Your dairy products, commonly known as milk tofu, are divided into dry products and fresh products. The dry products can be preserved for one year while its milk flavor remains unchanged. The fresh products have a shelf life of 2-3 months, that is to say, if they are eaten during this period, it is not easy to keep them in cold storage for a long time. If they can't be eaten for a while, put them in a sunny place to dry, and turn them over several times during this period to prevent Mao Mao from growing green on them.

The method of drawing milk tofu (fresh product);

Silk-spun milk tofu is actually a kind of silk-spun food. Silk-spun milk tofu can be used to cook many foods, such as apples, bananas, ice cream, etc. What I want to introduce today is silk-spun milk tofu.

Ingredients: milk tofu is cut into small pieces, sugar (for frying sugar), flour, egg white (for hanging paste) and oil.

Practice:

1, when the milk tofu is fried in the pot, it must be wrapped with egg white and flour. The term is called hanging paste.

2. When the oil is burned to 70% maturity, put the pasted milk tofu in the pot, fry it until golden brown, and take it out.

3. Stir-fry the sugar juice. This is the most important step, which determines whether your wire-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 is1/3.

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 the silk will not be pulled out. 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.

Tips for making shredded milk tofu: Do not use a quick fire to make shredded vegetables, so as not to overheat and carbonize the syrup, which will make the shredded food taste bitter. If a little honey is added to the syrup, the flavor is especially good, hehe ~ ~ so sweet ~ ~

The practice of adding "milk tofu" from Inner Mongolia

The preparation method is to put the yogurt from which the cream is extracted into a pot for boiling, so as to evaporate the water. After the milk liquid is solidified, it is put into a milk tofu mold for fixing and shaping, and then it is dried in the shade. Also, some yogurt is heated, cooled, put into a coarse cloth bag, filtered and squeezed, concentrated and then pressed into various blocks of milk tofu. Milk tofu can be sour or sweet, and it is sweet with sugar when it is made, and sour without sugar. Sun-dried milk tofu can be stored for a long time, and can be eaten with fried rice and milk tea every day, and can also be used as dry food when going out for grazing or traveling.