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。
-}g'X*M1g 其实每个人的生存方式大同小异，只是为了生存下去而已。R*Xru@
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+Sop$A+k:E 原料：7斤重胡子鲶一条，仔细看有6根胡子哦。LBk+IR(e9FE`
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一吃：剁椒鱼头
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我在超市随便买了一瓶，才五块钱。2^SG~B@ {r
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4B9F#m'[)rcQxrC 把鱼头洗净斩件，JI!?US@n)n
剁椒均匀的涂到鱼头上就行了!b9W L Q D*h
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简单，上锅大火烧开水放鱼头蒸十分钟。

K$lh:\;Hs 色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。&?-S#S*m*?-gg

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二吃：油豆腐酿鱼肉
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sK9S 鱼背起肉，把骨头跟肉分离。
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!\Lf6I5uY 香菇一两，用冷水发好。,` RXC_,XJ$BZ2J)D&y
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ZyP G1o*yVT 把香茹剁碎成颗粒状备用。
r$?I%k*l|.U7w 一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。(TN'Q)ip*{D`
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&~J/lbJy 加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。o+T/[)p7J7Wm
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b%iIy_h+cT 油豆腐切半，挖空备用。vj[K8S+_M
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。
;`8h)pVT,f 锅里放鱼油烧化，倒入豆腐酿煎香。zs-Fk~q9q
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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8j!kp1C+t 特点：菇香肉滑。口感细腻。2g/T}?l~tI
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e8e;j%?7s!k 第三吃：传说中的鱼肠煎蛋
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原料：鱼内脏、香芹、鸡蛋
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;u,UP6c D(j\P 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。:[*o9n/zV
改下刀，切碎。 m2|:@ t1r
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切碎的香芹、鱼下水加鸡蛋打散搅均。GABpv H
[url]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2dd0886d095da8bb2c39a64d2e875ba29454f59bc0eda1ca04bbd8260a665f4c4076970b3885806b62e3a5d8e65d77eea8e7bc19cd69242ba661eaaa7d6fc645c6e4b8f42&a=30&b=27[/url]
Y;T+I&N;B8DLm 加几滴白酒、盐、胡月粉。hI?pJ*[d
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+S!yZo;cX 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。
3mD3} s*V$YKt S,A 两边都煎成金黄色。
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nx,SHk] 装碟。口水中.........WXSi/jR;b#w

-kFW8zv1K*Y 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。%V_4}T$wJX

&]5g _r7`bC'n 工友评价：此菜唯一的缺点就是少了一点。Rf9~4E'N[;@
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j\ipR"s#| 第四吃：干锅鱼腩
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y:?$[U%d~8a*l 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
f%wg|;L%Ut 洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。
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RDP@+vY 因为等下要煎，如果先放了生抽和糖的话会粘锅。也可能会烧糊。
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`2?,o[,^:zp I$| 八角一颗、干红椒一只，姜蒜爆香。}1}!yo1T!x"v
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
3qM*BBh `5w%G 上碟。
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,?8wp u/B 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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_MM r*fY[ 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。
r#Zx,C7wG8|h8u 骨头煎黄。8K3E7hju T

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豆芽要炒过的哦。放猪皮鱼骨一起熬汤。yg$t(t6c6faM
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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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