砂锅鱼杂豆腐煲

2024-05-06 06:01:23 593

砂锅鱼杂豆腐煲
现在的商家越来越会做生意了,菜有净菜,清洗好的;买牛羊肉时说明是要求多大形状的,也会给你切好;买鱼时也会帮你杀好,收拾干净,不只去鳞、去腮、去肚肠等脏东西,还把鱼头劈开、鱼骨斩断,剔下鱼肉。



因想要做鱼柳,所以买了条适合做鱼柳的刺比较少的草鱼,超市里卖鱼的大姐就按照要求将鱼弄得非常干净,让偶只要简单切切就好,实在是太方便了。



一条两斤多的草鱼,除了扔的东西,剔出来的完全无刺的鱼肉只有接近半斤,鱼头鱼骨等则有一斤多。像偶介样在老妈“吨吨”教导下长大滴娃儿如此勤俭,怎么值得将这些东东扔掉呢。



虽这些东西不如鲢鱼、胖头鱼那样适合炖汤,但也是美味啊。用它们照样可以炖出奶白色的鱼汤来,再配上洁白的豆腐、艳红的枸杞、碧绿的葱花,看上去也会勾起强烈滴食欲呀。



如泥土般敦厚的砂锅,炖完后非常保温,喝起来很长时间都是热热的。这是姥姥以前用过的砂锅,家里的两个砂锅,都是以前姥姥用过的。她喜欢用砂锅炖一锅暖暖的汤,来温暖我们这些家人。就算现在,她去了另一个世界,可这温暖还在延续……

Details of ingredients

  • 鱼杂600克
  • 豆腐320克
  • 枸杞20克
  • 45克
  • 8克
  • 料酒1大勺

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 砂锅鱼杂豆腐煲

  • 1.将鱼杂清洗干净,控去水,放入盆中,放适量盐抓拌均匀后腌制10分钟。
  • 2.烧水的同时煎锅中放入适量油,待油温升高后放入葱、姜,翻炒几下出香味后放入鱼杂。
  • 3.煎至一面变色后翻面煎,煎至两面变色。
  • 4.将煎过的鱼杂放入水已经烧开的砂锅中,再添入适量开水,水量要够没过所有材料。
  • 5.待锅中的水再度开后,用勺子将浮沫撇去,盖上砂锅盖中小火炖约40分钟。
  • 6.豆腐切成厚片。
  • 7.打开锅盖,放入豆腐,放入料酒,搅匀后继续加盖炖。
  • 8.继续炖约20分钟后,放入适量盐、白胡椒粉。
  • 9.葱10克切成葱花,枸杞洗净。
  • 10.放入葱花、枸杞,再加盖炖约5分钟即可。
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