Many people prefer to eat milk tofu, which is made from fermented milk or goat's milk. Although its shape is very similar to tofu, milk tofu looks more delicate and its entrance is thick with milk fragrance. In some tourist attractions in China, iron-plate milk tofu is a very special snack, and its price is relatively expensive. So what are the specific methods of iron-plate milk tofu?

The method of iron plate milk tofu

Ingredients: milk tofu is cut into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil.

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

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

3. Stir-fry the sugar juice, which is the most important step, and decide whether the wire-drawing product can pull out long and lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon constantly, stir it evenly until the sugar is light yellow, and when the foam becomes bigger, leave the pan end away from the fire to make the foam smaller and the color deeper. Scoop up the sugar juice with a spoon and pour it down to form a line. At this time, the fried milk tofu is quickly turned over to make the sugar juice evenly wrapped in milk tofu.

Dishes taste fresh and salty.

[Materials] 300g of tofu, 50g of carrot, 50g of green bean and 50g of Flammulina velutipes, 50g of water-borne fungus, 50g of corn shoots and 30g of pepper. Appropriate amounts of vegetable oil, chopped green onion and ginger slices, 2 tsps of soy sauce, 2 tsps of sugar, 0/0g of water starch/kloc-,0/20g of fresh soup/kloc-and 3/5 tsp of refined salt.

Production method

① Cut tofu into triangular pieces; Cut Flammulina velutipes and Capsicum into small pieces; Sliced auricularia auricula, carrot and corn shoot.

(2) Fried tofu is light yellow, and carrots, green beans, Flammulina velutipes, corn shoots and fungus are boiled in boiling water until cooked.

(3) Heat the pan oil, stir-fry the chili and ginger slices, stir-fry with blanched raw materials, add tofu, soy sauce, white sugar, refined salt and fresh soup to boil, and thicken with water starch.