喜歡吃豆腐腦的朋友不妨自己動手做起來，今天老陳家豆腐腦企業也為大家分享一種豆腐腦的制作方法。

Those who like bean curd can make it by themselves. Today, the old Chen's bean curd brand also shares a method for making bean curd.

豆腐腦俗稱水豆腐腦，是一道火遍全國的特色美食，亦是一道傳統的菜肴。不僅美味，而且健康。制作者利用大豆蛋白制成高營養食品，常與豆腐腦花、豆花混用，依據各地口味制成不同的品類。各地風味迥異不同，一般來說，甜食主要分布于南方（江南是咸的）、香港及臺灣，咸食則為北方。

Bean curd, commonly known as water bean curd, is a national specialty food and a traditional dish. Not only delicious, but also healthy. Producers use soybean protein to make high nutrition food, which is often mixed with bean curd and bean curd, and different varieties are made according to different tastes. Different regions have different flavors. Generally speaking, sweet food is mainly distributed in the south (Jiangnan is salty), Hong Kong and Taiwan, while salty food is in the north.

豆腐腦以大豆，石膏，木耳，香菜，辣椒，水，鹽，淀粉，蔥花，鹵水，紅糖，白糖等為原料。豆花制作須先將黃豆浸泡，依品種或個人喜好約48小時不等，黃豆吸飽水份后再加以打漿、濾渣、煮滾，復降溫90℃。后步驟稱為“沖豆花”，意即需沖入凝固劑豆漿后再靜置515分鐘才能完成。

Bean curd is made of soybean, gypsum, agaric, coriander, pepper, water, salt, starch, onion, brine, brown sugar, white sugar, etc. To make bean curd, soak the soybeans for 4 to 8 hours depending on the variety or personal preference. After the soybeans are saturated with water, they can be beaten, filtered, boiled, and then cooled to 90 ℃. The latter step is called "flushing the bean curd", which means that it needs to be flushed with the coagulant soybean milk and then stand for 5 to 15 minutes to complete.

而豆花美味的技巧就出于豆漿與凝固劑融合的溫度控制，以及沖豆花的速度與技巧。豆腐腦營養十分豐富，含有鐵、鈣、磷、鎂等人體必需的多種微量元素，還含有糖類、植物油和豐富的優良蛋白，素有“植物肉”之美稱。豆腐腦的消化吸收率達95%以上。兩小塊豆腐腦，即可滿足一個人鈣的需要量。

The delicious techniques of tofu are the temperature control of the integration of soybean milk and coagulant, as well as the speed and skills of preparing tofu. Bean curd is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body, as well as sugar, vegetable oil and rich fine protein. It is known as "plant meat". The digestibility and absorption rate of tofu bean curd is above 95%. Two small pieces of bean curd jelly can meet a person's daily calcium demand.

需要準備的材料有，200克黃豆，內脂4克，紅椒少許，蝦皮10克，生抽3小勺，純凈水1000克，芝麻油5克。做法，黃豆洗凈后用水泡8個小時左右，如果天氣比較熱可以放冰箱里泡。

The materials to be prepared include 200g soybean, 4g fat, a little red pepper, 10g shrimp skin, 3 small spoons soy sauce, 1000g purified water, and 5g sesame oil. Practice: Soak soybeans in water for about 8 hours after washing. If the weather is hot, soak them in the refrigerator.

黃豆泡好后洗凈，加入清水，放入豆漿機內磨成豆漿，把豆漿過濾后放在鍋內小火煮，煮好后撇去浮沫，關火。等豆漿降溫到80-90度左右的時候放入內脂攪拌兩圈靜置15分鐘左右放入生抽，蝦皮，芝麻油調味就可以食用了。也可以根據自己的口味不同，放入不同的調味品，喜歡吃甜味的朋友放入糖就可以了。

After the soybeans are soaked, wash them, add water, grind them into soymilk in a soymilk machine, filter the soymilk, put it in a pot and boil it over low heat, skim the foam after cooking, and turn off the heat. When the soybean milk cools to 80-90 degrees, put in the inner fat, stir it for two circles, and let it stand for about 15 minutes. Then put in the soy sauce, shrimp skin, and sesame oil for flavoring. You can also add different condiments according to your own taste, and add sugar to your friends who like sweet taste.

以上就是分享一種豆腐腦的制作方法內容了，您可以作為參考事項關注下，不明白的地方也可以來我們網站http://www.lincetecnologia.com咨詢！

The above is to share a method of making bean curd. You can pay attention to it as a reference, or come to our website if you don't understand http://www.lincetecnologia.com consulting service