It is recommended to store fried milk in a fresh-keeping layer, because if it is frozen, it will become icy, which may cause the fried milk to be undercooked or browned, and it will not be shaped.

Generally speaking, milk is a liquid and cannot be used directly for frying. Excess water can only be absorbed by adding starch to the milk.

In addition, before formal frying, it is best to stir-fry the milk over low heat until it becomes thick. It should be noted that direct frying is not allowed in this state.

In this state, although the milk is relatively viscous, its texture is soft and shapeless, making subsequent cooking more difficult.

If you put the processed milk in the refrigerator to refrigerate, the milk will slowly start to solidify, and we can cut it into small pieces before it can be used for frying.

Generally speaking, the frying time of milk is short. If it is frozen milk, it is difficult to fry it in a short time, and it will easily turn brown if it is fried for a long time.

If you fry fresh milk according to the normal time, the middle of the fresh milk may still be relatively cold, so there will be a problem of not being fried in the middle.

But if the frying time is too long, the crispy outer layer will be easily browned, and the fresh custard inside will not be shaped.