Wheat starch is an option for fried fresh milk. Fried milk is a traditional dish from Shunde, Guangdong, this food belongs to the Cantonese cuisine, is the Lingnan flavor of the table dessert. Fried milk is crispy on the outside and tender on the inside, very fluffy and popular among children.

Potato starch is usually used for fried milk, but if you don't have potato starch, you can substitute it with semolina mix, flour, cornstarch, lotus root powder, and horseshoe powder.

Potato starch is a kind of starch often used in the family, this starch is sticky and full, the texture is more delicate, the color is also very white, the luster is better than mung bean starch.

Corn starch is also a starch that is often used in life, this starch is suitable for frying some food, so that the food can achieve a crisp texture. If you want to have some crispy fried fresh milk, you can choose to use corn starch instead.

Fried milk if you don't use starch, only use flour, then fried out of the texture is completely different, this kind of food must use starch, because starch can make the milk coagulation, keep the soft and sticky state, if you choose to replace the flour, so that the production of fried milk is completely different.

Of course, if you do not pursue the taste of fried fresh milk, you can choose to use flour instead, just the taste will be much inferior.