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标题:
乐享新尝试~~~自制豆腐脑
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作者:
fiilecko
时间:
2016-7-2 21:32
标题:
乐享新尝试~~~自制豆腐脑
<p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>豆腐脑：一道著名的汉族传统小吃；是利用大豆蛋白制成的高养分食品；也是深受广大老百姓非常喜爱的地方小吃之一。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201607/2/1467435754993.jpg" title="19面.jpg"/></center><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>豆腐脑的最大特点就是：豆腐的细嫩以及柔软，故称豆腐中的脑既豆腐脑。虽流行于中国大部分地区；因各地风味迥异不同，同样豆腐脑在口味也是很有地域特色的：</strong><strong>北方人多爱咸味的豆腐脑，而南方则偏爱甜口的豆腐脑，而如四川等地区更爱酸辣口味的豆腐脑呢。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674357711812.jpg" title="14.jpg"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>豆腐脑在我们南京也是极其有市场和基础的，喜欢吃的市民非常多；而南京人吃豆腐脑多半都是在早餐时间；点上一碗豆腐脑，再配上二根刚出锅的油条，就这样坐在早餐摊位上边嚼着油条边喝着热乎乎、滑嫩嫩的豆腐脑；那感觉真是舒服极了；而在其它的时间点则很少有卖的呢----</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674357871308.jpg" title="13.jpg"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>因为常听老人说：人生三件苦---撑船、打铁、磨豆腐；由于过去每一道工序都是纯手工操作的，所以做豆腐的手艺人，都是头天将豆子泡软，睡到半夜就得起床用石磨磨豆子、煮豆浆，最后再制作豆腐脑及豆腐等等；虽然全家人都爱吃豆制品，当然也包括豆腐脑了，但从未想过自己会在家做豆腐和豆腐脑呢。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674358591780.jpg" title="16.jpg"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>哈哈：也是因为家里的黄豆太多了，如再不尽快消灭就会生虫麻烦了；老方这才想到学做豆腐，自然也就学会了做豆腐脑；想想：真是太神奇了；当老公和二嫂品尝过我做的豆腐脑后都一致说：比小区里早餐摊上卖的豆腐脑好吃多了，哈哈，老方的心里真乐开了花---</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674358348726.jpg" title="18.jpg"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>其实豆腐脑和豆花都是做豆腐的中间产物，成分上并没有太大区别，现在现代化的工具做起来也并非难事。豆腐脑是最先出来的，比较嫩软，用筷子难以夹起，需用汤勺盛用；等到豆腐脑再凝固一点，就是豆花，与豆腐脑相比口感凝滑</strong><strong>，可以用筷子夹起来吃；豆花</strong><strong>放入模具里面压实更加凝固之后就是豆腐了。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674358824360.jpg" title="15.jpg"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong><strong><strong><strong><strong>【具体做法】：</strong></strong></strong></strong></p><p><strong><strong><strong>食材准备</strong></strong></strong></p><p><strong><strong><strong>主料：黄豆：100克、内酯：3克、温水：30克</strong></strong></strong></p><p><strong><strong><strong>辅料：香油：1小勺、香菜：1根、葱花：少许、虾皮：1小勺、生抽：1小勺、剁椒：1勺、萝卜干碎：1大勺、打豆浆水：900克</strong></strong></strong></p><p><strong><strong><strong>操作步骤：</strong></strong></strong></p><p><strong><strong><strong>1、</strong><strong>准备好所有食材</strong></strong></strong></p><p><strong><strong><strong>2、</strong><strong>黄豆</strong><strong>提前浸泡一夜</strong></strong></strong></p><p><strong><strong><strong>3、</strong><strong>洗净后放入料理机并加入适量清水</strong></strong></strong></p><p><strong><strong><strong>4、</strong><strong>洗净后放入料理机并加入适量清水</strong></strong></strong></p><p><strong><strong><strong>5、</strong><strong>豆浆过滤掉豆渣</strong></strong></strong></p><p><strong><strong><strong>6、</strong><strong>倒入小锅中开小火煮沸</strong></strong></strong></p><p><strong><strong><strong>7、</strong><strong>再多煮几分钟关火</strong></strong></strong></p><p><strong><strong><strong>8、</strong><strong>将内脂+30克的温水</strong><strong>化开</strong></strong></strong></p><p><strong><strong><strong>9、</strong><strong>待豆浆凉至80度左右时</strong></strong></strong></p><p><strong><strong><strong>10、</strong><strong>边加入内脂水边轻轻地快速搅拌</strong></strong></strong></p><p><strong><strong><strong>11、</strong><strong>盖上锅盖闷15分钟左右</strong></strong></strong></p><p><strong><strong><strong>12、用网勺舀至碗中</strong><strong>配上作料即可食用</strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201607/2/14674359518086.jpg" title="initpintu_副本.jpg"/></center><strong><strong><strong><strong>【老方心得】：</strong></strong></strong></strong></p><p><strong><strong><strong>1、黄豆需提前浸泡一夜</strong></strong></strong></p><p><strong><strong><strong>2、磨豆浆时量多可以分几次研磨</strong></strong></strong></p><p><strong><strong><strong>3、豆浆煮沸后还需再多煮几分钟，熟透才能吃</strong></strong></strong></p><p><strong><strong><strong>4、煮豆浆时最好不要离开，豆浆容易糊锅溢锅</strong></strong></strong></p><p><strong><strong><strong>5、加入内脂水搅拌时需注意尽量要搅至锅底，否则易将锅底上一层糊皮搅出影响豆腐脑的口感</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674359673557.jpg" title="19面.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201607/2/1467435982104.jpg" title="14.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201607/2/14674360002504.jpg" title="13.jpg"/></center></strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201607/2/14674360379590.jpg" title="15.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201607/2/14674360581306.jpg" title="18.jpg"/></center></strong></strong></strong></p>
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