豆腐脑又称水豆腐，是一道着名的传统特色小吃。豆腐脑是利用大豆蛋白制成的高营养食品，多在晨间出售，常与豆腐花、豆花混用，依据各地口味不同，北方多爱咸食，而南方则偏爱甜味，亦有地区如四川等喜爱酸辣口味。那么很多人在自己做的时候发现豆腐脑出水很多，这是什么原因呢？

Tofu brain, also known as water tofu, is a famous traditional snack. Tofu brain is a highly nutritious food made of soybean protein. It is mostly sold in the morning and often mixed with tofu and tofu flowers. According to different tastes, the North likes salty food, while the South prefers sweet taste, and some regions like Sichuan like sour and spicy taste. So many people find that there is a lot of water in tofu brain when they make it by themselves. What's the reason?

实际上，豆腐脑水多可能是豆子和水的比例没有把握好。一般豆子和水的比例是1：5或1：6，只有按照这个比例，豆腐脑才能做成功。

In fact, there is a lot of tofu brain water, which may be due to the poor proportion of beans and water. Generally, the ratio of beans to water is 1:5 or 1:6. Only according to this ratio can tofu brain be made successfully.

很多人还发现自己做内脂豆腐脑不成形，原因主要有这两点：1、使用的凝固剂不够；2、豆浆的含水量太高，前者更常见一些，再适量添加凝固剂就了。

Many people also find that their internal fat tofu brain does not take shape, mainly for these two reasons: 1. The coagulant used is not enough; 2. The water content of soymilk is too high, the former is more common, and then add a proper amount of coagulant to solve it.

内脂豆腐属于一种舶来品，这种豆腐来自日本，在国内很多人也把这种豆腐叫作绢豆腐，使用的凝固剂是葡萄糖酸内脂。

Internal fat tofu is an imported product. This kind of tofu comes from Japan. Many people in China also call this kind of tofu silk tofu, and the coagulant used is gluconic acid internal fat.

需要注意的是，内脂豆腐的含水量比南豆腐还要高，食用时也更加软嫩，烹饪时常常是用于凉拌，很少用于炒制。

It should be noted that the water content of internal fat tofu is higher than that of Nan tofu, and it is also more soft and tender when eaten. When cooking, it is often used for cold mixing, and rarely used for frying.

内酯豆腐的凝固过程慢，做内脂豆腐时可以用白醋代替内脂，把白醋一点点放入豆浆中，直到豆浆凝固就可以了。

Lactone tofu solidifies slowly. When making internal fat tofu, you can use white vinegar instead of internal fat. Put white vinegar into soymilk a little bit until soymilk solidifies.

南豆腐用石膏作为凝固剂，因此也叫“石膏豆腐”，这种豆腐多在我国的南方较为流行，含水量要比北豆腐高出不少，质地更为细腻。

South tofu uses gypsum as a coagulant, so it is also called "gypsum tofu". This kind of tofu is more popular in the south of China. Its water content is much higher than that of North tofu, and its texture is more delicate.

生活中常见的豆腐种类除了内酯豆腐和南豆腐，北豆腐也是一种常见的豆腐。

In addition to lactone tofu and South tofu, North tofu is also a common kind of tofu.

北豆腐和前面两者相比，豆腐中的含水量更少，看去上比较粗糙，除了可以卤制，还常用于炒制食用，烹饪方式多。

Compared with the previous two, Beifu has less water content and looks rough. In addition to being stewed, it is often used for frying and eating, and there are many cooking methods.

老陈家豆腐脑的特点是豆腐的细嫩以及柔软，故称豆腐中的脑，因此要掌握点卤的技巧。它要求熬浆用微火，不能溢锅（可以放入豆制品专用消泡剂泡沫，食用油也可以），使豆腐脑不糊、不苦、不涩，勾卤时用急火，一开锅就行。卤的烹制要用鲜羊肉片和好口磨汤，火候要掌握好，不能用炖肉的技法熬卤，才能保持卤的新鲜。

Lao Chen's tofu brain is characterized by the tenderness and softness of tofu, so it is called the brain in tofu. Therefore, it is necessary to master the technique of marinating. It requires that the pulping should be done with low fire, and the pot should not overflow (you can put in the special defoamer for bean products to eliminate foam, and edible oil can also be used), so that the tofu brain is not sticky, bitter, or astringent. When you hook up the brine, you should use high fire, and you can start the pot as soon as you open it. Fresh mutton slices and good mouth grinding soup should be used to cook the stew. The heat should be well controlled. The stew technique cannot be used to boil the stew in order to keep the freshness of the stew.

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