Mainly plays the role of emulsifying food, improving the taste and improving the taste level of food. I mainly cook western food. Let me talk about the usage of milk in western food first.
1. Suitable for all shellfish.
Soaking shellfish such as clams with milk will make them spit sand. This method is better than spitting sand with salt and metal utensils, and it will not produce odor and control the salt during cooking, so the taste of clams is softer and tender.
The same is true when cooking. Milk is used in the seafood soup of shellfish, and butter and celery are added to make the taste of shellfish such as clams softer and smoother and enhance the flavor level.
2. French foie gras
The traditional French method of making foie gras is to soak foie gras in milk for one night the day before.
Doing so can remove the fishy smell of foie gras, and at the same time, it can make foie gras taste softer and tender.
In addition to soaking foie gras with milk, French people also like to wash meat with milk in traditional French dinners for the same purpose as foie gras: deodorization, emulsification and tenderization.
For example, when doing traditional Pate.
3. Italian traditional classic dish: stewed Achyranthes bidentata with saffron.
The use of milk makes Achyranthes bidentata more tender.
4. Curry: Mainly Japanese curry.
As we all know, curry in Southeast Asia and South India uses coconut milk to thicken the sauce and balance the spicy taste. Those countries that like curry, such as North India and Japan, which do not produce coconuts, like to thicken with milk to enhance the smooth taste and balance the spicy taste.
5. Lobster and milk are also inseparable friends: whether soaked in milk before making or used during making: from common main courses to appetizers Tatar and Carpaccio.
Finally, tell everyone that vegetables can also be flavored with milk.
For example, artichokes
Soak the processed artichoke in milk for one day, then wrap it in tin foil, put herbs such as shallots and thyme on it for one night, and then bake it. Artichokes will be tender and rich in taste.
Ok, let's talk about our Chinese food at last.
One of the traditional dishes "ancient eight treasures": stewed leopard tires with milk (so cruel, let's have a look ...)
Soak the leopard fetus in milk for two days.
Traditional dish "Gu Ba Bao" Part II: Stewed bear's paw with milk (continue to be cruel ...)
The fiber of bear's paw lean meat is thicker. In the past, rich people generally ate bear's paw and only soup. The chefs feel it's a pity. Stewed with milk can make the lean fiber of bear's paw more delicate.
Finally, fry the fried dough sticks, bring the milk to the noodles, and fry the dough sticks without soda.