Method 1:
1. Mix cornflour and fresh milk, add oil, salt and sugar as seasoning, and cook with slow fire until it boils.
2. Turn off the fire, stir in the egg whites in Aauto Quicker for three times, mix well, pour into the oiled square cake pan, and freeze in the freezer for 1-2 hours after cooling;
3. Preparation of crisp pulp: put flour, vegetable oil, water, refined salt, baking powder and monosodium glutamate into a basin and mix them evenly, and make them into paste for later use;
4. Pour out the fresh milk cake, cut it into pieces, dip it in crispy paste and fry it in 80% mature oil until crispy and golden. Drain the oil and dip it in sugar for hot food.
Method 2:
1. Preparation of milk cake: Mix milk, sugar and starch evenly, and then pour into the pot;
2. After boiling, turn to slow fire and turn it slowly to make it solidify;
3. When it is mushy, scoop it up and put it on the plate to spread it out;
4. After cooling, put it in the refrigerator to make it cool and harden;
5. Take out the pieces or ribs when necessary;
6. Mix the crisp slurry evenly and wait for a moment;
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 until golden brown, and then pick it up and serve.