好多朋友說在家做豆腐腦好復雜，泡豆打漿煮漿還要用內脂，不如出去買一碗。其實自己做豆腐腦非常簡單，比買來的味道更純正，想吃什么口味兒也比較方便，一勺咸鹵一碗肉末再或者澆上辣椒油擱點香菜，都能吃出它的美。自己在家做豆腐腦，有3個要點非常重要，下面老陳家豆腐腦人員來為您講講吧。

Many friends said that making bean curd at home is very complicated. It is better to go out and buy a bowl of bean curd. In fact, it's very simple to make bean curd by yourself. It's more pure than what you bought. It's more convenient to eat whatever you want. A spoonful of salted brine, a bowl of minced meat, or pour pepper oil and put coriander on it. You can taste its beauty. There are three important points in making bean curd at home. Let's talk about them for you.

材料：干黃豆100克、清水1200毫升、葡萄糖酸內酯約2.6克。

Materials: 100g dry soybeans, 1200ml water, and about 2.6g gluconolactone.

此分量一家三口剛好夠，葡萄糖酸內酯很容易買到，如果是大包裝內酯，需要備一個能精確到0.1或者0.01克的廚房秤，或者直接買小包內酯更方便。因為內酯的量不夠豆腐腦會凝不住，量如果太多豆腐腦會有酸味兒。

This quantity is just enough for a family of three. Glucosinolactone is easy to buy. If it is a large package of lactone, it is necessary to prepare a kitchen scale that can be accurate to 0.1 or 0.01 g, or it is more convenient to buy a small package of lactone directly. Because the amount of lactone is not enough, the bean curd will not coagulate. If the amount is too much, the bean curd will have sour taste.

具體做法步驟：

Specific steps:

黃豆提前用清水泡上，泡透后使用，圖中是我做豆腐的黃豆，看起來很多。忽略就好了。

Soak the soybeans with water in advance and use them after soaking. The picture shows the soybeans I made tofu. It looks like a lot. Just ignore it.

泡透的黃豆放進破壁機中，加1200毫升水打成漿，這個豆水比例，打出來的漿濃度是達標的。這是做豆腐腦需要注意的點，豆漿濃度要達標。另外還要說一下，這個濃度的豆漿，需要用破壁機或者是磨漿機打生漿，傳統早餐豆漿機打這個濃度的漿會容易熟，直接煮熟后較稠，后面濾渣也不好操作。

The soaked soybeans are put into the wall breaking machine, and 1200 ml of water is added to make a pulp. The ratio of soybeans to water and the pulp concentration are up to the standard. This is the first point to pay attention to when making bean curd. The concentration of soybean milk should meet the standard. In addition, it is necessary to use a wall breaking machine or a grinder to beat raw soymilk at this concentration. The traditional breakfast soymilk machine can easily cook the soymilk at this concentration. It is thicker after being cooked directly, and it is difficult to operate the filter residue behind.

打好的豆漿用廚房專用濾布濾掉豆渣，這樣做出來的豆腐腦才光滑細嫩，準備一塊專用棉布就可以了，不建議用濾勺，因為網眼小的不好濾，網眼大的起不到過濾的作用。濾出的豆渣不要丟掉，可以做餅子蒸饅頭，好吃也不浪費。

Use the kitchen filter cloth to filter out the bean dregs from the beaten soymilk, so that the bean curd can be smooth and tender. Prepare a piece of special cotton cloth. It is not recommended to use a filter spoon, because the small mesh is not easy to filter, and the large mesh can not filter. Don't throw away the filtered bean dregs. They can be used as cakes and steamed buns. They are delicious and not wasted.

咱們把內酯準備好，濃度達標的豆漿，每500毫升豆漿需要1.21.3克內酯，按這個用量標準，我們準備2.6克內酯，用溫水化開備用。準備一個保溫性能好的小鍋備用。做豆腐腦的第二個要點，內酯的量要恰當且沒有失效。稱量的時候多了一點兒，為了避免污染大包內酯，剩下一點兒丟掉了。

Let's prepare lactones. For soymilk with qualified concentration, 1.2-1.3 g lactones are required for every 500 ml soymilk. According to this dosage standard, we prepare 2.6 g lactones, which are boiled with warm water for standby. Prepare a small pot with good heat preservation performance for standby. The second key point of making tofu brain is that the lactone content should be appropriate and not ineffective. The weighing time is a little too much. In order to avoid polluting the large package of lactones, the rest is discarded.

過濾好的豆漿放在鍋中煮開，豆漿煮沸時很容易溢鍋，需要及時轉小火，保持小火加熱幾分鐘把豆漿煮透，我用大鍋煮的，除了做豆腐腦，還要做一些豆腐。豆漿煮好后關火備用。

The filtered soymilk is boiled in a pot. When the soymilk is boiled, it is easy to overflow the pot. It needs to turn the low heat in time and keep the low heat for a few minutes to cook the soymilk thoroughly. I cooked it in a large pot. In addition to making bean curd, I also made some tofu. Turn off the heat after the soymilk is cooked.

往準備好的小鍋中加一些熱水，讓鍋具預熱，類似于泡茶時試先溫下杯，這樣有利于后續給豆腐腦保溫，也可以直接在小鍋中加水放在爐子上面燒開，之后倒掉開水，此時鍋是熱的，不會降低豆漿的溫度。倒入之前備好的內酯，并快速沖入煮好的豆漿。

Add some hot water to the prepared small pot to preheat the pot. It is similar to trying to warm the cup first when making tea. This is conducive to keeping the bean curd brain warm. You can also add water to the small pot directly and put it on the stove to boil, and then pour out the boiling water. At this time, the pot is hot, and the temperature of soy milk will not be reduced. Pour in the lactone prepared before and quickly pour in the cooked soymilk.

用濾勺把表面的泡沫打掉，蓋上蓋子自然放置，大約需要15分鐘，豆腐腦就做好了。

Remove the foam on the surface with a filter spoon, cover it and place it naturally. It takes about 15 minutes, and the bean curd is ready.

做豆腐腦的第三個要點是溫度。沖入豆漿時豆漿的溫度約85度左右，豆腐腦凝成的過程中，豆腐腦應保持在80度，這是佳溫度。冬季氣溫低，凝結過程需要保溫，選用保溫性能好的廚具，使用之前進行“溫杯”處理，也可以用具有保溫功能的飯煲來裝豆腐腦。

The third key to making bean curd is temperature. The temperature of soymilk is about 85 ° C when it is poured into soymilk. During the process of curd curd curd curd curd, it should be kept at 80 ° C, which is a good temperature. The temperature is low in winter, and the coagulation process needs to be insulated. Select kitchen utensils with good thermal insulation performance, and conduct "warm cup" treatment before use. You can also use rice cookers with thermal insulation function to install bean curd.

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