其實很多人都有自制豆腐腦的想法，但往往被失敗的成品打消了積極性，下面，小編就為您揭秘自制豆腐腦過程中防止太嫩、易碎、發酸的方法。

In fact, many people have the idea of making their own bean curd jelly served with sauce, but they are often discouraged by the failed finished products. Here, I will reveal how to prevent bean curd jelly served with sauce from being too tender, fragile and sour in the process of making it.

豆腐腦太嫩、易碎、發酸，可能是沒有把握好這些要點：

Bean curd jelly served with sauce is too tender, fragile and sour, which may be due to failure to grasp these points:

1.內脂用量。內酯用量過少會導致做出的豆腐腦因太嫩而易碎，所以內脂用量一般為豆漿量的0.3-0.4%，即一公斤豆漿內脂用量為3-4克，實際用量可根據需要適度調整。

1. Amount of internal fat. Too little lactone will cause the bean curd jelly served with sauce to be fragile because it is too tender, so the amount of internal fat is generally 0.3-0.4% of the amount of soybean milk, that is, the amount of internal fat in one kilogram of soybean milk is 3-4g, and the actual amount can be adjusted appropriately according to needs.

2.點豆腐腦的溫度。燒豆漿時應先將內脂用少量冷水充分溶解后放置在準備盛豆腐腦的容器內，待豆漿完全燒開后，溫度稍降80度90度時再緩緩倒入容器與內脂混合。

2. Click the temperature of bean curd jelly served with sauce. When burning soybean milk, the inner fat should be fully dissolved with a small amount of cold water before being placed in the container for bean curd jelly served with sauce. After the soybean milk is completely boiled, the temperature drops slightly to 80 ℃ to 90 ℃, then slowly pour it into the container to mix with the inner fat.

3.靜置時間。將豆漿直接沖入已先行溶解好的內脂液內，靜置并保溫20分鐘后豆漿即可凝固成豆腐腦。

3. Standing time. The soybean milk is directly flushed into the dissolved internal fat solution, and soybean milk can be solidified into bean curd jelly served with sauce after it is left standing and kept warm for 20 minutes.

另外，內酯點的豆腐口感后味本身就稍微有點酸，若內脂用量過多或溫度控制不好，點出的豆腐腦也會發酸。如果這兩個方法都避免不了，可以通過在煮豆漿的過程中加入少量白糖，以去除酸異味兒。

In addition, the aftertaste of the tofu with lactone will be slightly sour. If the amount of lactone is too much or the temperature is not well controlled, the bean curd jelly served with sauce will also be sour. If these two methods are unavoidable, a small amount of white sugar can be added in the process of boiling soybean milk to remove the sour smell.

此外鹵汁，是制作豆腐腦的點睛之筆，鹵汁點的好才能與細嫩的豆腐腦相得益彰！豆腐腦的點鹵技巧要求熬漿用微火，不能溢鍋，使豆腐腦不糊、不苦、不澀，勾鹵時用急火，鍋沸即可。在熬鹵的過程中，不能用燉肉的技法熬制，而且要控制好火候，以此才能保持鹵汁的鮮美口感。

In addition, marinade is the finishing touch for making bean curd jelly served with sauce. Only a good marinade can complement the delicate bean curd jelly served with sauce! The technique of bean curd jelly served with sauce braising requires that the paste should be boiled with a low fire, and the pot should not overflow, so that bean curd jelly served with sauce is not sticky, bitter, or astringent. When the bittern is mixed, use a high fire, and the pot can be boiled. In the process of stewing, the stewing technique cannot be used, and the temperature must be controlled to maintain the delicious taste of the marinade.

一碗非常好的豆腐腦細嫩如腦，所以在盛放和澆鹵的過程中頗有講究：需要用一把平勺將豆腐腦盛到碗里，而且碗中間的豆腐腦要凸出一部分，然后從凸的部位開始澆鹵，讓鹵汁自上而下流向碗的四周邊緣，澆完鹵后，再加入一團蒜泥、一勺辣椒油，幾片香菜葉，其口感咸淡適口，細嫩鮮美，而且還有一股淡淡的蒜香味兒。

A bowl of very good bean curd jelly served with sauce is as delicate as a brain, so there is a great deal of care in the process of containing and pouring brine: a flat spoon is needed to put bean curd jelly served with sauce into the bowl, and the bean curd jelly served with sauce in the middle of the bowl should protrude a part, and then pour brine from the convex part, so that the brine flows from top to bottom to the edges of the bowl. After pouring brine, add a ball of garlic paste, a spoonful of pepper oil, and several pieces of coriander leaves. The taste is salty, palatable, tender, and delicious, There is also a faint garlic flavor.

豆腐腦太嫩、易碎、發酸出現的原因就為您講解完畢了，希望對您有所幫助，多事項可以撥打我們老陳家豆腐腦電話進行咨詢，也可以隨時來我們網站http://m.lincetecnologia.com查看多相關資訊做了解！

The reason why bean curd jelly served with sauce is too tender, fragile and sour has been explained for you. I hope it can be helpful to you. For more information, please call our Laochen's bean curd jelly served with sauce phone or visit our website at any time http://m.lincetecnologia.com Check out more relevant information!