传统特色豆腐属于石磨豆腐，软硬度介于老豆腐和嫩豆腐之间，口感好而且不容易碰碎，掌握配方和关键细节就能轻松自制。下面老陈家小编就来讲讲特色石磨豆腐的自制方法以及细节。

The traditional characteristic tofu belongs to stone ground tofu, which is soft and hard between old tofu and tender tofu. It tastes good and is not easy to break. It can be easily made by mastering the formula and key details. Now, Lao Chen's Xiaobian will talk about the self-made methods and details of characteristic stone ground tofu.

将选好的豆子简单的漂洗几遍，加足量清水浸泡一夜时间（换成温水浸泡5-6小时就行了）。泡到豆粒表面看不到皱纹，感觉非常饱满（婆婆称为满瓤了），豆粒中间没有生芯为止。我们还可以用手指捏一下豆粒，能轻松捏烂就说明充分泡透了。

Simply rinse the selected beans several times, add enough water to soak them overnight (just soak them in warm water for 5-6 hours). Soak until there are no wrinkles on the surface of the beans, and you feel very full (my mother-in-law calls it "full flesh"), and there is no green core in the middle of the beans. We can also pinch the beans with our fingers. If we can easily crush them, it means that they are fully soaked.

特色石磨豆腐的自制方法，在家做特色豆腐的配方及关键细节

Homemade method of characteristic stone ground tofu, formula and key details of making characteristic tofu at home

将豆粒充分泡透也很关键，因为没有泡透的豆子出浆量少，后做出的豆腐也会少很多，而且在打磨过程容易损坏打磨设备。

It is also crucial to fully soak the beans, because the soybeans that are not soaked through will produce less milk, and the tofu that will be made later will be much less, and it is easy to damage the grinding equipment during the grinding process.

浸泡黄豆还有一个非常重要的作用，就是能让磨出来的豆浆更加细腻，后做出来的豆腐口感更好。

Soaking soybeans also has a very important role, which is to make the ground soymilk more delicate and the tofu made later tastes better.

豆粒中总有些豆子不能泡胀，泡多久都不会吸水膨胀，依然硬硬的，这种顽固不化的豆子称为豆公，要把它们从泡透的豆粒中挑出来扔掉，以免损坏打磨设备。

There are always some beans in the beans that can't be soaked, and they won't absorb water and expand for a long time. They are still hard. These stubborn beans are called Dougong. You should pick them out from the soaked beans and throw them away to avoid damaging the grinding equipment.

咱们把泡透的豆粒冲洗干净，泡在清水中待用，随时可以取出来打磨成豆浆。

Let's wash the soaked beans and soak them in clean water for use. You can take them out and grind them into soymilk at any time.

用来包裹和压榨豆浆的滤布称为包单，也叫豆腐布，这块滤布要提前用清水泡透，然后反复搓洗干净，一是更加卫生，二是不容易和压榨成型的豆腐粘连在一起。否则，当你撕下滤布的时候，豆腐表皮会破的不成样子，影响美观。

The filter cloth used to wrap and press soybean milk is called Baodan, also known as tofu cloth. This filter cloth should be soaked with clean water in advance, and then washed repeatedly. First, it is more hygienic, and second, it is not easy to adhere to the pressed tofu. Otherwise, when you tear off the filter cloth, the tofu skin will be broken and affect the beauty.

充分泡透并搓洗干净的滤布，也要泡在清水中待用，这个步骤其实可以和浸泡豆粒同步进行。

The filter cloth fully soaked and scrubbed should also be soaked in clean water for use. This step can be carried out synchronously with soaking beans.

传统特色豆腐是用石磨打磨豆浆的，没有石磨的可以选用料理机或豆浆机，只要你能把泡好的豆子打磨成豆浆，咱们就能做出好吃的特色豆腐，选用哪种打磨设备没有多大讲究，但是有自动煮熟功能的打磨设备不能使用。

The traditional characteristic tofu is polished with a stone mill. If there is no stone mill, you can choose a cooking machine or a soymilk machine. As long as you can grind the soaked beans into soymilk, we can make delicious characteristic tofu. There is no particular about which grinding equipment to choose, but the grinding equipment with automatic cooking function cannot be used.

为了保证豆腐的口感比较细腻，无论选用哪种设备打磨出来的豆浆，都须用细滤网过滤一遍，把豆浆中残留的豆渣过滤出来。

In order to ensure the delicate taste of tofu, no matter what kind of equipment is used to grind the soymilk, it must be filtered through a fine filter screen to filter out the residue of soymilk.

准备煮豆浆之前，我们要提前准备好卤水：取大约1/3碗生豆浆，放入石膏粉调匀（这就是用来点制豆腐的卤水），静置待用。

Before cooking soymilk, we should prepare brine in advance: take about 1 / 3 bowl of raw soymilk, add gypsum powder, mix well (this is the brine used to make tofu), and stand still for use.

把过滤好的豆浆倒入大锅里，用中火边煮边搅拌，防止糊锅。煮豆浆的过程中会溢出许多泡沫，要用漏勺把泡沫捞出来扔掉。

Pour the filtered soymilk into a large pot and stir it while cooking over a medium heat to prevent it from sticking to the pot. There will be a lot of foam in the process of cooking soymilk. You should use a colander to take out the foam and throw it away.

等豆浆煮开以后，马上关火，冲入适量冷水搅匀，将温度降低到80度左右。这个步骤也是非常关键的，因为豆浆遇到卤水凝固的佳温度是72度左右，温度过高或过低都会影响凝固效果，同时还会影响豆腐的口感。

After the soymilk is boiled, turn off the fire immediately, pour in an appropriate amount of cold water to mix well, and reduce the temperature to about 80 degrees. This step is also very critical, because the best temperature for soy milk to solidify in brine is about 72 degrees. Too high or too low a temperature will affect the coagulation effect and the taste of tofu.

拿起卤水用筷子再次搅打均匀，转着圈淋入豆浆中，边淋卤水边用勺子搅动，看到豆花出现就马上停止淋入卤水，并停止搅动，然后静置10余分钟就凝固成豆腐脑了（如果想吃豆腐脑就盛出来吃吧）。

Pick up the brine and stir it evenly with chopsticks again, pour it into the soymilk in a circle, stir it with a spoon while pouring the brine. When you see the appearance of tofu, immediately stop pouring the brine and stirring, and then leave it for more than 10 minutes to solidify into tofu curd (if you want to eat tofu curd, put it out).

点制豆腐脑的步骤还可以这样做，就是在豆浆煮好以后，拿起卤水再次搅打均匀，倒入另一只干净的容器中，然后迅速冲入煮好的豆浆，不要搅动，静置10余分钟就凝固成豆腐脑了。更多相关制作方法您可以来我们网站https://www.sdlaochenjia.com咨询看看吧。

The step of ordering tofu can also be done in this way, that is, after the soy milk is cooked, pick up the brine and stir it evenly again, pour it into another clean container, and then quickly pour the cooked soy milk into it. Do not stir it. It will solidify into tofu after standing for more than 10 minutes. For more related production methods, you can come to our website https://www.sdlaochenjia.com Let's consult.