Mongolian Milk Tofu [Specialty of Erenhot, Inner Mongolia]

What is Mongolian milk tofu? Authentic Inner Mongolia Erenhot specialty: Mongolian milk tofu

Content summary:Do you want to know what Mongolian milk tofu is? This article is a detailed introduction to the specialty of Inner Mongolia's Erenhot - Mongolian Milk Tofu. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Mongolian Milk Tofu. The full text takes about 3 minutes to read, mainly including the basic introduction of Mongolian Milk Tofu and its nutritional value? What are the product characteristics of Mongolian milk tofu? How did the history of Mongolian milk tofu come about? The production method of Mongolian milk tofu, etc

Basic Introduction to Mongolian Tofu

Tofu, also known as "Hu Ruda" in Mongolian, is a common dairy food among Mongolian herdsmen. Food made from solidified and fermented milk, goat milk, mare's milk, etc. Similar in shape to regular tofu, but not tofu, named after its resemblance to tofu

What are the nutritional values of Mongolian milk tofu

Milk tofu is the essence of milk. It is nutritious and delicious. Its protein content is up to 70.84%. It is rich in amino acids and other microelements that are beneficial to the body. It is a good product with rich nutrition, immune enhancement, beauty and beauty. What are the characteristics of Mongolian milk tofu

The taste can be slightly sour or sweet, with a strong milky aroma. Herdsmen love to eat it and often soak it in milk tea or go on long trips as dry food, which not only quenches thirst but also satisfies hunger. It can also be made into pulled silk milk tofu, which is soft and tough with broken threads, and is a famous dish at banquets.

How did the history of Mongolian milk tofu come about

When you come to a Mongolian yurt as a guest, the host will immediately offer a steaming hot bowl of milk tea, followed by stir fried rice and large bowls of dairy products such as cream, milk tofu, and milk skin. When the host invites you to taste, do not refuse, otherwise it will hurt the host's heart and make them feel regretful. Mongolians are not afraid of others eating too much, the more they consume, the happier their hosts become. After accepting the host's tea and rice, it is taboo not to eat at all; Avoid using chopsticks to eat dairy food and standing to drink and eat dairy food; Avoid pouring milk casually; When encountering someone carrying milk, you cannot turn a blind eye. You must taste it before leaving.

The method of making Mongolian milk tofu

Leave the milk slurry left after boiling the milk skin or the milk residue left after extracting butter for a few days to ferment. When milk slurry or milk residue solidifies into lumps, filter out excess water with gauze. Then boil the solid part over low heat in a pot, stirring while cooking until it is sticky, then put it into gauze and squeeze out the yellow water. At this point, the bread can be packed and pressed into shape, or placed on a wooden plate and cut into various shapes with a knife