【食材】：干黄豆150克，清水1000-1200毫升，内酯1袋（3克）。

[ingredients]: 150g dry soybeans, 1000-1200ml clean water, 1 bag of lactone (3G).

【做法】：

[practice]:

1、干黄豆提前一晚用清水浸泡，早起黄豆就完全泡好了，再搓洗一下，洗掉表皮脏物，换一次水，清洗后使用。

1. Dry soybeans are soaked in clear water one night in advance. Early soybeans are completely soaked. Rub and wash them again to remove the dirt on the epidermis. Change the water and use them after cleaning.

2、泡发的黄豆放入豆浆机或料理机中，加入1000-1200毫升水，启动豆浆功能开始打浆。清水量多不要超过1200毫升，否则豆浆浓度太低，豆腐脑不易成形。

2. Put the soaked soybeans into the soymilk machine or cooking machine, add 1000-1200 ml of water, start the soymilk function and start beating. Do not use more than 1200 ml of fresh water, otherwise the concentration of soybean milk is too low and the bean curd is not easy to form.

3、打豆浆期间，将内酯用极少量的清水，搅拌完全融化。

3. During the beating of soybean milk, stir the lactone with a small amount of water until it is completely melted.

4、打好的豆浆，过滤掉豆渣。豆渣别丢弃，可以用来烙豆渣饼或做豆浆粥，降糖高蛋白。

4. Filter out the bean dregs from the beaten soybean milk. Don't discard the bean dregs. They can be used to bake bean dregs cake or make soybean milk porridge to reduce sugar and high protein.

5、过滤完豆浆，将之前融化的内酯水倒入电饭锅中，边倒边快速搅拌，使之混合均匀。

5. After filtering the soymilk, pour the previously melted lactone water into the electric rice cooker and stir quickly while pouring to make it mix evenly.

6、撇去豆浆表面的浮沫和小泡泡，保证豆浆表面的平整光滑。

6. Skim off the floating foam and small bubbles on the surface of soybean milk to ensure that the surface of soybean milk is flat and smooth.

7、豆浆放入电饭锅中，按下保温键，保温一刻钟。

7. Put the soymilk into the electric cooker, press the heat preservation key and keep it warm for 15 minutes.

8、时间到，打开电饭锅，光滑平整的豆腐脑，净白光滑，像煮熟剥了壳的蛋清一样可人。

8. When the time comes, turn on the electric rice cooker. The smooth bean curd brain is as white and smooth as boiled and peeled egg white.

9、用勺子轻启豆腐脑，豆腐脑嫩得直颤悠。

9. Gently open the bean curd with a spoon. The bean curd is so tender that it flutters.

10、一大块一大块舀入碗中，做一次，足够全家用来做早餐，吃个痛快。

10. Scoop a large piece into a bowl and cook it once, which is enough for the whole family to make breakfast and have a good time.

11、舀完豆腐脑，加卤汁或白糖，可咸可甜，想怎么吃随心所欲。

11. After scooping bean curd, add marinade or sugar. It can be salty or sweet. You can eat it as you like.

老陈家豆腐脑连锁人员提醒您，如果选择在家制作豆腐脑，那就不能忽视的这几点注意事项了：

Lao Chen's tofu brain chain reminds you that if you choose to make tofu brain at home, you can't ignore these precautions:

1、豆浆的浓度重要，豆子太少，水太多，豆腐脑肯定凝固不起来。按照150克干黄豆加1000-1200毫升水的配比基数，肯定成功。

1. The concentration of soybean milk is important. If there are too few beans and too much water, the bean curd will not solidify. According to the ratio base of 150g dry soybean and 1000-1200ml water, it is sure to be successful.

2、豆浆的温度很重要，豆浆打好不要等，要马上过滤混酯，豆浆在折腾的过程中降于80度以下，内酯发挥作用的基本条件就不具备了，自然凝固不好。

2. The temperature of soymilk is very important. Don't wait until soymilk is ready. Filter the mixed ester immediately. During the tossing process, soymilk drops below 80 degrees. The basic conditions for lactone to play a role are not available, and natural solidification is not good.

3、为什么用电饭锅保温？内酯凝固豆腐脑需要的低温度是80度，家庭制作都是少量，放在室温下很容易降温，尤其冬季室温低。如果在豆腐脑还没有完全凝固成型之前，豆浆温度降到80度以下，那么内酯将不再发挥作用，所以，豆腐脑在凝固成型的过程中，保温很重要。

3. Why use an electric cooker to keep warm? The low temperature required for lactone curd coagulation is 80 ℃, and it is easy to cool down at room temperature when it is made at home. Especially in winter, the room temperature is low. If the temperature of soymilk drops below 80 ℃ before the tofu curd is fully solidified, lactone will no longer play a role. Therefore, it is important to keep warm during the solidification of tofu curd.

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