豆腐腦又稱水豆腐，是一道著名的傳統特色小吃。豆腐腦是利用大豆蛋白制成的高營養食品，多在晨間出售，常與豆腐花、豆花混用，依據各地口味不同，北方多愛咸食，而南方則偏愛甜味，亦有地區如四川等喜愛酸辣口味。那么很多人在自己做的時候發現豆腐腦出水很多，這是什么原因呢？

Tofu brain, also known as water tofu, is a famous traditional snack. Tofu brain is a highly nutritious food made of soybean protein. It is mostly sold in the morning and often mixed with tofu and tofu flowers. According to different tastes, the North likes salty food, while the South prefers sweet taste, and some regions like Sichuan like sour and spicy taste. So many people find that there is a lot of water in tofu brain when they make it by themselves. What's the reason?

實際上，豆腐腦水多可能是豆子和水的比例沒有把握好。一般豆子和水的比例是1：5或1：6，只有按照這個比例，豆腐腦才能做成功。

In fact, there is a lot of tofu brain water, which may be due to the poor proportion of beans and water. Generally, the ratio of beans to water is 1:5 or 1:6. Only according to this ratio can tofu brain be made successfully.

很多人還發現自己做內脂豆腐腦不成形，原因主要有這兩點：1、使用的凝固劑不夠；2、豆漿的含水量太高，前者更常見一些，再適量添加凝固劑就了。

Many people also find that their internal fat tofu brain does not take shape, mainly for these two reasons: 1. The coagulant used is not enough; 2. The water content of soymilk is too high, the former is more common, and then add a proper amount of coagulant to solve it.

內脂豆腐屬于一種舶來品，這種豆腐來自日本，在國內很多人也把這種豆腐叫作絹豆腐，使用的凝固劑是葡萄糖酸內脂。

Internal fat tofu is an imported product. This kind of tofu comes from Japan. Many people in China also call this kind of tofu silk tofu, and the coagulant used is gluconic acid internal fat.

需要注意的是，內脂豆腐的含水量比南豆腐還要高，食用時也更加軟嫩，烹飪時常常是用于涼拌，很少用于炒制。

It should be noted that the water content of internal fat tofu is higher than that of Nan tofu, and it is also more soft and tender when eaten. When cooking, it is often used for cold mixing, and rarely used for frying.

內酯豆腐的凝固過程慢，做內脂豆腐時可以用白醋代替內脂，把白醋一點點放入豆漿中，直到豆漿凝固就可以了。

Lactone tofu solidifies slowly. When making internal fat tofu, you can use white vinegar instead of internal fat. Put white vinegar into soymilk a little bit until soymilk solidifies.

南豆腐用石膏作為凝固劑，因此也叫“石膏豆腐”，這種豆腐多在我國的南方較為流行，含水量要比北豆腐高出不少，質地更為細膩。

South tofu uses gypsum as a coagulant, so it is also called "gypsum tofu". This kind of tofu is more popular in the south of China. Its water content is much higher than that of North tofu, and its texture is more delicate.

生活中常見的豆腐種類除了內酯豆腐和南豆腐，北豆腐也是一種常見的豆腐。

In addition to lactone tofu and South tofu, North tofu is also a common kind of tofu.

北豆腐和前面兩者相比，豆腐中的含水量更少，看去上比較粗糙，除了可以鹵制，還常用于炒制食用，烹飪方式多。

Compared with the previous two, Beifu has less water content and looks rough. In addition to being stewed, it is often used for frying and eating, and there are many cooking methods.

老陳家豆腐腦的特點是豆腐的細嫩以及柔軟，故稱豆腐中的腦，因此要掌握點鹵的技巧。它要求熬漿用微火，不能溢鍋（可以放入豆制品專用消泡劑泡沫，食用油也可以），使豆腐腦不糊、不苦、不澀，勾鹵時用急火，一開鍋就行。鹵的烹制要用鮮羊肉片和好口磨湯，火候要掌握好，不能用燉肉的技法熬鹵，才能保持鹵的新鮮。

Lao Chen's tofu brain is characterized by the tenderness and softness of tofu, so it is called the brain in tofu. Therefore, it is necessary to master the technique of marinating. It requires that the pulping should be done with low fire, and the pot should not overflow (you can put in the special defoamer for bean products to eliminate foam, and edible oil can also be used), so that the tofu brain is not sticky, bitter, or astringent. When you hook up the brine, you should use high fire, and you can start the pot as soon as you open it. Fresh mutton slices and good mouth grinding soup should be used to cook the stew. The heat should be well controlled. The stew technique cannot be used to boil the stew in order to keep the freshness of the stew.

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