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。
&n$C6Yu.`+}S 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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6_L1l3t[!p 原料：7斤重胡子鲶一条，仔细看有6根胡子哦。x8Dg.XN!yt-Q

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一吃：剁椒鱼头
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#k+Um,}?C:qs(vF ~g 我在超市随便买了一瓶，才五块钱。
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cDe$[ Nf{-S,F 把鱼头洗净斩件，'z|g/yq2F \
剁椒均匀的涂到鱼头上就行了
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简单，上锅大火烧开水放鱼头蒸十分钟。
7V p%z } \&sl fh 色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。@/b#N{5fkL$B
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二吃：油豆腐酿鱼肉j+f?b cW
鱼背起肉，把骨头跟肉分离。
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{H,D \ b2p 香菇一两，用冷水发好。
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把香茹剁碎成颗粒状备用。[6yPz
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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。
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油豆腐切半，挖空备用。
MMtF$@ C 把搅好的鱼胶酿到油豆腐里。6e5y:ZPy1W%^6l&T)? E
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平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。
lVh;YX"hI{"QI 锅里放鱼油烧化，倒入豆腐酿煎香。zC$Ksg~7WI
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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特点：菇香肉滑。口感细腻。lHUB7vlW"~

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5A_:vIu F2R 第三吃：传说中的鱼肠煎蛋
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原料：鱼内脏、香芹、鸡蛋8ctM2g\Tj,X/L
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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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:x5~h i@ 鱼内脏焯下水，捞出晾凉。
sPhR%g 改下刀，切碎。q3g9? z!v%F:HZ)^;P
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1v2^8k9y-Z?Jo"K ? 切碎的香芹、鱼下水加鸡蛋打散搅均。^:t;C%ka,BO&yP `9i
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)ZM%j~I 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。
`n;|?@c 两边都煎成金黄色。
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装碟。口水中.........z:OW p6X MaD?

2V:zr J.}z$~ 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。
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工友评价：此菜唯一的缺点就是少了一点。
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PUepz a1Cr 第四吃：干锅鱼腩^4T5a
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Vf]#Wj7WMQ 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
,Wd4MC/\ e 洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。-W}8sj/D-S$K

!ptB)^0Lg 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。C7A4Q[3V[c

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B(]'n@,|BR 八角一颗、干红椒一只，姜蒜爆香。j7gumPhW,P ?
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k 倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
@#n%YM| xe6t-E 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。1d3| fO#M*MQKu
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第五吃：鱼骨头猪皮豆芽汤
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w_1z$Ln 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。5nEq+dl yR&Vv2y
骨头煎黄。7}KXL3aS-oZ-V

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U3JW'oq%Z)xam 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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AV#D2lP4[E4O-`R 好了，废话也说完了。菜也全部搞定。(^$N!Th^8AB/{0Y
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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。A9H'O AH4u%^

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