What's the taste of milk tofu?

When is the best time to eat milk tofu?

Milk tofu, called "Huluda" in Mongolian, is a common dairy food in Mongolian herders' homes. Foods made from milk, go

When is the best time to eat milk tofu?

Milk tofu, called "Huluda" in Mongolian, is a common dairy food in Mongolian herders' homes. Foods made from milk, goat's milk, horse's milk, etc. Through solidification and fermentation. It looks like ordinary tofu, but it's not tofu. Named after the shape of tofu. Some taste slightly sour, some are slightly sweet and rich in frankincense. Herdsmen love to eat, often make milk tea, or go out as dry food to quench their thirst. It can also be made into milk tofu, which is soft and tough and is a famous dish at banquets.

Milk tofu is cheese, called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dry cheese is also called milk pimple. Milk tofu, also a Mongolian milk food, is yellow, translucent and shiny. Mongolian is called "Su En Huride", which is popular in pastoral areas of Inner Mongolia. Milk tofu is very hunger-relieving. Usually, you can make milk tea, fried rice and cook beef and mutton. It can be eaten daily, served with fried rice and milk tea, and used as dry food when wandering or going out. Milk tofu is best for breakfast in the morning.

How to eat milk tofu

Milk tofu tastes different because of its different shapes. Thick milk tofu tastes soft and has a strong milk fragrance, while thin milk tofu is greasy, melts in the mouth and is especially sweet. Milk tofu will harden if left for a long time, so this milk tofu can't be eaten directly, because it will destroy all the teeth in people's mouths. Therefore, milk tofu should be steamed with hot water or steamer before eating, or it can be softened and eaten with fire.

Milk tofu generally refers to what we usually call cheese, also called milk cake, and completely dry milk tofu is also called milk pimple. The traditional method of milk tofu was a bit difficult, and later some simple and delicious methods were developed.

Traditional method of boiling milk tofu;

Leave the milk slurry left after boiling the milk skin or the milk residue left after extracting ghee for a few days to ferment. 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 pack and press the steamed buns, or put them in a wooden pallet and cut them into various shapes with a knife.

Nutritional value of milk tofu

Milk tofu is a delicious food with high nutritional value and convenient carrying. According to the analysis of nutrition experts, 0. 1 kg milk tofu is equivalent to 0.5 kg high-quality white flour. In the morning, many people on the grassland eat a small piece of milk tofu and drink two bowls of milk tea for breakfast.

Milk tofu can be divided into raw milk tofu and cooked milk tofu. The color of milk tofu is milky white. Milk tofu can be eaten directly, soft and delicate, very delicious, and can also be dried for a long time.

Milk tofu is the essence of milk, rich in nutrition and delicious. Its protein content is as high as 70.84%, and it is rich in amino acids and other trace elements beneficial to the body. Is to improve immunity, beauty beauty's best product.