查看完整版本: 客家菜：黄骨鱼焖豆腐

客家菜：黄骨鱼焖豆腐

[color=#ff7f00]我们这边的黄骨鱼在四川叫黄辣丁在长沙叫黄鸭叫在广西叫黄鳝鲴，总之，这是在南方普遍受欢迎的一种淡水鱼，除了脊柱骨以外鱼身上没有小刺，身体外也没有鳞片，肉质细嫩、味道鲜美。[/color]
:TGdn+L-~5M"b q3E9vs [color=#ff7f00]今天就用它来做个客家名菜黄骨鱼焖豆腐。[/color]mT@[#ra2~
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wPa+T%wg2a9Z [color=#ff7f00]今天就用它来做个客家名菜黄骨鱼焖豆腐。[/color]
]#w3? A@9g [color=#ff7f00]原料：黄骨鱼四条，姜一块，豆腐一块，红尖椒一个，葱两根，面粉少许，油（猪油更好）适量
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WS*M&kz 调料：料酒，生抽，胡椒粉（主要用生抽提供咸味，因为这种鱼本身够鲜美，味精不需要）w2K(fA"xh$a+B D
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[color=#ff7f00]处理：M?\ U/P
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1，黄骨鱼宰杀洗净，用刀刮去鱼身上的粘液稍微晾干。#s3p{LrY
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2，葱白切片靠近葱白部分切段尾部切葱花；姜切片，红尖椒（不吃辣者不必用）切片4{ n:_RJ$o+^E
3，晾干的鱼身上拍点干面粉在旺火烧热的油锅里炸1-2分钟。[/color]&L:wB:NvyN
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J(_`K-q8z/G1NR!G[ [color=#ff7f00]4，把鱼捞出，留适量底油爆香姜片和葱白/R,r+u;XJVE
5，豆腐用开水烫一下滤去开水下油锅稍微煎一下（不必煎成黄色，要的是豆腐的嫩劲）[/color]p5Ba:f5Lr+P,V_
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#t.aPa+p0p;@^ [color=#ff7f00]6，锅中下煎过的黄骨鱼，加适[/color][color=#ff7f00]量水，再加料酒，生抽，胡椒粉，葱段烧开。[/color]
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7U/Y%GN.iVM [color=#ff7f00]7，[/color][color=#ff7f00]盖上锅盖焖5分钟左右，开盖下葱花和红椒片翻一下，大火收汁后起锅。[/color]R*u#`;ijXt

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]S*Ch)L@1d$v 此帖子已经被作者于 2009-01-15 11

在我们上海叫昂刺鱼，一般是红烧或做汤。这鱼在我们这里很贵的