湖南油豆腐是一道特色傳統(tǒng)豆制品，口感外酥里嫩，豆香濃郁。以下是其制作過程：
前期準(zhǔn)備
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- 材料：優(yōu)質(zhì)黃豆 500 克、清水適量、食用油 1500 - 2000 毫升（根據(jù)實(shí)際情況調(diào)整）、石膏粉 10 - 15 克（可根據(jù)黃豆品質(zhì)和個(gè)人經(jīng)驗(yàn)微調(diào)）。
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weibo.com/ttarticle/p/show?id=2309405162564966285410 - 工具：豆?jié){機(jī)或石磨、紗布、鍋、盆、豆腐模具、油勺、溫度計(jì)等。
制作步驟
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- 選豆與泡豆：選擇顆粒飽滿、無雜質(zhì)的黃豆，用清水洗凈后，放入盆中浸泡。浸泡時(shí)間根據(jù)季節(jié)和水溫有所不同，一般夏季浸泡 6 - 8 小時(shí)，冬季浸泡 8 - 10 小時(shí)，以黃豆充分吸水膨脹、豆皮微皺為宜。
- 磨漿與過濾：將泡好的黃豆撈出，放入豆?jié){機(jī)或石磨中，加入適量的清水進(jìn)行磨漿。磨出的豆?jié){用紗布進(jìn)行過濾，將豆渣分離出來，得到較為細(xì)膩的豆?jié){。過濾過程中可反復(fù)沖洗豆渣，以充分提取豆?jié){中的營養(yǎng)成分。
- 煮漿與點(diǎn)鹵
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- 將過濾后的豆?jié){倒入鍋中，用大火煮開，然后轉(zhuǎn)小火保持微沸狀態(tài)煮 5 - 10 分鐘，期間要不斷攪拌，防止豆?jié){糊鍋。
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weibo.com/ttarticle/p/show?id=2309405162566941802694 - 煮好的豆?jié){關(guān)火，靜置 3 - 5 分鐘，讓豆?jié){溫度稍微降低至 80 - 90℃。將石膏粉放入碗中，加入少量清水?dāng)嚢杈鶆颍瞥墒嗨?。然后一邊攪拌豆?jié){，一邊緩慢地將石膏水倒入豆?jié){中，攪拌速度要均勻，動(dòng)作要輕緩，直至豆?jié){出現(xiàn)絮狀沉淀，停止攪拌，蓋上鍋蓋，靜置 15 - 20 分鐘，使豆?jié){充分凝固。
- 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(gè)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(jìn)行壓制。壓制時(shí)間一般為 20 - 30 分鐘，期間可根據(jù)豆腐的成型情況適當(dāng)調(diào)整壓力，使豆腐中的多余水分充分?jǐn)D出，形成具有一定硬度和韌性的豆腐塊。
- 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(jù)個(gè)人喜好和實(shí)際需求進(jìn)行調(diào)整，一般邊長在 3 - 5 厘米左右較為合適。
- 炸制油豆腐
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- 鍋中倒入食用油，加熱至 160 - 180℃?？梢杂脺囟扔?jì)測量油溫，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(dòng)時(shí)，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(dòng)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(jìn)行復(fù)炸，復(fù)炸時(shí)間控制在 1 - 2 分鐘，使油豆腐的表皮更加酥脆，內(nèi)部組織更加蓬松。復(fù)炸完成后，撈出瀝油，晾涼后即可食用或進(jìn)行進(jìn)一步加工。
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注意事項(xiàng)
- 泡豆時(shí)間要掌握好，時(shí)間過短，黃豆未充分吸水，會(huì)影響出漿率；時(shí)間過長，黃豆容易變質(zhì)，影響豆腐的口感和品質(zhì)。
- 煮豆?jié){時(shí)要注意火候和攪拌，防止豆?jié){溢鍋和糊鍋。豆?jié){煮好后要及時(shí)點(diǎn)鹵，避免豆?jié){溫度過低影響凝固效果。
- 點(diǎn)鹵時(shí)石膏水的用量要準(zhǔn)確，過少則豆?jié){凝固不完全，豆腐太軟不成形；過多則豆腐會(huì)有苦澀味，影響口感。
- 炸制油豆腐時(shí)油溫的控制至關(guān)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(nèi)部卻未熟透。
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