豆浆机卤汁豆腐脑

豆腐脑制作

1、黄豆泡水。                                                       100g黄豆先提前泡水至变大。                                一般四五个小时，                                                     夏天应该时间短些~

2、不加热，果汁功能打三遍。                                         我家豆浆机功能少，                                                  只有果汁功能不加热，                                             可以根据自己家机器情况来。

3、过滤生豆浆。                                                       过滤完后加凉水补足1000ml。                                我的生豆浆过滤完后只有900多ml，                              加水补足1000ml ，                                                   因为一会加热的时候会有损耗。                             过滤目前就用的豆浆机自带的筛网，                    🌟过滤两遍。

4、2g内脂10ml左右凉开水化开备用。

5、熬熟豆浆。                                                           ✨大火烧开，                                                                 ✨中小火熬，                                                                 ✨不停搅拌，                                                                  避免糊锅。                                                                                           一般熬煮时间十分钟左右。                                                     豆浆加热的过程中会有损耗，一般熬好只有900ml多一点。                                                                       ✨熟豆浆记得再过滤一次^_^

6、化开的内脂倒入电饭锅，                                      ✨85度左右豆浆沿锅边冲入锅中，                                                                                             ✨按保温键保温。        

豆腐脑卤汁制作

1  、烧水，煮黄豆。                                                      锅中放适量水，                                                                           黄豆凉水入锅煮。                                                                              100g黄豆做好的豆腐脑，                                       制作卤汁我一般先放1000ml左右水，                        一会加淀粉水还会增加水量。

2、熬葱油。                                                               葱白切1-2cm段再划散，                                           锅中放油，                                                                  将葱白放入小火熬，                                                 直至焦黄色。                                                                (^_^)v很香                                                                                 

3、切好的海带丝放入锅中煮。                             总量根据自己喜好                                                     ✨海带要提前泡发

4、调味。                                                                   卤汁中加入第2步熬焦的葱，适量葱油，             再加入花椒粉、                                                         十三香，                                                                      适量蚝油，                                                                 生抽（有老抽也可以放些），                                 食盐。                                                                                     这里其实比较随意，                                                自己尝味道，                                                              喜欢就好。

5、勾芡。                                                                   小半碗淀粉300ml左右水化开。                             慢慢加入锅中，边加边搅拌。                                 过一两分钟后，                                                        如果觉得太稀就在加些淀粉水，                            如果太稠就再加点水。                                                           水开煮一两分钟就好了。                                        我用过玉米淀粉，红薯淀粉都可以。                  

卤汁熬好，豆浆基本也好了。                                少半碗豆腐脑，多半碗卤汁，放一点韭花，辣椒油，配合油饼小菜，早餐简直太完美。