Tell me what you said about how to make milk tofu

I don't know if you're talking about the cooking method or the production method of milk tofu, so I'll tell you both! If you are looking for a cooking method, you can also learn how to make milk tofu by yourself, and if it is a recipe, you can also eat it by the way after you finish it!!

1.Inner Mongolia"Milk tofu"practice.

The raw material for making milk tofu is still milk, first pour the milk into porcelain or wooden barrels and store it for three days to become yogurt, and then, then pour it into the pot and boil slowly, and keep mixing with a spoon, the yogurt is gradually dehydrated, and finally the rest is the milk tofu puree, put the milk tofu puree into the milk tofu mold, and determine the drying time of the milk tofu with the softness and hardness you need, for example, some people like to eat softer then you can shorten the drying time of the milk tofu and so on You can also put some butter or cream in the milk tofu, In order to prevent hardening When the herdsmen on the Horqin grassland make milk tofu, they add some butter and add bright red ephedra grains, which tastes sweet and increases appetite, and it is simply an endless aftertaste.

Milk tofu is a delicacy with high nutritional value and easy to carry According to the analysis of nutrition experts, kilograms of milk tofu are equivalent to kilograms of high-quality white flour nutrition.

2.The practice of drawing shredded milk tofu (fresh product).

Silk drawing milk tofu is actually a type of silk drawing food, this method of cooking can make many foods, such as: apples, bananas, ice cream, etc., and is the silk drawing milk tofu I want to introduce today.

Ingredients: Milk tofu into small pieces, sugar (for stir-frying sugar), flour, egg white (for hanging paste), oil.

Method: 1. When the milk tofu is fried in the pot, it must be hung with egg white and flour to wrap the raw milk tofu, and the term is called hanging paste.

2. When the oil is burned to seven ripe, put the milk tofu that has been hung up in the pot and fry it until golden brown and remove it.

3. Stir-fry the sugar juice, which is the most important step to determine whether your silk drawing product can pull out long, long-lasting silk. Put the bottom oil in the pot, heat it over medium heat, add sugar, stir it with a spoon constantly, heat the sugar evenly, fry until the sugar is light yellow, and when the foam becomes larger, put the pot away from the fire to make the foam smaller and the color deeper. Scoop up the juice with a spoon and pour it down to form a line.

At this time, quickly put the fried milk tofu in the pot and turn it to make the milk tofu evenly coated in the sugar sauce. Note: The ratio of sugar amount to volume of raw material is 1 3.

Note: After the syrup is fried, the poured ingredients must be hot, if the raw materials are not hot, the syrup will be cool, and the silk will not be pulled. Therefore, when making silk drawing, two woks should be used, one for the sugar juice and one for the main ingredient. This makes it easy to preserve the temperature of the main ingredient to hang the syrup evenly.

Tips for making silk drawing milk tofu: Do not use rush fire to make silk drawing, so as not to overheat the syrup and carbonize, and the taste of the silk drawing food is bitter. If you add a little honey to the syrup, the flavor is especially good, and it is so sweet

Upstairs is too complicated.

To keep it simple: After the tofu is cut into pieces, it is coated in flour, fried slightly in a pan, and placed on a plate.

Then stir-fry the tomato sauce, add white vinegar and sugar, a little salt and monosodium glutamate, after the juice is adjusted, pour it on the already fried tofu, OK, it's okay, fragrant.

And it's super easy.

Method: Cut the tofu into small pieces, bring the milk to a boil, and boil the tofu cubes in the milk. Add salt or sugar to taste. Serve it hot, and pay attention to add some soup.

1. Do you know how to make and eat milk tofu?

Below, we will introduce one of the production methods of milk tofu, traditional milk tofu. To make traditional milk tofu, the fresh milk is fermented first, and then the white yoghurt sinks to the bottom, leaving only a clear yogurt soup on top. Pour out the yogurt soup on top, leaving only the yogurt with noodles, put the yogurt in the pan, scoop the remaining yogurt while cooking, and finally stir vigorously until there is no yogurt soup, and finally put it in the grinder.

Dry. The milk pulp or ghee left over after the milk skin is boiled, and the cheese left after a few days of extraction is left for fermentation. When the milk or cottage residue coagulates, filter out the excess water with gauze.

Then, put the solid part in a pot and bring it to a simmer, stirring while cooking until it is viscous, then put it in gauze to squeeze out the yellow water. At this time, you can wrap the steamed buns and press them into shapes, or you can put them on a wooden plate and draw them into various shapes with a knife.

Second, how to eat milk tofu:

Shredded milk tofu.

Ingredients: milk tofu, eggs, flour, sugar.

Exercise: Cut the milk tofu into cubes.

Open an egg, add flour and stir into a batter, then add the milk tofu and mix well, do not break the milk tofu.

Put oil in a pan, add the milk tofu and sauté until golden brown.

Put a little oil in the pot, cremate the sugar, turn the sugar into red syrup, put it in the fried milk tofu, stir well and serve.

Almond milk tofu.

Ingredients: almond milk, milk tofu, agar, milk and sugar.

Method: Soak the agar in cold water.

Combine the almond milk, milk, and sugar in the same bowl.

Heat the bowl in the microwave and bring it to a boil, then add the agar to melt.

Put the milk tofu in the bowl in the refrigerator, take it out after clumping, cut it into cubes, and dip it in honey or sugar juice to eat.

3. The nutritional value of milk tofu.

Milk tofu is the essence of milk, which is nutritious and delicious. Its protein content is high. It is rich in amino acids and other trace elements that are beneficial to the body. It is the best product in beauty.

That's all there is to know about how to make and eat milk tofu, I hope it will be helpful to you.

I know that the method of milk tofu is to add raw milk to butter and sugar, heat it first, and then ferment it with a layer of fat on it, store it and compress it, and it is ready, the way to eat it is to thaw the milk tofu first, cut it into pieces and put it in a pan, and fry it.

Cut the milk tofu into pieces, wrap it in egg liquid, breadcrumbs, put it in an oil pan and fry it until golden brown, and at the same time match it with your favorite sauce and you can eat it, which is nutritious and tastes good; It can be made into brown sugar milk tofu, steamed milk tofu, fried milk tofu and other ways to eat.

Know that the heavy milk needs to be fermented, then put it in a pot to drain the whey, it needs to be cooked, and then it needs to be put into a fixed mold to be shaped.

The method is actually very simple, that is, to soak some milk in it, and then when making it, it should be to disperse some cooking wine, so that the taste is particularly pure and just right, and the taste is particularly weak.

The method of milk tofu seems to use a lot of milk, but it has been repeatedly made into milk tofu, which is very nutritious, can be washed and cooked, and can also be eaten as a dessert, and there are many ways to eat.

Add a certain amount of yogurt to the tofu, so that it starts to boil, so that the taste is very good, and you can eat it very refreshingly.

It's no different from cow's milk.

The main raw material of milk tofu is goat's milk, milk or mare's milk, which is made of these fresh milk after coagulation and fermentation, like ordinary tofu, milky white in color, not only rich in nutrition, but also delicious in taste. Is it better to eat milk tofu directly or to eat it steamed 2 Milk tofu that has just come out of the pot can be eaten directly, which is soft and delicate, and very delicious. In winter, after the milk tofu is put for a period of time, it will become hard, so it can not be eaten directly, generally the milk tofu will be soaked in hot water to eat, or it can be steamed in the pot and softened before eating, if there is an oven, you can smear a layer of honey and oil on the milk tofu, and then put it in the oven to bake yellow and eat.

If you want to go far away, you can only soak it in milk tea or hot water to eat.

Milk tofu is divided into two types: raw milk tofu and cooked milk tofu. The method of cooked milk tofu is to leave the milk residue left over from the boiled milk skin, or the milk residue left after the ghee extracted, for a few days to allow it to ferment. When the milk or cottage cheese has coagulated into lumps, use gauze to filter out the excess water.

Then simmer the solid part in a pot, stirring while boiling until it sticks, then put it into gauze and squeeze out the yellow water. At this time, the bun can be pressed into shape, or placed in a wooden plate and cut into various shapes with a knife; The method of raw milk tofu is to ferment the fresh milk to make it sour, pour it into a pot and boil, and the milk will become the shape of old tofu. Then in the gauze, squeeze to remove the moisture, mold and form, milk tofu color is milky white is the best.

Milk tofu can be eaten freshly, soft and delicate, very delicious, and can also be dried and eaten for a long time. The temperature is relatively high in summer, and milk tofu is easy to deteriorate and is not easy to preserve, so it is best to boil the salted water, and after cooling, you can immerse the tofu, which is subject to full immersion, so that it can be stored for a longer time even in summer, but pay attention to not adding or less salt when cooking. In this way, it is convenient to preserve milk tofu.

1. Cut the milk tofu into cubes. 2. Put the milk tofu into the batter and stir, this step is called hanging batter. 3. Put oil in the pot, add the milk tofu, and fry until golden brown. 4. In another pot, add sugar and let it boil. 5. Use chopsticks to separate the milk tofu.

1. Ferment milk, about two days (in order to shorten the fermentation time, you can add yogurt to the milk). There is a layer of non-sour milk on the hair, the Mongolian people call it "milk chewing", this thing is skimmed out and added with some sugar to eat directly in bread, not to mention how fragrant. Mongolian people also use it to make milk tea;

2. Skim off the "chew" on the top, and the "yogurt" will be revealed below;

3. Put the prepared yogurt into a large pot, and then slowly heat it until the yogurt and the "soup" are separated;

4. When the soup is almost ready, you can divide the soup;

5. Leave the remaining "dry goods" in the pot, and then turn on the rapid heat and stir vigorously;

6. Finally, put it in a "mold" (the moon cake box I use), and put some sugar in it when stirring, it will be more delicious when eating.

7. Wait for the milk tofu in the "mold" to cool down slowly and then knock it out and dry, and when it is completely solidified, it will become milk tofu, cut into slices, and make two slices when drinking milk tea, or eat it directly, or soak it in boiling water to eat.

This method is to boil the fresh milk, let it cool, then take out the sediment, put it in the gauze, and then put a stone on it, and keep pressing the sediment, so that it is done.

Edible syrup is the most important step in determining whether a silk design product can be extracted from silk that is built to last. Clean the pan with low oil, heat over medium heat, add sugar, shake well with a spoon to heat the sugar evenly, fry until the sugar is light yellow, and when the foam becomes larger, remove the top of the pan from the fire to make the foam smaller and darker in color. Another way to eat it is to cut it into thin slices and put it in soy milk, milk, and milk tea.

When they are soft, they are more chewy. It's like a thousand pages of tofu. Try to make yogurt with fresh open milk (to prevent bacteria) and the usual way to make it ten cups 80288; The thicker the yogurt, the better.

It is practically impossible to buy yogurt directly)

Tofu tastes sweet and cold. It has the effects of replenishing qi, invigorating Jin, replenishing water, clearing heat and detoxifying. Tofu is highly nutritious and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, gema and vitamina B6.

Pregnant women can supplement calcium by eating more tofu. Before cooking tofu, it is fried. You can try steam.

Once the fresh milk has become bitter, pour it into a pot and cook over low heat. The milk puree takes the shape of old tofu and then puts it in gauze to squeeze the water to make it moldy. This is raw tofu milk.

Usually more than ten kilograms of fresh milk can make one kilogram of tofu. There's nothing to say, that's the essence of milk.

Probably fresh fermented milk. When all the white yogurt has sunk to the bottom, there is nothing left in it except a clean yogurt soup. You're good to go.

Pour the yogurt soup over and put the yogurt down. Put the yogurt in the pan, cook, and get the remaining yogurt. Finally, cook until there is no yogurt soup, shake vigorously, and finally put it in a grinding tool.

In general, milk cakes have a water content of about 40%, which is similar to the water content of semi-hard cheese, except that it has a solid flavor. The most common method is to fry in a panel without oil! Fry slowly over low heat, and there are basically no technical difficulties.

Using milk as a raw material, strain off fresh milk with liquid gauze, put it in a wooden bucket or clay bottle, and put it in a fresh place. Keep him in bed for one or two on a hot day.

What I know about milk tofu is that milk tofu is a very delicious food, and this kind of tofu is very tender and delicious, and it smells very sweet, it tastes very sweet and tender, the taste is very good, and it is also very nutritious for the body.

The steps of making milk tofu are similar to that of making tofu, you can cook milk tofu, fry milk tofu, fry milk tofu, stir-fry green vegetables with milk tofu, stir-fry meat with milk tofu, and stir-fry green peppers with milk tofu.

There are many ways to make milk tofu, for example, I often make stewed tofu with cabbage, and I think this one is particularly delicious. There is another one is steamed tofu, which I think is also very delicious, and it is indeed a rare food.