查看完整版本: 民工菜：一鱼五吃

民工菜：一鱼五吃

咱是民工，但并不代表咱不会煮菜，在咱租住的地方，用一电炒锅，一电炉，天天看着菜谱来搞，哈哈。5P,Wl2L&E:V
其实每个人的生存方式大同小异，只是为了生存下去而已。!Q+x J6Zn:_uIm
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原料：7斤重胡子鲶一条，仔细看有6根胡子哦。~7d"uOe.Z
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一吃：剁椒鱼头
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/lg/u0}"e 我在超市随便买了一瓶，才五块钱。)QbR`i:xLI-J
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把鱼头洗净斩件，
&XL*KN4O:[ 剁椒均匀的涂到鱼头上就行了}s:Q wG"i m/s+qt
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2e39e4355166f96c47f053cd540434a9cfdc3aab8bcda1b17fbc2ac57b130c80ca8f7b9fc5a981921fc8a3768f051fa30be5633582f70e7324eb0c68ebf296d4596eafdd6&a=30&b=30[/img]
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^#w4~0e ` p$lB8k 简单，上锅大火烧开水放鱼头蒸十分钟。
wdgbp&@-q 色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。
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二吃：油豆腐酿鱼肉
R$It O:qB5c| 鱼背起肉，把骨头跟肉分离。
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[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2d35339756c4bbaca85b7abac4e1e22b2c5ec86acc61502f0b94a326f267a58c92865ce8e89a058dbdb1e757164712b210cc208649f5fec617404c6dd785bd79988c15625&a=30&b=27[/img]
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香菇一两，用冷水发好。aA'R0Yh
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2f0bebc35acfb52239f5dd2c3a15e486e9404034480fbbdd93a83e84d753066ec6584aafb8b2b238d69851f433ef45855ac44daaf45f091f824d0803d11d7bc36515b271b&a=27&b=27[/img]
)j5f5CAhhXS)h F 把香茹剁碎成颗粒状备用。 ]vAT5guq0Xp*J
一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。
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su9?#o(g+V.}#oImq 加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。A
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油豆腐切半，挖空备用。
]2w$Hg\b&} 把搅好的鱼胶酿到油豆腐里。@l4jf }2a
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d251e07c1666ae38562bdce7442b54d2820b834485a5d5cbe8ed925d21654519a16f2fc1a4f6e1d8e5e46ff571a9b02da41644a16ab1fcb5ddd5b02368257c5721c77a3bc4&a=30&b=30[/img]
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~4Y)Y2R WG^KwU0`{ 平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。
$rPT/wz SBl 锅里放鱼油烧化，倒入豆腐酿煎香。\?(F4SD)L
倒入啤酒焖到熟。
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最后放蒜叶、芡水收汁明油装盘。
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XV:{c$Y7\J'piO7p 特点：菇香肉滑。口感细腻。C@2N.u;IjC
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第三吃：传说中的鱼肠煎蛋
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原料：鱼内脏、香芹、鸡蛋2l&}h-Y.C

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'\5`&|Q-k8J7{ 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。
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鱼内脏焯下水，捞出晾凉。&W/`D
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改下刀，切碎。
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Y q4J3a7i*] 切碎的香芹、鱼下水加鸡蛋打散搅均。'D+eY_]7k;T$D}6psO
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加几滴白酒、盐、胡月粉。4\DKo`8q/Y }
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下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。A:n7T0e MpPO:[
两边都煎成金黄色。W0jpX;Ld@
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装碟。口水中.........'lYsN%C:{ wL M

Sk}Qx 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。fr%ky |N6g\T

I4OAeR 工友评价：此菜唯一的缺点就是少了一点。
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s_ 第四吃：干锅鱼腩
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9e@ o(pK,e 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。[&RYZ e'B
洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。
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3n&R9\(O4p,I)q 因为等下要煎，如果先放了生抽和糖的话会粘锅。也可能会烧糊。
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*E jm:U3O\l lp:k6f` 八角一颗、干红椒一只，姜蒜爆香。B2_1sc5ix/Zq
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。'gxu-z r3zvhl
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上碟。xw"m LT*K{
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hY(i|9^ 加啤酒芹菜。加热就可以吃了。锅干时再倒入适量啤酒。
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o8] CNJ y 第五吃：鱼骨头猪皮豆芽汤A [:l2T%q2Qg'pR

o{8\ ]+q$p 猪皮就是从那块五花肉切出来的，五花肉跟鱼肉打胶了，鱼骨头就跟猪皮用来熬汤了。2Z,bJc3|[+Y
骨头煎黄。N"w,x5u,~ I*{5C#gW
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'V&wZ@6S| o:r 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。
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k;v_KJ+u7K,e#] 最后把上层的油勺出来就OK了。
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好了，废话也说完了。菜也全部搞定。
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]5F0{;g 来个全家福。一条鱼做成的四菜一汤就是这样子的了。
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