The red-eyed rainbow trout is produced in many countries, especially the rainbow trout from Japan and Denmark is most famous, with a variety of cooking methods, suitable for frying, frying, boiling, and roasting, and it tastes particularly delicious. For example, it can be baked, with potatoes and cooked eggs added inside, wrapped in aluminum foil, and baked in the oven for 20 minutes, and delicious baked rainbow trout is ready. In addition, it can also be made into egg white rainbow trout, which is also very fresh and delicious.

1-1. Ingredients: trout, cooked potatoes, cooked eggs, lemon, onion, anchovies. Salt, black pepper, dill. Operation: 1. Place the cooked potato flakes, cooked egg flakes, and anchovies in aluminum foil, sprinkle with chopped onions and lemon juice.

2. After adding the trout, sprinkle with salt, black pepper, dill, a little water, wrap tightly with aluminum foil, and bake in the oven for 20 minutes.

Two, ingredients: 1 tablespoon of butter, 5 portions of rainbow trout fillets, 1 onion, 500g of scallions, 500g of potatoes, chicken broth, 4 tablespoons of whipped cream, 1/3 teaspoon of saffron, 1/2 teaspoon of salt, 1/3 teaspoon of white pepper.

Method: Heat the butter in the pot over medium heat, wait until it is completely melted, then add the chopped onions and sliced scallions to the pot and stir-fry for about 2 minutes until fragrant, then add the potato rounds and continue to stir-fry for 2 minutes.

Pour the chicken broth into the pot, bring to a boil over high heat, then reduce to a low heat and simmer for 20 minutes. Then add saffron, adjust with whipped cream, and gently mix the potatoes. Next, add the rainbow trout fillets to the pot, cover with a lid and continue to simmer over low heat for about 10 minutes, and finally adjust with salt and white pepper.

Three, the raw materials of egg white rainbow trout strips: fresh rainbow trout 1 piece (about 750 grams), 4 egg whites, 50 grams of scallion whites, 50 grams of chili sauce, 25 grams of cooking wine, 2.5 grams of fine salt, 2.5 grams of monosodium glutamate, 75 grams of cornstarch, 1000 grams of soybean oil (actual consumption 75 grams), 25 grams of Sichuan pepper salt. Seasoning: method:

1. Remove the scales from the rainbow trout, dig out the gills and internal organs from the gills, wash it clean, cut off the head, cut the fish meat into two pieces, remove the skin, cut into strips 5 cm long and 5 mm wide, place in a bowl, marinate with cooking wine, salt, and monosodium glutamate for 1 minute, let it absorb the flavor, and set aside.

2. Put the egg white in a bowl, beat until foamy, mix in the cornstarch, and coat the fish strips evenly.

3. Heat the wok, add soybean oil, cool slightly after heating, then add the fish strips one by one into the pot, fry for 2 minutes, remove when they start to form a shell, drain the oil, and place on a plate.

4. When eating, serve with a dish of Sichuan pepper salt, chopped scallions, and chili sauce. It can be eaten with the dish, with its characteristics of light yellow color, crisp and crispy texture, and slightly spicy and fragrant taste.