How to make three-fresh milk tofu

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make three-flavor milk tofu.

1. Add appropriate amount of starch to an egg and mix well. Cut the milk tofu into cubes and pour into the egg liquid to coat evenly.

2.12 Pour more oil into the pot, the amount of oil should be enough to cover the milk tofu. When the oil is about 60% to 70% hot, turn to medium heat and fry the milk tofu coated with egg liquid in the pan.

3.21 Note that the milk tofu must be completely covered with egg liquid on all sides before frying, otherwise the tofu will easily fall out of the shell. When the milk tofu is fried until the surface is formed, remove it from the oil and drain it.

4. Remove the internal organs of the fresh squid, drain the water, cut into small pieces and then cut into pieces. Remove the shrimp shells and shrimp threads and save the shrimp meat. Remove impurities from scallops and clean them

5. Marinate the cleaned seafood with salt, cooking wine and pepper for a while, then blanch it in boiling water and remove it from the water.

6. Dice carrots and onions and set aside. Dissolve an appropriate amount of starch in water and stir well to make water starch.

7. Heat a little oil in a wok and stir-fry onions and carrots until fragrant. Add a spoonful of oyster sauce, a spoonful of tomato sauce and a spoonful of seafood soy sauce for seasoning. Then pour in water starch and stir-fry until it becomes a slightly thick soup. Then add shrimp, squid, scallops and milk tofu and stir-fry until the soup covers the main ingredients and then serve.

8. Take a piece of milk tofu and put it in your mouth and experience... Damn, are you shocked? Such a crispy shell truly reflects the delicate heart of a young girl, coupled with the stringy texture in the mouth. . . . . Could this be. . . . .

9. Never before has a fresh and refined feeling melted into the mouth so well. Damn, isn’t this just cheese? Why does it sound so foreign to call it milk tofu? I spent about a month researching how to eat it.

After reading the editor's introduction, I believe that everyone can't wait. What are you waiting for? Then hurry into the kitchen and show your skills and start making three-fresh milk tofu.