大家好，歡迎來到農(nóng)村美食課堂，今天教你用最簡單的操作做出最好吃的豆腐。今天做的是鹽鹵豆腐，吃起來口感嫩滑，味道鮮美。

準(zhǔn)備食材：黃豆、石膏粉或者氯化鎂溶液。

第一步，提前一晚上把黃豆泡好。然后把泡好的黃豆倒進(jìn)攪拌機(jī)里，加入適量清水，打成黃豆?jié){。

第二步，在鍋中倒入打好的黃豆?jié){，開大火煮沸，再轉(zhuǎn)小火慢燉，邊燉邊撇去浮沫，直到湯汁變清。

第三步，往鍋里的豆?jié){里撒入石膏粉或者倒入氯化鎂溶液，靜置片刻，待其凝固后，用勺子輕輕推動(dòng)豆腐腦，使其松散，這樣就可以出鍋啦！

第四步，將豆腐腦放入布袋中，擠出水分。然后再放進(jìn)模具中壓緊實(shí)，蓋上蓋子，放冰箱冷藏 3 小時(shí)即可脫模切塊。

是不是非常簡單？做好以后可以沾點(diǎn)醬油、辣椒油，也可以搭配各種高湯來烹飪。

這道菜最大的特點(diǎn)就是做法簡單，營養(yǎng)豐富，而且價(jià)格便宜，人人都能吃得起。但是你知道嗎？在古代，豆腐卻是身份高貴的人才能吃到的食物。

相傳，豆腐是西漢淮南王劉安發(fā)明的。當(dāng)時(shí)劉安想通過煉丹長生不老，于是他找來了許多術(shù)士一起研究，結(jié)果沒有煉出長生不老藥，卻意外發(fā)現(xiàn)了豆腐。

后來，豆腐傳到了民間，因?yàn)樗淖龇ê唵危杀居值停陨钍芾习傩盏南矏郏⒅饾u流傳開來。

現(xiàn)在，豆腐已經(jīng)成為了一種常見的食物，很多人對(duì)它的做法也是了如指掌。但如果想要做出好吃的豆腐，還是得掌握一些小技巧?！?/p>

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比如，為了防止豆腐碎裂，我們?cè)诮o它定型的時(shí)候一定要輕拿輕放；還有，我們不要等到豆?jié){完全沸騰后再加進(jìn)去，而是要等它微微冒泡就可以了，這樣可以讓豆腐更加細(xì)膩。

最后，你們知道為什么有的豆腐是方的，有的是圓的嗎？關(guān)注我，下期告訴你！

下面是制作鹽鹵豆腐的具體配料配方，可以參考學(xué)習(xí)制作！

做豆?jié){：水（貼士1） 8杯，黃豆 1杯。

做豆腐：豆?jié){ 所有，鹽鹵 1 1/2小勺，水 1/2杯。