Steamed rainbow trout(qing zheng hong zun yu )

Steamed rainbow trout

Introduction:

"Rainbow trout is very beautiful, and its golden skin is very noble. Rainbow trout belongs to cold water fish. It is one of the high-yield and high-quality varieties popularized by FAO to the world. Rainbow trout not only has developed muscles, tender meat, no muscle spines and large edible parts, but also tastes delicious and nutritious: it contains 18% protein per 100 grams of edible parts. It is a high-quality aquatic product with high protein, high soluble fat, multi vitamins, amino acids, low calorific value and low cholesterol. In every 100 grams of edible parts, it contains 3 grams of omega-3 unsaturated fatty acids, which can reduce the cholesterol content in the blood, effectively prevent cardiovascular disease, and relieve the pain caused by rheumatism and psoriasis. Rainbow trout is also rich in fat soluble vitamins A and D, water-soluble vitamins B12 and B6, EPA (20 C 5-enoic acid) and DHA (22 C 6-enoic acid) known as "brain gold". Eating rainbow trout can prevent chronic diseases, diabetes and some types of cancer. Research shows that: 50 g rainbow trout per day can reduce the probability of heart disease by 50%. Fat man uses the method of steaming to make this rainbow trout, which can better reflect the original taste of the fish. "

Production steps:

Step 1: remove the internal organs of rainbow trout and wash it.

Step 2: cut the fish's back with a knife.

The third step: sprinkle some ginger and ginger and pour it into the baijiu.

Step 4: put it into a steamer and steam for 10 minutes.

Step 5: pour out the steamed soup, detect the shredded onion and ginger, and then sprinkle some shredded onion and ginger again.

Step 6: pour a spoonful of hot oil.

Step 7: drizzle with steamed fish and soy sauce.

Materials required:

Rainbow trout: 1

Scallion: 20g

Ginger: 10g

Baijiu: moderate amount

Peanut oil: 25ml

Steamed fish and soy sauce: 30ml

Note: the time of steaming fish depends on the size of the fish.

Production difficulty: Advanced

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hong Zun Yu