The raw material for making milk tofu is milk. First, the milk is poured into porcelain or wooden bucket for three days to become yogurt. Then, it is poured into the pot to boil slowly, and the yogurt is gradually dehydrated with a spoon. Finally, the milk tofu mud is left. Put the milk tofu mud into the milk tofu mold, and determine the drying time of the milk tofu according to the degree of hardness you need.

For example, some people like to eat soft milk tofu, so they can shorten the drying time, and so on. Butter or cream can also be put in milk tofu to prevent hardening. When herdsmen make milk tofu in Horqin grassland, they add some butter and red ephedra granules. That kind of milk tofu tastes sweet and increases their appetite, which is simply memorable.

Milk tofu is a delicious food with high nutritional value and easy to carry. According to the analysis of nutrition experts, 0. 1 kg milk tofu is equivalent to 0.5 kg of high-quality white flour. In the morning, there are many people on the grassland who eat a small piece of milk tofu and drink two bowls of milk tea as breakfast.

2. The practice of drawing milk tofu (fresh products)

Silk-spun milk tofu is actually a kind of silk-spun food. Silk-spun milk tofu can be used to cook many foods, such as apples, bananas, ice cream, etc. What I want to introduce today is silk-spun milk tofu.

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

Practice:

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. This is the most important step, which determines whether your wire-drawing products 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 in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is1/3.