冬天来一碗香浓豆腐塞肉骨汤暖暖身吧
这道汤品是我老公家乡的街边小吃，他凭着记忆中的味道自己研究做的，然后教给了我.
卖相不是像餐馆汤品那么好看，但是真的很好喝（吃），分享出来让大家也一起做来尝尝吧.
【详细步骤：】
把猪大骨过水去血水后，换净水放入煲汤锅，并加入葱姜.在等候骨头汤过程时我们可以处理下豆腐。
用老豆腐对角切一刀变成2个三角形豆腐，然后油炸金黄色捞出控干油份待凉.
等候炸豆腐微凉时我们可以把肉馅先做好调味处理，就按照你们喜欢的肉馅味道调味即可，什么葱花啊、姜粉啊（我家不喜欢吃姜，所以我用姜粉）、料酒啊、五香粉啊、蒜粉啊等等
等炸好的豆腐微凉不烫手时，切一个刀口，但注意不要切断豆腐，只是把豆腐切个“袋子”用来装拌好的肉馅.
我用的是Instant pot高压煮的汤，等完全煮好后，放气，然后换个玻璃盖再按Sautè键再把汤煮滚.
煮滚后下塞好的肉豆腐，剩余的肉馅做成肉丸子.直到豆腐中肉熟了就可以调味食用啦！
这道汤是可以做些变化的，例如汤里加些黄豆或花生一起煮，汤会更香甜可口，也可以加些鱿鱼啊、豆皮啊等等，味道更多元化。主角就是豆腐塞肉，其余口味随意.
希望今天的推荐你们会喜欢.
❤️谢谢观看❤️
# 百万积分第五季 # # 开年吃大餐 #
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