long999999 2008-1-27 08:53
豆腐脑制作图解
泡发的黄豆，量根据豆浆机的要求。 2?MSIH sc2}
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泡好的黄豆装入豆浆机 qr lPM:U Z)W
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粉碎、制浆，这就是得到的豆浆。 !g:x8\*E"^]C:U
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等豆浆晾到80－90度，加入凝固剂搅拌。用量大约是小勺一勺半。
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我家用的凝固剂是葡萄糖酸内脂，是从新发地调料批发市场买的，14元／kg
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这是老北京传统的黄花木耳卤 o
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各位如有兴趣，还是得注意自家豆浆机的容量，这决定了凝固剂的用量。至于卤，各家有各家的招，倒无所谓。
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小贴士：做豆腐脑还是黄豆最好，白嫩细腻，黑豆尽管营养丰富，但做出来不够细腻。
小工兵 2008-1-27 14:47
看着这个熟悉的东西，真是口水要下来了，以前小的时候就是喜欢这个豆腐的，做法，然后吃过了，还可以放在外面去做冻的豆腐，不错不错，超级喜欢，感谢楼主的分享，哈哈
左箭头 2008-1-28 19:13
我特别喜欢吃老豆腐，想起来就很香，呵呵:excellence
houzhi1 2008-1-28 21:39
我也非常喜欢喝豆腐脑，看完楼主的精彩介绍，自己也想试试了，不难吗:shy 谢谢楼主，支持你了
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