这道菜的做法很特别,先(xiān )得从市(shì )场上买(mǎi )来鲜活的泥(ní )鳅(qiū ),放入玻璃缸(gāng )中用鸡蛋清喂养。每天换(huàn )水,待其吐故(gù )纳新、体表颜色变浅(qiǎn )时再捞出,然后再放入(rù )有适量清水的锅里,用小火慢慢加热。泥鳅先在锅里畅游,随着温度(dù )升(shēng )高,便(biàn )在水里(lǐ )团团打转。这时,在锅边贴(tiē )上(shàng )几块豆腐,泥鳅(qiū )出于求生本能(néng ),拼(pīn )命(mìng )往清凉的豆腐里拱,最后焖死在豆腐里(lǐ ),只在外面留一小截(jié )尾巴。稍后,加上汤调味,收拢汤汁,勾薄芡(qiàn ),再围边点(diǎn )缀即成。此(cǐ )菜式妙趣横生,原汁原味(wèi ),清(qīng )嫩(nèn )爽滑,明油亮芡,做工讲究,堪(kān )称经典。
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