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做法1.豆腐捣碎,挤压掉多余水分(可以放在纱布里挤压),加入拌拌酪,拌匀后加入淀粉,盐(1/4茶匙),拌成细泥状。2.取豆腐泥,放入手心,用另一只手的手指,捏成圆形后,两只手来回交替,在手中摔打成光滑的圆球即可。3.将团好的豆腐丸子放入凉水里,然后再开火,水开后继续煮1分钟,看到丸子飘起即可捞出。4.番茄洗净后切小块儿,锅烧热,倒入油,待油温五成热时,放入番茄块儿,中火炒1分钟后,放入番茄酱,调成中小火,慢慢将番茄酱炒干,变成略微黏稠的酱,接着加入盐和糖炒匀。5.煮好的豆腐丸子放入番茄酱中,用中火将番茄汁烧至黏稠到可以包裹在豆腐丸子上即可。
Practices 1. tofu mashed, squeezed out excess water (can be placed in the gauze squeeze), add mixed cheese, mix well after adding starch, salt (1/4 teaspoon), mix into a fine mud. 2. Take tofu mud, into the palm, with the other hand’s fingers, pinched into a circle, the two hands alternating back and forth, in the hands of the beat into a smooth ball can be. 3. The good tofu balls into the cold water, and then open the fire, continue to cook for 1 minute after the water to open, you can see the ball float can be removed. 4. Wash tomatoes cut small pieces, pan heat, pour oil until the oil temperature five into hot, add tomato block children, fire for 1 minute, add tomato sauce, tune into a small fire, Fried ketchup slowly, into a slightly sticky sauce, then add salt and sugar and stir well. 5. Cooked tofu balls into the ketchup, with medium heat until the tomato sauce until sticky to be wrapped in tofu balls can be.