Tofu 200g, fresh milk 150ml, carrots, mushrooms, green beans.

Seasoning: salt, pepper, cornstarch.

Making:

1. Put tofu into a bowl, press it into puree with a spoon, add salt, starch and milk (60 ml) and mix well, then steam it in a drawer on high heat for 15 minutes.

2. Scoop out and place on a plate with a spoon.

3. Wash and dice mushrooms and carrots; blanch with green beans in boiling water and sprinkle over tofu.

4, frying spoon in the oil, put the remaining milk, add salt, pepper, cornstarch and slow cook, pour on the tofu can be.

Milk tofu

Milk tofu

Milk 500ml, soya beans (or other beans) 100g, vinegar 50ml, salt 1 tsp

Methods

1. Boil the soya beans in salted water and remove the shells

2. Grind the milk and the soya beans in a juicer and whisk them together

3. Add the milk and the beans to the pot and add the vinegar. Add the vinegar and salt to the pot and heat over low heat, stirring constantly to avoid scorching the bottom or edges of the pot, until it comes to a boil

4. Strain (3) through a piece of gauze and let it sit on the gauze for 2 to 3 minutes, or a few minutes longer if you want the tofu to have a firmer texture

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5. Place a layer of plastic wrap in a plastic, airtight container, and place a small amount of the tofu on a piece of gauze. Spoon the slightly warm tofu into the container and smooth it out with a spoon, then place it in the refrigerator to chill.

Tips

1. Milk tofu can be eaten on its own or with other foods

2. Strain the broth from recipe (4) and add honey or sugar to make a delicious drink

Method 2 Editor's Pick

Ingredients

Milk tofu

Milk tofu

Tofu 1 tbsp, milk 1 tbsp, tofu 1 tbsp, milk 1 tbsp, tofu 1 tbsp, tofu 1 tbsp. tbsp, 1 tbsp milk, 1 tbsp broth, a little chopped bok choy.

Methods

1: Boil the tofu in hot water and strain it,

2: Put the strained tofu into a pot and add milk and broth and mix evenly, then cook on high heat.

3, cooked and sprinkled with some green vegetables can be.