你有沒有發現，有時候你在外面點的豆腐腦表面上不是那么光滑挺粗糙的，有顆粒感似的，讓人看了很別扭，什么原因呢？老陳家豆腐腦店家給您幾個參考原因。

Have you noticed that sometimes the tofu curd you ordered outside is not so smooth and rough, like grains, which makes people feel uncomfortable? What's the reason? Mr. Chen's tofu brain shop will give you some reasons for reference.

原因一：凝固劑的用量不對。豆漿和內酯是有比例的，如果放的太少可能就只有部分凝固，放太多又會發酸，需要根據豆漿的濃度來調節用量，否則就會出現外觀粗糙的情況。

Cause 1: The dosage of coagulant is incorrect. Soybean milk is proportional to lactone. If it is put too little, it may only partially solidify. If it is put too much, it will become sour. The dosage needs to be adjusted according to the concentration of soybean milk, otherwise the appearance will be rough.

原因二：可能是制作方法不對，比如內酯千萬不要用溫水或者開水去化，要用涼開水溶化，水要適量，加一點能把內酯化開，如果以上的步驟沒有做好，就可能會導致出現顆粒狀或者絮狀的豆花。

Reason 2: It may be that the preparation method is wrong. For example, lactones should not be melted with warm or boiled water, but should be melted with cold boiled water. The amount of water should be appropriate. Adding a little can open lactones. If the above steps are not done well, granular or flocculent soybean flowers may appear.

原因三：內酯放太多，豆漿的豆渣沒有過慮，導致水豆腐有許多蜂窩狀眼，口味毛糙不細致。

Reason 3: Too much lactone is put in, and the soybean dregs of soybean milk are not filtered. As a result, the water tofu has many honeycomb eyes, and the taste is rough and not delicate.

其實豆腐腦即使是粗糙不光滑的，也是可以食用的，只是口感并沒有那么好。

In fact, bean curd can be eaten even if it is rough and unsmooth, but its taste is not so good.

點的豆腐腦之所以不光滑部分原因就是以上所講解的內容了，您可以看看，希望能夠解答你的疑惑。多相關內容就來我們網站http://www.lincetecnologia.com進行咨詢了解吧！

Part of the reason why the tofu curd is not smooth is the above explanation. You can have a look and hope to answer your questions. More relevant content will come to our website http://www.lincetecnologia.com Consult and understand!