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。
4Q1`v.~luM 其实每个人的生存方式大同小异，只是为了生存下去而已。
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原料：7斤重胡子鲶一条，仔细看有6根胡子哦。7w(YhU/i9Nm XtS\

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,K0^dh)o:hQT 一吃：剁椒鱼头
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我在超市随便买了一瓶，才五块钱。*ZKk~PU!~%Q
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P.IaZ_4e*[(p;MV'd 把鱼头洗净斩件，^#sNYzs*m%]j|
剁椒均匀的涂到鱼头上就行了v'g/TuxkM&\
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简单，上锅大火烧开水放鱼头蒸十分钟。Bq~*a~Gg(O.\E?
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。y'y;J9e#Ttu
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二吃：油豆腐酿鱼肉M b-P6fbv
鱼背起肉，把骨头跟肉分离。
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e4Th [nMpr 香菇一两，用冷水发好。
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:JT9`3z0YK 把香茹剁碎成颗粒状备用。
$N$H4~H$zmkK 一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。
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加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。
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6N"@k#{2d6L4G|G!A 油豆腐切半，挖空备用。
L m/o$R'?j6G 把搅好的鱼胶酿到油豆腐里。
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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。
jR+{0by A3Me} 锅里放鱼油烧化，倒入豆腐酿煎香。
l*a+rAl6M7P9v[{ 倒入啤酒焖到熟。S%GA$?L
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Kx(q 最后放蒜叶、芡水收汁明油装盘。 Y3_ hOj

{,g`9s"p1d6]Yr$ZW 特点：菇香肉滑。口感细腻。5a+Ki Cq/y-} P
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第三吃：传说中的鱼肠煎蛋$['AcNg(w0L9~p

B,tk}D,ZG(h9iRPb 原料：鱼内脏、香芹、鸡蛋
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Sb4Z eZ&eC 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。
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:WY6s$Lh~ 鱼内脏焯下水，捞出晾凉。
FgO:_ y` 改下刀，切碎。
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切碎的香芹、鱼下水加鸡蛋打散搅均。
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Elg5u'P\6w/fO 加几滴白酒、盐、胡月粉。#QrZ}7MXY ^t3q
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w)l(Rft0F5d 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。hwx3H9P!c
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两边都煎成金黄色。
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装碟。口水中.........
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*J S-iy2ln5FL e v(l 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。
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U G0S?a)xQn 工友评价：此菜唯一的缺点就是少了一点。
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第四吃：干锅鱼腩6w ~@GY
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A:}_*lP,O'fL 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。$z3opmS/iNb%X
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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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。2ZA_+j d]9qi
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八角一颗、干红椒一只，姜蒜爆香。6KS1SYe9|7R T
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。tq&S/h m"|
上碟。E/G7xrj1a
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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。P~!EJn
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第五吃：鱼骨头猪皮豆芽汤
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;e5V QpKp1y&} 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。
'Isn!u;K;FpJ 骨头煎黄。:zD0wp(VV^l
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3^S,T(cV-X9B9_(A 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。Lx-{+?8g$IS V
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最后把上层的油勺出来就OK了。
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好了，废话也说完了。菜也全部搞定。
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来个全家福。一条鱼做成的四菜一汤就是这样子的了。2eM1N.m2[$y1X
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