1. The practice of "milk tofu" in Inner Mongolia

The raw material for making milk tofu is still milk. First, the milk is poured into porcelain or wooden barrels and stored for three days, and then it becomes yogurt. Then, it is poured into a pot and slowly boiled, and the yogurt is gradually dehydrated. Finally, the milk tofu mud is left. Put the milk tofu mud into the milk tofu mold, and determine the drying time of the milk tofu according to the required hardness. For example, some people like to eat soft milk tofu, so they can shorten the drying time, and so on. Butter or cream can also be put in milk tofu to prevent hardening. When herdsmen make milk tofu in Horqin grassland, they add some butter and red ephedra granules. That kind of milk tofu tastes sweet and increases their appetite, which is simply memorable.

Milk tofu is a delicious food with high nutritional value and easy to carry. According to the analysis of nutrition experts, .1 kg milk tofu is equivalent to .5 kg high-quality white flour. In the morning, there are many people on the grassland who eat a small piece of milk tofu and drink two bowls of milk tea for breakfast.

2. the method of spinning milk tofu (fresh product)

spinning milk tofu is actually a kind of spinning food, and this cooking method can make many foods, such as apples, bananas, ice cream and so on, and the spinning milk tofu I want to introduce today.

raw materials: cut the milk tofu into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil

Practice:

1. When frying the milk tofu, be sure to use egg white and flour to hang paste, and wrap the raw milk tofu. The term is called hanging paste.

2. When the oil is cooked to 7% maturity, put the pasted milk tofu in the pan, fry until golden brown, and take it out.

3. Stir-fry the sugar juice. This is the most important step, which determines whether your silk-drawing products can pull out long and lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon constantly, stir it evenly until the sugar is light yellow, and when the foam becomes bigger, leave the pan end away from the fire to make the foam smaller and the color deeper. Scoop up the sugar juice with a spoon and pour it down to form a line. At this time, the fried milk tofu is quickly turned over in the pot, so that the sugar juice is evenly wrapped in the milk tofu. Note: The volume ratio of sugar to raw materials is 1/3.

note: after the sugar juice is fried, the poured raw materials must be hot. If the raw materials are not hot, it will make the sugar juice cool and you will not be able to pull out the silk. Therefore, two woks should be used to stir-fry the sugar juice and one to stir-fry the main ingredients. This makes it easy to keep the temperature of the main ingredients so as to hang the syrup evenly.

tip: you can't use a quick fire to make a silk-cut dish, so as not to overheat and carbonize the syrup, which will make the silk-cut food taste bitter. If a little honey is added to the syrup, the flavor is especially good, hehe ~ ~ so sweet ~ ~