鱼糕是生粉还是红薯粉
作者:青峰赤壁
![](https://p0.ssl.img.360kuai.com/t01e56ddcdcc0c5b4f8.gif)
【青峰说】对于火锅这种可以追溯到春秋战国时期的中华美食,真是被一代又一代人爱到骨子里。它包罗万象,旷达不羁,不分食材,不分人群,允许形形色色的食客们完全抛开繁复的规矩和讲究直接大快朵颐。
![](https://p0.ssl.img.360kuai.com/t01910f93f8259942d2.gif)
每到冬天,热气腾腾的火锅,就变成了美食届的扛把子。无论是潮汕的牛肉火锅,四川的麻辣火锅,老北京的涮羊肉锅,还是东北的酸菜血肠锅,只要是火锅,就有自己不计其数的狂热粉丝。更有人,来者不拒,每一款都视为心头好,比如青峰我,哈哈。
![](https://p0.ssl.img.360kuai.com/t012a8b4b870d0026e3.jpg)
吃多了各门各派的火锅,我对火锅食材也有了些许心得。以前,涮锅常见的,就是肉卷,肉片,各种丸子,蔬菜,菌类,以及粉面等主食。现在就不得了了,越来越多的花花玩意,被端上了桌,疯狂激发老饕们的味蕾。
今天,我就给大家推荐6样,可能没那么常见,但是口感味道炸裂的涮物。借用最近特火的一个梗来形容就是——好吃到一吃一个不吱声。
![](https://p0.ssl.img.360kuai.com/t01872818cfb21cab82.gif)
一、福鼎肉片
第一个出场的是福建福鼎市的传统小吃——福鼎肉片。你可能要说,东北遍地嘎嘎香的牛羊肉片,非吃你福建的肉片干啥?实际上,它从长相到口感都跟你想象的不一样。
说是福鼎肉片,其实是福鼎肉糜,下锅前用筷子随便一刮,也没啥规整形状,煮熟形似胖肉条。感觉跟下虾滑差不多是不?没错,它就是火锅届各种滑的祖先。
福鼎人喜欢拿它做汤,无论早餐还是宵夜,大街小巷都是排队等着一碗热乎肉片的食客。当地老店也多,很多人从小吃到大。
![](https://p0.ssl.img.360kuai.com/t01b82c74404aece548.jpg)
福鼎肉片的原料是猪后腿精肉和红薯粉,也没有什么乱七八糟的添加物。因为制作过程中需要捶打30-40分钟,所以这个肉片,呃,肉滑,肉质比较紧实,吃起来嫩滑爽口,Q弹有嚼劲,仿佛会在口腔里跳舞。爱吃虾滑的小伙伴请你务必尝尝,咱东北人也不用非得按照南方蘸料的口味来,就直接沾咱们的芝麻酱,一样嘎嘎香。
![](https://p0.ssl.img.360kuai.com/t01d0fc8e1ac354fe2c.jpg)
二、湖北鱼糕
鱼糕由鲜鱼肉、猪肉、鸡蛋、淀粉加工蒸制而成的,是荆州八大名肴之首,也是很多湖北人一提起家乡脑海中第一个浮现的美食。它的特点是“吃鱼不见鱼,鱼含肉味,肉有鱼香,清香滑嫩,入口即溶”。
![](https://p0.ssl.img.360kuai.com/t010ddb9417c3f0e30d.jpg)
我在湖北菜馆吃过那种蒸鱼糕,是一道带着浇头的热菜。后来发现,鱼糕下火锅特别好吃,像鱼滑一样鲜香,又像豆腐一般滑嫩。虽然我知道没啥可比性,但在我有限的表达里,我还是想说,这个鱼糕真的甩那种胶感很重的鱼豆腐几条街,吃完会让你再也不想碰任何“科技丸子”。
![](https://p0.ssl.img.360kuai.com/t01c1618cfb1c92fa10.jpg)
鱼糕要选那种活鱼做的,用料到位,口味才正宗。一般买回来都是整块的,可以现吃现切。因为本来就是熟的,所以鱼糕下锅后不建议煮太久,水开滚个两三分钟就行。
![](https://p0.ssl.img.360kuai.com/t013b68c378c89a3ec9.jpg)
三、绉纱鱼腐
作为从小吃豆腐泡长大的东北人,我以前是真没见过它的这个“远方表亲”。
![](https://p0.ssl.img.360kuai.com/t01cc59b7e53b2f93c5.gif)
皱纱鱼腐跟豆腐泡长得差不多,能稍微大一点,是由鲮鱼肉、淀粉、鸡蛋混合后油炸制作出来的,成品皮薄有皱褶,外表似轻纱,所以起了这么个名字。一查这玩意还是广东罗定市的传统美食,有700多年的历史,曾被评为中国国家地理标志产品。
![](https://p0.ssl.img.360kuai.com/t01a23b6960b3d9b346.gif)
但这都不是重点,重点是皱纱鱼腐下火锅是真好吃啊,一口咬下去,外层有豆腐皮一样的撕扯感,内里则是积蓄了满满汤汁的软糯鱼肉,入嘴滑滑嫩嫩,又鲜又香,口感绝了!
![](https://p0.ssl.img.360kuai.com/t01d34d9fdf2a1b3af3.gif)
四、3秒响铃卷
估计大多数人知道它,都是通过螺蛳粉。这东西可以说是嗦粉的必备单品,我现在在直播间看哪个主播卖螺蛳粉,就盯着他送多少响铃卷,哈哈。
![](https://p0.ssl.img.360kuai.com/t01ff5ac485975a769d.jpg)
响铃卷其实就是做成卷卷的炸豆皮,与众不同之处在于,极其轻薄,下锅速熟,基本上3秒就能捞出来吃。吸汁,入味,软中带韧,还有淡淡的豆香和奶奶的蛋皮香,简直是豆制品的天花板,吃下去一口升仙~
![](https://p0.ssl.img.360kuai.com/t01771acf5bdac8f81e.jpg)
我还看到一种进阶吃法,就是先将响铃卷用冷水泡一下,然后把肥牛片和虾滑卷在里面。这种高级食材是什么口感我就不形容了,大家自己脑补吧,我是直接给研究出它的老饕跪下了。
![](https://p0.ssl.img.360kuai.com/t01af6447533a881622.gif)
五、3秒海带苗
第一次在旋转小火锅店看到这个小海带苗时,压根没当回事,拿起来顺手就扔锅里了。反正都是海带和裙带菜那一类,总吃。结果按照提示烫了几秒进嘴之后,我却结结实实被惊艳到了——不同于海带的艮啾和裙带菜的绵软,这个薄薄的海带苗属于那种又爽脆又鲜嫩的口感,也没什么腥味,甚至还带一丢丢甜。太好吃了……
![](https://p0.ssl.img.360kuai.com/t01b12fb4dcb4a32c4e.jpg)
我回家查了下,海带苗就是海带刚长出来的嫩芽,线上卖的比较好的海带苗,都来自中国海带之乡——福建霞浦。那里的海带苗都是全天然海域养殖、自然生长,为了追求极致口感,小苗在第10-20天最鲜嫩之时便被采摘。采摘之后,当地人直接通过高温烫煮和传统盐渍工艺保鲜,基本没啥添加剂,非常健康。
![](https://p0.ssl.img.360kuai.com/t01ee037f5228c0e2e0.jpg)
自从那次开始,我家就总买海带苗,只要吃火锅,这道素菜必上桌,脆嫩清爽,孩子非常喜欢,我也爱不释口,每次都能干掉一盘子。当然这玩意拌凉菜炖排骨炖豆腐也是一绝,不过在我看来,还是和火锅最搭。
![](https://p0.ssl.img.360kuai.com/t01ba08930c437a8506.jpg)
六、竹荪
最后这个食材,我得来个特别的。竹荪怎么样?
![](https://p0.ssl.img.360kuai.com/t012ba838e2e380451b.jpg)
竹荪,名列“四珍”即竹荪、猴头、香菇、银耳之首,应该算是一种菌类。按道理,竹荪的标配应该是菌汤锅和椰子鸡锅,图个鲜嘛。
![](https://p0.ssl.img.360kuai.com/t018113a022fd011ee3.jpg)
但实际上,竹荪非常百搭,因为它周身带有孔隙,下锅之后就会吸满汤汁,特别入味。你可能想象不到,不少四川人吃辣锅都会往里下它。
![](https://p0.ssl.img.360kuai.com/t018f18f4f6323022d5.gif)
竹荪最大的魅力来源于它那独特的口感。当你将其涮煮到恰到好处的时候——注意时间不能过长——你便可以体验到它既有嚼劲又不失嫩滑的口感,嫩中带脆,绝绝子。如果你吃火锅时喜欢银耳,那你肯定也会喜欢竹荪。
![](https://p0.ssl.img.360kuai.com/t01b262d80212633bd7.jpg)
有一期《天天向上》专门在节目里介绍了竹荪,给现场的潘粤明馋蒙了,也给电视机前的我馋蒙了。那时候我还没吃过竹荪,而现在,我已经是竹荪的狂热爱好者,哈哈。这玩意营养价值极高,是个好东西。
写在最后
今天的推荐就到这里啦~这六样食材,我都亲自尝过,真的很不错,每样我都超爱。你们也发现,好几样都是地方特产,所以说咱得感谢互联网,不断打开东北人新世界的大门~
其实吃火锅时,我个人比较喜欢那种自身味道带点特色但又没那么抢戏、可以和锅底完美融合的食材,所以我的推荐里没有卤肥肠、腊肠、猪脑花这一类涮品。评论区有没有重口的小伙伴,来聊聊你们眼中的小众火锅食材?
![](https://p0.ssl.img.360kuai.com/t018ad2fd7230f1c018.gif)
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查姣董18663947333 ______ 主料 鱼肉300g 鸡蛋50g 生粉50g 肥膘肉50g 辅料 油 适量 盐 适量 胡椒粉 适量 步骤 1.草鱼一条,洗净 2.剔掉鱼骨 3.肥猪肉剁成肉糜. 4.再把去了骨的大块鱼肉上白色的鱼肉部分切下来 5.用搅拌器搅成鱼茸 6.加入蛋清搅拌至有粘性,边加葱姜水加搅. 7.搅成稀粥状 8.加生粉,盐,朝一个方向使劲的搅拌 9.搅至上劲儿后,加入猪肉糜,搅匀. 10.方便盒子四周抹油,倒入鱼泥,抹平 11.上锅蒸半小时后,抹干上面的水份,将鸡蛋黄抹在上面,再蒸5分钟 12.热热的即可食用,冷却之后切片,可做其它菜肴 13.简简单单煮一碗面,配上鱼糕,也是不错哟. 小贴士 要朝一个方向搅至上劲儿后,再加肥猪肉.
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查姣董18663947333 ______ 鱼糕】的做法步骤 1 .准备好原料,(鸡蛋实际用了四个,原料图是三个) 2 葱包切末,生姜切末用400克开水泡好,猪肥膘肉洗净剁碎; 3 鸡蛋分离蛋清蛋黄,装在碗中备用 4 鱼尾事先让卖鱼的把鱼肉剔下,鱼骨煮火锅,或者炸鱼排,用勺子...
卞娴满3195荆州鱼糕具体制作方法 -
查姣董18663947333 ______ 荆沙鱼糕俗称“杂烩”,简称“头子”,是湖北传统菜肴.传说舜帝南巡,其湘妃喜食鱼而厌其刺,聪明的厨师便制作了“吃鱼不见鱼”的糕,故鱼糕又名“湘妃糕”. “头子”的来历,据史料记载,始为官名.至北宋政和二年(公元1112年...
卞娴满3195荆州鱼糕的制作方法 -
查姣董18663947333 ______ 原料:青鱼(当地人称鲩鱼)1尾(3,000克),猪肥膘肉500克. 调料:精盐50克,姜水1,000克,葱白末20克,味精5克,绿豆淀粉250克,土鸡蛋10个,胡椒粉5克. 步骤: ①将青鱼宰杀洗净,从背部剖开,剔去脊骨和胸刺,从尾部下刀推去...
卞娴满3195鱼糕瘦肉汤做法
查姣董18663947333 ______ 用料鱼糕 250g鸡蛋 2个干黄花 适量蟹味菇 适量姜末 适量食盐 适量虾皮 1小把胡椒粉 1小勺葱花 适量做法步骤1、鱼糕切厚片备用2、干黄花、蟹味菇洗净备用3、鸡蛋调散...
卞娴满3195谁教我湖北鱼糕的做法配料比例,谢谢 -
查姣董18663947333 ______ 大厨教你鱼糕的做法,每个步骤都很关键哦!
卞娴满3195鱼糕怎么做 -
查姣董18663947333 ______ 原料:草鱼1条(约3000克)、猪肥膘肉500克、姜水1000克、葱白末20克、鸡蛋10个.调料:精盐50克、鸡精5克、绿豆淀粉250克、胡椒粉5克.步骤>01 剖鱼、在鱼尾下刀,把鱼身剖开,可用布放在鱼身上防滑;>02 去脊骨、把鱼身分开成...