Milk tofu can usually be soaked with milk tea, fried rice, cooked beef and mutton, eaten daily and with fried rice milk tea, and can be used as dry food when wandering or going out. Milk tofu generally refers to what we usually call cheese, also called milk cake, and completely dried milk tofu

Milk curd

It's called a pimple. Milk tofu can be divided into raw milk tofu and cooked milk tofu, which are soft, delicate and delicious, and can be eaten directly or dried for a long time. The traditional method of milk tofu is a bit difficult, and later some simple and delicious methods have been developed. The traditional method of cooked milk tofu: leave the milk slurry left after boiling milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into blocks, use gauze to filter out the excess water. Then the solid part is boiled in a pot with slow fire, stirred while cooking until it sticks, then put into gauze and squeeze out the yellow water. At this time, you can pack buns and press them into shape, or put them in a wooden tray and cut them into various shapes with a knife. The traditional method of raw milk tofu: ferment fresh milk to make it sour, then pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then, in gauze, it is extruded to remove water and molded. The method of caviar milk tofu: tofu, eggs, vegetable fat light milk, salt, chicken powder, white pepper and caviar. Grind a piece of tofu into mud, beat an egg in it, add vegetable fat light milk, salt, chicken powder and white pepper, and then beat well; Put the bean curd paste into a small vessel, steam it on the drawer and buckle it out; Put it on a plate with a layer of caviar on it, then put two mushrooms and kelp, sprinkle with coriander powder, and decorate it to serve. The method of waxberry milk tofu: 350 ml of waxberry juice in syrup, 0/00 ml of milk/kloc, and 0/2 g of gelatin powder/kloc. Heat the milk on low heat. When the milk is heated to about 60 degrees, add the gelatine powder and stir it evenly. Turn off the heat when the milk is heated to about 80 degrees. Pour the sugar water bayberry juice into the milk and stir well. Pour bayberry milk into a mold or cup, and put it in the refrigerator for refrigeration and solidification. You can put it directly in a cup and refrigerate it, take it out after solidification, decorate some fruits and pour it with bayberry juice in sugar water to eat well, or squeeze some cream flowers. [2]