We used to eat it in milk tea, but now there are many ways to eat it, mainly Gaza milk tofu and honey milk tofu, all of which are delicious.

Braised milk tofu

Raw materials:

Cut milk tofu into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil.

Exercise:

1, when the milk tofu is fried in the pan, it must be wrapped with egg white and flour, and the raw material milk tofu is wrapped. The term is called hanging paste;

2. When the oil is burned to 70% maturity, put the pasted milk tofu into the pot, fry it until golden brown, and take it out;

3. stir-fry the sugar juice. This is the most important step, which determines whether your wire drawing products can draw long-lasting silk. 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. At this time, the fried milk tofu is quickly turned in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is 1/3.

Honey milk tofu is very simple: cut the milk tofu into pieces, steam it in a pot for 15-20 minutes, and pour sugar juice or honey juice.

Gaza milk tofu is basically the same as above, that is, add bean paste between two pieces of milk tofu, steam in a pot for 15-20 minutes, and pour sugar juice or honey juice.