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。
1\`+\'W.v1l[fS v 其实每个人的生存方式大同小异，只是为了生存下去而已。&U_^,u+T8\AC2q

V%wn`z*or 原料：7斤重胡子鲶一条，仔细看有6根胡子哦。
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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。Wk Wl Q9Z
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把鱼头洗净斩件，3I0[Y7E#c;k4](Z]
剁椒均匀的涂到鱼头上就行了3wE]+j*Xw
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2e39e4355166f96c47f053cd540434a9cfdc3aab8bcda1b17fbc2ac57b130c80ca8f7b9fc5a981921fc8a3768f051fa30be5633582f70e7324eb0c68ebf296d4596eafdd6&a=30&b=30[/img].a3m%w sDpM5B
简单，上锅大火烧开水放鱼头蒸十分钟。"f W_;d!W1vF8Ro&b
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。
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gh vb*w 二吃：油豆腐酿鱼肉1OXY O4k8I
鱼背起肉，把骨头跟肉分离。6}0l9n-V3`%B d-H(p
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p)IVeR9U 香菇一两，用冷水发好。
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lr/~ dGb0t 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。| RZ
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+@.X!a|~#b3iy 油豆腐切半，挖空备用。
N)P4C5DS2R$a m 把搅好的鱼胶酿到油豆腐里。;U%N}0x"Xd2?&[B2D
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平时，酿豆腐大多用蒸的方法来煮，个人认为生焖更入味也更有口感。#ba/D(V"{Bl
锅里放鱼油烧化，倒入豆腐酿煎香。 O6R"Mj&r6c2u
倒入啤酒焖到熟。
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0R1VA1FN 最后放蒜叶、芡水收汁明油装盘。
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!v'i5|IA`[ 特点：菇香肉滑。口感细腻。
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第三吃：传说中的鱼肠煎蛋
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'kO+RS5Zo yV 原料：鱼内脏、香芹、鸡蛋
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4w/kI,e-I'J-Lc 这条鱼的下水好少哦。不过鱼肚还算可以，很厚。UH9\'F:e7WJM4w6l$hQ
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鱼内脏焯下水，捞出晾凉。'Q:?+a8C)EIb4I
改下刀，切碎。
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切碎的香芹、鱼下水加鸡蛋打散搅均。SU1}t6iY_'Gr
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加几滴白酒、盐、胡月粉。KDP9c5|$kHT
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+i}/b{j%bR 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。 l2Nbk+B
两边都煎成金黄色。
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装碟。口水中.........%K+G~l3Z

XoC$S2y6PF9Z 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。{;n,^ee2~

+yu] JZ7wJ 工友评价：此菜唯一的缺点就是少了一点。
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1YV!COT-?M 第四吃：干锅鱼腩zjv B|6B

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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。
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h8W~g 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。&]},QYqG,p'b(`

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八角一颗、干红椒一只，姜蒜爆香。L ~"AY/Vyh
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倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
&hm2ltu'LV 上碟。U8ZgK0Dnr8} D
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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。W8K)v*t i%];c0o"r0iW
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GL/@}:r 第五吃：鱼骨头猪皮豆芽汤K*Yy`3y/{7{


k~#i'rV2E6{Y 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。
{4}ZtP n!t 骨头煎黄。8H#ds
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^2u 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。h-^6L-u~i](h

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_P2y.N)N'e;I5|x 最后把上层的油勺出来就OK了。!M4Qz F]P

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;Zi!KZO,x*Jb 好了，废话也说完了。菜也全部搞定。
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0OqI.Pi;x p-^1E 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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