Take the milk tofu out of the refrigerator, put it in a fresh-keeping bag and put it in a microwave oven for 2 minutes.

Take it out and cut it into 2cm*2cm pieces while it is hot.

Put the egg white in a stainless steel container without water and oil, and use electric egg beater high-speed to send it to the state where it will not fall into chopsticks. Take a flat chassis.

Son, sprinkle with dry starch, evenly coat each side of milk tofu with a layer of starch, and pat off the excess starch.

Fill a small milk pan with 2/3 full oil, heat it to 70% with medium fire, dip the milk tofu into the egg white with chopsticks, so that the egg white is evenly wrapped around, put it in an oil pan, fry it slightly, quickly turn it over with chopsticks, and turn on high fire to fry until it is golden, then remove and drain the oil. Sprinkle a little white sugar to eat.