raw materials of fresh milk: .5 liter of fresh milk, 8 grams of butter, half a can of condensed milk, 11 grams of millet powder, 1 can of coconut juice, 1 cup of water and 1 teaspoon of salt

crispy raw materials: 1 cup of flour, 2 teaspoons of lemon juice, 4 tablespoons of millet powder, 4 tablespoons of oil and 1 teaspoon of baking powder

cooking process: mix all fresh milk. Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil over medium heat, put the milk cubes into the pot and fry until golden and crisp.

Guo Jinjie: It is rich in nutrition, and milk helps to maintain the skin.

materials:

5ml of milk, 1g of corn flour, 1 cup of self-raising flour (if you don't have it, you can mix it with ordinary flour), and 7g of sugar.

Production method:

1. Put the milk, corn flour and sugar in a pot to make milk slurry without powder particles, stir and cook with medium and slow fire until it is thick and solidified, and turn off the fire.

2. Pour it into a container, smooth it, and put it in the refrigerator to make a frozen milk cake (it can be put in the quick freezing room faster)

3. Cut the frozen milk cake into small long squares.

4. self-raising flour mixed 3/4 cup of water, a little salt and oil to make a crisp paste, and covered the milk cake with the crisp paste.

5. fry in medium heat until the skin is golden, then drain the oil and serve.

Crispy fresh milk:

Material preparation: oil, starch, flour, yeast, sweet milk powder and condensed milk.

Making process:

1. Making batter: put flour, condensed milk, oil, yeast and water into a container and mix them evenly. The batter should be thicker, and the ratio of water to oil is about 4: 1, and the rest is just right, and let it stand for about 3 minutes;

2. Making milk paste: put milk powder, water and condensed milk in the milk pot, add water starch after boiling, and slowly add it until it becomes paste, which is thicker than batter, and pour it into a bowl to cool;

the batter on the left and the milk paste on the right. I don't know if I can tell.

3, dough the milk paste into an ellipse

4, pour the thick batter;

5. Fry in an oil pan with plenty of oil, and fry in hot oil;

6. When it turns yellow, take it out of the pan for about two or three minutes. Don't fry it too old.

the finished product is crispy outside and sweet inside.

Description:

1. When making milk paste, you should add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar.

2. The batter should not be too thin, or it will be too thin, and the milk will turn into water when frying.

3. Be sure to eat it while it is hot. If it is not sweet, dip it in condensed milk.

stir-fried milk in Daliang

stir-fried milk in Daliang is a typical example of "soft frying" in China cooking technology, which has a history of more than 7 years. It is made by mixing egg white with fresh buffalo milk, adding shrimps and shredded roast duck, frying with superior peanut oil, serving on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. The milk is fragrant and soft, and it is delicious for people of all ages in Xian Yi. Two tips for frying milk: first, you can't use ordinary milk, you should make it with high quality and heavy fat buffalo milk, and you can't mix it with water. Because the fat content of buffalo milk is as high as 9%, while that of milk milk is only 2%, it is easy to produce water when fried with low fat content, and the milk taste is not prominent; Second, pay attention to the temperature when making. If you overdo it, the milk will be old and it will not taste good. In order to make this dish, I ordered fresh buffalo milk from a nearby dessert shop a few days ago, and took it home to make it immediately to ensure freshness. Unfortunately, there is no ready-made plum kernel at home, so we have to save it.

ingredients: 6 spoonfuls of buffalo milk (about 9ml), 5 egg whites, 1 tael of shrimps, a proper amount of shredded roast duck (or shredded ham and barbecued pork), and fried green plums (nothing to save)

Boil the buffalo milk and spread it, add half a spoonful of cornflour and mix well

Season the shrimps with a little salt, soak in oil to prepare

Break the egg whites, and add milk.

raw materials: 5 taels of fresh milk, fresh shrimps, sausage granules, a little elemene, 3 egg whites and 6 yuan of millet powder.

Production:

1. Add egg white to fresh milk and season with cornstarch

for later use;

2. Stir-fry shrimps and sausages and put them into fresh milk;

3. Heat the wok and add oil. Stir-fry the prepared fresh milk with a soft method.

Stir-fry the fresh milk until it is cooked, then serve it on the plate, and add a little olive and coriander on it.

tip: to make the fried milk tender, you should pay attention not to use too much firepower and move quickly when cooking.

draw inferences from one example to another: chinese forest frog fried milk and fruit fried yogurt.

Sibao fried milk

Raw materials: fresh milk, egg white, shrimps, fried elemene, cooked chicken liver granules, ham granules, corn flour, salt, monosodium glutamate and proper amount of raw oil.

Method: First, heat 4g of milk until it is 8% ripe for use. Soak shrimps and chicken liver in oil until cooked. Add corn flour, egg white and seasoning to 1 grams of milk and mix well, then add shrimp, chicken liver, ham and rolled milk; Heat the wok with strong fire, and after the wok is lined with oil, leave a small amount of residual oil, pour in the mixed milk, slowly turn it over with medium heat until it condenses, add a little oil and elemene, turn it over a few times, put it on a plate and build it into a mountain shape, and sprinkle with chopped ham.

Mint milk

Ingredients:

1 cup of low-fat milk (actually, it doesn't matter how much it is, depending on how much you are ready to drink at one breath)

1 teaspoon of fresh finely ground coffee (not instant, it is ground with fresh coffee beans, otherwise instant is ok, and the flavor may be different)

3 to 4 mint leaves, torn or chopped

.

add mint and stir with a spoon.

Let the milk cool down at room temperature, and let the coffee and mint taste before drinking. I prefer to drink milk when it is still warm and hot, even though it is summer, because the cool mint and warm milk have an unexpected tacit understanding.

Experience:

I mainly drink milk, and coffee only adds a little flavor, so I didn't use the method of making coffee first and then adding milk.

Because coffee is freshly ground, it is not powder, so there will be particles. After milk is heated, the particles will naturally precipitate. But if it's a treat, you can use filter paper to remove coffee particles, or slowly pour milk from one container into another. Personally, I add a visual flavor to plain milk for the black color of coffee.

if mint is soaked in hot milk for a long time, it will turn black. it doesn't matter, but if you invite others to drink it, you can filter it out as mentioned above.