For fried fresh milk, pour the milk into a large bowl, add 20 grams of sugar, and 20 grams of starch. Beat it with a utensil until it is saccharified. It is good if the starch has no particles. Then pour it into a small pot and simmer it over low heat. Be sure to use a small pot.

Turn on the heat and stir continuously until the milk becomes a thin paste. Turn off the heat and stir continuously with the remaining heat.

Pour the boiled milk into a small square crisper. Put a layer of plastic wrap in the crisper in advance. Take out the frozen milk and freeze it for 2 hours. After freezing, take it out with the plastic wrap.

, cut the milk into long strips and set aside.

(Cut into larger pieces, not too thin or too small) Use a large bowl, put 80 grams of flour, 3 grams of baking powder, 20 grams of vegetable oil, 30 grams of starch, add 110 grams of water and stir, pour the water in at a time to form a batter.

It's OK if it can be hung with chopsticks.

Pour oil into the pot and fry over high heat. Drain the oil over low heat. When the oil temperature reaches 60% or 70% hot, dip the milk cubes into the batter and fry until golden brown. Eat it while it's hot. Be careful not to let the milk burn.

Mouth!

It’s super easy to understand fried noodles, just make a handful of dragon whiskers noodles, which are thinner dry noodles.

Put the bottom into the water starch paste and moisten it.

Heat an appropriate amount of oil in a wok until it is 80% hot. Hold the part of the noodles that has been stuck to the starch water with your hands and fry them into shapes.

After the bottom is set, put it down and fry it until it is cooked. In an instant, the noodles will explode like a peacock spreading its tail and sprinkle with colorful flowers, which is like a tree of flowers.