番茄鱼丸汤

做法

1. 1中大火热 1 汤匙油，下番茄块和一小撮盐，翻炒 4 分钟至化成酱状汤底。

   🔍 看状态 中大火 4 分钟 · 4 minutes

   状态：番茄失去形状，锅面挂满红色汁水。Tomatoes lose their shape and the pan is slick with red juice.

   判断标准：番茄皮脱落、边缘卷起。Skins detach and curl at the edges.

2. 2加 1 升热水和姜丝。煮开后大火滚 3 分钟，把番茄味道逼进汤里。

   🔍 看状态 大火 大火滚 3 分钟 · 3 minutes at a hard boil

   状态：汤先变浑浊橙红，随后转为清亮淡红。Broth turns cloudy orange then settles into a light red.

   判断标准：生番茄的青涩味转为甜香。The sharp raw-tomato smell softens into a sweet aroma.

3. 3下鱼丸转中火，煮 5-6 分钟至鱼丸浮起并略微膨胀。

   🔍 看状态 中火 5-6 分钟 · 5-6 minutes

   状态：鱼丸浮到水面，看起来更饱满光滑。Fish balls rise to the surface and look plumper and smoother.

   判断标准：竹签轻松穿透，中心已烫。A skewer goes through with no resistance and the center is hot.

4. 4搅匀水淀粉，边转锅边缓缓淋入，煮 30 秒至汤能薄薄挂勺。

   🔍 看状态 中火 30 秒 · 30 seconds

   状态：汤面出现淡淡光泽，小泡变缓。Soup gains a faint gloss and tiny bubbles slow down.

   判断标准：勺背挂上一层薄汁。A spoonful leaves a thin film on the back of the spoon.

5. 5关火，加白胡椒粉、香油和葱花。尝味后再补盐——鱼丸本身已有咸味。

   🔍 看状态 小火 30 秒 · 30 seconds

   状态：葱花保持鲜绿，表面浮一圈香油。Scallion stays vivid green; a thin ring of sesame oil floats on top.

   判断标准：几秒内香气转为芝麻坚果香。The aroma turns nutty from the sesame oil within seconds.