豆腐腦一道的漢族傳統小吃，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。下面老陳家豆腐腦總部來關于豆腐腦的其他幾種做法。

Tofu NAO is a famous traditional snack of the Han nationality. It is often mixed with tofu flower and tofu flower. According to the taste of different places, the North prefers salty food, while the South prefers sweet taste. Some places like Sichuan like sour and spicy taste. Here are some other methods of tofu brain recommended by the tofu brain headquarters of the old Chen family.

1、北京豆腐腦

1. Beijing bean curd

原料配方：碾成碎瓣黃豆5千克、瘦嫩羊肉1、5千克、熟石膏粉225克、干菱粉3、25千克、口蘑250克、花椒5克、蒜泥500克、精鹽100克、醬油500克、辣椒油100克、麻油100克、味精5克。

Raw material formula: ground into 5 kg of crushed yellow beans, 1,5 kg of lean and tender mutton, 225 g of plaster of Paris powder, 3,25 kg of dry water chestnut powder, 250 g of Tricholoma, 5 g of pepper, 500 g of garlic paste, 100 g of refined salt, 500 g of soy sauce, 100 g of pepper oil, 100 g of sesame oil and 5 g of monosodium glutamate.

（1）將黃豆用涼水泡脹（春、秋季需泡3～6小時，夏季泡1小時，冬季泡五六小時，天冷急用，可用溫水泡），加水約15千克磨成稀糊，越細越好。然后再加涼水15千克攪勻后，裝入布袋反復濾出漿水，直到豆渣不膩為止，5千克豆出35千克漿汁為宜。然后撇去漿汁上的浮沫，用大火燒浮，隨即舀出1/3的漿汁，另用盆子盛起，其余的漿汁倒在另一保溫的瓷桶內，面上的泡沫，也要撇清。

(1) Soak the soybeans in cold water (3-6 hours in spring and autumn, 1 hour in summer, 5-6 hours in winter, and warm water for emergency use in cold weather). Add about 15kg of water to grind them into a thin paste. The finer the better. Then add 15 kg of cold water to mix well, put it into a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy. It is appropriate to make 35 kg of slurry from 5 kg of beans. Then skim the floating foam on the pulp and float it with high fire. Then scoop out 1 / 3 of the pulp and put it in a basin. Pour the rest of the pulp and juice into another insulated porcelain bucket. The foam on the surface should also be removed.

（2）將熟石膏粉放入木勺，加溫水0、5千克調勻沉入瓷桶的漿汁內，再往上一提，又順勢將木勺側轉把石膏倒入漿汁內，接著再將舀出的1/3漿汁沖入瓷桶漿汁內，使漿汁與石膏在翻滾中充分融合，靜置5分鐘后，撇去浮沫，下面凝結起來的就是豆腐腦。

(2) Put the plaster of Paris powder into a wooden spoon, add 0-5kg of warm water, mix it evenly and sink it into the slurry of the porcelain barrel, then lift it up, turn the wooden spoon sideways to pour the gypsum into the slurry, and then pour 1 / 3 of the scooped slurry into the slurry of the porcelain barrel, so that the slurry and gypsum are fully mixed in the tumbling. After standing for 5 minutes, skim off the floating foam, and the curd is condensed below.

（3）澆鹵：將羊肉切薄片。將口蘑洗凈用稍多的水泡出汁，取出口蘑切快。用泡口蘑的汁水、蒜泥、鹽、菱粉及清水約2千克調成芡汁待用。另用干鍋一只，先加入30千克的涼水燒沸，放入切好的羊肉片，加上鹽、醬油、味精再燒沸，即將調好的芡汁邊倒入邊攪和，即成澆鹵，盛入另一保溫器內，撒上口蘑塊，澆上用燒熱麻油炸焦的花椒即成。

(3) Pouring brine: slice the mutton. Wash the mushroom and soak it with a little more water. Cut the mushroom quickly. Mix the juice of mushroom, garlic paste, salt, water chestnut powder and water (about 2kg) into a sauce for use. Use another dry pot, add 30kg of cold water to boil, put in the sliced mutton, add salt, soy sauce and monosodium glutamate, and then boil. Pour in the prepared sauce and stir it to form the pouring brine. Put it into another heat preservation device, sprinkle the mushroom pieces, and pour the Pepper Fried with hot sesame oil.

（4）食用時，先將豆腐腦盛在碗內，豆腐腦上澆澆鹵、辣椒油，撒上蒜泥即成。

(4) When eating, first put the bean curd in a bowl, pour brine and chili oil on the bean curd, and sprinkle garlic puree.

2、石膏豆腐花

2. Gypsum tofu flower

基本材料：熟石膏粉50克、干黃豆1000克、生菜油25克、醬油200克、豆豉100克、花椒粉1、5克、熟油辣椒150克、味精0.5克、蔥100克。制作方法如下：

Basic materials: 50g gypsum powder, 1000g dry soybeans, 25g lettuce oil, 200g soy sauce, 100g soybeans, 1g and 5g pepper powder, 150g cooked oil pepper, 0.5g monosodium glutamate and 100g green onions. The fabrication method is as follows:

（1）干黃豆用水泡約6小時（中間換2～3次水后，用石磨磨成漿，濾去豆渣，放入鍋內燒開，而后下生菜油，散去泡沫。另用一盆加150克水將石膏粉化開，再將燒列去泡沫的豆漿沖入盆內后用蓋蓋好，約1小時后成團即可。

(1) Dry soybeans are soaked in water for about 6 hours (after changing the water for 2-3 times in the middle, grind them into a slurry with a stone mill, filter out the bean dregs, put them into a pot and boil them, and then add the lettuce oil to disperse the foam. Another pot is used to add 150g water to boil the gypsum powder, and then pour the foam free soymilk into the pot, and then cover it with a lid. After about 1 hour, it can be agglomerated.

（2）將醬油、花椒粉、豆豉（用刀按成醬）、熟油辣椒、味精、蔥（洗清切細末）在碗內調好，分別放入各小碟內。吃時，將豆花盛入碗中，調料每人1碟，拈豆花蘸碟子里的調料食用。

(2) Mix the soy sauce, pepper powder, Douchi (press it into sauce with a knife), cooked oil pepper, monosodium glutamate and green onion (wash it and cut it into thin pieces) in a bowl, and put them into each small plate. When eating, put the tofu flower into the bowl, 1 dish for each person, and dip the tofu flower into the sauce in the dish.

3、炒豆腐腦

3. Fried bean curd

基本材料：嫩豆腐500克、水發海米50克、咸雪里蕻25克。制作方法如下：

Basic materials: 500g of tender tofu, 50g of boiled sea rice and 25g of salted mustard. The fabrication method is as follows:

（1）雪里蕻洗凈，擠干切末，海米切末；

(1) Wash potherb mustard, squeeze dry and dice, and dice sea rice;

（2）青蒜苗切段，嫩豆腐片去皮制成泥；

(2) Cut the green garlic seedling into sections, and peel the tender tofu slices to make mud;

（3）油燒6成熱，放蔥姜末嗆鍋，再放入豆腐泥，海米，雪里蕻，精鹽，料酒，炒3分鐘裝盤，撒上蔥段即成。

(3) Heat the oil to 60% heat, put green onions and ginger powder into the pot, add tofu paste, sea rice, mustard mustard, refined salt, cooking wine, fry for 3 minutes, put on a plate, sprinkle with green onions and serve.

關于豆腐腦的其他幾種做法，我們在此講解了三種，您可以嘗試做下，看能不能做出好味道來，更多相關內容就來我們網站http://www.lincetecnologia.com咨詢了解吧！

We have explained three other recommended methods of tofu brain. You can try them to see if you can make a good taste. For more information, please visit our website http://www.lincetecnologia.com Consult and understand!