在制作豆腐腦的過程中，凝固豆腐腦是非常重要的一個步驟，這個步驟失敗了代表豆腐腦也是制作失敗了，下面老陳家介紹豆腐腦怎么凝固。

In the process of making tofu curd, coagulating tofu curd is a very important step. If this step fails, it means that tofu curd is also failed. Now, Mr. Chen will introduce how to coagulate tofu curd.

豆漿濃度不夠，所以不能做出豆腐腦。凝固劑的用量不對，1斤豆漿放5克左右的內酯。內酯要用少量涼開水溶化，千萬不能用溫水或者開水。

Soybean milk is not strong enough to make bean curd. The dosage of coagulant is incorrect. About 5g lactone is put into 1kg soybean milk. Lactone should be dissolved in a small amount of cold boiled water. Never use warm or boiled water.

點漿之前一定要把豆漿煮開，一般煮個3~5分鐘就可以了。煮開以后不能直接點漿要等會溫度降到80-90度合適。

Make sure to boil the soybean milk before you order it, usually for 3-5 minutes. After boiling, the temperature should be reduced to 80-90 ° C if the pulp can not be directly added.

然后把豆漿從高處直接沖到裝有內酯的碗內。這樣就可以利用沖力把豆漿和內酯結合均勻。

Then wash the soy milk directly into the bowl containing lactone from a high place. In this way, we can use impulse to combine soy milk and lactone evenly.

沖完漿后不能搖動，拿一個蓋子把豆腐腦蓋起來，這樣就可以保持一定的溫度等待15分鐘。

Don't shake the bean curd after flushing. Take a lid to cover the bean curd, so you can keep a certain temperature and wait for 15 minutes.

漿過稀不能比1：15再稀，豆漿煮熟后溫度控得不合理(豆漿放置一段時間溫度80-90度是加入內酯粉水)

If the milk is too thin, it should not be thinner than 1:15. The temperature of soybean milk after boiling is unreasonable (if the temperature of soybean milk is 80-90 ℃ for a period of time, lactone powder water is added)

內酯粉加少了1L豆漿要6克內酯粉，并用1-2湯匙溫開水化開，步奏有誤(豆漿80-90度，把內酯水倒入豆漿，正確的應該把豆漿倒入內酯水中)。

If 1L of soybean milk is missing, 6g of lactone powder is needed, and 1-2 tablespoons of warm water is used to boil it. The step is wrong (80-90 degrees of soybean milk, pour lactone water into soybean milk, and correctly pour soybean milk into lactone water).

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