因黄豆的营养价值很高，是的植物蛋白质。用其做出的豆腐脑滑爽细腻，入口即化。以前只能在外面的店里才能吃到美味好吃的豆腐脑，但现在有了方法有了机器，就能自己在家做了，那么自己在家制作很少失败的手工豆腐脑做法是怎样的呢？

Soybean is a high-quality plant protein because of its high nutritional value. The bean curd made with it is smooth and delicate, and melts in the mouth. In the past, you could only eat delicious tofu curd in an outside store, but now you can make it at home with a method and a machine. What about making handmade tofu curd that rarely fails at home?

主料：黄豆150克；水1.2升；内酯3克

Main ingredients: 150g soybeans; Water 1.2 liters; Lactone 3 G

辅料：瘦肉40克；香菇(干)4个；笋干4根；葱2根；甜椒20克；姜1片

Excipients: 40g lean meat; 4 dried mushrooms; 4 dried bamboo shoots; 2 shallots; Sweet pepper 20g; Ginger 1 slice

做法：

Practice:

1.黄豆提前一晚用冷水泡发，泡好后洗净捞出待用，另用一个容器取1200毫升的凉水

1. soak soybeans in cold water one night in advance, wash and remove them for use, and use another container to take 1200 ml of cold water

2.找一个大容器把黄豆和水倒进去，打开原汁机，用大勺子一勺一勺的舀黄豆和水到原汁机里面打豆浆，舀的时候好是保证每勺都有豆子和水

2. find a large container to pour soybeans and water into, open the juice machine, and use a large spoon to scoop soybeans and water into the juice machine to beat soymilk. When scooping, it is good to ensure that each spoon has beans and water

3.豆浆就这样磨出来了，就像小时候石磨磨豆浆的感觉有点像

3. the soybean milk is grinded out in this way, just like the stone mill when I was a child

4.豆浆磨好后准备好筛子和布，把布放在面目筛里摊开，筛子下面放上容器接过滤好的豆浆，然后把豆浆倒进去过滤，这样等于一下过滤两遍了，操作的时候我用的是豆浆机带的滤网和容器（就是那种大的量杯，也就是步骤1里图片上装水的容器）

4. after the soymilk is grinded, prepare the sieve and cloth, spread the cloth in the face sieve, put a container under the sieve to receive the filtered soymilk, and then pour the soymilk into it for filtration. This is equivalent to filtering twice. During the operation, I use the filter screen and container brought by the soymilk machine (that is, the large measuring cup, which is the container for water in the picture in step 1)

5.过滤好的豆浆倒入锅中中火加热，盖子好不用盖

5. pour the filtered soybean milk into the pot and heat it over medium heat. Do not use the lid

6.加热的时候准备好内脂，我用的是如图这种，一小包是3克

6. prepare the internal grease when heating. I use this kind of grease as shown in the figure. A small bag is 3 grams

7.取一小包放入碗中，然后倒入10ML凉开水用勺子搅内脂溶化（水10-20ML都可以，尽量少一点，不然豆腐脑里面水太多）

7. take a small bag and put it into a bowl, then pour 10ml of cold boiled water into it and stir it with a spoon until the fat dissolves (10-20ml of water is OK, try to reduce it as much as possible, otherwise there is too much water in the tofu jelly)

8.加热沸腾关火，加热的时候不要离开厨房，豆浆一旦沸腾后，是很容易溢出来的，所以盖子我一般也没有盖，以便观察，像如图这样就要立即关火

8. turn off the fire when heating to boiling. Do not leave the kitchen when heating. Once the soybean milk is boiling, it is easy to overflow, so I generally do not cover the cover for observation. Turn off the fire immediately as shown in the figure

9.关火后放两分钟，然后把溶化好的豆脂水慢慢倒入到豆浆中，左手倒入，右手拿着勺子搅拌，顺时间搅拌几圈然后再逆时针搅拌几圈，为的是让豆脂充分和豆浆溶合，搅拌好后盖着盖子等待成型

9. turn off the fire and let it stand for two minutes, then slowly pour the dissolved soybean fat water into the soybean milk, pour it in with your left hand, stir it with a spoon in your right hand, stir it clockwise for several times, and then stir it counterclockwise for several times, so as to make the soybean fat fully dissolve in the soybean milk, stir it well, cover it with the lid, and wait for forming

10.六七分钟打开看就已经成型了，非常嫩。豆腐脑的成型和温度是有非常密切的关系的，如果你豆浆不一，时间上稍有出入，一般建议打开盖子，轻轻抬起锅的一边来观察是否成型，如果未成型需要盖好再静置，成型好了就可以拿出来享用了，相反如果时间太久的话就会老一些。

10. it will take sixorseven minutes to open it. It is very tender. The formation of tofu curd is closely related to the temperature. If you have different soymilk and there is a slight difference in time, it is generally recommended to open the lid and gently lift up one side of the pot to observe whether it is formed. If it is not formed, it needs to be covered and left standing. Once it is formed, it can be taken out for enjoyment. On the contrary, it will be older if it takes too long.

11.下面做豆腐脑的卤汁，在材料里面辅料就是做卤汁的材料，肉切碎，葱切成葱花儿，笋干香菇甜椒切丁，姜切片

11. the following is the marinade of tofu brain. The auxiliary materials in the materials are the marinade materials. The meat is chopped, the green onions are cut into green onion flowers, the dried bamboo shoots, mushrooms, sweet peppers are diced, and the ginger is sliced

12.锅中倒入油加入肉炒散变色后再加入笋干香菇和甜椒翻炒，水份炒干后开始加调料

12. add oil into the pot, stir fry the meat to disperse the color, then add dried bamboo shoots, mushrooms and sweet pepper to stir fry, and add seasoning after the water is dried

13.加入老抽半勺、生抽和老酒各一勺、鸡精和盐适量，翻炒一分钟加入水，水稍没过菜就可以了，咸度自己尝一下，豆腐脑是淡的卤汁一定要咸一点才好吃

13. add half a spoonful of old soy sauce, one spoonful of raw soy sauce and one spoonful of old wine, a proper amount of chicken essence and salt, stir fry for one minute, add water, and the water will be ok if it is not too salty. Taste the saltiness yourself. Bean curd is a light marinade. It must be salty before it tastes good

14.水烧开后再煮两分钟，调入淀粉水勾芡，煮两三分钟即可出锅，出锅后撒上葱花，淀粉水不用太稠，稠度如图就可以了，喜欢吃咸的直接浇在豆腐脑上就可以了，笋干也可以用黑木耳来代替，也是非常好吃，如果不想做卤汁可以直接把榨菜切碎加点生抽即可。

14. boil the water for another two minutes, add starch water to thicken it, cook it for twoorthree minutes and then take it out of the pot. Sprinkle scallions after taking it out of the pot. The starch water does not need to be too thick. The consistency is as shown in the figure. If you like to eat salty water, you can pour it directly on the tofu brain. Dried bamboo shoots can also be replaced by black fungus, which is also very delicious. If you don't want to make marinated juice, you can cut up mustard and add some raw soy sauce directly.

15.老陈家豆腐脑店家提醒，做豆腐脑剩下的豆渣可以加入面粉和鸡蛋葱调入调味料煎成豆渣饼，配上豆腐脑就很美味了。

15. Lao Chen's tofu brain store reminds that the leftover bean dregs from making tofu brain can be added with flour, eggs and scallions, mixed with seasonings, and fried into bean dregs cake. It's delicious with tofu brain.

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