如今很多人想在家里嘗試做豆腐，但問題也隨之出現了，有些人在用豆漿做豆腐的時候會有很多蜂窩眼。這是什么原因呢？怎么？

Nowadays, many people want to try making tofu at home, but the problem also arises. Some people have many honeycomb eyes when making tofu with soybean milk. What is the reason? How?

想知道如何豆漿豆腐蜂窩眼的問題，就要了解為什么會有蜂窩眼，這樣才能有針對性的這個問題。豆漿有蜂窩眼的原因有很多。很常見的原因是鹵水過多，豆腐腦老化，會造成蜂窩眼。二是豆漿的溫度，溫度過高或過低都會造成蜂窩眼?；蛘呤钦ザ節{的豆子太老，豆漿太粘，導致蜂窩眼，還有一種情況就是內脂肪過多。

If you want to know how to solve the problem of honeycomb eyes in soybean milk and tofu, you should understand why there are honeycomb eyes, so as to solve this problem. There are many reasons why soymilk has honeycomb eyes. The common reason is that there is too much brine and the bean curd is aging, which will cause honeycomb eyes. The second is the temperature of soybean milk. Too high or too low temperature will cause honeycomb eyes. Or the beans squeezed with soybean milk are too old and the soybean milk is too sticky, resulting in honeycomb eyes. Another case is too much internal fat.

不管是什么情況，豆漿做豆腐之所以有蜂窩眼，都是方法不對。接下來我們來分析一下豆漿做豆腐的方法。準備豆漿，豆漿的溫度是90度。如果沒有溫度計，可以先把豆漿煮開，靜置兩分鐘，溫度在90度左右。然后準備豆腐，按照2斤豆漿與6克豆腐的比例，將豆腐放入豆漿中，靜置15分鐘，此時豆漿會凝固成塊狀，而且不會有蜂窩眼，也不會有多余的水分。

No matter what the situation is, the reason why tofu made from soybean milk has honeycomb eyes is that the method is wrong. Next, let's analyze the method of making tofu with soybean milk. Prepare soymilk. The temperature of soymilk is 90 degrees. If there is no thermometer, you can boil the soybean milk and let it stand for two minutes. The temperature is about 90 degrees. Then prepare the king tofu. Put the king tofu into the soybean milk according to the ratio of 2 kg of soybean milk to 6 g of King tofu and let it stand for 15 minutes. At this time, the soybean milk will solidify into a block without honeycomb eyes or excess water.

此外還可以了解到，可以出現蜂窩眼情況的方法就是，做豆腐腦的時候不要用凍豆腐做，要選擇非常新鮮的豆腐，而且要將鹵水稀釋以后再勾兌豆漿，做豆漿的時候一定要少放點水，而且要少放一點內脂，這樣做出來的豆腐腦就會沒有蜂窩眼。因為做豆腐加的是生水，也就是未煮沸過的水，加生水就會產生氣泡，所以才會起馬蜂窩并且鼓起來的

In addition, we can also learn that the way to solve the problem of honeycomb eyes is not to use frozen tofu when making tofu brain. We should choose very fresh tofu, and dilute the brine before blending soybean milk. When making soybean milk, we must put less water and less internal fat, so that the tofu brain will have no honeycomb eyes. Because the tofu is made with raw water, that is, uncooked water. Adding raw water will produce bubbles, so it will make beehives and bulge

老陳家豆腐腦連鎖提醒您，豆腐腦的制作要點也是要了解到的，豆漿的溫度。豆漿的溫度必須是90度。太高或太低都會導致成功率不足，豆腐腦凝不起來。第二重要的是豆漿和豆腐的比例。只有的比例才能保證豆腐腦的凝固。如果靜置15分鐘后沒有完全凝固，可以嘗試再放置5分鐘，但過程中不要搖晃。

Lao Chen's tofu brain chain reminds you that the key points of making tofu brain also need to know the temperature of soybean milk. The temperature of soybean milk must be 90 degrees. Too high or too low will lead to insufficient success rate and the curd will not coagulate. The second important thing is the ratio of soybean milk to tofu king. Only the perfect proportion can ensure the solidification of tofu brain. If it does not solidify completely after standing for 15 minutes, try to stand for another 5 minutes, but do not shake in the process.

用豆漿制作豆腐腦有蜂窩眼的原因找到了，那么就要根據原因來找正確的處理方法了，爭取一次性做成功。更多做法您可以來關注網站www.lincetecnologia.com。

If you find the reason why there are honeycomb eyes in making tofu brain with soybean milk, you should find the correct treatment method according to the reason and strive for success at one time. For more information, you can follow the website www.lincetecnologia.com com。