milk

corn starch

How to fry the crisp skin of fresh milk?

250g milk, 30g corn starch, 25g sugar (can be adjusted according to taste), and a little condensed milk (without adding). Stir well, put in a pot, heat over low heat, and stir constantly until it thickens.

Find a rectangular container and oil it. Pour in the milk paste, cool it, put it in the refrigerator for one hour and solidify it into a milk cake. (The milk cake after cooling and solidification is smooth and somewhat Q-shaped. The picture below shows what it looks like before cooling. )

Cut the milk cake into strips and roll a circle of low-gluten flour. (My version is also coated with egg liquid and rolled with bread crumbs. You can also omit the egg mixture and bread crumbs. )

After the oil pan is 60% hot, turn to low heat, add milk cake strips and fry until golden brown.

Stir-fried fresh milk is finished!