不少朋友会询问：豆花是不是豆腐脑？实际上，豆花不是豆腐脑。下面老陈家豆腐脑连锁为您解说。

Many friends will ask: is bean curd bean curd brain? In fact, bean curd is not bean curd brain. Next, the old Chen family tofu brain chain will explain for you.

豆腐脑和豆花在制作材料上是没有什么区别，都是用黄豆制作而成，但是豆花的制作可能相较于豆腐脑来说比较晚一些，在平时生活中利用黄豆制作豆腐的过程中，在不断的将黄豆进行挤压、打浆、过滤在将温度增高九十摄氏度左右的时间之后在冷却之后得到的为豆花，一般豆花在加入凝固剂之后得到的一瞬间凝固得到的产物，所以很多时候这一步骤也被称之为是冲豆花，制作时间较短，一般在十五分钟左右的时间即可得到。

There is no difference between bean curd jelly and bean curd jelly in terms of materials. They are made from soybeans. However, bean curd jelly may be made later than bean curd jelly. In the process of making bean curd from soybeans in daily life, the bean curd jelly is obtained after cooling after continuously squeezing, beating and filtering the soybeans to about 90 degrees Celsius, Generally, bean curd is the product of instant coagulation after adding coagulant, so this step is also called flushing bean curd in many times. The preparation time is relatively short, and it can be obtained in about 15 minutes.

在生活中的豆花的制作的过程的话是利用豆浆和凝固剂之间的一瞬间的结合得到的物质，但是关于豆花在生活中制作的时候也是需要注意制作技巧和速度的问题，不然的话很难得到豆花这种美味的食材。

In life, the production process of bean curd is the material obtained by the instant combination of soybean milk and coagulant, but the production process of bean curd in life also needs to pay attention to the production skills and speed, otherwise it is very difficult to obtain such delicious ingredients as bean curd.

豆花和豆腐脑都不属于终的做豆腐的产物，是属于在制作豆腐的过程中加工出来的一种附属品，属于一种中间产物，但是一般制作豆腐的过程中先出来的一般都是豆腐脑，豆腐脑的食用价值高，食用口感鲜嫩，一般只有用勺子才可以将豆腐脑很好的提起。

Both bean curd and bean curd brain are not the final products of tofu making, but an accessory produced in the process of tofu making, which is an intermediate product. However, the first product in the process of tofu making is usually bean curd brain. The bean curd brain has high edible value and fresh taste. Generally, the bean curd brain can only be lifted well with a spoon.

豆花的话就是属于将豆浆和凝固剂在凝固了较长的一段时间之后得到的物质，豆花的凝固时间相较于豆腐脑来说要长一些，所以豆花的凝固度和豆腐脑相比的话也比较坚硬一些，可以将其直接用筷子夹起，但是豆腐脑不能。

The bean curd is the material obtained after the bean curd and coagulant have been solidified for a long time. The coagulation time of bean curd is longer than that of tofu brain, so the coagulation degree of bean curd is also harder than that of tofu brain. It can be directly picked up with chopsticks, but tofu brain cannot.

所以在平时生活食用的豆腐脑和豆花其实都是属于制作豆腐过程中得到的中间产物，要说区别的话就是豆腐脑的食用口感凝固时间相较于豆花来说的话都是属于较短时间内得到的，所以在平时生活食用豆腐脑和豆花的时候还是需要注意的。

Therefore, the tofu brain and tofu flower used in daily life are actually intermediate products obtained in the process of making tofu. The difference is that the edible taste and solidification time of tofu brain are obtained in a relatively short time compared with tofu flower. Therefore, it is still necessary to pay attention to when eating tofu brain and tofu flower in daily life.

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