说起豆腐脑，很多人都是在外面买着吃或者是直接到早餐店才能吃到，大家有没有想过自己在家里面用豆子做豆腐脑呢？另外你知道三伏天做豆腐脑注意事项吗？下面老陈家为您解答。

Speaking of bean curd, many people buy it outside or eat it directly at the breakfast shop. Have you ever thought about making bean curd at home? Besides, do you know the precautions for making tofu brain in dog days? Now the old Chen family will answer for you.

1、保证凝固剂和豆浆尽可能的完全反应，只有豆腐和豆浆充分结合才能把豆浆里面的大量蛋白质凝聚起来。你要把豆腐用少量水完全溶解，第二点浆的时候迅速搅拌几下，或者把豆浆从高处往装有豆腐的盒子里冲。

1. Ensure that the coagulant and soybean milk react as completely as possible. Only when the king tofu and soybean milk are fully combined can a large amount of protein in soybean milk be condensed. You need to completely dissolve the tofu king with a small amount of water. When you order the second milk, quickly stir it a few times, or flush the soybean milk from high into the box containing the tofu king.

2、点完浆以后，用盖子把豆腐脑盖子。术语叫蹲浆（脑），这样可以保持豆腐脑有一定的温度，这样就可以利用蛋白质分子自身的粘着力把他们凝结的好，而不会出现中间都是一个一个的小孔。

2. After the paste is ordered, cover the bean curd with a lid. The technical term is squatting pulp (brain), which can keep the tofu curd at a certain temperature, so that the protein molecules can be coagulated better by using their own adhesion, without having holes in the middle.

3、压豆腐，要想豆腐结实一些，那你可以把豆腐稍微的压的时间长一点，把豆腐内的水分排除多一些豆腐就结实。当然不同的豆腐之间的韧劲也是不一样的，比如内酯豆腐就属于比较嫩的，吹弹可破的那种，而卤水豆腐就比较有韧劲。

3. To press the tofu, if you want it to be firm, you can press the tofu a little longer, and remove more water from the tofu to make it firm. Of course, the tenacity of different tofu is different. For example, lactone tofu is tender and can be broken by blowing, while marinated tofu is more tenacious.

其实自己做豆腐脑并不难，只要大家按照正确的方式来就很容易就做出美味的豆腐脑：做豆腐脑时，牢记两点细节，做出的豆腐脑嫩滑可口。关注我们https://www.sdlaochenjia.com了解多！

In fact, it is not difficult to make bean curd by yourself. As long as you follow the correct way, you can easily make delicious bean curd: when making bean curd, remember two details, and the bean curd is tender, smooth and delicious. Follow us https://www.sdlaochenjia.com Learn more!