豆腐是非常有营养的一种豆制品，嫩滑的质地同时口感又非常的细腻，并且也不贵，所以也有很多人想自己买黄豆然后在家中自制豆腐。但是毕竟我们不是磨房师傅，做豆腐这种精细活如果一下子进行了疏漏就会失败。那如果我们在做豆腐时如果发现豆腐没有凝固应该如何进行补救呢？接下来老陈家豆腐脑就为大家来支几招，教教大家如何补救做豆腐没凝固的问题。

Tofu is a very nutritious bean product. It has a tender and smooth texture and a very delicate taste, and the price is not expensive. Therefore, many people want to buy soybeans and then make tofu at home. But after all, we are not a professional grinder. If we neglect the delicate work of making tofu, we will fail. If we find that the tofu is not solidified when making tofu, how should we remedy it? Next, old Chen's tofu brain will give you some tips to teach you how to remedy the problem of making tofu without solidification.

有可能是因为豆浆浓度不够，所以不能做出豆腐。如果用豆浆机做的话要控制好水和豆子的比例，豆子和水比例要高于1：8为好。

It may be that the concentration of soybean milk is not enough, so tofu cannot be made. If the soybean milk machine is used, the ratio of water to beans should be controlled. The ratio of beans to water should be higher than 1:8.

有可能是因为凝固剂的用量不对，1斤豆浆放5克左右的内酯。如果放的太少就会出现部分凝固的现象，放的太多就会发酸，需要根据豆浆的浓度来调节用量。

It is possible that the amount of coagulant is not correct. About 5g lactone is added to 1 jin of soybean milk. If you put too little, partial solidification will occur, and if you put too much, it will turn sour. You need to adjust the dosage according to the concentration of soybean milk.

千万不能用温水或者开水，因为内酯要用少量凉开水溶化，水也不要加的太多把内酯浓度给稀释了，先加一点能把内酯化开。点浆之前一定要把豆浆煮开一般煮个3~5分钟就可以了。

Never use warm water or boiled water, because the lactone should be dissolved in a small amount of cold boiled water. Do not add too much water to dilute the lactone concentration. Add a little water first to dissolve the lactone. Make sure to boil the soymilk before ordering it. Generally, it can be boiled for 3 to 5 minutes.

冲完浆后不能摇动，我们需要拿一个盖子把豆腐盖起来，这样就可以保持一定的温度等待15分钟，并且豆腐凝结的更好就不会出现一旦用勺子碰下就容易散开的现象了。

We need to take a lid to cover the tofu, so that the tofu can be kept at a certain temperature and wait for 15 minutes. Moreover, the tofu will coagulate better, and it will not be easy to spread once touched with a spoon.

做豆腐没凝固想要补救可以根据豆浆的浓度来调节内酯的用量，千万不能用温水或者开水，冲完浆后不能摇动，需要拿一个盖子把豆腐盖起来，并且豆腐凝结的更好就不会出现一旦用勺子碰下就容易散开的现象了。

The amount of lactone can be adjusted according to the concentration of soybean milk to remedy the problem. Never use warm water or boiling water. After the milk is flushed, you can't shake it. You need to take a cover to cover the tofu. Moreover, the tofu coagulates better, and it won't be easy to disperse once it is touched with a spoon.

以上就是做豆腐没凝固能不能补救的具体办法，相信大家通过上述内容的介绍都能够很快学会。更多关于豆腐脑制作的事项就来我们网站https://www.sdlaochenjia.com咨询吧！

The above is the specific solution to make sure that the tofu is not solidified. I believe you can quickly learn from the introduction of the above contents. For more information about tofu preparation, please visit our website https://www.sdlaochenjia.com Consult!