Milk can also be fried and eaten, which is not uncommon in Guangdong.

In Shunde, known as the land of plenty, fried milk is a well-known Fengcheng delicacy with a history of hundreds of years.

"Fresh cheese is more delicious when fried, and Daliang's skill has long been famous. Taste a piece of fresh cheese and leave it on the cheek. It is soft, smooth and sweet." In just a few words, "Yangcheng Bamboo Branch Ci" fully reveals the exquisiteness of fried milk.

.

In the Nam Fan Thuan area, many delicacies are available.

Hong Kong Hotel's specialty fried Shawan buffalo milk is a favorite dish among locals.

The raw material used in fried milk is not ordinary dairy products, but fresh buffalo milk, which has high butterfat content, low water content, and richer milk flavor.

Uncle Lian, the hotel's executive sous chef, said that at 7 o'clock every morning, the first batch of freshly squeezed buffalo milk will be supplied to the morning market, and at 3 p.m., the second batch of buffalo milk will be supplied to the evening market.

The technique of stir-frying milk is called soft stir-frying, which is to stir-fry liquid milk into a semi-solidified hot dish, which is solid but not diarrhea, white in color and soft and smooth in the mouth.

Then add fresh shrimps, crispy Terminalia and other ingredients to it, and use the brightness of the ingredients to set off the whiteness of the milk.

This dish is delicious and rich in milky flavor.

In this issue, we invite Uncle Lian to teach you how to cook fried milk.

Full stirring and stir-frying are two key steps. Ingredients for the special stir-fried Shawan buffalo milk: 100g fresh shrimps, 30g asparagus, 10g terminalia nut, 5g Jinhua ham paste, 300g Shawan buffalo milk, 200g egg white,

10 grams of cornstarch, a little salt, sugar and chicken powder.

Production method: 1. Wash the fresh shrimps and add salt and chicken powder to taste; 2. Add salt, sugar and cornstarch to the buffalo milk and stir into a slurry.

Then pour into the egg whites and stir thoroughly. Remember not to add salt, sugar and cornstarch to the egg whites first; 3. After the shrimps and asparagus are drained of oil, remove them and set aside; 4. Heat the pan with cold oil and pour in the prepared milk and egg whites.

Put the pan on low heat, slowly turn the wok, and use a spatula to scoop out the newly cooked eggs one by one in a clockwise direction. When the eggs in the pan are almost cooked, add the shrimp and bamboo shoots. When they are just cooked, take them out of the pan;

5. Slowly place the fried egg custard into the shaped plate, and finally sprinkle with terminalia seeds and Jinhua ham paste.