老师父味道（5）——兴化紫菜豆腐丸

兴化紫菜豆腐丸

A）材料：

兴化豆腐300克

芫荽15克切碎

紫菜（即食免洗）8克

B）调味料：

盐½茶匙

素味鲜颗粒½茶匙

生粉3茶匙

胡椒粉1/4茶匙

做法：

兴化豆腐放入白布袋挤去水份后，加入调味料和芫荽碎、紫菜拌匀，取出每份18克做成丸子。每粒腐丸沾上生粉，用油炸香即成。

注一：买不到兴化豆腐可用传统实豆腐。

注二：兴化炸紫菜豆腐丸加入“兴化红菇面线”享用。

Hinghua seaweed bean curd ball

A) 

300g Hinghua bean curd  

 or ordinary firm bean curd

15g coriander (chopped)

8 g seaweed (ready to eat type)

B) Seasoning:

½ tsp salt 

½ tsp  veg. seasoning granules 

3 tsp tapioca flour 

1/4  tsp pepper powders

Method :

1. Wrap up bean curd with a white cloth and squeeze out the water, after that add in all ingredients (B). Seasoning chopped coriander and seaweed and mix thoroughly.

2. Divide the mixture into portions of 18 g each and kneat into bean curd balls. Dip the bean curd balls in tapioca flour and fry with oil until fragrant.