1. The practice of milk tofu
Milk tofu, called "Huluda" in Mongolian, is a common dairy food in Mongolian herders' homes. Zhenglanqi milk tofu is a special product of Zhenglanqi in Xilin Gol League and a protected product of geographical indications in China. The milk tofu here has a long history, unique technology, delicious taste and rich nutrition, and enjoys a high reputation at home and abroad, and has the reputation of "Blue Flag milk food is the best in the world". Milk tofu in Zhenglanqi is divided into raw milk tofu and cooked milk tofu.
(A) the traditional practice of raw milk tofu
Fresh milk is fermented to make it sour and then poured into a pot to boil, and the milk slurry becomes the shape of old tofu. Then, the water in the gauze is squeezed out and shaped. The color of raw milk tofu is milky white, which exudes the unique milk fragrance of milk tofu. The taste is slightly sour, the frankincense is rich and the texture is compact. Soak in hot water or milk tea to eat, and the taste will become particularly strong.
(B) the practice of boiling milk tofu
Leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into lumps, filter out the excess water with gauze, leave the lumps in the pot and cook them with slow fire, stir them while cooking until they are thick, then put them into gauze and squeeze out the water. Finally, putting into a mold for pressing and forming. The color of cooked milk tofu is caramel yellow. Frankincense is not as strong as raw milk tofu, but it has another pure fragrance.
2. How to eat milk tofu
(1) Slice and eat directly.
The milk tofu eaten directly is very delicate and has the taste of noodles. What is not used to acid is sweet, and what is not used to sweet is sour. Although the tastes are different, they all have pure milk fragrance.
(2) eating after drying
Dried milk bean curd is very hard! But if you have a good mouth, then this hardness is completely acceptable. Chewing a stick for a long time can be called chewing, but chewing is the beginning of enjoyment. There are only a few kinds of food in the world. The more you chew, the more fragrant you want to eat. Dried milk bean curd is one of them. If you have no confidence in your teeth, you can soak them in hot water before eating, and you can also enjoy the beauty.
(3) Dried milk bean curd
The combination of syrup and milk tofu, slightly sweet and slightly sour. Bite open the sweet and crisp sugar skin outside, and you can directly feel the fragrance of milk and tofu inside. Crystal-clear and slender candied silk, which is golden on the outside and tender on the inside ... is not only a taste enjoyment, but also a visual satisfaction.
3. Nutritional value of milk tofu
Milk tofu has high nutritional value. It contains a lot of protein and fat, as well as some vitamins and minerals. In addition, thiamine, nicotinic acid and riboflavin are also important substances in milk tofu. After eating, it can absorb enough nutrients and accelerate metabolism, which is of great benefit to improving human quality.
Milk tofu is not only rich in protein and vitamins, but also contains trace elements such as selenium and calcium which are easily absorbed by human body. If eaten regularly, it can improve the body's antioxidant capacity and delay aging.