不愛吃嫩豆腐怎么破？做成炸丸子吧，一斤豆腐分分鐘解決掉，不，還不夠吃！

用料

嫩豆腐

500克

雞蛋

2個

淀粉

30克

面粉

60克

3克

十三香

1克

泡打粉

5克

小蘇打

2克

面包糠

50克

植物油

500克

炸酥松嫩豆腐丸子的做法

1. 嫩豆腐一塊，大約一斤，洗干凈

1. 壓碎

1. 加入雞蛋2個、淀粉30克、面粉60克、鹽3克、十三香1克、泡打粉5克、小蘇打2克、面包糠50克（面粉、淀粉、面包糠根據稀稠度，可自行調整）

1. 攪拌均勻。
   注意：不要像我這樣加蔥花，炸出來外面露出的蔥花是焦的，影響顏值（不信仔細看我的成品圖）

1. 擠丸子，用擠丸子專用鏤空勺子，也可以用右手虎口

1. 油溫6成熱（大約170度，潮濕的木筷子插進去周邊冒泡泡），依次下入丸子

1. 中火炸3-5分鐘，再大火猛炸半分鐘，撈出控油
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1. 分分鐘炸出一大盤

1. 炸完基本上也被家里的吃嘴精吃完了

1. 附個九宮格流程圖吧