喜欢吃豆腐脑的朋友不妨自己动手做起来，今天老陈家豆腐脑企业也为大家分享一种豆腐脑的制作方法。

Those who like bean curd can make it by themselves. Today, the old Chen's bean curd brand also shares a method for making bean curd.

豆腐脑俗称水豆腐脑，是一道火遍全国的特色美食，亦是一道传统的菜肴。不仅美味，而且健康。制作者利用大豆蛋白制成高营养食品，常与豆腐脑花、豆花混用，依据各地口味制成不同的品类。各地风味迥异不同，一般来说，甜食主要分布于南方（江南是咸的）、香港及台湾，咸食则为北方。

Bean curd, commonly known as water bean curd, is a national specialty food and a traditional dish. Not only delicious, but also healthy. Producers use soybean protein to make high nutrition food, which is often mixed with bean curd and bean curd, and different varieties are made according to different tastes. Different regions have different flavors. Generally speaking, sweet food is mainly distributed in the south (Jiangnan is salty), Hong Kong and Taiwan, while salty food is in the north.

豆腐脑以大豆，石膏，木耳，香菜，辣椒，水，盐，淀粉，葱花，卤水，红糖，白糖等为原料。豆花制作须先将黄豆浸泡，依品种或个人喜好约48小时不等，黄豆吸饱水份后再加以打浆、滤渣、煮滚，复降温90℃。后步骤称为“冲豆花”，意即需冲入凝固剂豆浆后再静置515分钟才能完成。

Bean curd is made of soybean, gypsum, agaric, coriander, pepper, water, salt, starch, onion, brine, brown sugar, white sugar, etc. To make bean curd, soak the soybeans for 4 to 8 hours depending on the variety or personal preference. After the soybeans are saturated with water, they can be beaten, filtered, boiled, and then cooled to 90 ℃. The latter step is called "flushing the bean curd", which means that it needs to be flushed with the coagulant soybean milk and then stand for 5 to 15 minutes to complete.

而豆花美味的技巧就出于豆浆与凝固剂融合的温度控制，以及冲豆花的速度与技巧。豆腐脑营养十分丰富，含有铁、钙、磷、镁等人体必需的多种微量元素，还含有糖类、植物油和丰富的优良蛋白，素有“植物肉”之美称。豆腐脑的消化吸收率达95%以上。两小块豆腐脑，即可满足一个人钙的需要量。

The delicious techniques of tofu are the temperature control of the integration of soybean milk and coagulant, as well as the speed and skills of preparing tofu. Bean curd is rich in nutrients, including iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body, as well as sugar, vegetable oil and rich fine protein. It is known as "plant meat". The digestibility and absorption rate of tofu bean curd is above 95%. Two small pieces of bean curd jelly can meet a person's daily calcium demand.

需要准备的材料有，200克黄豆，内脂4克，红椒少许，虾皮10克，生抽3小勺，纯净水1000克，芝麻油5克。做法，黄豆洗净后用水泡8个小时左右，如果天气比较热可以放冰箱里泡。

The materials to be prepared include 200g soybean, 4g fat, a little red pepper, 10g shrimp skin, 3 small spoons soy sauce, 1000g purified water, and 5g sesame oil. Practice: Soak soybeans in water for about 8 hours after washing. If the weather is hot, soak them in the refrigerator.

黄豆泡好后洗净，加入清水，放入豆浆机内磨成豆浆，把豆浆过滤后放在锅内小火煮，煮好后撇去浮沫，关火。等豆浆降温到80-90度左右的时候放入内脂搅拌两圈静置15分钟左右放入生抽，虾皮，芝麻油调味就可以食用了。也可以根据自己的口味不同，放入不同的调味品，喜欢吃甜味的朋友放入糖就可以了。

After the soybeans are soaked, wash them, add water, grind them into soymilk in a soymilk machine, filter the soymilk, put it in a pot and boil it over low heat, skim the foam after cooking, and turn off the heat. When the soybean milk cools to 80-90 degrees, put in the inner fat, stir it for two circles, and let it stand for about 15 minutes. Then put in the soy sauce, shrimp skin, and sesame oil for flavoring. You can also add different condiments according to your own taste, and add sugar to your friends who like sweet taste.

以上就是分享一种豆腐脑的制作方法内容了，您可以作为参考事项关注下，不明白的地方也可以来我们网站https://www.sdlaochenjia.com咨询！

The above is to share a method of making bean curd. You can pay attention to it as a reference, or come to our website if you don't understand https://www.sdlaochenjia.com consulting service