豆腐是非常有營養的一種豆制品，嫩滑的質地同時口感又非常的細膩，并且也不貴，所以也有很多人想自己買黃豆然后在家中自制豆腐。但是畢竟我們不是磨房師傅，做豆腐這種精細活如果一下子進行了疏漏就會失敗。那如果我們在做豆腐時如果發現豆腐沒有凝固應該如何進行補救呢？接下來老陳家豆腐腦就為大家來支幾招，教教大家如何補救做豆腐沒凝固的問題。

Tofu is a very nutritious bean product. It has a tender and smooth texture and a very delicate taste, and the price is not expensive. Therefore, many people want to buy soybeans and then make tofu at home. But after all, we are not a professional grinder. If we neglect the delicate work of making tofu, we will fail. If we find that the tofu is not solidified when making tofu, how should we remedy it? Next, old Chen's tofu brain will give you some tips to teach you how to remedy the problem of making tofu without solidification.

有可能是因為豆漿濃度不夠，所以不能做出豆腐。如果用豆漿機做的話要控制好水和豆子的比例，豆子和水比例要高于1：8為好。

It may be that the concentration of soybean milk is not enough, so tofu cannot be made. If the soybean milk machine is used, the ratio of water to beans should be controlled. The ratio of beans to water should be higher than 1:8.

有可能是因為凝固劑的用量不對，1斤豆漿放5克左右的內酯。如果放的太少就會出現部分凝固的現象，放的太多就會發酸，需要根據豆漿的濃度來調節用量。

It is possible that the amount of coagulant is not correct. About 5g lactone is added to 1 jin of soybean milk. If you put too little, partial solidification will occur, and if you put too much, it will turn sour. You need to adjust the dosage according to the concentration of soybean milk.

千萬不能用溫水或者開水，因為內酯要用少量涼開水溶化，水也不要加的太多把內酯濃度給稀釋了，先加一點能把內酯化開。點漿之前一定要把豆漿煮開一般煮個3~5分鐘就可以了。

Never use warm water or boiled water, because the lactone should be dissolved in a small amount of cold boiled water. Do not add too much water to dilute the lactone concentration. Add a little water first to dissolve the lactone. Make sure to boil the soymilk before ordering it. Generally, it can be boiled for 3 to 5 minutes.

沖完漿后不能搖動，我們需要拿一個蓋子把豆腐蓋起來，這樣就可以保持一定的溫度等待15分鐘，并且豆腐凝結的更好就不會出現一旦用勺子碰下就容易散開的現象了。

We need to take a lid to cover the tofu, so that the tofu can be kept at a certain temperature and wait for 15 minutes. Moreover, the tofu will coagulate better, and it will not be easy to spread once touched with a spoon.

做豆腐沒凝固想要補救可以根據豆漿的濃度來調節內酯的用量，千萬不能用溫水或者開水，沖完漿后不能搖動，需要拿一個蓋子把豆腐蓋起來，并且豆腐凝結的更好就不會出現一旦用勺子碰下就容易散開的現象了。

The amount of lactone can be adjusted according to the concentration of soybean milk to remedy the problem. Never use warm water or boiling water. After the milk is flushed, you can't shake it. You need to take a cover to cover the tofu. Moreover, the tofu coagulates better, and it won't be easy to disperse once it is touched with a spoon.

以上就是做豆腐沒凝固能不能補救的具體辦法，相信大家通過上述內容的介紹都能夠很快學會。更多關于豆腐腦制作的事項就來我們網站http://www.lincetecnologia.com咨詢吧！

The above is the specific solution to make sure that the tofu is not solidified. I believe you can quickly learn from the introduction of the above contents. For more information about tofu preparation, please visit our website http://www.lincetecnologia.com Consult!