First of all, prepare the raw materials needed for frying milk. The raw materials are about half a liter of milk, one or two pieces of corn flour, two egg whites, one spoonful of oil, half a spoonful of white sugar and half a cup of water. Then, add milk, sugar and corn flour into the pot, boil and stir over medium heat until it becomes thick milk slurry, then turn off the fire, pour it into a container prepared in advance, and put it in the refrigerator for freezing. Here, you can pay attention. If you are afraid of touching dishes, you can first lower the film with some oil or spread a layer of plastic wrap. After freezing, carefully cut the frozen milk cake into a rectangular shape with a knife, not too big, then add a proper amount of water, salt and cooking oil into self-raising flour to make it into a slurry, evenly dip the cut milk cake into the prepared crisp slurry, then add enough cooking oil into the pot and fry it over medium heat until the skin on the surface turns golden yellow.

generally speaking, the flour used for frying milk can be ordinary flour at home, but compared with low-gluten flour, the fried milk fried with high-gluten flour will have better effect. Because high-gluten flour is richer in nutritional value than low-gluten flour, and the content of protein in high-gluten flour is relatively higher. Moreover, because of its relatively high gluten content, high-gluten flour will be more suitable for making fried milk and other foods, and the fried milk fried with high-gluten flour will have a more elastic taste.