Milk tofu, called "Hu Ruda" in Mongolian, is a common milk food in the homes of Mongolian herdsmen.

Foods made from solidified and fermented milk, goat's milk, mare's milk, etc. The shape is similar to ordinary tofu. The taste is slightly sour, some slightly sweet, and has a rich frankincense. Herders love to eat it and often soak it in milk tea or eat it.

Used as dry food when traveling far away, it not only quenches thirst but also satisfies hunger.

It can also be made into shredded milk tofu, which is soft and tough and has broken threads. It is a famous dish at banquets.

Milk tofu is divided into two types: raw milk tofu and cooked milk tofu.

The method of making cooked milk tofu is to put the milk slurry left after boiling the milk skin, or the milk residue left after extracting the ghee, and leave it for a few days to ferment.

When the milk syrup or milk residue condenses into lumps, use gauze to filter out the excess water.

Then simmer the solid part in a pot, stirring while cooking, until it sticks, then put it into gauze and squeeze out the yellow water.

At this time, you can put the buns and press them into shapes, or place them on a wooden plate and cut them into various shapes with a knife; the method of making raw milk tofu is to ferment the fresh milk to make it sour, then pour it into a pot and boil it.

The pulp will turn into the shape of old tofu.

Then squeeze it into gauze to remove the water, and mold it into shape. The best color of milk tofu is milky white.

Milk tofu can be eaten fresh, soft, delicate and very delicious, or it can be dried and stored for long-term consumption.

The raw material for making milk tofu is still milk. First, pour the milk into a porcelain or wooden barrel and store it for three days to turn into yogurt. Then, pour it into a pot and bring to a boil slowly, stirring constantly with a spoon. The yogurt will gradually dehydrate.

, the last thing left is the milk tofu puree, put the milk tofu puree into the milk tofu mold, and determine the drying time of the milk tofu according to the degree of softness and hardness you need. For example, some people like to eat softer milk tofu.

You can shorten the drying time of milk tofu, etc.

You can also put some butter or cream in the milk tofu to prevent it from hardening.

When the herdsmen on the Horqin grassland make milk tofu, they add some butter and bright red ephedra grains. The milk tofu tastes sweet and increases appetite, and is simply unforgettable.

Milk tofu is a delicacy with high nutritional value and easy to carry.

According to the analysis of nutrition experts, 0.1 kilogram of milk tofu is equivalent to the nutrition of 0.5 kilograms of high-quality white flour. In the morning, many people on the grassland eat a small piece of milk tofu and drink two bowls of milk tea as breakfast.