湖南油豆腐是一道特色傳統豆制品，口感外酥里嫩，豆香濃郁。以下是其制作過程：

前期準備

• 材料：優質黃豆 500 克、清水適量、食用油 1500 - 2000 毫升（根據實際情況調整）、石膏粉 10 - 15 克（可根據黃豆品質和個人經驗微調）。
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• 工具：豆漿機或石磨、紗布、鍋、盆、豆腐模具、油勺、溫度計等。

制作步驟

1. 選豆與泡豆：選擇顆粒飽滿、無雜質的黃豆，用清水洗凈后，放入盆中浸泡。浸泡時間根據季節和水溫有所不同，一般夏季浸泡 6 - 8 小時，冬季浸泡 8 - 10 小時，以黃豆充分吸水膨脹、豆皮微皺為宜。
2. 磨漿與過濾：將泡好的黃豆撈出，放入豆漿機或石磨中，加入適量的清水進行磨漿。磨出的豆漿用紗布進行過濾，將豆渣分離出來，得到較為細膩的豆漿。過濾過程中可反復沖洗豆渣，以充分提取豆漿中的營養成分。
3. 煮漿與點鹵

• 將過濾后的豆漿倒入鍋中，用大火煮開，然后轉小火保持微沸狀態煮 5 - 10 分鐘，期間要不斷攪拌，防止豆漿糊鍋。
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• 煮好的豆漿關火，靜置 3 - 5 分鐘，讓豆漿溫度稍微降低至 80 - 90℃。將石膏粉放入碗中，加入少量清水攪拌均勻，制成石膏水。然后一邊攪拌豆漿，一邊緩慢地將石膏水倒入豆漿中，攪拌速度要均勻，動作要輕緩，直至豆漿出現絮狀沉淀，停止攪拌，蓋上鍋蓋，靜置 15 - 20 分鐘，使豆漿充分凝固。

1. 壓制豆腐：將凝固好的豆花和水一起倒入鋪有紗布的豆腐模具中，將紗布的四個角向中間折疊，包裹住豆花，然后在上面放上木板或其他重物進行壓制。壓制時間一般為 20 - 30 分鐘，期間可根據豆腐的成型情況適當調整壓力，使豆腐中的多余水分充分擠出，形成具有一定硬度和韌性的豆腐塊。
2. 切制豆腐塊：將壓制好的豆腐從模具中取出，放在案板上，切成大小均勻的小方塊。豆腐塊的大小可根據個人喜好和實際需求進行調整，一般邊長在 3 - 5 厘米左右較為合適。
3. 炸制油豆腐

• 鍋中倒入食用油，加熱至 160 - 180℃?？梢杂脺囟扔嫓y量油溫，也可以將筷子插入油中，觀察筷子周圍有小氣泡冒出且油面微微波動時，表明油溫合適。
• 將切好的豆腐塊逐一下入油鍋中，注意不要一次性放入過多，以免豆腐塊之間粘連。炸制過程中要用油勺輕輕推動豆腐塊，使其受熱均勻，炸至表面金黃、鼓起，撈出瀝油。
• 待所有豆腐塊炸完后，可將油溫升高至 180 - 200℃，進行復炸，復炸時間控制在 1 - 2 分鐘，使油豆腐的表皮更加酥脆，內部組織更加蓬松。復炸完成后，撈出瀝油，晾涼后即可食用或進行進一步加工。
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注意事項

• 泡豆時間要掌握好，時間過短，黃豆未充分吸水，會影響出漿率；時間過長，黃豆容易變質，影響豆腐的口感和品質。
• 煮豆漿時要注意火候和攪拌，防止豆漿溢鍋和糊鍋。豆漿煮好后要及時點鹵，避免豆漿溫度過低影響凝固效果。
• 點鹵時石膏水的用量要準確，過少則豆漿凝固不完全，豆腐太軟不成形；過多則豆腐會有苦澀味，影響口感。
• 炸制油豆腐時油溫的控制至關重要，油溫過低，油豆腐容易吸油過多，口感油膩；油溫過高，油豆腐表面容易焦糊，內部卻未熟透。