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]L.dA+b^%P
[color=#ff7f00]今天就用它来做个客家名菜黄骨鱼焖豆腐。[/color]
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#gc^.dn-? [color=#ff7f00]今天就用它来做个客家名菜黄骨鱼焖豆腐。[/color]
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b:stz-b [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
)`#H1G1N?h F 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）4L&C9dv8N;ia
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u!F~&PH [color=#ff7f00]处理：
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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。DF+U.R
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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
|]"j$e8U+m 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]
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eRx)?)j#l Zc [color=#ff7f00]4，把鱼捞出，留适量底油爆香姜片和葱白
[poMjhr 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]
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Fn5R?(}UOo)\ U'e [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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[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]
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}_8_!v}S_ 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