Crispy fried fresh milk ingredients: 0.5 liters of fresh milk, 80 grams of butter, half a can of condensed milk, 110 grams of corn flour, 1 can of coconut milk, 1 cup of water, 1 teaspoon of salt Crispy skin ingredients: 1 cup of flour, lemon 2 tsp juice, 4 tbsp cornstarch, 4 tbsp oil, 1 tsp baking powder. Cooking process: Stir all the fresh milk ingredients evenly (except butter and cornstarch), heat the pan and add the butter. Add the mixed ingredients to the cornstarch water. , stir evenly while adding, cook over slow heat, pour into a square plate and let cool, then put in the refrigerator to cool. Then stir the crispy ingredients evenly. Take out the cooled fresh milk ingredients, cut into pieces, and dip into the crispy ingredients. Heat the oil over medium heat, put the milk cubes into the pot, and fry until golden brown and crispy. Guo Jin Jie Cai: Rich in nutrients, milk helps to maintain skin. Ingredients: 500ml of milk, 100g of corn flour (corn flour), 1 cup of self-raising flour (if not available, you can mix baking powder into ordinary flour), 70g of sugar. Preparation method: 1. Put milk, corn flour and sugar in a pot to form a powder-free milk slurry, stir over medium-low heat and cook until thick and solid, turn off the heat. 2. Pour it into a container and smooth it out, then put it in the refrigerator to refrigerate it into frozen milk cake (you can put it in the freezer for faster time) 3. Cut the frozen milk cake into small rectangular cubes. 4. Mix self-raising flour with 3/4 cup of water, a little salt and oil to make a crispy slurry, and cover the milk cake with the crispy slurry. 5. Fry over medium heat until the skin is golden brown, then drain the oil and serve on a plate. Crispy fresh milk: Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk. Production process: 1. Make batter: put flour, condensed milk, oil, yeast, and water into a container and stir together evenly. The batter should be thicker. The ratio of water to oil is about four to one, and the rest is appropriate. Leave it for 30 minutes. About; 2. Make milk paste: Put milk powder, water and condensed milk into the milk pot. After boiling, add water starch and slowly add until it becomes a paste, a little thicker than batter. Pour into a bowl and let cool. ; The one on the left is batter, and the one on the right is milk paste. I don't know if I can tell. 3. Form the milk paste into an oval shape. 4. Pour the thick batter over it. 5. Fry in the oil pan. There must be plenty of oil and use hot oil. 6. Remove from the pan when it turns brown. It will take about two to three minutes. Do not fry. Aged; the finished product is crispy on the outside and sweet on the inside. Instructions: 1. When making milk paste, add more milk powder, less water, and more condensed milk. If you use fresh milk, be sure to add sugar. 2. The batter should not be too thin, otherwise it will be too thin and the milk will turn into water during frying. 3. Be sure to eat it while it's hot. If it's not sweet, you can dip it in condensed milk. Daliang Fried Milk Daliang Fried Milk is a typical dish of "soft stir-fry" in Chinese cooking technology, with a history of more than 70 years. It is made by mixing egg white and fresh buffalo milk, adding shrimps and roasted duck shreds, frying it in high-quality peanut oil, and then sprinkling fried terminalia seeds on the plate. It is pure white in color and can be eaten with chopsticks or spoons. The milk is fragrant, soft and smooth, and is salty to all ages. should. Two tips for frying milk: First, you cannot use ordinary milk. It must be made with high-quality, heavy-fat buffalo milk and it cannot be mixed with water. Because the fat content of buffalo milk is as high as 9%, while that of cow's milk is only 2%. If the fat content is low, it will easily produce water, and the milk flavor will not be prominent; secondly, pay attention to the heat when making it. If it is overdone, the milk will become old and unpalatable. In order to make this dish, I ordered fresh, unwatered buffalo milk from a nearby dessert shop a few days ago. I took it home and made it immediately to ensure freshness. Unfortunately, I didn’t have any ready-made Terminalia at home, so I had to omit it. Ingredients: 6 spoons of buffalo milk (about 90ml), 5 egg whites, 1 tael of shrimp, appropriate amount of roast duck shreds (or ham shreds, barbecued pork shreds), fried termini (no omission). Boil the buffalo milk first and let it cool. Add half a spoonful of raw Mix the flour and shrimps well, season with a little salt, soak in oil and beat the egg whites, add milk starch paste, shrimps, shredded roast duck, season with salt and chicken powder, mix well, put a little more oil in the pot and heat until it is 50% hot, add the milk slurry, stir-fry in one direction over low heat, add 1 tablespoon of oil twice in the middle, stir-fry until solidified, and sprinkle with fried terminalia seeds to complete the dish! Ingredients: 5 taels of fresh milk, fresh shrimps, sausage pellets, a little termini, 3 egg whites, Corn flour 6 cents. Preparation: 1. Add egg whites to fresh milk, season with corn flour and set aside; 2. Saute shrimps and sausages in water and put them into the fresh milk; 3. Heat oil in a wok and stir-fry the prepared fresh milk. Stir-fry the fresh milk and put it on a plate. Add a little terminalia nut and coriander on top. Tips: To make fried milk fresh and tender, be careful not to use too much heat and cook quickly. Draw inferences from one example: fried clams with milk, fried yogurt with assorted fruits. Ingredients for Sibao Fried Milk: Fresh milk, egg whites, shrimps, fried terminalia nuts, cooked chicken liver pellets, ham pellets, corn flour, salt, MSG, and appropriate amount of raw oil. Preparation method: First heat 400 grams of milk until it is 8 mature. Soak the shrimp and chicken liver pieces in oil until cooked. Add 100 grams of milk to corn flour, egg whites, and seasonings and mix thoroughly, then add shrimps, chicken livers, ham cubes and rolled milk; heat the wok over high heat, smear the wok with oil, leave a small amount of remaining oil, and pour in the mixture Heat the milk over medium heat and slowly stir it with a shovel until it solidifies. Add a little oil and Terminalia and stir it a few times. Place it on a plate to form a mountain shape and sprinkle with minced ham. Mint milk ingredients: 1 cup of low-fat milk (actually how much does not matter, it depends on how much you are prepared to drink in one sitting) 1 teaspoon of freshly ground coffee (not the instant kind, it is ground with fresh coffee beans, no If it is instant, it should be ok, the aroma may be different) 3 to 4 mint leaves, tear or chop. Method: put coffee powder in the milk, heat (I just use the microwave), heat until it is almost boiling but not yet. Add mint and stir with a spoon. Let the milk cool down to room temperature and allow the coffee and mint to take in the flavor before drinking it. I prefer to drink it when the milk is still warm, even though it is summer, because the coolness of the mint and the warm milk have an unexpected tacit understanding.