传统的豆腐脑是用内酯做成的，但是很多朋友家里没有内酯，今天老陈家豆腐脑商家给大家分享一个不用内酯的家常做法，一起来看一下吧！

Traditional tofu curd is made of lactone, but many friends do not have lactone at home. Today, the old Chen's tofu seller will share a home-made method without lactone. Let's have a look!

准备食材：干黄豆、清水、白醋、凉白开。

Prepare ingredients: dried soybeans, water, white vinegar, cold boiled water.

开始制作：

Start production:

1、准备一些干黄豆，提前用清水浸泡6小时以上，把黄豆完全泡发、泡大。（一般早餐吃的话，建议提前晚上泡。）

1. Prepare some dry soybeans. Soak them in water for more than 6 hours in advance to make them fully soaked. (For ordinary breakfast, it is recommended to soak one night in advance.)

2、把泡发好的黄豆倒入料理机中，然后加入适量清水，启动搅拌程序，把黄豆打成豆浆，尽量多搅拌一会，把豆浆打得越细越好。黄豆和水的比例为1：1，这个比例要掌握好，做豆腐脑的豆浆稠度要比平时喝的豆浆稠度要高。

2. Pour the soaked soybeans into the blender, then add some water, start the mixing procedure, beat the soybeans into soymilk, and try to stir for a while, and beat the soymilk as fine as possible. The ratio of soybeans to water is 1:1, which should be well controlled. The consistency of soymilk used to make tofu bean curd is higher than that of soymilk used to drink.

3、豆浆打好之后，要用米漏过滤一遍，把打好的豆浆过滤后倒入锅中。（熬豆浆的时候使用不粘锅，用铁锅或者其他锅很容易粘锅、糊底。）

3. After the soybean milk is beaten, it should be filtered with a rice hourglass, and then the beaten soybean milk is filtered and poured into the pot. (When boiling soybean milk, use a non stick pan. It is easy to stick to the pan and paste the bottom with an iron pan or other pan.)

4、把豆浆倒入蒸锅中后，开中小火蒸豆浆，期间要用木铲不停地搅动。熬豆浆途中千万不能离人，因为这个过程中会有大量的浮沫产生，很容易溢锅。

4. Pour the soymilk into the steamer, and steam the soymilk over a medium low heat, stirring it constantly with a wooden spatula. Don't leave people on the way to boil soybean milk, because there will be a lot of foam in the process, which is easy to overflow the pot.

5、豆浆烧开之后，用勺子撇除多余的浮沫，再煮5-6分钟，保证豆浆完全熟透。

5. After the soymilk is boiled, skim off the excess foam with a spoon, and cook for another 5-6 minutes to ensure that the soymilk is completely cooked.

6、等豆浆温度大约八十度时，就可以白醋和凉白开搅拌一下，倒进豆浆里面搅拌一下，白醋和凉白开的比例是1：2。这时候我们可以看着豆浆已经开始变成豆花，盖上盖子放置半个小时，豆腐脑就做成了，将上面一层水倒掉，下面就是白花花的豆腐脑了。

6. When the temperature of soybean milk is about 80 ℃, you can stir the white vinegar and Liangbaikai. Pour them into soybean milk and stir. The ratio of white vinegar and Liangbaikai is 1:2. At this time, we can see that the soybean milk has started to turn into bean curd. After covering and placing for half an hour, the bean curd is made. Pour out the upper layer of water, and the white bean curd is below.

7、接下来调一个简单的卤汁，锅中加入两勺黄豆酱、两勺清水、半勺盐、半勺白糖搅拌均匀，大火烧开即可。

7. Next, mix a simple marinade, add two spoons of soybean paste, two spoons of clear water, half a spoonful of salt, and half a spoonful of sugar into the pot, stir well, and bring to a boil.

8、把凝固的豆腐脑用勺子舀入碗中，再淋上调好的卤汁，一碗嫩滑可口的豆腐脑就做好了。

8. Spoon the solidified bean curd into a bowl, then pour the marinade. A bowl of tender and delicious bean curd is ready.

在这里就要说一下，如果您爱吃甜就不用调料汁，直接舀适量的白糖或红糖糖浆搅拌均匀就可以开吃了；如果您喜欢吃咸的或者辣的，也可以根据自己的口味搭配葱花花和辣椒油。您还有什么关于豆腐脑的事情都可以来我们网站https://www.sdlaochenjia.com联系咨询！

Here we would like to say that if you like to eat sweet, you don't need to use the sauce juice. You can directly scoop up an appropriate amount of white sugar or brown sugar syrup and stir it evenly; If you like salty or spicy food, you can also match it with scallion flower and chili oil according to your own taste. You can come to our website if you have anything else about tofu brain https://www.sdlaochenjia.com Contact for consultation!