豆腐脑是大家都喜欢作为早餐进行食用，当然每个人的口味大不相同，而且它的的甜咸之争已经存在好多年了，今仍未见分晓。那么豆腐脑，你喜欢吃甜的还是咸的？

　　Everyone likes to eat tofu curd for breakfast, of course, everyone has a very different taste, and its sweet and salty debate has existed for many years, so far has not been determined. So bean curd, do you like sweet or salty?

　　老陈家豆腐脑认为北方人之所以喜欢吃咸豆腐，是因为在北方饮食文化中，豆腐是一种菜，所以吃的时候自然要吃咸的。南部则不同。在很多南方人眼中，豆腐脑是一种甜点，类似于糕点，所以南方人更喜欢吃甜豆腐脑。

　　Chen's Doufunao believes that the reason why northerners like to eat salty tofu is because tofu is a dish in northern food culture, so it is natural to eat salty tofu. The south is different. In the eyes of many southerners, tofu curd is a dessert, similar to a pastry, so southerners prefer sweet tofu curd.

　　比如：

　　Such as:

　　山东网友：在山东，基本上没人吃甜豆腐脑，因为北方人口味重，所以没办法接受甜豆腐脑。而豆腐脑是我们生活中的一道菜，不是甜点，所以山东人吃甜豆腐脑是不可能的。

　　In Shandong, almost no one eats sweet tofu brain, because people in the north have a strong taste, so they can't accept sweet tofu brain. And tofu curd is a dish in our life, not a dessert, so it is absolutely impossible for Shandong people to eat sweet tofu.

　　上海网友：上海人的食物口味一般比较清淡。他们不能接受太咸的东西，也不能太甜。虽然上海人平时不吃豆腐脑，但大部分上海人吃的时候肯定会吃到甜豆腐脑。咸豆腐脑对我们来说是完全不能接受的。

　　Shanghainese food is generally light in taste. They can't accept anything too salty, and they can't accept anything too sweet. Although Shanghainese usually do not eat tofu curd, most shanghainese will certainly eat sweet tofu curd when they do. Salty bean curd is totally unacceptable to us.

　　豆腐脑的制作方法不是很复杂。如果家里有豆浆机，直接在家里做就可以了。浸泡洗净后倒入豆浆机，加入适量水，再用豆浆机功能打发一次。将打好的豆浆倒出，用纱布过滤。必须再次过滤，将豆浆和豆渣分开。

　　The method of making tofu curd is not very complicated. If you have a soymilk machine at home, make it at home. After soaking and washing, pour into the soybean milk machine, add appropriate amount of water, and then use the soybean milk machine function to send once. Pour out the beaten soy milk and strain it through gauze. It must be filtered again to separate the milk from the dregs.

　　将豆浆倒入不粘锅中煮，一边煮一边不停搅拌，防止豆浆粘锅，煮开后捞出泡沫，继续煮5分钟左右。关火，让豆浆冷却到85度左右。用少量温水和适量葡萄糖酸内酯溶解后，从高处倒入豆浆中，盖上盖子静置30分钟左右，嫩豆腐脑就做好了。

　　Pour the soy milk into a non-stick frying pan and cook, stirring constantly to prevent the soy milk from sticking to the pan. Bring to the boil and remove the foam. Continue to cook for about 5 minutes. Turn off the heat and let the soy milk cool to about 85 degrees. Dissolve in a small amount of warm water and gluconolactone, pour into the soy milk from a high place, cover and let stand for about 30 minutes. Tender tofu curd is ready.

　　其实不管是甜豆腐还是咸豆腐，这是两种不同的食物，因为添加的成分不同，所以口感上是有很大区别的，关于豆腐脑的甜咸之争完全取决于你喜欢什么口味。如果您对豆腐脑其他方面抱有好奇的话，不妨来https://www.sdlaochenjia.com网站了解吧。

　　In fact, sweet tofu or salty tofu, they are two different foods, because of the added ingredients, so the taste is very different, the sweet and salty debate about tofu brain depends on which flavor you like. If you have other aspects of soybean curd curiosity, might as well to know https://www.sdlaochenjia.com.