How do you make a milky tofu? We first need to know what is what is the pulling what is the milk tofu it, pulling is a method of beet production, and milk tofu we also called cheese, is a variety of milk such as cow milk goat milk horse milk after coagulation and fermentation into the appearance of very think of tofu things, pulling the milk tofu is a dish with the flavour of Inner Mongolia, and now has been popular all over the country.

　　You don't have to go to Inner Mongolia to enjoy this dish, but you can make it yourself by preparing the ingredients. This dish is very healthy, because it is rich in protein and many trace elements that our body needs.

　　Bashi is a simple dish that is made with sugar and has a very thick flavour. Bashi roughly two kinds of a water fried sugar a kind of oil fried sugar. Can be all kung fu oh. However, the fried raw materials outside wrapped in sugar, in fact, this sugar is very careful, early, pull out silk, late it, and paste and bitter, taste bad, selling image is not good. To pay attention to the golden colour, fine silk can be stretched out 2, 3 meters are not constant.

　　The milk tofu is actually a type of food that can be made by pulling silk, and this technique can be used to make a lot of food, such as apples, bananas, ice-cream, etc. There is also the milk tofu that I am going to introduce today.

　　Ingredients:

　　Milk tofu cut into small pieces, sugar (fried sugar), flour, egg whites (paste with), oil

　　Preparation:

　　1, milk tofu in the pan frying, be sure to use egg white and flour hanging paste, the raw milk tofu wrapped, the term called hanging paste it.

　　2, in the oil boiled to seven mature, will have hung the paste of milk tofu into the pot, deep-fried until golden brown out.

　　3、Fry the sugar sauce, this is the most important step, decide whether your plucked products can be pulled out long, long-lasting silk. The pan should be dry

　　Net oil, medium heat, add sugar, stirring with a spoon, so that the sugar is heated evenly, stir-fry until the sugar was light yellow, the bubble becomes large, the pot will be away from the fire, so that the bubble becomes smaller, the colour deepens. Use a spoon to scoop up the sugar sauce and pour it down, so that it can form a line. At this point, quickly add the fried milk tofu to the pan and turn it to coat the milk tofu with the sugar mixture. Note: The ratio of the amount of sugar to the volume of the ingredients is 1/3.

　　Note: After the sugar sauce is fried, the poured ingredients must be hot. If the ingredients are not hot, it will make the sugar sauce cool and you will not be able to pull out the threads. Therefore, when making plucked vegetables, two frying pans should be used, one for frying the sugar sauce and one for frying the main ingredients. This way it is easy to preserve the temperature of the main ingredient to hang the syrup well.

　　Tips for making milky tofu: Do not use rapid fire to make the dish, so as not to overcook the sugar syrup and carbonise it, so that the taste of the food made from pulling the threads of the food is bitter.

　　The above we introduced what is the pulling of milk tofu, we know that the pulling of milk tofu is a classic practice of milk tofu, the pulling of milk tofu is a speciality of Inner Mongolia, the local as long as the preparation of the ingredients we can also be made out of it, so the above also gives the pulling of milk tofu practice, I believe that after reading you know how to do it yourself to make the pulling of milk tofu.