傳統的豆腐腦是用內酯做成的，但是很多朋友家里沒有內酯，今天老陳家豆腐腦商家給大家分享一個不用內酯的家常做法，一起來看一下吧！

Traditional tofu curd is made of lactone, but many friends do not have lactone at home. Today, the old Chen's tofu seller will share a home-made method without lactone. Let's have a look!

準備食材：干黃豆、清水、白醋、涼白開。

Prepare ingredients: dried soybeans, water, white vinegar, cold boiled water.

開始制作：

Start production:

1、準備一些干黃豆，提前用清水浸泡6小時以上，把黃豆完全泡發、泡大。（一般早餐吃的話，建議提前晚上泡。）

1. Prepare some dry soybeans. Soak them in water for more than 6 hours in advance to make them fully soaked. (For ordinary breakfast, it is recommended to soak one night in advance.)

2、把泡發好的黃豆倒入料理機中，然后加入適量清水，啟動攪拌程序，把黃豆打成豆漿，盡量多攪拌一會，把豆漿打得越細越好。黃豆和水的比例為1：1，這個比例要掌握好，做豆腐腦的豆漿稠度要比平時喝的豆漿稠度要高。

2. Pour the soaked soybeans into the blender, then add some water, start the mixing procedure, beat the soybeans into soymilk, and try to stir for a while, and beat the soymilk as fine as possible. The ratio of soybeans to water is 1:1, which should be well controlled. The consistency of soymilk used to make tofu bean curd is higher than that of soymilk used to drink.

3、豆漿打好之后，要用米漏過濾一遍，把打好的豆漿過濾后倒入鍋中。（熬豆漿的時候使用不粘鍋，用鐵鍋或者其他鍋很容易粘鍋、糊底。）

3. After the soybean milk is beaten, it should be filtered with a rice hourglass, and then the beaten soybean milk is filtered and poured into the pot. (When boiling soybean milk, use a non stick pan. It is easy to stick to the pan and paste the bottom with an iron pan or other pan.)

4、把豆漿倒入蒸鍋中后，開中小火蒸豆漿，期間要用木鏟不停地攪動。熬豆漿途中千萬不能離人，因為這個過程中會有大量的浮沫產生，很容易溢鍋。

4. Pour the soymilk into the steamer, and steam the soymilk over a medium low heat, stirring it constantly with a wooden spatula. Don't leave people on the way to boil soybean milk, because there will be a lot of foam in the process, which is easy to overflow the pot.

5、豆漿燒開之后，用勺子撇除多余的浮沫，再煮5-6分鐘，保證豆漿完全熟透。

5. After the soymilk is boiled, skim off the excess foam with a spoon, and cook for another 5-6 minutes to ensure that the soymilk is completely cooked.

6、等豆漿溫度大約八十度時，就可以白醋和涼白開攪拌一下，倒進豆漿里面攪拌一下，白醋和涼白開的比例是1：2。這時候我們可以看著豆漿已經開始變成豆花，蓋上蓋子放置半個小時，豆腐腦就做成了，將上面一層水倒掉，下面就是白花花的豆腐腦了。

6. When the temperature of soybean milk is about 80 ℃, you can stir the white vinegar and Liangbaikai. Pour them into soybean milk and stir. The ratio of white vinegar and Liangbaikai is 1:2. At this time, we can see that the soybean milk has started to turn into bean curd. After covering and placing for half an hour, the bean curd is made. Pour out the upper layer of water, and the white bean curd is below.

7、接下來調一個簡單的鹵汁，鍋中加入兩勺黃豆醬、兩勺清水、半勺鹽、半勺白糖攪拌均勻，大火燒開即可。

7. Next, mix a simple marinade, add two spoons of soybean paste, two spoons of clear water, half a spoonful of salt, and half a spoonful of sugar into the pot, stir well, and bring to a boil.

8、把凝固的豆腐腦用勺子舀入碗中，再淋上調好的鹵汁，一碗嫩滑可口的豆腐腦就做好了。

8. Spoon the solidified bean curd into a bowl, then pour the marinade. A bowl of tender and delicious bean curd is ready.

在這里就要說一下，如果您愛吃甜就不用調料汁，直接舀適量的白糖或紅糖糖漿攪拌均勻就可以開吃了；如果您喜歡吃咸的或者辣的，也可以根據自己的口味搭配蔥花花和辣椒油。您還有什么關于豆腐腦的事情都可以來我們網站http://www.lincetecnologia.com聯系咨詢！

Here we would like to say that if you like to eat sweet, you don't need to use the sauce juice. You can directly scoop up an appropriate amount of white sugar or brown sugar syrup and stir it evenly; If you like salty or spicy food, you can also match it with scallion flower and chili oil according to your own taste. You can come to our website if you have anything else about tofu brain http://www.lincetecnologia.com Contact for consultation!