conax01 2009-12-4 14:29
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。6f#Zb5n/I7V
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。H|B;A k,n5G&S
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一吃：剁椒鱼头/V/|*Z4gG6o8mM2S
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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， p GA:c5]7D0F
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。
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色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。,b:Dy&~.~ WA
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二吃：油豆腐酿鱼肉
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鱼背起肉，把骨头跟肉分离。
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香菇一两，用冷水发好。
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把香茹剁碎成颗粒状备用。7i)W6P |Wiy*wcd
一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。 zN%F5L s u-mZ#U
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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。
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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。"Rhh:J
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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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特点：菇香肉滑。口感细腻。*_ t'i$jc k8Gl
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第三吃：传说中的鱼肠煎蛋 oK0W#x'{Vb6p
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原料：鱼内脏、香芹、鸡蛋/F*N&GoIm6C
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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。
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改下刀，切碎。f E0W#O_Q a S
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切碎的香芹、鱼下水加鸡蛋打散搅均。2^ w6h;KO+V/te
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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。c RG f+mrk9gH#C A I
两边都煎成金黄色。 C%j ?CVqn+i'y?
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装碟。口水中.........
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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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工友评价：此菜唯一的缺点就是少了一点。6v+yMP y { `E;u
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第四吃：干锅鱼腩"M^u9T8Q{p
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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。:QT T d(W,d6k-Zvrd
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。
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八角一颗、干红椒一只，姜蒜爆香。1H(n1x/E,o}
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
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上碟。"KLd#`I["d2}
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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。
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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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骨头煎黄。
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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。'a#Fm!J-}0w1g0h%i
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