Raw milk: 0.5 liter of fresh milk, 80g of butter, half a can of condensed milk, millet flour 1 10g, coconut juice 1 can, water 1 cup, and salt 1 teaspoon.
Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder, 4 tablespoons oil, 1 teaspoon baking powder.
Cooking process: stir all raw milk ingredients (except butter and corn flour) evenly, heat the pot until butter drips, add the evenly stirred ingredients into corn flour water, stir evenly while adding, cook with low heat, pour into a square plate, cool and put in a refrigerator. 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 on medium heat, put the diced milk into the pot and fry until golden and crisp.
Vegetables in Guo Jinjie: Rich in nutrition, milk helps to maintain the skin.
Materials:
500ml of milk, corn flour 100g, self-raising flour 1 cup (if there is no flour), and 70g of sugar.
Production method:
1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium fire and slow fire until it is thick and solidified, and turn off the fire.
2. Pour it into a container, smooth it, and refrigerate it into a frozen milk cake (it can be faster in a quick-freezing room).
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 into a crisp paste, and covered the crisp paste on the milk cake.
5. Fry in medium heat until the skin is golden, drain and serve.
Crispy fresh milk:
Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk.
Production process:
1, making batter: put flour, condensed milk, oil, yeast and water into a container and stir evenly. The batter should be thicker, the ratio of water to oil is about four to one, and other appropriate amounts can be left for about 30 minutes;
2. Making milk paste: put milk powder, water and condensed milk into a milk pot, add water starch after boiling, slowly add it until it becomes paste, thicker than batter, and pour it into a bowl to cool;
There is batter on the left and milk paste on the right. I don't know if I can tell.
3. Make the milk paste into an oval shape.
4. Pour in the thick batter;
5, oil frying, oil must be more, fried with hot;
6, after turning yellow, about two or three minutes, don't fry old;
The finished product is crisp outside and sweet inside.
Description:
1, when making milk paste, 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, otherwise 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, you can dip it in condensed milk.
Daliang fried milk
Fried milk in Daliang is a typical representative of "soft frying" in China cooking technology, which has a history of more than 70 years. It is made by mixing egg white with fresh buffalo milk, adding shrimp and shredded roast duck, frying in high-grade peanut oil, putting on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. This kind of milk is fragrant and soft, which is suitable for all ages in Xian Yi. Two tips for frying milk: first, you should not use ordinary milk, but use high-quality and heavy-fat buffalo milk, and you should not mix it with water. Because the fat content of buffalo milk is as high as 9%, and the fat content of cow milk is only 2%, low fat frying is easy to produce water and the milk taste is not outstanding; Second, pay attention to the temperature when making. If you eat too much, the milk will get old and not taste good. In order to cook 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 tablespoons buffalo milk (about 90ml), 5 egg whites, 2 shrimps (1), a proper amount of shredded roast duck (or ham), and stir-fried elemene.
Boil buffalo milk and cool it. Add half a spoonful of corn flour and stir well.
Season the shrimps with a little salt and soak them in oil.
Beat egg whites well, add fresh milk sauce, shrimp and shredded roast duck, season with salt and chicken powder, and mix well.
Add a little more oil to the pot, heat it to 50%, add the milk slurry, stir-fry in one direction with low heat, add 1 tbsp oil twice in the middle, stir-fry and solidify, and sprinkle with the fried elements.
Complete the CD!
Ingredients: 5 Liang of fresh milk, fresh shrimp, sausage, a little vegetarian food, 3 pieces of protein, and millet flour 6 yuan.
Making:
1. Add egg white to fresh milk and season with corn flour.
Standby;
2. Stir-fry shrimps and sausages into fresh milk;
3. Heat the wok, add oil, and stir-fry the prepared fresh milk with soft sauce.
Methods Stir-fry fresh milk and put it on a plate. Add a little elemene and coriander to it.
Tip: To make the fried milk tender, be careful not to use too much firepower and cook quickly.
Draw inferences from others: China wood frog fried milk, mixed fruit fried yogurt.
Bao Si fried milk
Raw materials: fresh milk, egg white, shrimp, fried elemene, cooked chicken liver, ham, corn flour, salt, monosodium glutamate, and appropriate amount of oil.
Methods: First, 400 grams of milk was heated to 80% heat for use. Soak shrimp and chicken liver in oil until cooked. Use 100g milk, add corn flour, egg white and seasoning and mix well, then add shrimp, chicken liver, ham and rolled milk; Heat the wok with high fire. After the wok is lined with oil, leave a small amount of residual oil, pour in the prepared milk, stir fry slowly over medium heat until it condenses, add a little oil and elemene, turn it over a few times, put it on a plate and pile it into a mountain shape, and sprinkle with chopped ham.
Mint milk
Raw materials:
1 cup of low-fat milk (actually, it doesn't matter how much, it depends on how much you are going to drink at one go)
1 teaspoon of fresh finely ground coffee (not instant coffee, ground with fresh coffee beans, otherwise instant coffee should be ok, and the taste may be different).
3 to 4 mint leaves, torn into pieces or chopped.
Exercise:
Put the coffee powder into the milk and heat it (I just use the microwave oven) until it almost boils, but it hasn't arrived yet.
Add mint and stir with a spoon.
Put the milk at room temperature and let the coffee and mint taste before drinking. I prefer to drink milk when it is still warm, even in summer, because there is an unexpected tacit understanding between cool mint and warm milk.