这道菜的做法很(hěn )特(tè )别,先(xiān )得从市场上买(mǎi )来鲜活的泥鳅,放入玻璃缸中用鸡蛋清喂(wèi )养。每天换(huàn )水,待其吐故纳新、体表(biǎo )颜色变浅时再捞出(chū ),然后再放入有适量清水的锅里,用小火慢慢(màn )加热。泥鳅先(xiān )在锅里畅游,随着温(wēn )度升高(gāo ),便在水里团(tuán )团打转。这时,在锅边贴上几块豆腐,泥鳅出于(yú )求生(shēng )本能,拼命往(wǎng )清凉的豆腐(fǔ )里拱(gǒng ),最后焖死在豆腐(fǔ )里,只在外面留(liú )一小截(jié )尾巴(bā )。稍后,加上汤调味,收(shōu )拢汤汁,勾薄芡,再围边点缀即成。此(cǐ )菜式妙趣横生,原汁原味,清嫩(nèn )爽滑(huá ),明油亮芡,做工讲究,堪称经(jīng )典。
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