所需食材
- 豆腐皮8张
- 猪肉末150g
- 葱姜末
- 盐
- 生抽1汤匙
- 香油1茶匙
- 淀粉适量
- 食用油（炸制用）
- 椒盐或番茄酱（蘸料）
食材准备
- 猪肉末加葱姜末、盐、生抽、香油、淀粉拌成肉馅
- 豆腐皮裁成长方形，铺上薄薄一层肉馅，卷成细长卷，淀粉水封口
烹饪步骤
- 定形：卷好的豆腐皮卷可先冷藏10分钟定形，方便切段不散。
- 切段：切成5-6cm小段。
- 炸制：油温150℃下锅，中火炸至表面金黄酥脆，听到"咔嚓"响声即可（因炸后会发出响铃般的脆声而得名）。
- 装盘：沥油装盘，配椒盐或番茄酱蘸食。
小贴士
- 这是杭州名菜，因咬下去酥脆的声响如同摇响铃铛而得名
- 油温不宜过高，否则外焦内生
Ingredients
- 8 sheets tofu skin
- 150g minced pork
- green onion
- ginger
- salt
- 1 tbsp soy sauce
- 1 tsp sesame oil
- cornstarch
- oil for frying
- pepper-salt or ketchup for dipping
Preparation
- Mix minced pork with green onion, ginger, salt, soy sauce, sesame oil and cornstarch.
- Cut tofu skin into rectangles, spread a thin layer of filling, roll tightly into a cylinder, seal with cornstarch slurry.
Steps
- Chill: Refrigerate rolls 10 min to firm up before slicing.
- Slice: Cut into 5-6cm segments.
- Fry: Fry at 150°C on medium heat until golden and crackly-crisp — the name comes from the bell-like crunch when bitten.
- Serve: Drain and serve with pepper-salt or ketchup.
Tips
- A famous Hangzhou classic named for its crisp, jingling-bell crunch
- Keep the oil moderate — too hot burns the outside before the inside cooks
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