To eat directly, you can heat up the milk tofu, then cut it into small pieces and dip it into a little sauce to eat, this method is also very simple and convenient.

Pulled milk tofu. Mix the egg white and flour to make a paste, then add the milk tofu. Put the battered milk tofu in a pan and fry it until golden brown on both sides. Next, you need to fry the sugar sauce, and use the sugar sauce to cover the milk tofu.

Milk Tofu Toast. Cut the milk tofu into small pieces, then put the flour, egg, salt, yeast and water into a bread machine and mix together to form a dough, add the butter. Then shape the dough into a rectangle and sprinkle some milk tofu on top, then cover with plastic wrap to rise. Then put it in the oven.

Fry the milk tofu. The milk tofu from the refrigerator, first put in the microwave oven inside the heating for two minutes, and then cut the milk tofu into small pieces, put the egg white in a stainless steel container, add the starch and blend into a paste, the milk tofu on each side of the starch need to be dipped in the starch, in the pan add oil, boil to seven mature, and then put the milk tofu, deep-fried until both sides of the golden brown can be fished out, and then sprinkle a little sugar.

There are two types of milk tofu: raw milk tofu and cooked milk tofu. Cooked milk tofu is made by taking the milk slurry left over from boiling the milk skin, or the milk residue left over from making the milk tofu ghee, and letting it sit for a few days to ferment. When the milk pulp or milk residue curdles into lumps, the excess water is filtered out with gauze. Then the solid part, in a pot over moderate heat, cooking and stirring, until the degree of adhesion, and then loaded into the gauze, the yellow water squeeze out. At this point you can load the bun pressed into shape, or placed in a wooden plate, with a knife into various shapes; raw milk tofu is the practice of fermentation of fresh milk, so that it becomes acidic, poured into the pot to boil and simmer, the milk pulp into the shape of the old tofu. Then, in the gauze, squeezed to remove water, molded into shape, milk tofu color milky white for the best. Milk tofu can be eaten now, soft and delicate, very tasty, can also be dried and stored for a long time to eat.