如今很多人想在家里尝试做豆腐，但问题也随之出现了，有些人在用豆浆做豆腐的时候会有很多蜂窝眼。这是什么原因呢？怎么？

Nowadays, many people want to try making tofu at home, but the problem also arises. Some people have many honeycomb eyes when making tofu with soybean milk. What is the reason? How?

想知道如何豆浆豆腐蜂窝眼的问题，就要了解为什么会有蜂窝眼，这样才能有针对性的这个问题。豆浆有蜂窝眼的原因有很多。很常见的原因是卤水过多，豆腐脑老化，会造成蜂窝眼。二是豆浆的温度，温度过高或过低都会造成蜂窝眼。或者是榨豆浆的豆子太老，豆浆太粘，导致蜂窝眼，还有一种情况就是内脂肪过多。

If you want to know how to solve the problem of honeycomb eyes in soybean milk and tofu, you should understand why there are honeycomb eyes, so as to solve this problem. There are many reasons why soymilk has honeycomb eyes. The common reason is that there is too much brine and the bean curd is aging, which will cause honeycomb eyes. The second is the temperature of soybean milk. Too high or too low temperature will cause honeycomb eyes. Or the beans squeezed with soybean milk are too old and the soybean milk is too sticky, resulting in honeycomb eyes. Another case is too much internal fat.

不管是什么情况，豆浆做豆腐之所以有蜂窝眼，都是方法不对。接下来我们来分析一下豆浆做豆腐的方法。准备豆浆，豆浆的温度是90度。如果没有温度计，可以先把豆浆煮开，静置两分钟，温度在90度左右。然后准备豆腐，按照2斤豆浆与6克豆腐的比例，将豆腐放入豆浆中，静置15分钟，此时豆浆会凝固成块状，而且不会有蜂窝眼，也不会有多余的水分。

No matter what the situation is, the reason why tofu made from soybean milk has honeycomb eyes is that the method is wrong. Next, let's analyze the method of making tofu with soybean milk. Prepare soymilk. The temperature of soymilk is 90 degrees. If there is no thermometer, you can boil the soybean milk and let it stand for two minutes. The temperature is about 90 degrees. Then prepare the king tofu. Put the king tofu into the soybean milk according to the ratio of 2 kg of soybean milk to 6 g of King tofu and let it stand for 15 minutes. At this time, the soybean milk will solidify into a block without honeycomb eyes or excess water.

此外还可以了解到，可以出现蜂窝眼情况的方法就是，做豆腐脑的时候不要用冻豆腐做，要选择非常新鲜的豆腐，而且要将卤水稀释以后再勾兑豆浆，做豆浆的时候一定要少放点水，而且要少放一点内脂，这样做出来的豆腐脑就会没有蜂窝眼。因为做豆腐加的是生水，也就是未煮沸过的水，加生水就会产生气泡，所以才会起马蜂窝并且鼓起来的

In addition, we can also learn that the way to solve the problem of honeycomb eyes is not to use frozen tofu when making tofu brain. We should choose very fresh tofu, and dilute the brine before blending soybean milk. When making soybean milk, we must put less water and less internal fat, so that the tofu brain will have no honeycomb eyes. Because the tofu is made with raw water, that is, uncooked water. Adding raw water will produce bubbles, so it will make beehives and bulge

老陈家豆腐脑连锁提醒您，豆腐脑的制作要点也是要了解到的，豆浆的温度。豆浆的温度必须是90度。太高或太低都会导致成功率不足，豆腐脑凝不起来。第二重要的是豆浆和豆腐的比例。只有的比例才能保证豆腐脑的凝固。如果静置15分钟后没有完全凝固，可以尝试再放置5分钟，但过程中不要摇晃。

Lao Chen's tofu brain chain reminds you that the key points of making tofu brain also need to know the temperature of soybean milk. The temperature of soybean milk must be 90 degrees. Too high or too low will lead to insufficient success rate and the curd will not coagulate. The second important thing is the ratio of soybean milk to tofu king. Only the perfect proportion can ensure the solidification of tofu brain. If it does not solidify completely after standing for 15 minutes, try to stand for another 5 minutes, but do not shake in the process.

用豆浆制作豆腐脑有蜂窝眼的原因找到了，那么就要根据原因来找正确的处理方法了，争取一次性做成功。更多做法您可以来关注网站www.sdlaochenjia.com。

If you find the reason why there are honeycomb eyes in making tofu brain with soybean milk, you should find the correct treatment method according to the reason and strive for success at one time. For more information, you can follow the website www.sdlaochenjia.com com。