放入锅里焖15分钟！不要开火 也不要开锅

南甜北咸
你站哪一派呢
我都吃哪个都做
第一次做这个有点翻车了
所以下面是我总结经验之后得出来的配方

用料

泡发A

黄豆

200克生

清水

适量

打豆子B

泡发好的黄豆

全部

清水

1300克（第一次1500克水失败了）

重要部分C

豆腐王

1包

清水

1勺大概7克

豆腐脑/豆花的做法

1. 总的来说 还是挺好吃的

1. 黄豆清洗干净后
   泡一夜
   捞出

1. 清水 黄豆 绞肉机

1. 黄豆里加入10勺水
   方便打成泥
   只要能打成泥的水量就可以
   千万不要加很多
   这些就行了

1. 打成这种细腻光滑的状态

1. 撇去浮沫

1. 用布过滤出渣子

1. 倒入无油的不粘锅中
   大火先烧 烧开再转小火
   （扑锅就在一瞬间，千万看住了！！）
   刚开始煮 生豆子味道很浓郁的

1. 不停搅拌 防止糊底
   烧到马上就要开了
   这个期间千万别离开人

1. 扑锅只在一瞬间
   我就没看住

1. 一袋豆腐王
   倒入电饭锅或者高压锅内胆中
   要无水无油的干净的
2. 加入一勺清水化开 搅拌开
   我的水我觉得多了
   下次就放一勺 7克就可以
   只要能把水化开的水量就行

1. 彻底开锅之后立刻转小火（这个时候是假沸状态还没熟呢）
   再小火煮5.6分钟即可不停搅拌

1. 时间到了

1. 静置一会 大概3分钟之内 看见有豆皮了
   挑出来 吃掉
   这个时间别太久了豆浆温度太低也不可以！
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   最好是85度的温度 有针可以测量一下
   没有大概就是3分钟

1. 从高处冲入豆腐王中

1. 打掉浮沫

1. 放入锅里焖15分钟！不要开火 也不要开锅

1. 十五分钟后
   太嫩了 没成型

1. 我又回锅开火煮了30秒

1. 算是勉强抢救成功了

1. 刚了玫瑰露和水搅拌匀放入豆花和桂花装饰
   特别嫩 豆香浓郁

1. 另一碗做了咸口的卤子

1. 都还蛮好吃的
   失败的原因
   我觉得是
   1温度问题 85度没达到 冲入时温度低了
   2 豆腐王里水兌多了 我大概兑了20克左右 只要一点水化开就行
   3豆浆的水放多了 我放了1500克的水 下次放1200克的水增加豆浆的浓度试一试
   估计下次一定会很成功的