Milk tofu, called "Huluda" in Mongolian, is one of the favorite foods of Mongolian grassland compatriots. In this place of Mongolia, we should start making and storing some milk tofu in autumn. The main raw materials of milk tofu are goat milk, milk or horse milk. It is a food made from these fresh milk by coagulation and fermentation. It is like ordinary tofu, with milky white color, rich nutrition and delicious taste.
How to eat milk tofu
1. Milk tofu, as a favorite food of Mongolians, can be eaten in many ways, and can even be directly soaked in Mongolian homemade milk tea. Mongolians usually take some milk tofu when they go out to graze, and they can be used as dry food when they are hungry.
2, hospitable Mongolians, rich banquets, milk tofu is a delicious dish often cooked at Mongolian banquets. To make this shredded milk tofu, you need materials: milk tofu, sugar, flour, egg white and oil. Specific practice: prepare milk tofu and cut it into pieces for later use. Prepare a basin, put the milk tofu into the basin, then pour the egg white and flour into it and stir well until the egg white and flour wrap the milk tofu evenly. At this time, prepare a clean pot, hot pot cold oil, when the oil is burned to 70% maturity, add milk tofu, and after the milk tofu turns golden yellow, it can be taken out for use. Take another pot, put oil in it, boil sugar juice, heat it on medium heat, put sugar in it, and keep stirring until the foam changes from big to small. Use chopsticks to order some sugar juice, quickly put it in cold water, solidify it immediately, and the sugar juice will be fried. At this time, turn over the fried milk tofu in the pot and let the sugar juice evenly wrap the milk tofu.
Mongolians make a lot of milk tofu in autumn, and in winter, milk tofu will harden. If you eat directly at this time, you will lose your teeth. So at this time, they will not eat hard milk tofu directly, but put milk tofu in hot water to soften it before eating, or steam it in a pot to soften it before eating, or bake it on a fire to soften it before eating.
4. If you can't get used to the above milk tofu, you can also try to make coconut milk tofu. This dessert has a strong coconut flavor and is especially delicious. Main materials required: milk, tofu and coconut milk.
Practice: Slice the milk tofu with a knife, put some coconuts in a bowl, and then roll the milk tofu in coconuts, so that the milk tofu is wrapped in coconuts and evenly distributed, so that every bite has the taste of coconuts.
5. You can also bake milk tofu in the oven and put honey before baking, which can amplify the taste of milk tofu and make the sweetness of honey and the taste of milk tofu perfectly combine.
Ingredients: milk tofu, honey, oil.
Practice: Slice the milk tofu for later use, then coat the milk tofu with honey and oil, and bake it in the oven until the surface is slightly yellow and gives off a faint fragrance and sweetness, so it can be eaten.
6. Milk tofu made in autumn will harden in winter. If you don't want to soak in hot water or steam directly, you can also fry milk tofu in a pan, just like ordinary tofu, and make it into spicy tofu or mapo tofu.
7. Those who like desserts can make desserts with milk tofu.