小菜
由 CookWhatHK0 次收藏
豆腐丸子將豆腐泥拌入調味豬絞肉、胡蘿蔔及香菇，搓成丸子，復炸至金黃挺身。
將豬絞肉準備好。
Have the ground pork ready.
在豬絞肉中加入葱薑末，再倒入鮮味醬油，接着放入五香粉、胡椒粉和雞精，最後淋上香油。
Add the minced spring onion and ginger to the pork, pour in the soy sauce, then add the five-spice powder, white pepper, chicken bouillon powder, and sesame oil.
隨後，加入澱粉和蛋清，將其拌勻，並醃製片刻。
Add the cornstarch and egg white, mix thoroughly, and let marinate for a short while.
將豆腐碾壓成細膩的泥狀，再將其與肉餡混合。
Mash the tofu into a paste and add it to the pork mixture.
把胡蘿蔔和香菇切成細末，一同放入肉餡裏，再加入鹽，攪拌至均勻。
Finely chop the carrot and shiitake mushrooms, add to the pork mixture along with the salt, and mix evenly.
將調味好的肉餡團成大小適中的丸子。
Shape the seasoned mixture into round balls.
在鍋中倒入適量食用油，加熱至大約160℃。將丸子放入油鍋中炸，待丸子變得硬挺並顏色稍有變化後，即可撈出。
Heat oil in a wok to around 160°C, then fry the balls until firm and lightly coloured. Remove from the oil.
隨後，將油温升高，直到鍋中不再發出噼啪聲（表示油温已足夠高），再次放入丸子進行復炸，炸至金黃色後撈出，瀝乾多餘的油分即可。
Raise the oil temperature until it stops sizzling, then re-fry the balls until golden. Lift out, drain off the oil, and serve.
