This special dish was taught me by my landlady. They are from Shunde, where people are said to fry milk. It does have a wonderful taste to fry what used to be liquid into solid. I find that there are too many ways to make milk, such as pot-paste milk, ginger milk, white jade pot milk seafood, crispy fried milk ... It seems a little overqualified to drink that cup every morning. Anyway, in fact, I'd better have a drink every morning, for nothing else. This fried milk needs 5 egg whites at a time, and the remaining 5 egg yolks are really troublesome to handle. More importantly, the landlord once told me that buffalo milk must be used for frying milk, as if it was because of its high fat purity or something. It is said that ordinary milk can't be fried well. First, prepare 100cc milk, 12 pieces of shrimp, some shredded pork (shredded crab, roast duck, ham, roasted meat and sausage can be supplemented) and corn starch. Second, heat the milk in the microwave oven, take it out, and put a spoonful of corn starch and mix it evenly. Third, sprinkle some salt on the shrimp, fry it in warm oil first, take it out and drain it for later use. Gently beat four or five egg whites with an egg beater, and add milk powder, shrimps and shredded pork. Add salt and chicken essence to taste. 5. Put more oil in the pot. Start shoveling milk slurry immediately after a few seconds of ignition (don't wait for the oil to boil), and shovel slowly in one direction. When the milk is fried, it spreads like a cloud. If someone has cooked crab-yolk eggs, they are similar to those scrambled eggs. It is said that if milk with water is used, it will be fried into a mountain-like solid. The concentration of the milk I use is only 2%, so it's a small flower shape, but it's ok. Sprinkle with fragrant leaves and serve (Shunde people also sprinkle fried plums). According to the famous menu, this dish is called "beautiful in shape, like a hill, white and tender in color, smooth and delicious, and rich in nutrition". Actually, it tastes exactly the same. The only thing is that you need more oil. You just need to control the temperature carefully.