苏北水乡鱼蟹美（二）
<p class="MsoNormal" align="center" style="TEXT-ALIGN: center;"><font face="宋体"><span style="FONT-SIZE: 22pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">红烧鳗鱼</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 22pt;"></span></font></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">兴化为苏北的锅底洼，所产河鳗较好。河鳗，又名白鳝、鳗鲡、清鳗和鳗鱼等，俗称毛鱼。兴化把黄鳝（长鱼）、河鳗（毛鱼）、甲鱼通称为“长毛甲”，算得上是兴化最重要的水产品。河鳗体细长，体背为灰黑色，腹部为白色，身体光滑细腻，一点“毛”也没有（不知为何叫它毛鱼）。其肉质细腻、鲜嫩，营养较为丰富，是兴化人民善遍喜食的鱼类。红烧是本地区的有特色的烹调方法。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">原料：活河鳗</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">3</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">条（</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1000</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克左右），笋片</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">50</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，熟猪油</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">60</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，葱</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">2</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">根，姜</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">2</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">片，精盐</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，酱油</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">60</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，糖</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">15</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，红辣椒</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">3</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">个，绍酒</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">30</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，胡椒面少许。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">制法：</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1.</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">将鳗鱼从腹部开刀，去内脏、头尾，用稻草抹洗粘液、洗净，在其体一侧每隔</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">4.5</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">厘米剁一段（不要剁断）待用。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">2.</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">炒锅上火，放熟猪油</span>
<span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">50</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">烧热，加葱、姜、红辣椒和鳗鱼一起炒，放入笋片、绍酒、糖、酱油、精盐，加清水浸平鱼身，旺火烧至六成熟，加熟猪油</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">10</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">，移至小火烧约</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">90</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">分钟，再上旺火，晃动炒锅，加葱段稍焖，待汤稠浓，加胡椒面起锅装盘即成。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">特点：鱼段光亮，表皮完整，肉嫩味鲜，入口即化。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">操作要点：鳗鱼必须鲜活，加工时粘液须洗净，烹调时腹皮不可破，还须选用黑背鳗鱼。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;"> </span></p><p class="MsoNormal" align="center" style="TEXT-ALIGN: center;"><span style="FONT-SIZE: 22pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">清炖甲鱼</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">甲鱼，又名鳖、圆鱼、水鱼、团鱼，生活于河湖池沼中，春秋两季上市，有菜花甲鱼、牡丹甲鱼、桂花甲鱼诸说，而以菜花盛开时上市者最为肥美。兴化人以清炖、红烧、砂锅烹制见长。选用甲鱼时，宜大小适中，以体重</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">500</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克至</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">800</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克者为佳，大则老，小则腥。因它营养丰富，具有滋阴补阳、散结清瘀和解虚热、通血脉的功能，因此，被视为水乡人民的宴席珍品。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">原料：活甲鱼</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">鱼〈约</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">750</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克〉，笋片</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">50</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，火腿</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">50</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，姜块</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">15</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，葱结</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">个，绍酒</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">100</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，精盐</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">3</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，味精</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克，蒜泥</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">15</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">克。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">制法：</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">：将甲鱼背朝下，使其头伸出，捏住头颈，用刀沿壳切断颈骨，再将头颈处割开，</span>
<span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">抽去气管，腹部成十字划刀，去内脏，斩去脚爪洗净，放入沸水锅中焯水，取出刮去背壳黑膜，剁成块洗净。</span></p><p class="MsoNormal" style="TEXT-INDENT: 30pt;"><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">2</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">：取砂锅</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">1</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">只，放入甲鱼块，加葱结、姜块〈拍松〉、绍酒、蒜片、火腿，加清水淹没甲鱼，放旺火上炖开，移小火焖</span><span lang="EN-US" xmllang="EN-US" style="FONT-SIZE: 15pt;">2</span><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">小时，至烂后去姜葱，加精盐、味精调味，食用时撒上蒜泥即成。</span></p><p class="MsoNormal" align="center" style="TEXT-ALIGN: center;"><span style="FONT-SIZE: 15pt; FONT-FAMILY: 宋体; mso-hansi-font-family: 'Times New Roman'; mso-ascii-font-family: 'Times New Roman';">特点：甲鱼新嫩，食之粘口，汤汁清澄，滋补佳品。</span></p> 学习了~ 哇!
口水都要下来了
不过,甲鱼汤好喝啊,可惜在饭店里的都是鸡汤与甲鱼一起烧的,虽然鲜,但不是原味! 不是说兴化属于苏中吗？ 毛鱼好吃啊YC39YC 甲鱼汤好喝啊 LZ美食大师哦！ 好吃
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