This dish is a famous dish in Guangdong. Milk is made into a cake and fried with crispy batter. It fully reflects the ingenuity of Chinese chefs. After the milk is fried, stir-fry continuously. By cooking the crispy fried milk, you will become familiar with the preparation method and usage skills of crispy slurry, the basic techniques of crispy slurry frying, and the texture and flavor system of the finished dishes.

Fried milk uses fresh milk and glutinous rice as the main raw materials, and is carefully prepared with fresh milk of the day through our special process. Fully maintain the nutritional content of fresh milk. After this product is warm-fried, the outside is crispy but not hard, and the inside is tender and delicious, with the taste of fresh milk. It is deeply loved by the elderly and children for its comfortable taste and cute shape. Cuisine: Dessert. Category: Dessert snacks. ?

1. Raw materials

1. Main ingredient: milk.

Accessories: crispy paste.

Seasoning: white sugar, Jitu powder, water starch, condensed milk, tomato juice, cooking oil (approximate consumption)

2. Main utensils: 1 wok, 1 wok , 1 bar plate, 2 condiment buckets, 2 pairs of chopsticks

2. Production process

1. Put half of the milk into a large bowl, add Jitu powder and water starch to make a milk slurry.

2. Add the other half of the milk to the pot and bring to a boil. Add sugar to taste. Pour the milk slowly and stir evenly while pouring. When the milk in the pot becomes a paste and the starch is completely cooked, remove the pot and pour it into a greased flat plate. , let it cool naturally, put it in the refrigerator, take it out before serving, and cut it into finger-width strips.

3. Adjust the foaminess and dryness of the crispy paste, add oil, stick the milk sticks one by one with the crispy paste, put it into a 70% hot oil pan, and fry continuously until the outside of the milk sticks is puffy and swollen, and the color is slightly yellow. , the milk bars are heated through and become soft, with a crispy appearance before taking them out. Trim off the irregularly formed four sides and put it on a plate, along with the prepared condensed milk and tomato sauce, and the diners can dip it themselves.

3. Key points in production

1. How to control the proportion of each ingredient in the milk base.

2. What are the preparation and usage techniques of crisp paste.

3. Crispy paste hanging techniques and frying techniques.

IV. Precautions

1. Manual operation: the movements of making milk dough, adjusting the crisp paste, hanging the paste, frying, and loading. .

2. Stage heat characteristics: maturity of milk base.

3. The amount of condiments: especially the amount of sugar.

4. Finished product effect and plating method.