1. Take the milk tofu out of the refrigerator, put it in a fresh-keeping bag and put it in the microwave for 2 minutes.
2. Take it out and cut it into 2cm * 2cm pieces while it is hot.
3. Put the egg white in a stainless steel container without water and oil, and use electric egg beater high-speed to send it continuously until it doesn't fall into chopsticks. Take a flat plate, sprinkle with dry starch, evenly coat each side of the milk tofu with a layer of starch, and pat off the excess starch.
4. Add 2/3 full oil to a small milk pot. After heating to 70% heat with medium fire, dip the milk tofu into the egg white with chopsticks, so that the egg white is evenly wrapped around, put it in an oil pan, fry it slightly, quickly turn it over with chopsticks, and fry it until golden brown, then take it out and drain it. Sprinkle a little sugar and serve.
skill
1. When frying milk tofu, be sure to pay attention to the heat. If the oil is not hot, the milk tofu will sink; if the oil is too hot, it will paste. Put it in and take it out quickly after it turns golden yellow.
You can make this dessert with the egg white left over from the cake.
3. Wrap the egg white quickly to prevent the egg white from flowing out and affecting the taste.
4. It is more fuel-efficient to fry things in a milk pan, and because the container is small, it can ensure that the ingredients are evenly heated.
5. You can also use a larger spoon to scoop half the protein first, put the milk tofu in it, and then add half the protein, which can not only ensure the beautiful appearance of the finished product, but also prevent the milk tofu from falling out when frying.
6. Milk tofu heated by microwave oven is very hot, so wear insulating gloves when taking it to avoid burns. After heating, it is cut into small pieces and sprinkled with white sugar. It is also delicious, soft and glutinous, and the milk is rich in flavor.