傳統特色豆腐屬于石磨豆腐，軟硬度介于老豆腐和嫩豆腐之間，口感好而且不容易碰碎，掌握配方和關鍵細節就能輕松自制。下面老陳家小編就來講講特色石磨豆腐的自制方法以及細節。

The traditional characteristic tofu belongs to stone ground tofu, which is soft and hard between old tofu and tender tofu. It tastes good and is not easy to break. It can be easily made by mastering the formula and key details. Now, Lao Chen's Xiaobian will talk about the self-made methods and details of characteristic stone ground tofu.

將選好的豆子簡單的漂洗幾遍，加足量清水浸泡一夜時間（換成溫水浸泡5-6小時就行了）。泡到豆粒表面看不到皺紋，感覺非常飽滿（婆婆稱為滿瓤了），豆粒中間沒有生芯為止。我們還可以用手指捏一下豆粒，能輕松捏爛就說明充分泡透了。

Simply rinse the selected beans several times, add enough water to soak them overnight (just soak them in warm water for 5-6 hours). Soak until there are no wrinkles on the surface of the beans, and you feel very full (my mother-in-law calls it "full flesh"), and there is no green core in the middle of the beans. We can also pinch the beans with our fingers. If we can easily crush them, it means that they are fully soaked.

特色石磨豆腐的自制方法，在家做特色豆腐的配方及關鍵細節

Homemade method of characteristic stone ground tofu, formula and key details of making characteristic tofu at home

將豆粒充分泡透也很關鍵，因為沒有泡透的豆子出漿量少，后做出的豆腐也會少很多，而且在打磨過程容易損壞打磨設備。

It is also crucial to fully soak the beans, because the soybeans that are not soaked through will produce less milk, and the tofu that will be made later will be much less, and it is easy to damage the grinding equipment during the grinding process.

浸泡黃豆還有一個非常重要的作用，就是能讓磨出來的豆漿更加細膩，后做出來的豆腐口感更好。

Soaking soybeans also has a very important role, which is to make the ground soymilk more delicate and the tofu made later tastes better.

豆粒中總有些豆子不能泡脹，泡多久都不會吸水膨脹，依然硬硬的，這種頑固不化的豆子稱為豆公，要把它們從泡透的豆粒中挑出來扔掉，以免損壞打磨設備。

There are always some beans in the beans that can't be soaked, and they won't absorb water and expand for a long time. They are still hard. These stubborn beans are called Dougong. You should pick them out from the soaked beans and throw them away to avoid damaging the grinding equipment.

咱們把泡透的豆粒沖洗干凈，泡在清水中待用，隨時可以取出來打磨成豆漿。

Let's wash the soaked beans and soak them in clean water for use. You can take them out and grind them into soymilk at any time.

用來包裹和壓榨豆漿的濾布稱為包單，也叫豆腐布，這塊濾布要提前用清水泡透，然后反復搓洗干凈，一是更加衛生，二是不容易和壓榨成型的豆腐粘連在一起。否則，當你撕下濾布的時候，豆腐表皮會破的不成樣子，影響美觀。

The filter cloth used to wrap and press soybean milk is called Baodan, also known as tofu cloth. This filter cloth should be soaked with clean water in advance, and then washed repeatedly. First, it is more hygienic, and second, it is not easy to adhere to the pressed tofu. Otherwise, when you tear off the filter cloth, the tofu skin will be broken and affect the beauty.

充分泡透并搓洗干凈的濾布，也要泡在清水中待用，這個步驟其實可以和浸泡豆粒同步進行。

The filter cloth fully soaked and scrubbed should also be soaked in clean water for use. This step can be carried out synchronously with soaking beans.

傳統特色豆腐是用石磨打磨豆漿的，沒有石磨的可以選用料理機或豆漿機，只要你能把泡好的豆子打磨成豆漿，咱們就能做出好吃的特色豆腐，選用哪種打磨設備沒有多大講究，但是有自動煮熟功能的打磨設備不能使用。

The traditional characteristic tofu is polished with a stone mill. If there is no stone mill, you can choose a cooking machine or a soymilk machine. As long as you can grind the soaked beans into soymilk, we can make delicious characteristic tofu. There is no particular about which grinding equipment to choose, but the grinding equipment with automatic cooking function cannot be used.

為了保證豆腐的口感比較細膩，無論選用哪種設備打磨出來的豆漿，都須用細濾網過濾一遍，把豆漿中殘留的豆渣過濾出來。

In order to ensure the delicate taste of tofu, no matter what kind of equipment is used to grind the soymilk, it must be filtered through a fine filter screen to filter out the residue of soymilk.

準備煮豆漿之前，我們要提前準備好鹵水：取大約1/3碗生豆漿，放入石膏粉調勻（這就是用來點制豆腐的鹵水），靜置待用。

Before cooking soymilk, we should prepare brine in advance: take about 1 / 3 bowl of raw soymilk, add gypsum powder, mix well (this is the brine used to make tofu), and stand still for use.

把過濾好的豆漿倒入大鍋里，用中火邊煮邊攪拌，防止糊鍋。煮豆漿的過程中會溢出許多泡沫，要用漏勺把泡沫撈出來扔掉。

Pour the filtered soymilk into a large pot and stir it while cooking over a medium heat to prevent it from sticking to the pot. There will be a lot of foam in the process of cooking soymilk. You should use a colander to take out the foam and throw it away.

等豆漿煮開以后，馬上關火，沖入適量冷水攪勻，將溫度降低到80度左右。這個步驟也是非常關鍵的，因為豆漿遇到鹵水凝固的佳溫度是72度左右，溫度過高或過低都會影響凝固效果，同時還會影響豆腐的口感。

After the soymilk is boiled, turn off the fire immediately, pour in an appropriate amount of cold water to mix well, and reduce the temperature to about 80 degrees. This step is also very critical, because the best temperature for soy milk to solidify in brine is about 72 degrees. Too high or too low a temperature will affect the coagulation effect and the taste of tofu.

拿起鹵水用筷子再次攪打均勻，轉著圈淋入豆漿中，邊淋鹵水邊用勺子攪動，看到豆花出現就馬上停止淋入鹵水，并停止攪動，然后靜置10余分鐘就凝固成豆腐腦了（如果想吃豆腐腦就盛出來吃吧）。

Pick up the brine and stir it evenly with chopsticks again, pour it into the soymilk in a circle, stir it with a spoon while pouring the brine. When you see the appearance of tofu, immediately stop pouring the brine and stirring, and then leave it for more than 10 minutes to solidify into tofu curd (if you want to eat tofu curd, put it out).

點制豆腐腦的步驟還可以這樣做，就是在豆漿煮好以后，拿起鹵水再次攪打均勻，倒入另一只干凈的容器中，然后迅速沖入煮好的豆漿，不要攪動，靜置10余分鐘就凝固成豆腐腦了。更多相關制作方法您可以來我們網站http://www.lincetecnologia.com咨詢看看吧。

The step of ordering tofu can also be done in this way, that is, after the soy milk is cooked, pick up the brine and stir it evenly again, pour it into another clean container, and then quickly pour the cooked soy milk into it. Do not stir it. It will solidify into tofu after standing for more than 10 minutes. For more related production methods, you can come to our website http://www.lincetecnologia.com Let's consult.