1. Drawn milk tofu: When the milk tofu is fried in the pan, it must be pasted with egg white and flour, wrapped with raw milk tofu and fried until golden brown. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon until the sugar is light yellow, and when the foam becomes bigger, remove the pan from the fire to make the foam smaller and the color darker. Scoop up the sugar juice with a spoon and pour it down into a line.

2. Bake the milk tofu: 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 sweetness, so it can be eaten.

3. Coconut milk tofu: 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.

Extended data

Milk tofu tastes different because of its different shapes. Thick milk tofu tastes soft and has a strong milk fragrance, while thin milk tofu is greasy, melts in the mouth and is especially sweet. Milk tofu will harden if left for a long time. Therefore, milk tofu can be softened with hot tea before eating.

The wooden models for making milk tofu are different from place to place and have different shapes. Some are very big, a bit like square bricks, and some are very similar to moon cake molds in our daily life. They not only have various shapes, but also are engraved with very delicate traditional ethnic textures, patterns and patterns. The milk tofu made in this way is not only a kind of food, but also contains certain artistic elements. If you want to sweeten the milk tofu, add sugar when kneading it.

References:

Baidu encyclopedia-milk tofu