說起豆腐腦，很多人都是在外面買著吃或者是直接到早餐店才能吃到，大家有沒有想過自己在家里面用豆子做豆腐腦呢？另外你知道三伏天做豆腐腦注意事項嗎？下面老陳家為您解答。

Speaking of bean curd, many people buy it outside or eat it directly at the breakfast shop. Have you ever thought about making bean curd at home? Besides, do you know the precautions for making tofu brain in dog days? Now the old Chen family will answer for you.

1、保證凝固劑和豆漿盡可能的完全反應，只有豆腐和豆漿充分結合才能把豆漿里面的大量蛋白質凝聚起來。你要把豆腐用少量水完全溶解，第二點漿的時候迅速攪拌幾下，或者把豆漿從高處往裝有豆腐的盒子里沖。

1. Ensure that the coagulant and soybean milk react as completely as possible. Only when the king tofu and soybean milk are fully combined can a large amount of protein in soybean milk be condensed. You need to completely dissolve the tofu king with a small amount of water. When you order the second milk, quickly stir it a few times, or flush the soybean milk from high into the box containing the tofu king.

2、點完漿以后，用蓋子把豆腐腦蓋子。術語叫蹲漿（腦），這樣可以保持豆腐腦有一定的溫度，這樣就可以利用蛋白質分子自身的粘著力把他們凝結的好，而不會出現中間都是一個一個的小孔。

2. After the paste is ordered, cover the bean curd with a lid. The technical term is squatting pulp (brain), which can keep the tofu curd at a certain temperature, so that the protein molecules can be coagulated better by using their own adhesion, without having holes in the middle.

3、壓豆腐，要想豆腐結實一些，那你可以把豆腐稍微的壓的時間長一點，把豆腐內的水分排除多一些豆腐就結實。當然不同的豆腐之間的韌勁也是不一樣的，比如內酯豆腐就屬于比較嫩的，吹彈可破的那種，而鹵水豆腐就比較有韌勁。

3. To press the tofu, if you want it to be firm, you can press the tofu a little longer, and remove more water from the tofu to make it firm. Of course, the tenacity of different tofu is different. For example, lactone tofu is tender and can be broken by blowing, while marinated tofu is more tenacious.

其實自己做豆腐腦并不難，只要大家按照正確的方式來就很容易就做出美味的豆腐腦：做豆腐腦時，牢記兩點細節，做出的豆腐腦嫩滑可口。關注我們http://www.lincetecnologia.com了解多！

In fact, it is not difficult to make bean curd by yourself. As long as you follow the correct way, you can easily make delicious bean curd: when making bean curd, remember two details, and the bean curd is tender, smooth and delicious. Follow us http://www.lincetecnologia.com Learn more!