It may be that the mixing is not uniform, the oil temperature is too high, and the milk batter has not been refrigerated long enough. The reason for the failure of crispy fried milk frying is that the milk batter is not evenly mixed and contains starch lumps. Secondly, the oil temperature is too high when frying, which will cause the surface to be burnt while the interior is not cooked. Thirdly, the mixed milk batter needs to be frozen for a longer period of time and frozen into shape before it can be cut into cubes.

Pour the milk, sugar, cornstarch and condensed milk into a saucepan, stir well, and heat over low heat. While heating, keep stirring with a spoon until the milk paste thickens, turn off the heat. Take a container, line it with a layer of plastic wrap and pour in the milk paste. The container should be square, so that it is easy to cut into long strips after solidification, spread the plastic wrap, so that it is easy to pour out after solidification, and when pouring the milk paste, try to distribute it as evenly as possible, so that it will have a good shape after solidification.

Put it in the refrigerator for about 1 hour, until it solidifies into a milk cake, remove the milk cake and cut it into small pieces, pour the fried powder into a bowl and slowly add water in several times, stirring to form a paste. Boil oil in a pot to six or seven percent of the heat and then turn on low heat, take a piece of milk cake into the batter wrapped in a layer, put into the oil, fry until golden, can be.

Boiling fresh milk should be stirred in one direction; strict control of the proportion of water starch and milk, so that the milk billet is soft and hard; will be crispy paste on the good, stand still for a while before use; milk billet with a hand spoon gently push, to avoid sticking, so that the heat is uniform, coloring shades of the same, heavy oil once again, so that it is outside of the burnt inside tender.