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。
!q$E8Tg F1S3`g 其实每个人的生存方式大同小异，只是为了生存下去而已。Zc ]oq:Q2g ^m3R

HjKO0OS1A#x{R 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Q(DW|w` T

vh]+GU8R\{ 我在超市随便买了一瓶，才五块钱。#ObDUs
[img]http://tg1a198.mail.163.com/netfolder/servlet/nfapp/GetFile?sid=vEpVgHPQulHNNzZtICQQUDLVpMsMREly&mid=1tbimBkvSUni1KNxWQAAsT[/img]
v!{-@/{(V*\,m!| 把鱼头洗净斩件，
^yI@/}W$qFl 剁椒均匀的涂到鱼头上就行了
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简单，上锅大火烧开水放鱼头蒸十分钟。7BSjz5gpN
色泽红亮。芬芳四溢。咸鲜适口。入口嫩滑。uicH
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二吃：油豆腐酿鱼肉
kO+kn?p:d#[ 鱼背起肉，把骨头跟肉分离。
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香菇一两，用冷水发好。x] `#E't
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l2c gy)u%} r 把香茹剁碎成颗粒状备用。
L.C?6}3a9e t 一比一的鱼肉加五花肉剁茸，跟香菇粒混在一起。&{e#s5Gp"d
[img]http://b30.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2676369358c037f6ce0ab4032ea2ed0ca125e1e9aa28c5e5e6c3285eaae917fd67d21c4435593e85e2405e267a07bd9bc8079d3afd0563f0f2c95c7af400a206b0caf0ac9&a=30&b=30[/img]M/|G:{y4V
加蒜白茸、沙姜粉、胡椒粉、盐、糖、料酒、生粉、生油搅拌。n)c4`#JGE\"l
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2fed0c3a0d4df8cffa2678a4a50ec2ec5732950993251f3b2d48b05abf4a5ab5f7affdb41b855f0fe7bcac1734c0f384fc0f5407dd9a60fd69741ebe210aadcdd3b7b1ffc&a=30&b=27[/img]&q;R(sA+b%CtG
油豆腐切半，挖空备用。
MuR l&M3V/k$_ 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。
NHz tXJ 锅里放鱼油烧化，倒入豆腐酿煎香。u$RQ3i k"rHHL1Z+Yg
倒入啤酒焖到熟。
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最后放蒜叶、芡水收汁明油装盘。Pa ](a!Ei%Z
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特点：菇香肉滑。口感细腻。
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第三吃：传说中的鱼肠煎蛋&E-O`6{Y
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gR.jlz@,v 原料：鱼内脏、香芹、鸡蛋 T
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这条鱼的下水好少哦。不过鱼肚还算可以，很厚。
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LTi${*h V Ro 鱼内脏焯下水，捞出晾凉。
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z3[q 改下刀，切碎。J0Zy~!q-s)P
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2aa44770b56afa09a80e4b2b3e7cfd88980241d0af8b8c98764273278f65061987597113d31463b61544b92351c82574c6fe6b9fd966c54849ccc11678d6d433d0022b885&a=27&b=27[/img]
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切碎的香芹、鱼下水加鸡蛋打散搅均。.K0C"}P2]#p4r(y*V`
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Lw_ 加几滴白酒、盐、胡月粉。?8gH?R
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ieQ3R+g9D!|| 下锅煎！就跟平时煎鸡蛋一样，其实也没什么技术含量。
"?7EUII@-x'C 两边都煎成金黄色。fvG$j'z:MB*y/~L#Iw
[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2f94f8d9b3d4946deabc4aa52d306c35c6687f360aa4e36dbdc7aa049173e2f6ca14b4ce0af67a99a6e4bbe670633d0f94345ac07c572356cb372e5bbcd6f8e1fe34859b5&a=27&b=27[/img]
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9O c5]vEk$go `E#c 装碟。口水中.........$YfI4q'H b&Bo*e'v

5G"d,J0aQoP 芹菜粒的香脆加鱼下水的软滑。口感非常的不错。$J&s~)x*t.Jq-j

-F.J&w _4wu 工友评价：此菜唯一的缺点就是少了一点。
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#Y\l R.Rc'f'JS 第四吃：干锅鱼腩eWExNZH9g

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原料：鱼腩、鱼尾。个人认为这是鱼的精华部位。_Q Y Qn}ZL-L
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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(t3H#I#p3\M"x+QD 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。
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}:PxBd g)Za#c 倒入鱼腩煎黄后，加生抽老抽蚝油糖爆炒。
8SJmA!@1C 上碟。4BsfN^/qf
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qd_(T{ k![sD 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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5H7V)tA!fLy$|S)S 第五吃：鱼骨头猪皮豆芽汤a/]1`9QD7w7g
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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。m
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骨头煎黄。XN5Z*Y/A@

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&i]U X$R%d 豆芽要炒过的哦。放猪皮鱼骨一起熬汤。
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vWv#C U*y.w7S[9t| 最后把上层的油勺出来就OK了。
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[img]http://b27.photo.store.qq.com/http_imgload.cgi?/rurl4_b=96ab855a01298883002e9971166d30d2095a2a7601e4bb231830ed312b84bcce4fcb841b1050183e23bb05f2e102896f32fd1df813657a41f154d279352decf014fb79b974f018bbe66c371c2ca50cc859c84d42&a=27&b=27[/img]
h8WVp;EjlV/K 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。5iHs#C'o OE1JCp

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