大家好，歡迎來到農村美食課堂，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攪拌機里，加入適量清水，打成黃豆漿。

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

第三步，往鍋里的豆漿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。然后再放進模具中壓緊實，蓋上蓋子，放冰箱冷藏 3 小時即可脫模切塊。

是不是非常簡單？做好以后可以沾點醬油、辣椒油，也可以搭配各種高湯來烹飪。

這道菜最大的特點就是做法簡單，營養豐富，而且價格便宜，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明的。當時劉安想通過煉丹長生不老，于是他找來了許多術士一起研究，結果沒有煉出長生不老藥，卻意外發現了豆腐。

后來，豆腐傳到了民間，因為它的做法簡單，成本又低，所以深受老百姓的喜愛，并逐漸流傳開來。

現在，豆腐已經成為了一種常見的食物，很多人對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。

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比如，為了防止豆腐碎裂，我們在給它定型的時候一定要輕拿輕放；還有，我們不要等到豆漿完全沸騰后再加進去，而是要等它微微冒泡就可以了，這樣可以讓豆腐更加細膩。