Cold fried milk is ice cream! What about hot stir-fry?

Fried milk

It is made by mixing egg white and milk, adding fried ham and barbecued pork shreds, frying it with high-quality peanut oil, and adding fried vermicelli on the plate. The color is pure white. It can be eaten with chopsticks or spoon. It is smooth and milky, suitable for all ages. "Fried milk" can be either salty or sweet, and can be enjoyed with wine or as a snack with tea.

In Shunde City, a famous gourmet town in Guangdong Province, farmers mostly raise buffaloes and are rich in buffalo milk. Shunde buffalo milk is praised as "first-class beautiful fresh milk" by Hong Kong gourmet Mr. Huang Yali. It has high concentration and special milk flavor. The fat content of Hong Kong's top-grade buffalo milk is 3.5, while the fat content of Shunde buffalo milk is more than 8, with the consistency of "dropping beads" and "hanging cup". The so-called "hanging cup" means that the milk can clearly adhere to the wall of the cup without flowing away; the so-called "dropping bead" means that a drop of milk is dropped on the jade button paper. Due to its high surface tension, it looks like a pearl. No diarrhea, no paper penetration. In the long-term cooking practice, Shunde people have continuously explored and innovated to produce various and delicious delicacies. Among them, the three solid milk dishes are the most surprising to foreign gourmets.

The first is fried milk. About a year or two after the victory of the Anti-Japanese War, Shunde's skillful chefs mixed half of the buffalo milk with eagle millet flour, and the other half with egg whites. Then the two were combined, heated in a pot over slow fire, and added crabs. Stir-fry meat, shrimps, fried termini, lard and other delicious ingredients from bottom to top in the same direction (but do not stir frequently). When the mixture can solidify, just put the mixture on a plate. The dish will be fragrant and fragrant, such as " Like white jade" (writer Duanmu Hong's good words). The famous writer Qin Mu praised fried milk as "unique in style, unpredictable and profound". "Yangcheng Bamboo Branch Ci" says: "The fresh and cool stir-fry tastes more fragrant, and Daliang (city center of Shunde - Yinzhe) has long been famous for his skillful skills. Taste a fresh Gui with cheeks, it is soft, smooth and sweet." Hong Kong and Guangdong Famous actors Zhang Ying and Bai Yan have made special trips to Shunde to taste fried milk many times. Prince Sihanouk of Cambodia also praised it after tasting it. "Daliang Fried Milk" is regarded as a typical dish of the soft stir-frying method in Chinese cooking technology, and many fried milk dishes have been derived from it.

The second is fried milk. Around 1976, Shunde chefs introduced fried milk's sister dish - fried milk. The preparation method is to put a small amount of fresh buffalo milk and eagle millet powder into an aluminum vessel and stir well, add buffalo milk, coconut bran, and white sugar, then put the vessel into a pot filled with boiling water, stir while cooking, and cook into a paste. (eight ripe), pour into an oiled aluminum basin, steam in a basket. Take it out and let it cool, then put it in the refrigerator to solidify into hard pieces and cut it into rectangular shapes "the size of dominoes". In addition, mix water, flour, starch and baking powder, then add salt and oil to mix to make a quick slurry, fry over slow fire until "the color is like egg yolk", then it will become "crisp on the outside and sweet and fragrant on the inside, loose and soft on the inside, milky" "Daliang Fried Milk" has a pleasant fragrance (commented by "Chinese Famous Food Encyclopedia").

The third is pot sticker milk. In the early 1990s, Shunde chefs added egg whites to the semi-finished product of fried milk, stuck it with salty bread slices, and slowly fried it until slightly brown, and it became one of the trump cards of the trendy Shunde cuisine - "pot sticker milk". "Pheasant rolls with pot stickers and milk" won the gold medal title in the 98 Shunde Food Competition.

Daliang Fried Milk is a typical dish of the "soft stir-fry" in Chinese cooking technology, with a history of more than 70 years. It is made by mixing egg white and fresh buffalo milk, adding shrimps and roasted duck shreds, frying it in the best peanut oil, and then spreading it on the plate with fried terminalia seeds. It is pure white in color and can be eaten with chopsticks or spoons. The milk is fragrant, soft and smooth, and is salty to all ages. should. Two tips for frying milk: First, you cannot use ordinary milk. It must be made with high-quality, heavy-fat buffalo milk and it cannot be mixed with water. Because the fat content of buffalo milk is as high as 9%, while that of cow's milk is only 2%. If the fat content is low, it will easily produce water, and the milk flavor will not be prominent; secondly, pay attention to the heat when making it. If it is overdone, the milk will become old and unpalatable. In order to make this dish, I ordered fresh, unwatered buffalo milk from a nearby dessert shop a few days ago. I took it home and made it immediately to ensure freshness. Unfortunately, I didn’t have any ready-made Terminalia at home, so I had to omit it.

Ingredients: 6 spoons of buffalo milk (about 90ml), 5 egg whites, 1 tael of shrimp, appropriate amount of roast duck shreds (or ham shreds, barbecued pork shreds), fried termini (no omission)

Boil the buffalo milk first and let it cool, add half a spoonful of cornstarch and mix well

Season the shrimp with a little salt, soak in oil and set aside

Beat the egg whites, add the milk and cornstarch slurry, Shrimp and roasted duck shreds, season with salt and chicken powder and mix well

Put a little more oil in the pot and heat it to 50% heat. Add milk slurry, stir-fry in one direction over low heat, add 1 tablespoon of oil 2 times in the middle. , stir-fry until solidified and sprinkle with fried termini on the plate

Four Treasures Fried Milk

Ingredients: fresh milk, egg white, shrimp, fried termini, cooked chicken liver diced, ham diced, millet Powder, salt, MSG, and raw oil in appropriate amounts.

Preparation method: First heat 400 grams of milk until it is 8 mature. Soak the shrimp and chicken liver pieces in oil until cooked. Add 100 grams of milk to corn flour, egg whites, and seasonings and mix thoroughly, then add shrimps, chicken livers, ham cubes and rolled milk; heat the wok over high heat, use oil to heat the wok, leave a small amount of residual oil, and pour in the mixed Heat the milk over medium heat and slowly stir it with a shovel until it solidifies. Add a little oil and Terminalia and stir it a few times. Place it on a plate to form a mountain shape and sprinkle with minced ham.