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酱烧加吉鱼   关于加吉孩的童年趣事

(2011-04-15 08:02:02)
标签:

龙口

海鲜

加吉鱼

酱烧

童年

寻找加吉孩

分类: 家常小菜

我们海边人流传一句话:一鲈二鲳三加吉,说的是海里最好吃的鱼排序:鲈鱼第一,鲳鱼第二,加吉排第三~~~~~关于加吉鱼还有个好玩的事情就是:小时候,我们吃加吉鱼时都要找“加吉孩”,说的是鱼头里的一块骨头,是个小人的形状~~~~~只有那些上了岁数的老鱼头骨才能长出小孩的形状,我从没找到过~~~但是太后说她小时候玩过那东西~~~这也难怪,我估计也没遇到过年纪大的鱼酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

跟现在的孩子说这些,估计他们也听不懂,但是龙口长大的,我的同龄人们,小时候你们找过加吉孩么~~~~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

在这个什么都讲求速度和效益的时代,估计也不会再遇到神马奶奶辈的加吉鱼了,它们没有足够的时间去变老~~~~加吉孩,一个美好的理想~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

酱烧加吉鱼(酱香浓郁,鱼肉入味)

 

原料:黑鳞加吉鱼、葱姜、大蒜、面酱、油、老烧、香菜、盐等调味料

做法:加吉鱼清洗干净后,刮干净鱼鳞,豁开鱼肚将鱼的内脏取出扔掉,将鱼鳃也清除干净,再用水清洗下

在鱼的表面抹适量盐,然后把面酱涂在鱼的表面,肚子里也撒盐涂酱,这样更入味

腌制至少半小时后,准备做鱼,葱切碎,姜切丝,蒜拍扁切碎

锅里放两大勺油,比平时炒菜放的油要多一些

油热后先放大蒜入锅炸一下,然后把鱼放进去煎一下,两面都要煎

煎好后,可以把剩余的油倒出来,然后烹入一大勺的老烧(老白干)

再倒入少量的醋激一下,然后倒入开水没过鱼身,大火烧开转小火炖,把姜丝放鱼身上

要时不时地把鱼铲一下,以防止鱼糊锅底,等鱼快烧好时再把葱放下去

等汤汁收干时,撒点香菜即可出锅

 

注意:鱼肚里内脏和鱼的鳃都要去除,否则会影响鱼的味道

加吉鱼的鱼肉比较厚,要想入味道,必须要提前腌制,后面烧鱼的过程中不用再加盐

把蒜粒先放锅里炸一下,油里就会有蒜香,用这个油煎鱼味道特别好

多余的油倒出来不必扔掉,烧茄子特别美味,既有大蒜香还有鱼香,做份鱼香茄子美死了~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

老烧必不可少,最好是高度老白干,试试你就知道,海鱼的腥味变鲜味

一定要注意小火炖鱼,炖的时间长点才好吃,“千滚豆腐万滚鱼”~~~~~

要时不时铲一下底,防止糊锅

这个做法,是我最喜欢的烧鱼法,很入味很好吃,是太后的真传,尤其适合加吉这种肉质厚难入味的大鱼酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

酱汁浓郁,超级入味,这个鱼拌大米饭,绝了~~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 


酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

我特意挑了鱼头吃,找了又找但还是又失望了,没有加吉孩~~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

呲着牙的鱼~~~做熟了还这样~~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

话说,这鱼长得确实不好看,但是俺有经验,往往越是难看的鱼就越好吃的~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事


酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事


酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

金鱼好看吧,但是不好吃~~~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

 

微博直播中,谁要是吃鱼的时候找到加吉孩,记得告诉俺一声,比中奖了还高兴啊~~~~酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事

 

酱烧加吉鱼 <wbr> <wbr> <wbr>关于加吉孩的童年趣事





 

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