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。E7c.{C-NWZ#t
其实每个人的生存方式大同小异，只是为了生存下去而已。0np$_2`,o

1HN:Sf+{x1L 原料：7斤重胡子鲶一条，仔细看有6根胡子哦。
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[img]http://tg1a198.mail.163.com/netfolder/servlet/nfapp/GetFile?sid=vEpVgHPQulHNNzZtICQQUDLVpMsMREly&mid=1tbimBYvSUni1KNxTwAAsK[/img]
[8q d$ZuH2R 一吃：剁椒鱼头i!WR5|7`

-Y-SEj4MI%Kr/m 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，

z"SG0T vF H;M-O L$z 剁椒均匀的涂到鱼头上就行了weVV ~&d)o,?yo}
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2e39e4355166f96c47f053cd540434a9cfdc3aab8bcda1b17fbc2ac57b130c80ca8f7b9fc5a981921fc8a3768f051fa30be5633582f70e7324eb0c68ebf296d4596eafdd6&a=30&b=30[/img]
Pc7T)Nh0W,l']X7o 简单，上锅大火烧开水放鱼头蒸十分钟。WU:R F%|/ghO H-\(E
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。:l0u)NAD
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二吃：油豆腐酿鱼肉;m/}X'z?7QBU'P0_m2l
鱼背起肉，把骨头跟肉分离。IP}8gzhJl

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香菇一两，用冷水发好。o^cN(a%`u
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2f0bebc35acfb52239f5dd2c3a15e486e9404034480fbbdd93a83e84d753066ec6584aafb8b2b238d69851f433ef45855ac44daaf45f091f824d0803d11d7bc36515b271b&a=27&b=27[/img];gX'e |!f
把香茹剁碎成颗粒状备用。[P0a)aR0~ N"J
一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。
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?At-_S 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。
&OB3bi0J|m*Q 把搅好的鱼胶酿到油豆腐里。 C;\ dP;n#M
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d251e07c1666ae38562bdce7442b54d2820b834485a5d5cbe8ed925d21654519a16f2fc1a4f6e1d8e5e46ff571a9b02da41644a16ab1fcb5ddd5b02368257c5721c77a3bc4&a=30&b=30[/img]
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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。
[ RE/`lyP Qh 锅里放鱼油烧化，倒入豆腐酿煎香。H ` K(}r1C1U
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倒入啤酒焖到熟。*j/]7Jjs
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5B&rV%F(| 最后放蒜叶、芡水收汁明油装盘。 oVX4DKZ0h_.|TlT

#D[_Q:u{%KZ UR 特点：菇香肉滑。口感细腻。
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[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d200b4af5f7550a01fe9b75b0efe542e88b9b96005fa95e625d89cf83485d328f3179f1fd042419619f47b3610fac6b5f86e5d8bfb7afe05aea466da11db9a0c317f4d7951&a=30&b=27[/img]1i,F$tl~R]5Ap
第三吃：传说中的鱼肠煎蛋5O}-PfQ
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原料：鱼内脏、香芹、鸡蛋
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m9l.z3j;t(@d 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。
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[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2c11f356398328fd3f1b8cf348c1afe60a3886dfb5960d1553df119a7bffb061eed146b1cc2f72bba0c857c181945a283481393d2639847225d39a8b4fc7c31a6802993fb&a=27&b=30[/img]
"n-_9|&|(o0Z 鱼内脏焯下水，捞出晾凉。
!m.wlIN,V1hC2E@ 改下刀，切碎。#T.P*Fe*cM4`$x
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2aa44770b56afa09a80e4b2b3e7cfd88980241d0af8b8c98764273278f65061987597113d31463b61544b92351c82574c6fe6b9fd966c54849ccc11678d6d433d0022b885&a=27&b=27[/img]pP d-d@M
[url]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2a92ff9fd9d61e1a39a99f71b938de9fb238d345c2adb55de7d88a316537ef8b14f91155409a1bfc0e588ab207474aa2c081704021dbf533bb7a51d6010ee8ee89a190ff0&a=30&b=30[/url]
E.xerW en5p9Iy 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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/}9rB(A]7x7j&^{8J8q 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。
M5u2\lv K+Jv-l(U 两边都煎成金黄色。
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装碟。口水中.........
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5A:v#x6Dc8QS5xL 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。*C*\8A~C
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5C%DD#W!p*wg 第四吃：干锅鱼腩
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7PpU8a%mF!k 原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。g dt1L9E VXM
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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Y;g-trYudc 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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#z`h*UTEe@Ed 八角一颗、干红椒一只，姜蒜爆香。 s%XtZ
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
.r'N@)O"y Y 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。2Z;Gr$Oq!Y#q |1a
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2d7207aa01a7ff39bd4ec6b8aa6a5c46cb2c385cd92d1fc4cd2b3e293906fdf91fda221f971769c36956e0a7bbae222240a3f69ccc8bd284cb15bc779ca34660a028b055e&a=30&b=30[/img]`n0`&|%i/G,B
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。
v [8~ h+e0H3J 骨头煎黄。tL|Dm/X'rj

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[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2e1658dca0cc87cabd9e381b5fc9d4c82524b2a4bece75776b96381b187d75b6b7d03de9840b189fa607628d385015edce02fd6f574ad27bc6b9f9bbba6e349c6a1195f20&a=30&b=30[/img]ti0J3QkE,C
豆芽要炒过的哦。放猪皮鱼骨一起熬汤。0fP;wm ?/P
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最后把上层的油勺出来就OK了。JLn-hj([*qV

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T'P&]| 好了，废话也说完了。菜也全部搞定。
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a(Hu3K%XQz'`&C 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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