好多朋友说在家做豆腐脑好复杂，泡豆打浆煮浆还要用内脂，不如出去买一碗。其实自己做豆腐脑非常简单，比买来的味道更纯正，想吃什么口味儿也比较方便，一勺咸卤一碗肉末再或者浇上辣椒油搁点香菜，都能吃出它的美。自己在家做豆腐脑，有3个要点非常重要，下面老陈家豆腐脑人员来为您讲讲吧。

Many friends said that making bean curd at home is very complicated. It is better to go out and buy a bowl of bean curd. In fact, it's very simple to make bean curd by yourself. It's more pure than what you bought. It's more convenient to eat whatever you want. A spoonful of salted brine, a bowl of minced meat, or pour pepper oil and put coriander on it. You can taste its beauty. There are three important points in making bean curd at home. Let's talk about them for you.

材料：干黄豆100克、清水1200毫升、葡萄糖酸内酯约2.6克。

Materials: 100g dry soybeans, 1200ml water, and about 2.6g gluconolactone.

此分量一家三口刚好够，葡萄糖酸内酯很容易买到，如果是大包装内酯，需要备一个能精确到0.1或者0.01克的厨房秤，或者直接买小包内酯更方便。因为内酯的量不够豆腐脑会凝不住，量如果太多豆腐脑会有酸味儿。

This quantity is just enough for a family of three. Glucosinolactone is easy to buy. If it is a large package of lactone, it is necessary to prepare a kitchen scale that can be accurate to 0.1 or 0.01 g, or it is more convenient to buy a small package of lactone directly. Because the amount of lactone is not enough, the bean curd will not coagulate. If the amount is too much, the bean curd will have sour taste.

具体做法步骤：

Specific steps:

黄豆提前用清水泡上，泡透后使用，图中是我做豆腐的黄豆，看起来很多。忽略就好了。

Soak the soybeans with water in advance and use them after soaking. The picture shows the soybeans I made tofu. It looks like a lot. Just ignore it.

泡透的黄豆放进破壁机中，加1200毫升水打成浆，这个豆水比例，打出来的浆浓度是达标的。这是做豆腐脑需要注意的点，豆浆浓度要达标。另外还要说一下，这个浓度的豆浆，需要用破壁机或者是磨浆机打生浆，传统早餐豆浆机打这个浓度的浆会容易熟，直接煮熟后较稠，后面滤渣也不好操作。

The soaked soybeans are put into the wall breaking machine, and 1200 ml of water is added to make a pulp. The ratio of soybeans to water and the pulp concentration are up to the standard. This is the first point to pay attention to when making bean curd. The concentration of soybean milk should meet the standard. In addition, it is necessary to use a wall breaking machine or a grinder to beat raw soymilk at this concentration. The traditional breakfast soymilk machine can easily cook the soymilk at this concentration. It is thicker after being cooked directly, and it is difficult to operate the filter residue behind.

打好的豆浆用厨房专用滤布滤掉豆渣，这样做出来的豆腐脑才光滑细嫩，准备一块专用棉布就可以了，不建议用滤勺，因为网眼小的不好滤，网眼大的起不到过滤的作用。滤出的豆渣不要丢掉，可以做饼子蒸馒头，好吃也不浪费。

Use the kitchen filter cloth to filter out the bean dregs from the beaten soymilk, so that the bean curd can be smooth and tender. Prepare a piece of special cotton cloth. It is not recommended to use a filter spoon, because the small mesh is not easy to filter, and the large mesh can not filter. Don't throw away the filtered bean dregs. They can be used as cakes and steamed buns. They are delicious and not wasted.

咱们把内酯准备好，浓度达标的豆浆，每500毫升豆浆需要1.21.3克内酯，按这个用量标准，我们准备2.6克内酯，用温水化开备用。准备一个保温性能好的小锅备用。做豆腐脑的第二个要点，内酯的量要恰当且没有失效。称量的时候多了一点儿，为了避免污染大包内酯，剩下一点儿丢掉了。

Let's prepare lactones. For soymilk with qualified concentration, 1.2-1.3 g lactones are required for every 500 ml soymilk. According to this dosage standard, we prepare 2.6 g lactones, which are boiled with warm water for standby. Prepare a small pot with good heat preservation performance for standby. The second key point of making tofu brain is that the lactone content should be appropriate and not ineffective. The weighing time is a little too much. In order to avoid polluting the large package of lactones, the rest is discarded.

过滤好的豆浆放在锅中煮开，豆浆煮沸时很容易溢锅，需要及时转小火，保持小火加热几分钟把豆浆煮透，我用大锅煮的，除了做豆腐脑，还要做一些豆腐。豆浆煮好后关火备用。

The filtered soymilk is boiled in a pot. When the soymilk is boiled, it is easy to overflow the pot. It needs to turn the low heat in time and keep the low heat for a few minutes to cook the soymilk thoroughly. I cooked it in a large pot. In addition to making bean curd, I also made some tofu. Turn off the heat after the soymilk is cooked.

往准备好的小锅中加一些热水，让锅具预热，类似于泡茶时试先温下杯，这样有利于后续给豆腐脑保温，也可以直接在小锅中加水放在炉子上面烧开，之后倒掉开水，此时锅是热的，不会降低豆浆的温度。倒入之前备好的内酯，并快速冲入煮好的豆浆。

Add some hot water to the prepared small pot to preheat the pot. It is similar to trying to warm the cup first when making tea. This is conducive to keeping the bean curd brain warm. You can also add water to the small pot directly and put it on the stove to boil, and then pour out the boiling water. At this time, the pot is hot, and the temperature of soy milk will not be reduced. Pour in the lactone prepared before and quickly pour in the cooked soymilk.

用滤勺把表面的泡沫打掉，盖上盖子自然放置，大约需要15分钟，豆腐脑就做好了。

Remove the foam on the surface with a filter spoon, cover it and place it naturally. It takes about 15 minutes, and the bean curd is ready.

做豆腐脑的第三个要点是温度。冲入豆浆时豆浆的温度约85度左右，豆腐脑凝成的过程中，豆腐脑应保持在80度，这是佳温度。冬季气温低，凝结过程需要保温，选用保温性能好的厨具，使用之前进行“温杯”处理，也可以用具有保温功能的饭煲来装豆腐脑。

The third key to making bean curd is temperature. The temperature of soymilk is about 85 ° C when it is poured into soymilk. During the process of curd curd curd curd curd, it should be kept at 80 ° C, which is a good temperature. The temperature is low in winter, and the coagulation process needs to be insulated. Select kitchen utensils with good thermal insulation performance, and conduct "warm cup" treatment before use. You can also use rice cookers with thermal insulation function to install bean curd.

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