Dried milk bean curd. Mix egg white and flour into a paste, and then add milk tofu. Fry the pasted milk tofu in a pot until both sides are golden, and then take it out. Next, you need to fry the sugar juice and wrap the milk tofu with the sugar juice.
Milk tofu toast. Cut the milk tofu into small pieces, then put the flour, eggs, salt, yeast and water into a toaster and stir them into balls, then add the butter. Then make the dough into a rectangle, sprinkle some milk tofu on it, and cover it with plastic wrap for fermentation. Then put it in the oven.
Fried milk tofu. Take the milk tofu out of the refrigerator, first heat it in the microwave oven for two minutes, then cut it into small pieces, put the egg white in a stainless steel container, add starch to make it paste, dip starch in each side of the milk tofu, put oil in the pot, cook it until it is medium-cooked, then add the milk tofu, fry it until it is golden on both sides, then take it out and sprinkle with a little sugar.
Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk pulp left after boiling the milk skin or the milk residue left after extracting milk tofu butter for a few days for fermentation. When milk slurry or milk residue condenses into lumps, use gauze to filter out excess water. Then put the solid part in a pot and cook it with slow fire, stirring while cooking until it sticks, then put it in gauze and squeeze out the yellow water. At this time, you can wrap the buns and press them, or put them in a wooden pallet and cut them into various shapes with a knife. The method of raw milk tofu is to ferment fresh milk to make it sour, and then pour it into a pot to boil, and the milk slurry becomes the shape of old tofu. Then in gauze, squeeze out the water, mold forming, the color of milk tofu is preferably milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.