Inner Mongolia milk tofu

Inner Mongolia milk tofu milk tofu, called "Huruda" in Mongolian, is a common milk food in Mongolian herders' homes. The food made of milk, goat's milk, horse's milk, etc., which is solidified and fermented, is similar to ordinary tofu in shape, tastes slightly sour and sweet, and is rich in frankincense. Herdsmen love to eat it, often soak it in milk tea, or travel far away as dry food, which not only quenches thirst but also satisfies hunger. It can also be made into milk tofu, which is soft and tough, and is a famous dish at the banquet. 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. Milk tofu tastes different because of its different shapes. Thick milk tofu tastes soft and has a strong milk flavor, while thin milk tofu is greasy and particularly sweet when it is dissolved in the mouth. Milk tofu will harden if it is left for a long time, so it can't be eaten directly, because it will destroy all the teeth in people's mouths and instantly become an "old man" or an "old lady" without teeth. Therefore, milk tofu should be eaten with hot water or steamed in a steamer before it is eaten, or it can be eaten with fire after it is softened. There is not always enough fresh food on the grassland for herders to make milk food, because some herders can't make milk tofu in time if there are few cows or poor pasture in drought, which leads to less fresh milk production. In this case, herders generally need to store milk for later use. However, the conditions in pastoral areas are inconvenient, and there is no refrigeration room. You can only pour the curd into a pot and boil it a little, then put it in a container to save it. This is called milk storage. When there are enough raw materials, herders will take out the stored curd and make it into their favorite milk tofu. Milk tofu is very hunger-relieving, and can usually be soaked with milk tea, fried rice and cooked beef and mutton. It can be eaten daily and with fried rice milk tea, and can be used as dry food when wandering or going out.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)