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。
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}.z/f$Xb3G 其实每个人的生存方式大同小异，只是为了生存下去而已。2Fp)GHX)C
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原料：7斤重胡子鲶一条，仔细看有6根胡子哦。]8Q'PN1om\
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;F#Y!X]cW"Y+b C 一吃：剁椒鱼头
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我在超市随便买了一瓶，才五块钱。Fmb7_5v/d
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nV$wKCpO 把鱼头洗净斩件，"V%N5BO/S
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剁椒均匀的涂到鱼头上就行了Ay*RE:BV!z{)o
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简单，上锅大火烧开水放鱼头蒸十分钟。]J
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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.l%L&q/K-x~U
鱼背起肉，把骨头跟肉分离。q_J6u7PT
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香菇一两，用冷水发好。
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y4Mq&?#we:P 把香茹剁碎成颗粒状备用。
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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。U],r5mNFe Vn
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油豆腐切半，挖空备用。3z'b3i Tlq
把搅好的鱼胶酿到油豆腐里。k%l$`-n@0p2I9d!y)G
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wdH \n1r)`|D&Wj 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。f^jG%?e(R)m
锅里放鱼油烧化，倒入豆腐酿煎香。
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~ 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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g6H?W-e Wr 特点：菇香肉滑。口感细腻。
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6v2S*l4B!kl 第三吃：传说中的鱼肠煎蛋
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z&V 原料：鱼内脏、香芹、鸡蛋
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0N)T5Dc0x+bu 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。.wq6@)}p

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鱼内脏焯下水，捞出晾凉。r,}6X7L
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改下刀，切碎。2f5mkQ;l B8Ph
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9X_G,F%J 切碎的香芹、鱼下水加鸡蛋打散搅均。
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加几滴白酒、盐、胡月粉。"kh$oj w
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s;?|_o/J&Ovhx 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。L]wVi8`TR
两边都煎成金黄色。
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!tiHM!n2f&M!c[g 装碟。口水中.........&R4Ra YH2@K
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芹菜粒的香脆加鱼下水的软滑。口感非常的不错。
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f4e*b_+h#H`-l 工友评价：此菜唯一的缺点就是少了一点。
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第四吃：干锅鱼腩 }g
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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
2O/[[1O/N7nbr3_ 洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。
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7q_%~/Q x/n 因为等下要煎，如果先放了生抽和糖的话会粘锅。也可能会烧糊。r(cVz$L'S0NW
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7a1fPbQ@sjr 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。'tR0n[%G8U`0k
上碟。
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*y-W2Jp4r5~ 加啤酒芹菜。加热就可以吃了。锅干时再倒入适量啤酒。~v2S1Xj+`
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P 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。
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X!jA"fRUn,X z 骨头煎黄。
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&Xe/R&I'f}Z:l6X 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。
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最后把上层的油勺出来就OK了。t,f%F"EO

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F+[#]i5E]8a@} 好了，废话也说完了。菜也全部搞定。
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来个全家福。一条鱼做成的四菜一汤就是这样子的了。{(q!D4B1}L5M I!xZ&B

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