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。%NEA5BET1Bf
其实每个人的生存方式大同小异，只是为了生存下去而已。z/z-|P_*zv+i1O
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原料：7斤重胡子鲶一条，仔细看有6根胡子哦。
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\_3^%T!@K7KXb/? 一吃：剁椒鱼头
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H hE2i$yEt(R|+[ 我在超市随便买了一瓶，才五块钱。
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7o(p2BC9Y#SI8p 把鱼头洗净斩件，ALf8[K
剁椒均匀的涂到鱼头上就行了
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t$t2py-}^'UU 简单，上锅大火烧开水放鱼头蒸十分钟。
K.r*bdd)I 色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。x%L m&W m

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二吃：油豆腐酿鱼肉$_.N9E_u
鱼背起肉，把骨头跟肉分离。
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香菇一两，用冷水发好。!~kkU(p
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2f0bebc35acfb52239f5dd2c3a15e486e9404034480fbbdd93a83e84d753066ec6584aafb8b2b238d69851f433ef45855ac44daaf45f091f824d0803d11d7bc36515b271b&a=27&b=27[/img]
&_8pc~)u"]9X!y 把香茹剁碎成颗粒状备用。
T!AK%gGi-N 一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。
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加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。
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油豆腐切半，挖空备用。
,hSj\WD)w7J 把搅好的鱼胶酿到油豆腐里。
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xE/I e5SH 平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。8n*@r @V
锅里放鱼油烧化，倒入豆腐酿煎香。
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n#jb? 倒入啤酒焖到熟。J,H1]8] RM u
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最后放蒜叶、芡水收汁明油装盘。
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特点：菇香肉滑。口感细腻。
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第三吃：传说中的鱼肠煎蛋|lf$dPo*@(H

1hc1d?p;a9yBa?J+d 原料：鱼内脏、香芹、鸡蛋
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这条鱼的下水好少哦。不过鱼肚还算可以，很厚。
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h+_oz ^]}I ] 鱼内脏焯下水，捞出晾凉。Ry7G1{"N[Mr
改下刀，切碎。
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切碎的香芹、鱼下水加鸡蛋打散搅均。LM4nvc|1` A
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)@En@.o&@(zAU}6b 加几滴白酒、盐、胡月粉。
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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。
]#?^+v3}ak~Gz_ 两边都煎成金黄色。B j~)G;G)Xo[L%_9K
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装碟。口水中.........
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芹菜粒的香脆加鱼下水的软滑。口感非常的不错。g8h3gA"gC3}ee

Dwhoq"ie 工友评价：此菜唯一的缺点就是少了一点。c"f&h@o
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PuLS6}'DY 第四吃：干锅鱼腩/Q&~ wjR"c0P
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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
'd,]q(I4us`&{ 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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5NIc.G_~:X 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。9X8Z;|?X

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(TcIxD*IiZ 八角一颗、干红椒一只，姜蒜爆香。
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。_Z(MP0Tc
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上碟。
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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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第五吃：鱼骨头猪皮豆芽汤
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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。
v`P s9ggy 骨头煎黄。;Kyb4Ba/ob&O a$H;_!i
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豆芽要炒过的哦。放猪皮鱼骨一起熬汤。%T`z2v!_8h6}G B u
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最后把上层的油勺出来就OK了。
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ne~5G&_1? 好了，废话也说完了。菜也全部搞定。nv"H]7a/SL(O j

kkQgN5C,B 来个全家福。一条鱼做成的四菜一汤就是这样子的了。%OK}1ax oc#J+O

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