1. Make jam: Pour sea buckthorn juice, honey and a little cold water into the pot, mix well, boil and cook for about two minutes, let cool and set aside.
2. Slice milk tofu.
3. Beat the eggs in a bowl, add a little flour, and stir evenly to form a batter.
4. Heat the oil in a pan until it is 70% hot. Coat the milk tofu evenly with batter, put it in the pan and fry until both sides are golden brown. Remove and drain the oil.
5. Heat a cast iron pan, add fried milk tofu, top with sea buckthorn sauce while hot, and sprinkle with crispy fried rice.