你有没有发现，有时候你在外面点的豆腐脑表面上不是那么光滑挺粗糙的，有颗粒感似的，让人看了很别扭，什么原因呢？老陈家豆腐脑店家给您几个参考原因。

Have you noticed that sometimes the tofu curd you ordered outside is not so smooth and rough, like grains, which makes people feel uncomfortable? What's the reason? Mr. Chen's tofu brain shop will give you some reasons for reference.

原因一：凝固剂的用量不对。豆浆和内酯是有比例的，如果放的太少可能就只有部分凝固，放太多又会发酸，需要根据豆浆的浓度来调节用量，否则就会出现外观粗糙的情况。

Cause 1: The dosage of coagulant is incorrect. Soybean milk is proportional to lactone. If it is put too little, it may only partially solidify. If it is put too much, it will become sour. The dosage needs to be adjusted according to the concentration of soybean milk, otherwise the appearance will be rough.

原因二：可能是制作方法不对，比如内酯千万不要用温水或者开水去化，要用凉开水溶化，水要适量，加一点能把内酯化开，如果以上的步骤没有做好，就可能会导致出现颗粒状或者絮状的豆花。

Reason 2: It may be that the preparation method is wrong. For example, lactones should not be melted with warm or boiled water, but should be melted with cold boiled water. The amount of water should be appropriate. Adding a little can open lactones. If the above steps are not done well, granular or flocculent soybean flowers may appear.

原因三：内酯放太多，豆浆的豆渣没有过虑，导致水豆腐有许多蜂窝状眼，口味毛糙不细致。

Reason 3: Too much lactone is put in, and the soybean dregs of soybean milk are not filtered. As a result, the water tofu has many honeycomb eyes, and the taste is rough and not delicate.

其实豆腐脑即使是粗糙不光滑的，也是可以食用的，只是口感并没有那么好。

In fact, bean curd can be eaten even if it is rough and unsmooth, but its taste is not so good.

点的豆腐脑之所以不光滑部分原因就是以上所讲解的内容了，您可以看看，希望能够解答你的疑惑。多相关内容就来我们网站https://www.sdlaochenjia.com进行咨询了解吧！

Part of the reason why the tofu curd is not smooth is the above explanation. You can have a look and hope to answer your questions. More relevant content will come to our website https://www.sdlaochenjia.com Consult and understand!