Do you have to use corn starch to stir-fry fresh milk?
In the absence of corn starch, other starch or flour can also be used instead of fried milk, such as potato starch and sweet potato starch.
Starch must be used in the process of frying milk, because starch can help milk to solidify, and the fried fresh milk tastes soft and waxy, so starch in fried milk is an indispensable part.
There is no corn starch in fried milk.
In case of emergency, if there is no starch, rice rolls ready-mixed flour, flour, corn flour, lotus root starch and horseshoe powder can be used instead. Starch is mostly a kind of glucose powder extracted from seed potatoes, in which protein content is less. It is often used for thickening, sizing and pasting in cooking. , can lock the moisture of food and make it smooth and tender. But in the absence of starch, rice rolls ready-mixed flour, flour, corn flour, lotus root starch, horseshoe powder and so on can be used instead. , but the effect is not so good.
Can you fry fresh milk with flour instead of starch?
No, it tastes completely different. Fried fresh milk is a Cantonese dessert, and its authentic practice is inseparable from starch, because starch can coagulate milk into dough and keep its texture soft and waxy. If flour is used instead, the milk dough will be as hard as dough, and the fried milk dough will not be crispy and tender, so flour cannot be used instead. But if you don't pursue the taste of food, you can also use flour instead. Although it is not so delicious, it is also nutritious and healthy.
Ratio of fried fresh milk to starch
When making fried fresh milk, the ratio of milk to starch is very important, because starch is the main reason why milk solidifies into dough, so if you put less starch, it may lead to milk not solidifying. Generally, the ratio of milk to starch is about 10: 1.