日式豆腐丸子· 白玉善哉好吃的烹饪方法 日式豆腐丸子· 白玉善哉的地道做法和步骤

微甜红豆汤与QQ的豆腐丸子
满口的豆香 暖到心里的爱

用料  

日式豆腐丸子· 白玉善哉的做法  

1. 清洗黑豆后，提前12小时泡发
   Rinse the black beans and soak for 12 hours before cooking

2. 红黑豆冷水下锅煮沸后将水过滤掉，用冷水冲洗降温
   Bring the black and red beans to boil from in cold water, rinse them after water starts to boil and cool the bean in cold water

3. 重新豆子倒入锅中后加入豆子重量5-6倍的水，大火煮开后将表面的泡沫去掉
   Boil the beans again over high heat with water 5-6 times the beans original weight, remove all the foam floating once it starts boiling again

4. 小火煮到豆子可以轻易碾碎（大约2小时）
   Cook over low heat until the beans can be easily crushed (~ 2 hours)

5. 加入冰糖和海盐微微搅拌（海盐可以增加甜味的厚度，不会变咸哦）
   Add the sugar and sea salt, and stir ( salt would contribute to enhancing the bean’s flavours)

6. 用水把葛根粉调开，慢慢倒入锅中搅拌至出现浓稠感后关火
   Dissolve the starch in a little water and pour into the pan slowly while stirring. Stir until the liquid starts to thicken and turn off the heat

7. 将捣碎的豆腐加入糯米粉后搅拌均匀，分成适当的大小后搓成丸子
   Crush the tofu and mix well with the glutinous rice flour to form a dough, then divide the dough into small pieces to make rice balls

8. 将丸子放入沸水中煮熟，捞起在冰水中冷却
   Cook the rice balls in boiling water until they float and cool them in icy water

9. 将豆腐丸子放入红豆汤中即完成
   Put rice balls in the soup to serve

小贴士

也可以只用红豆，这样就不用提前准备啦
Can just use red beans, that would save time preparing beforehand

豆腐可以用糯米粉90%重量的水代替，但风味会差一点呢
Can use 90% the weight of the glutinous rice flour instead of tofu, though it would not be as good