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。A(@g|+E:Zmo!q#r
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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J@mgiJ%e 原料：7斤重胡子鲶一条，仔细看有6根胡子哦。
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O5O'wV:V*Q U-?*} } 一吃：剁椒鱼头
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我在超市随便买了一瓶，才五块钱。[g?5jYQ#xJ ?1x]$k$q
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把鱼头洗净斩件，
)EmuWy]9eN` 剁椒均匀的涂到鱼头上就行了8C
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简单，上锅大火烧开水放鱼头蒸十分钟。di h/K9Q2[7ZA
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。
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二吃：油豆腐酿鱼肉#WQV9dT
鱼背起肉，把骨头跟肉分离。
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"o~3B$C*t0Wu3Z 香菇一两，用冷水发好。tKTm;IUO
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2h3R-P1ZquKi 把香茹剁碎成颗粒状备用。D.^ a3^6U3f-{)@
一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。
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加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。
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EGX(]un;P 油豆腐切半，挖空备用。
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F'j 把搅好的鱼胶酿到油豆腐里。
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平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。
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g$w!Ru 锅里放鱼油烧化，倒入豆腐酿煎香。
8Oa)_1E6[)Apf 倒入啤酒焖到熟。
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3E7q? k9V;t,Q!M 最后放蒜叶、芡水收汁明油装盘。
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k3X{'p5`8K 特点：菇香肉滑。口感细腻。
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qH/F MI,ih 第三吃：传说中的鱼肠煎蛋
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5pstW.zq;le6{ 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。 _ M-y%t$Q'g
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鱼内脏焯下水，捞出晾凉。D&V&z|}F gz
改下刀，切碎。
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切碎的香芹、鱼下水加鸡蛋打散搅均。
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加几滴白酒、盐、胡月粉。
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'DAWGp#Nl 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。0n+x&[#y$f)}DXH
两边都煎成金黄色。
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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。
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第四吃：干锅鱼腩-R-B \a{? {vdV(B
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D;jU/s)eE1K n0A 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
n:q$yuk}6t$H,C 洗净斩件，放基本味腌十分钟，基本味就是盐和酒啦。(Sm/~&y%yD

9R;m7q&};^cP0t 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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I+H 八角一颗、干红椒一只，姜蒜爆香。
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。"M,pL`4R4P#b3k
上碟。wr~2Q XT$K
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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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x!j \#q q&N 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。pdjo'w3G
骨头煎黄。
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{8r9{ 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。yl|Xmi

p!j\0I5P,F6F&\q 最后把上层的油勺出来就OK了。
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{6}8o,t!^v/U$G 好了，废话也说完了。菜也全部搞定。B MiT&^:B

K1`\2A2T#A_]8k 来个全家福。一条鱼做成的四菜一汤就是这样子的了。,\PVD5g
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