The raw material for frying milk is not ordinary dairy products, but fresh buffalo milk, which has high fat content, less moisture and more rich milk flavor. Shu Lian, executive deputy chef of the hotel, said that the first batch of freshly squeezed buffalo milk will be supplied to the morning market at 7: 00 every morning and the second batch will be supplied to the night market at 3: 00 every afternoon.
The technology of frying milk is very famous, which is called soft frying, that is, frying liquid milk into a semi-solidified hot dish, which is condensed without diarrhea, with white color and soft and smooth entrance. Then add fresh shrimp, crisp plum and other ingredients to set off the whiteness of milk with gorgeous ingredients. This dish tastes good and rich in milk. In this issue, we invite Uncle Lian to teach you how to fry milk.
Fully stirring and frying are two key steps.
Special Chao Shawan shui milk
Materials:
Fresh shrimp 100g, exposed bamboo shoots 30g, dried plum 10g, Jinhua ham 5g, Shawan buffalo milk 300g, egg white 200g, raw flour 10g, and a little salt, sugar and chicken powder.
Production method:
1. Wash the fresh shrimp and season with salt and chicken powder;
2. Add salt, sugar and corn starch to buffalo milk, and stir it into slurry. Pour into the egg white and stir well. Remember not to add salt, sugar and cornstarch to the egg white first.
3. Drain the shrimps and exposed bamboo shoots and pick them up for later use;
4. Heat the pan and cool the oil. Pour the prepared milk and egg whites into the pot and turn on a small fire. Turn the wok slowly, and shovel out the freshly cooked eggs and milk layer by layer with a spatula clockwise. When the egg milk in the pot is almost cooked, add shrimp and exposed bamboo shoots, and then take out the pot.
5. Slowly put the fried egg milk into the set dish, and finally sprinkle with olive kernel and Jinhua ham.