The practice of frying fresh milk

Lead: Stir-fried fresh milk is a traditional name, with good color, flavor and belongs to Cantonese cuisine. Beets with Lingnan flavor. This dish is golden outside and white inside; Brittle outside and soft inside. Crispy skin is wrapped in rich fresh milk. Stir-frying fresh milk is not really frying milk in a pot, but there are tricks. Come and have a look!

Materials and main materials

Corn starch 1 00g milk1bag

condiments

A little baking powder, 2 eggs, appropriate amount of seasoning salad oil and 50g of sugar.

The practice of frying fresh milk

1. A bag of milk, two eggs, 50g of sugar and100g of corn starch.

2. Take out the egg white from the egg, mix all the ingredients together, and stir evenly with an egg beater.

3. Put the stirred mixture into a pot and heat it while stirring to prevent the bottom from being burnt. Put it aside to cool after it becomes paste.

Take a chopping board and coat it with starch.

5. Choose several cookie molds.

6. Dig out the solidified milk paste and carve out various shapes with biscuit molds. No mold can be cut into squares with a knife. I just play with the children.

7. Add water and a little baking powder to the flour and make it into a paste.

8. Pour the cooking oil into the pot, heat it to 60% heat, then dip the milk cake in the crisp paste, gradually put it in the oil pan, fry until golden brown, and take it out to eat.

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