Dependent Origination

糟溜鱼片

Posted on: December 30, 2010

09/25/2010

今年下半年我们迷上了上海菜。起因是一次来新家办事情,办完饿的要死,就在附近一家我很久没吃过上次吃印象也不是很好菜很咸的上海馆子吃了一顿。结果还挺好吃,而且那天是它在该地址营业的最后一天,居然就被我们撞上了,不然我们也不会知道他们要搬家了。

吃完第二天吧,去亲戚家里吃饭,正好有个上海人做了这个菜,也是好吃。于是我连忙讨教了些诀窍,回家就去做!

其实就是糟卤一瓶,就万事大吉了。鱼片平时用的都是basa fillet,但是最近去大华之类的地方发现没有basa fillet了,都是一种叫做swani fillet (catfish)的,看起来和basa fillet其实一模一样。听说basa fillet是一种极其environmentally unfriendly, 极其不sustainable的farmed fish,不知道和它下架有没有关系。

然后就是normal processing了。如果有时间/兴致,就蛋清,盐,淀粉腌一腌,没有就撒点盐了事。先炒鱼片七八成熟,捞出来,再放木耳过油一下下(不要太多下下木耳会跳出来的:), 然后鱼片回锅,然后鸡汤一点,然后糟卤一点,过一会儿就好了。

糟卤我买了最土的一种,居然盖子是啤酒式的。用久了还要自己给它做顶帽子的说。但是味道不错,是上海人教我买的。别的没试过。一瓶看起来可以天长地久。

这一道菜开启了我的上海菜之旅。后面还有很多。这么多年来我第一次意识到我也可以自己做上海菜的。Yay! 突然有一整个菜系可以explore🙂

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