这(zhè )道菜的做(zuò )法很特别(bié ),先得从(cóng )市场上买来(lái )鲜活的泥鳅,放入玻璃缸中用鸡(jī )蛋清喂养。每天换水,待(dài )其吐故纳新、体表颜色变(biàn )浅时再捞(lāo )出,然后再放入有(yǒu )适量清水(shuǐ )的锅里,用小火慢(màn )慢加热。泥鳅先在锅里畅游(yóu ),随(suí )着温度升高(gāo ),便在水里(lǐ )团(tuán )团打(dǎ )转。这(zhè )时(shí ),在锅边贴上几(jǐ )块豆腐,泥鳅出于求生本能,拼命往清凉(liáng )的豆腐里拱(gǒng ),最后焖死在豆(dòu )腐里,只在外面留一小截尾(wěi )巴。稍后,加上汤(tāng )调味,收拢汤汁,勾薄芡,再围边点缀(zhuì )即成。此菜式妙(miào )趣横(héng )生,原汁原味,清嫩爽滑,明油亮芡,做工讲究,堪称经典。
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