A Zuo qi nai tofu

Azuoqi Milk Tofu Milk Tofu, called "Huruda" in Mongolian, is a common milk food in Mongolian herdsmen's homes. Some tastes are slightly sour, some are slightly sweet, and the frankincense is rich. Herdsmen love to eat it, often soak it in milk tea, or go out as dry food to quench their thirst and satisfy their 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.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)