Raw material: 500g of milk,

Accessories: corn starch 100g, wheat flour 500g,

Seasoning: monosodium glutamate 5g, salt 10g, sugar 50g, baking powder 20g, vegetable oil 200g.

working methods

1. Preparation of milk cake: Mix milk, sugar and starch evenly, and then pour into the pot;

2. After boiling, turn to slow fire to make it solidify;

3. When it is mushy, scoop it up and spread it on a plate;

4. After cooling, put it in the refrigerator to make it cool and harden;

5. Take out slices or ribs if necessary;

6. Preparation of crisp paste: Put flour, vegetable oil 150g, water 350g, refined salt, baking powder and monosodium glutamate into a basin, mix well and make paste for later use;

7. Pour the vegetable oil into the pot and heat it to 60% heat;

8. Dip the ribs-shaped milk cake into the crisp paste, gradually put it into the oil pan, fry it until golden brown, and pick it up and eat it.

Milk custard

material

2 eggs, pure milk 1 box 250ml, 2 spoons of baby candy.

working methods

1. Pour the eggs into a bowl and add 2 spoonfuls of sugar.

2. Beat in the egg mixture and let the sugar dissolve.

3. Pour the egg liquid into a sieve and filter out the impurities in the egg.

4. Pour the milk into the egg mixture and stir well.

5. Then pour it into a sieve and filter it 1-2 times, and pick out the bubbles on the surface with a spoon.

6. Cover with a layer of plastic wrap and heat in a steamer.

7. After the boiler is boiled, turn to low heat and steam for about 10 minute.

Purple potato milk cake

material

Purple potato150g, fresh milk 360g, sugar 50g, gelatin powder12g.

working methods

1. Soak gelatin powder in a little water to soften it.

2. Peel and cut the purple potato, put it into a blender and stir, then add 200g fresh milk and stir (until it becomes purple potato pulp).

3. Pour the remaining 160g fresh milk into the pot, add sugar and stir the gelatine powder until it melts.

4. Add purple sweet potato paste to boil, and then continue to stir with low heat for five minutes. The process should be stirred constantly to avoid boiling.

5. Pour it into a container, let it cool, and put it in the refrigerator until it is solidified. Ice tastes better.