豆腐脑一道的汉族传统小吃，常与豆腐花、豆花混用，依据各地口味不同，北方多爱咸食，而南方则偏爱甜味，亦有地区如四川等喜爱酸辣口味。下面老陈家豆腐脑总部来关于豆腐脑的其他几种做法。

Tofu NAO is a famous traditional snack of the Han nationality. It is often mixed with tofu flower and tofu flower. According to the taste of different places, the North prefers salty food, while the South prefers sweet taste. Some places like Sichuan like sour and spicy taste. Here are some other methods of tofu brain recommended by the tofu brain headquarters of the old Chen family.

1、北京豆腐脑

1. Beijing bean curd

原料配方：碾成碎瓣黄豆5千克、瘦嫩羊肉1、5千克、熟石膏粉225克、干菱粉3、25千克、口蘑250克、花椒5克、蒜泥500克、精盐100克、酱油500克、辣椒油100克、麻油100克、味精5克。

Raw material formula: ground into 5 kg of crushed yellow beans, 1,5 kg of lean and tender mutton, 225 g of plaster of Paris powder, 3,25 kg of dry water chestnut powder, 250 g of Tricholoma, 5 g of pepper, 500 g of garlic paste, 100 g of refined salt, 500 g of soy sauce, 100 g of pepper oil, 100 g of sesame oil and 5 g of monosodium glutamate.

（1）将黄豆用凉水泡胀（春、秋季需泡3～6小时，夏季泡1小时，冬季泡五六小时，天冷急用，可用温水泡），加水约15千克磨成稀糊，越细越好。然后再加凉水15千克搅匀后，装入布袋反复滤出浆水，直到豆渣不腻为止，5千克豆出35千克浆汁为宜。然后撇去浆汁上的浮沫，用大火烧浮，随即舀出1/3的浆汁，另用盆子盛起，其余的浆汁倒在另一保温的瓷桶内，面上的泡沫，也要撇清。

(1) Soak the soybeans in cold water (3-6 hours in spring and autumn, 1 hour in summer, 5-6 hours in winter, and warm water for emergency use in cold weather). Add about 15kg of water to grind them into a thin paste. The finer the better. Then add 15 kg of cold water to mix well, put it into a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy. It is appropriate to make 35 kg of slurry from 5 kg of beans. Then skim the floating foam on the pulp and float it with high fire. Then scoop out 1 / 3 of the pulp and put it in a basin. Pour the rest of the pulp and juice into another insulated porcelain bucket. The foam on the surface should also be removed.

（2）将熟石膏粉放入木勺，加温水0、5千克调匀沉入瓷桶的浆汁内，再往上一提，又顺势将木勺侧转把石膏倒入浆汁内，接着再将舀出的1/3浆汁冲入瓷桶浆汁内，使浆汁与石膏在翻滚中充分融合，静置5分钟后，撇去浮沫，下面凝结起来的就是豆腐脑。

(2) Put the plaster of Paris powder into a wooden spoon, add 0-5kg of warm water, mix it evenly and sink it into the slurry of the porcelain barrel, then lift it up, turn the wooden spoon sideways to pour the gypsum into the slurry, and then pour 1 / 3 of the scooped slurry into the slurry of the porcelain barrel, so that the slurry and gypsum are fully mixed in the tumbling. After standing for 5 minutes, skim off the floating foam, and the curd is condensed below.

（3）浇卤：将羊肉切薄片。将口蘑洗净用稍多的水泡出汁，取出口蘑切快。用泡口蘑的汁水、蒜泥、盐、菱粉及清水约2千克调成芡汁待用。另用干锅一只，先加入30千克的凉水烧沸，放入切好的羊肉片，加上盐、酱油、味精再烧沸，即将调好的芡汁边倒入边搅和，即成浇卤，盛入另一保温器内，撒上口蘑块，浇上用烧热麻油炸焦的花椒即成。

(3) Pouring brine: slice the mutton. Wash the mushroom and soak it with a little more water. Cut the mushroom quickly. Mix the juice of mushroom, garlic paste, salt, water chestnut powder and water (about 2kg) into a sauce for use. Use another dry pot, add 30kg of cold water to boil, put in the sliced mutton, add salt, soy sauce and monosodium glutamate, and then boil. Pour in the prepared sauce and stir it to form the pouring brine. Put it into another heat preservation device, sprinkle the mushroom pieces, and pour the Pepper Fried with hot sesame oil.

（4）食用时，先将豆腐脑盛在碗内，豆腐脑上浇浇卤、辣椒油，撒上蒜泥即成。

(4) When eating, first put the bean curd in a bowl, pour brine and chili oil on the bean curd, and sprinkle garlic puree.

2、石膏豆腐花

2. Gypsum tofu flower

基本材料：熟石膏粉50克、干黄豆1000克、生菜油25克、酱油200克、豆豉100克、花椒粉1、5克、熟油辣椒150克、味精0.5克、葱100克。制作方法如下：

Basic materials: 50g gypsum powder, 1000g dry soybeans, 25g lettuce oil, 200g soy sauce, 100g soybeans, 1g and 5g pepper powder, 150g cooked oil pepper, 0.5g monosodium glutamate and 100g green onions. The fabrication method is as follows:

（1）干黄豆用水泡约6小时（中间换2～3次水后，用石磨磨成浆，滤去豆渣，放入锅内烧开，而后下生菜油，散去泡沫。另用一盆加150克水将石膏粉化开，再将烧列去泡沫的豆浆冲入盆内后用盖盖好，约1小时后成团即可。

(1) Dry soybeans are soaked in water for about 6 hours (after changing the water for 2-3 times in the middle, grind them into a slurry with a stone mill, filter out the bean dregs, put them into a pot and boil them, and then add the lettuce oil to disperse the foam. Another pot is used to add 150g water to boil the gypsum powder, and then pour the foam free soymilk into the pot, and then cover it with a lid. After about 1 hour, it can be agglomerated.

（2）将酱油、花椒粉、豆豉（用刀按成酱）、熟油辣椒、味精、葱（洗清切细末）在碗内调好，分别放入各小碟内。吃时，将豆花盛入碗中，调料每人1碟，拈豆花蘸碟子里的调料食用。

(2) Mix the soy sauce, pepper powder, Douchi (press it into sauce with a knife), cooked oil pepper, monosodium glutamate and green onion (wash it and cut it into thin pieces) in a bowl, and put them into each small plate. When eating, put the tofu flower into the bowl, 1 dish for each person, and dip the tofu flower into the sauce in the dish.

3、炒豆腐脑

3. Fried bean curd

基本材料：嫩豆腐500克、水发海米50克、咸雪里蕻25克。制作方法如下：

Basic materials: 500g of tender tofu, 50g of boiled sea rice and 25g of salted mustard. The fabrication method is as follows:

（1）雪里蕻洗净，挤干切末，海米切末；

(1) Wash potherb mustard, squeeze dry and dice, and dice sea rice;

（2）青蒜苗切段，嫩豆腐片去皮制成泥；

(2) Cut the green garlic seedling into sections, and peel the tender tofu slices to make mud;

（3）油烧6成热，放葱姜末呛锅，再放入豆腐泥，海米，雪里蕻，精盐，料酒，炒3分钟装盘，撒上葱段即成。

(3) Heat the oil to 60% heat, put green onions and ginger powder into the pot, add tofu paste, sea rice, mustard mustard, refined salt, cooking wine, fry for 3 minutes, put on a plate, sprinkle with green onions and serve.

关于豆腐脑的其他几种做法，我们在此讲解了三种，您可以尝试做下，看能不能做出好味道来，更多相关内容就来我们网站https://www.sdlaochenjia.com咨询了解吧！

We have explained three other recommended methods of tofu brain. You can try them to see if you can make a good taste. For more information, please visit our website https://www.sdlaochenjia.com Consult and understand!