add a tablespoon of wine and shredded ginger Tofu cut into thick slices and put it in, cook for ten minutes, then put the mustard and add salt to taste Finally, put in the sliced tomatoes and cook together, turn off the heat after five minutes, put it out, sprinkle in the chopped green onion and pepper

Note: Do not cook over high heat, otherwise the soup will be turbid; If there is foam, it should be removed so that the soup can be refreshing

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.

Golden trout can be made into braised golden trout, grilled golden trout, pan-fried golden trout, spicy golden trout, etc.

Here's how to make pan-fried golden trout:

The required ingredients are 600 grams of golden trout, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of shredded ginger, an appropriate amount of green onions, and an appropriate amount of cumin powder.

1. Wash the fish.

Second, pinch the head and remove the tail, and keep the stewed soup. Cut the fish into a few pieces, add shredded ginger, cooking wine, and light soy sauce and marinate for half an hour.

3. Add rapeseed oil to the electric baking pan or frying pan, and put the fish in the hot oil.

4. Heat on both sides, fry for about 5 minutes, turn over and fry for another 3 minutes.

5. Sprinkle with salt, cumin powder and chopped green onions. Use the residual heat, otherwise the cumin will be curly.

The trout of the genus Charmob includes several species such as brook trout, lake trout, and sea salmon, and the genus Salmon includes rainbow salmon, mountain trout, and golden trout. Let me introduce you to the different ways to make trout.

First, the practice of trout

Material. 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.

Second, the practice of grilled trout with olive flavor

Material. 1) 2 trout, washed, scaled, gutted.

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.

3. 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.

Fourth, the practice of steaming trout

Material. Trout, wine, salt, shredded green onions, shredded ginger, celery, soy sauce, vinegar, pepper oil.

Method. 1.Marinate with wine for half an hour. Put some shredded green onions, ginger and a celery on the underneath to make a little space under the plate so that steam can get underneath. Put some green onion and ginger on top of the fish.

2.Sit on the pot and bring the heat to a boil, then put the fish on top. A pound of fish is steamed for 6 minutes, turn off the heat, do not move the pot, and wait for another 8 minutes, this is called virtual steaming. Then pour soy sauce, vinegar, and finally fried pepper oil and pour it over the fish.