Milk curd

Milk tofu is prepared by boiling yogurt with cream in a pot to evaporate water, solidifying the milk, putting it into a milk tofu mold, and air-drying 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. Ingredients: tofu, fresh milk accessories: carrots, green beans, shrimps, Sydney, and eggs. Seasonings: salt, monosodium glutamate, sugar, pepper, and water starch. Cooking method: 1. Beat two eggs into a bowl and mix well, pour in milk with a ratio of 2: 1, and mix well; 2. Dice tofu and Sydney respectively, put them into a container, pour the prepared milk juice, put cold water into the pot, and steam for 10 minutes after the water is boiled. 3, sit in a pan and pour oil, stir-fry carrots, green beans and shrimps, add salt, sugar, pepper and water starch to season and stir well, and pour on steamed milk tofu. Features: bright color, soft and smooth. Milk tofu can be divided into raw milk tofu and cooked milk tofu. The practice of cooked milk tofu is to leave the milk slurry left after boiling milk skin or the milk residue left after extracting ghee for a few days to ferment. When the milk slurry or milk residue condenses into blocks, use gauze to filter out the excess water. Then the solid part is boiled in a pot with slow fire, stirred while cooking until it sticks, then put into gauze and squeeze out the yellow water. At this time, you can pack buns and press them to form, or put them in a wooden tray and cut them into various shapes with a knife; The practice of raw milk tofu is to ferment fresh milk to make it sour, then pour it into a pot and boil it, and the milk slurry will become the shape of old tofu. Then in gauze, squeeze to remove water, mold and shape, and the best color of milk tofu is milky white. Milk tofu can be eaten now, soft and delicate, very delicious, and can also be dried for a long time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)