因黃豆的營養價值很高，是的植物蛋白質。用其做出的豆腐腦滑爽細膩，入口即化。以前只能在外面的店里才能吃到美味好吃的豆腐腦，但現在有了方法有了機器，就能自己在家做了，那么自己在家制作很少失敗的手工豆腐腦做法是怎樣的呢？

Soybean is a high-quality plant protein because of its high nutritional value. The bean curd made with it is smooth and delicate, and melts in the mouth. In the past, you could only eat delicious tofu curd in an outside store, but now you can make it at home with a method and a machine. What about making handmade tofu curd that rarely fails at home?

主料：黃豆150克；水1.2升；內酯3克

Main ingredients: 150g soybeans; Water 1.2 liters; Lactone 3 G

輔料：瘦肉40克；香菇(干)4個；筍干4根；蔥2根；甜椒20克；姜1片

Excipients: 40g lean meat; 4 dried mushrooms; 4 dried bamboo shoots; 2 shallots; Sweet pepper 20g; Ginger 1 slice

做法：

Practice:

1.黃豆提前一晚用冷水泡發，泡好后洗凈撈出待用，另用一個容器取1200毫升的涼水

1. soak soybeans in cold water one night in advance, wash and remove them for use, and use another container to take 1200 ml of cold water

2.找一個大容器把黃豆和水倒進去，打開原汁機，用大勺子一勺一勺的舀黃豆和水到原汁機里面打豆漿，舀的時候好是保證每勺都有豆子和水

2. find a large container to pour soybeans and water into, open the juice machine, and use a large spoon to scoop soybeans and water into the juice machine to beat soymilk. When scooping, it is good to ensure that each spoon has beans and water

3.豆漿就這樣磨出來了，就像小時候石磨磨豆漿的感覺有點像

3. the soybean milk is grinded out in this way, just like the stone mill when I was a child

4.豆漿磨好后準備好篩子和布，把布放在面目篩里攤開，篩子下面放上容器接過濾好的豆漿，然后把豆漿倒進去過濾，這樣等于一下過濾兩遍了，操作的時候我用的是豆漿機帶的濾網和容器（就是那種大的量杯，也就是步驟1里圖片上裝水的容器）

4. after the soymilk is grinded, prepare the sieve and cloth, spread the cloth in the face sieve, put a container under the sieve to receive the filtered soymilk, and then pour the soymilk into it for filtration. This is equivalent to filtering twice. During the operation, I use the filter screen and container brought by the soymilk machine (that is, the large measuring cup, which is the container for water in the picture in step 1)

5.過濾好的豆漿倒入鍋中中火加熱，蓋子好不用蓋

5. pour the filtered soybean milk into the pot and heat it over medium heat. Do not use the lid

6.加熱的時候準備好內脂，我用的是如圖這種，一小包是3克

6. prepare the internal grease when heating. I use this kind of grease as shown in the figure. A small bag is 3 grams

7.取一小包放入碗中，然后倒入10ML涼開水用勺子攪內脂溶化（水10-20ML都可以，盡量少一點，不然豆腐腦里面水太多）

7. take a small bag and put it into a bowl, then pour 10ml of cold boiled water into it and stir it with a spoon until the fat dissolves (10-20ml of water is OK, try to reduce it as much as possible, otherwise there is too much water in the tofu jelly)

8.加熱沸騰關火，加熱的時候不要離開廚房，豆漿一旦沸騰后，是很容易溢出來的，所以蓋子我一般也沒有蓋，以便觀察，像如圖這樣就要立即關火

8. turn off the fire when heating to boiling. Do not leave the kitchen when heating. Once the soybean milk is boiling, it is easy to overflow, so I generally do not cover the cover for observation. Turn off the fire immediately as shown in the figure

9.關火后放兩分鐘，然后把溶化好的豆脂水慢慢倒入到豆漿中，左手倒入，右手拿著勺子攪拌，順時間攪拌幾圈然后再逆時針攪拌幾圈，為的是讓豆脂充分和豆漿溶合，攪拌好后蓋著蓋子等待成型

9. turn off the fire and let it stand for two minutes, then slowly pour the dissolved soybean fat water into the soybean milk, pour it in with your left hand, stir it with a spoon in your right hand, stir it clockwise for several times, and then stir it counterclockwise for several times, so as to make the soybean fat fully dissolve in the soybean milk, stir it well, cover it with the lid, and wait for forming

10.六七分鐘打開看就已經成型了，非常嫩。豆腐腦的成型和溫度是有非常密切的關系的，如果你豆漿不一，時間上稍有出入，一般建議打開蓋子，輕輕抬起鍋的一邊來觀察是否成型，如果未成型需要蓋好再靜置，成型好了就可以拿出來享用了，相反如果時間太久的話就會老一些。

10. it will take sixorseven minutes to open it. It is very tender. The formation of tofu curd is closely related to the temperature. If you have different soymilk and there is a slight difference in time, it is generally recommended to open the lid and gently lift up one side of the pot to observe whether it is formed. If it is not formed, it needs to be covered and left standing. Once it is formed, it can be taken out for enjoyment. On the contrary, it will be older if it takes too long.

11.下面做豆腐腦的鹵汁，在材料里面輔料就是做鹵汁的材料，肉切碎，蔥切成蔥花兒，筍干香菇甜椒切丁，姜切片

11. the following is the marinade of tofu brain. The auxiliary materials in the materials are the marinade materials. The meat is chopped, the green onions are cut into green onion flowers, the dried bamboo shoots, mushrooms, sweet peppers are diced, and the ginger is sliced

12.鍋中倒入油加入肉炒散變色后再加入筍干香菇和甜椒翻炒，水份炒干后開始加調料

12. add oil into the pot, stir fry the meat to disperse the color, then add dried bamboo shoots, mushrooms and sweet pepper to stir fry, and add seasoning after the water is dried

13.加入老抽半勺、生抽和老酒各一勺、雞精和鹽適量，翻炒一分鐘加入水，水稍沒過菜就可以了，咸度自己嘗一下，豆腐腦是淡的鹵汁一定要咸一點才好吃

13. add half a spoonful of old soy sauce, one spoonful of raw soy sauce and one spoonful of old wine, a proper amount of chicken essence and salt, stir fry for one minute, add water, and the water will be ok if it is not too salty. Taste the saltiness yourself. Bean curd is a light marinade. It must be salty before it tastes good

14.水燒開后再煮兩分鐘，調入淀粉水勾芡，煮兩三分鐘即可出鍋，出鍋后撒上蔥花，淀粉水不用太稠，稠度如圖就可以了，喜歡吃咸的直接澆在豆腐腦上就可以了，筍干也可以用黑木耳來代替，也是非常好吃，如果不想做鹵汁可以直接把榨菜切碎加點生抽即可。

14. boil the water for another two minutes, add starch water to thicken it, cook it for twoorthree minutes and then take it out of the pot. Sprinkle scallions after taking it out of the pot. The starch water does not need to be too thick. The consistency is as shown in the figure. If you like to eat salty water, you can pour it directly on the tofu brain. Dried bamboo shoots can also be replaced by black fungus, which is also very delicious. If you don't want to make marinated juice, you can cut up mustard and add some raw soy sauce directly.

15.老陳家豆腐腦店家提醒，做豆腐腦剩下的豆渣可以加入面粉和雞蛋蔥調入調味料煎成豆渣餅，配上豆腐腦就很美味了。

15. Lao Chen's tofu brain store reminds that the leftover bean dregs from making tofu brain can be added with flour, eggs and scallions, mixed with seasonings, and fried into bean dregs cake. It's delicious with tofu brain.

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