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。
3?H&ew@,_1u 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。
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一吃：剁椒鱼头|i0Ff"BAU!{
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我在超市随便买了一瓶，才五块钱。
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把鱼头洗净斩件，'qmQ0q0b p`
剁椒均匀的涂到鱼头上就行了 Qu{E2Sda#d%n{:l4B
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简单，上锅大火烧开水放鱼头蒸十分钟。)_O*]+w4rk
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。0HY,ENcb(yn
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二吃：油豆腐酿鱼肉E!j4h-H.F#\
鱼背起肉，把骨头跟肉分离。3[.xF(y5i \:_/k[Gr'p

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Xj1F'V;]6RA 香菇一两，用冷水发好。[(Ki6u5|X2|
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Y']@1Y2O a 把香茹剁碎成颗粒状备用。T9SDK&}2z,i'm
一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。-\~g
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加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。c?!dF/B$G
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,m} q-ydA*o 油豆腐切半，挖空备用。
g B+[V+r(G 把搅好的鱼胶酿到油豆腐里。8md U'^,}3{
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8Sd9t4g*h y2? 平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。
Z^Dxl9Ts'Ne 锅里放鱼油烧化，倒入豆腐酿煎香。
zD2uwaPu 倒入啤酒焖到熟。
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最后放蒜叶、芡水收汁明油装盘。%f5WtC#Cs
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特点：菇香肉滑。口感细腻。4Xdi&O-G~'? z
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第三吃：传说中的鱼肠煎蛋Z}
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&_x$L:F]!| O 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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鱼内脏焯下水，捞出晾凉。D+uCDh4b
改下刀，切碎。%g,^)XmQxc
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nHu[0B:R-J#`Mc 切碎的香芹、鱼下水加鸡蛋打散搅均。7w$ehU*uYSPt z
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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。B ag:F}W g
两边都煎成金黄色。
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G8B%C Pa 装碟。口水中.........|a2n9_w F

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D#I!Q+V 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。!n/xB:VV
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工友评价：此菜唯一的缺点就是少了一点。`:`/Jb4e?I
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aNW+xI6k;s+K-l 第四吃：干锅鱼腩
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6p9ng?3Xgjt$\ 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
W6X#W/? w!Q}f(p 洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。F_nUZ1Nj

%e'qZ0z7HC0e;|^ 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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2AfB"^"Y,u 八角一颗、干红椒一只，姜蒜爆香。

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a7Xjy)s-y| 倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
2RpwgXT 上碟。?Z)`*Aq:Trn1g:C
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!~Yy!ir ] o"[7n#Q 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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9w{9zU*p vD%{ 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。
8m!wF"}F.@ 骨头煎黄。
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2J KO$o/H%Ms'e3u 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。
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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。
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