Brick-shaped dairy products sent by friends in Inner Mongolia, what is it and how to eat it?

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

Drawing method of milk tofu (fresh);

Silk milk tofu is actually a kind of silk food. Silk milk tofu can be used to cook many foods, such as apples, bananas and ice cream. Today we are going to introduce spun silk milk tofu.

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

Exercise:

1. When the milk tofu is fried in the pan, it must be wrapped with egg white and flour. This term is called hanging paste.

2. When the oil is burned to 70% maturity, put the pasted milk tofu into the pot, fry 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 draw long-lasting silk. Clean the bottom oil in the pan, heat it on medium heat, add sugar, stir it with a spoon until the sugar is light yellow, and when the foam becomes bigger, remove the pan from the fire to make the foam smaller and the color darker. Scoop up the sugar juice with a spoon and pour it down into a line. At this time, the fried milk tofu is quickly turned 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, the sugar juice will be cold and the silk will not come out. So use two woks to stir-fry sugar juice and one to stir-fry 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 make shredded vegetables with quick fire, so as not to overheat the syrup and make the shredded vegetables bitter. If you add a little honey to the syrup, it tastes very good, hehe ~ ~ so sweet ~ ~

The practice of adding Inner Mongolia "milk tofu"

The production method is to put the yogurt with cream extracted into a pot and boil it to evaporate the water. After the milk is solidified, it is put into a milk tofu mold for fixing and shaping, and then dried in the shade. There are also some yoghurts that are heated, cooled, packed in coarse bags, filtered and squeezed, concentrated and pressed into various pieces of milk tofu. Milk tofu can be sour and sweet. It is sweet with sugar and sour without sugar. Sun-dried milk tofu can be preserved 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.