There is no wife in the old woman's cake, and milk tofu is not tofu. Because the molds at the beginning were all square, after the milk tofu was pressed out. Because the shape is square, white and delicate, like tofu, it is called milk tofu. Now milk tofu is not limited to square shape, round, long, moon cake shape, snack shape ... Now let's take a closer look at this tofu that is not tofu ~

1. The practice of milk tofu

Milk tofu, called "Huruda" in Mongolian, is a common milk food in Mongolian herdsmen's 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". The 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 for boiling, and the milk slurry becomes the shape of old tofu. Then, the water is squeezed out in the gauze and molded. The color of raw milk tofu is milky white, which exudes the unique milk fragrance of milk tofu. The taste is slightly sour, rich in frankincense and compact in texture. Soak in hot water or milk tea to eat, and the taste will become particularly strong.

(B) the practice of cooked 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 milk slurry or milk residue coagulates into lumps, filter out the excess water with gauze, leave the lumps in a pot and cook them with slow fire, stir them while cooking until they are sticky, then put them into gauze and squeeze out the water. Finally, put it 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 kind of pure fragrance.

2. How to eat milk tofu

(1) Slice and eat directly.

The taste of milk tofu eaten directly is very delicate and noodle-like. Those who are not used to sour are sweet, and those who are not used to sweet are sour. Although the tastes are different, they all carry pure milk fragrance.

(2) dried and eaten

Dried milk tofu strips are very hard! But if you have a good mouth, then this hardness is completely acceptable. Chewing on a stick for a long time can be called chewing, but chewing is the beginning of enjoyment. There are just a few kinds of food in the world. The more you chew, the more fragrant you want to eat. Dried milk tofu is one of them. If you have no confidence in your teeth, you can soak them in hot water before eating them, and you can also appreciate the beauty.

(3) Dried milk tofu

The combination of syrup and milk tofu, the collocation of slightly sweet and slightly sour. Bite open the sweet and crisp sugar skin outside, and you can directly feel the delicate fragrance of milk and tofu inside. Crystal-clear and slender candied silk, 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, speed up metabolism, and is of great benefit to improving human quality.

Milk tofu is not only rich in protein and multivitamins, but also contains trace elements selenium and calcium easily absorbed by human body. If eaten regularly, it can improve the body's antioxidant capacity and delay aging.