很地道的江南菜---- 红烧鲫鱼
<p><center><img name="image_operate_66521288937678093" src="http://i3.meishichina.com/attachment/good/2014/11/05/201411050000068375.jpg"alt="很地道的江南菜----wbr红烧鲫鱼"title="很地道的江南菜----wbr红烧鲫鱼" /></center></p><p></p><p></p><p>网友问我,红烧鲫鱼怎么烧?我一头雾水.</p><p>我一直以为,每家每户都会烧红烧鲫鱼的,</p><p>仔细想来,事实上,有很多3口之家,新手妈妈.</p><p>从一个在父母羽翼下长大的姑娘,到为人妻为人母,</p><p>必须承担起家庭中主妇一职,</p><p></p><p>必须去学着怎么做菜烧饭,怎么带小孩子,</p><p>如果是自己喜好,那是最好,</p><p>但是有的时候,更多的是一种责任.</p><p>责无旁贷.</p><p></p><p>换个话题:</p><p>最喜欢吃我奶奶做的红烧鲫鱼.</p><p>从小就很迷恋,</p><p>几十年如一日,奶奶的味道一尘不变,</p><p>每当我烧个在娘家吃到过的菜,我就会想家,</p><p>正如做这道红烧鲫鱼的时候,我想我奶奶了,</p><p>我奶奶,可以用可爱两个字来形容.</p><p>有句话叫:越老越像小孩子,</p><p>一点没错.奶奶跟我们家蛋一样可爱.哈哈!一点点事情,就跟蛋蛋一样闹点小情绪.</p><p>有点高兴的事情,也会激动的按捺不住,说个不停.</p><p>祝愿我的奶奶健康长寿!</p><p></p><p></p><center><img name="image_operate_76641288937687609" src="http://i3.meishichina.com/attachment/good/2014/11/05/201411050000068376.jpg"alt="很地道的江南菜----wbr红烧鲫鱼"title="很地道的江南菜----wbr红烧鲫鱼" /></center><p></p><p></p><p></p><p></p><p>老底子的红烧鲫鱼</p><p>材料:</p><p>鲫鱼1条(380克)葱姜蒜若干 老抽1勺(8ML)生抽2勺(15ML)</P><p>制作:</p><p>1新鲜鲫鱼1条,杀好洗干净,在鱼的两面划上斜刀;</p><p>2将姜蒜切末,葱切成葱白和葱绿两部分,葱白用来煎鱼用.</p><p>葱绿切成末用来做点缀增香用;</p><p></p><p>3将锅烧热,倒入一点冷油润一下锅,然后再加入30ML色拉油.</p><p>4看到油有冒青烟了干净将葱姜蒜入锅,将鱼投入;</p><p>5 煎至1边金黄,翻面煎另一面.</p><p></p><p>6煎至2边金黄,加入1勺料酒,加入生抽和老抽.加入1小碗热水.</p><p>7如果要做嫩版本的鲫鱼,这个时候热水加半碗即可,开大火</p><p>将汤收干,期间加一点点白糖吊个鲜,并用铲子不停的将汤汁</p><p>推拨到鱼身上;</p><p></p><p>8直至汤汁浓稠并很少了,赶紧关火出锅.(老底子的做法是肯</p><p>定加味精的,我是不加的.)装盘撒上葱花即可.趁热吃;</p><p>9如果要做酥而入味版本的话,可以加两碗热水,将鱼煮上20分</p><p>钟,再加点糖,开大火收干汤汁即可.</p><p></p><p><br /><br /><br /><br /><br /><br /><center><img name="image_operate_57291288937696109" src="http://i3.meishichina.com/attachment/good/2014/11/05/201411050000078377.jpg"alt="很地道的江南菜----wbr红烧鲫鱼"title="很地道的江南菜----wbr红烧鲫鱼" /></center><br /><br /></p><p></p><p>主妇心得:</p><p>1 做红烧鲫鱼,最好选择野生的鲫鱼,吃起来口感佳,不腥气;</p><p>2 一定要选择新鲜现杀的鲫鱼,而不能是冰箱冷藏过的,不然</p><p>会很腥气.</p><p>3 红烧鲫鱼要好吃,一定要先煎;鱼从下锅开始,只翻一次,即</p><p>在煎鱼的时候,一面煎好,再煎另一面.</p><p></p><p>4 要不腥气,一定要加热水,中途不可再续水,选用新鲜未冷藏</p><p>过的鲫鱼;</p><p>5要做的颜色好看有食欲,必须用到老抽和生抽两种酱油,老</p><p>抽上色,生抽入味;</p><p>6 要想汤汁浓绸起胶质,必须出锅前开大火将汤汁熬浓;</p><p></p><p>7 要想菜色好看,请点缀点绿色的食材,如葱花香菜叶薄荷叶等;</p><p>8 这款鱼要做的有嫩度,要注意火候,时间比较短点,鱼肉内部</p><p>不一定能完全上色;</p><p></p><p>9 若想上色好看,肉质酥软入味,那需要20-30分钟的久炖,一次</p><p>性多加点热水,以免烧干;</p><p>10 新主妇可选用不粘锅来煎鱼.煎鱼时候请用锅盖子适当的</p><p>挡在自己的身体面前,以免油溅起到身上.但是千万不可以盖</p><p>盖子哦.</p><p></p><center><img name="image_operate_10171288937693750" src="http://i3.meishichina.com/attachment/good/2014/11/05/201411050000078378.jpg"alt="很地道的江南菜----wbr红烧鲫鱼"title="很地道的江南菜----wbr红烧鲫鱼" /></center><p></p><p></p><p></p><p></p><p></p><p></p><p><center><img title="增强体质---牛蒡牛排汤" alt="增强体质---牛蒡牛排汤" src="http://i3.meishichina.com/attachment/good/2014/11/05/201411050000088379.jpg" width="397" height="57" /></center></p><p></p><p><center><img title="精华合集wbr<wbr><wbr><wbr><wbr><wbr><wbr>12虾的美味wbr<wbr><wbr><wbr><wbr><wbr><wbr>百变做法" alt="精华合集wbr<wbr><wbr><wbr><wbr><wbr><wbr>12虾的美味wbr<wbr><wbr><wbr><wbr><wbr><wbr>百变做法" 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