Main Ingredients: Fresh Milk 375ml

Accessories: Cornstarch 40g, Egg White 2pcs

Seasoning: 1 tablespoon of oil, a pinch of salt, 1/2 teaspoon of sugar, 1/2 cup of water

Methods:

1. Mix Cornstarch and Milk well with oil and salt, sugar to taste, and cook it into a paste over low heat, stirring constantly, and wait until it boils. Keep stirring and wait until it boils.

2. Turn off the heat, stir in the egg whites in 3 batches, pour into a greased square cake pan, allow to cool, and place in the freezer for 1-2 hours.

3. Mix the crumbles well and let stand for a few minutes.

4: Pour out the milk cake, cut it into pieces, dip it into the batter and deep-fry it in 8-liter oil until crispy and golden brown. Drain the oil, dip in sugar and serve hot.

Note:

1, when stirring the batter, the heat should not be high. Slowly use low heat. Because it is easy to batter.

2, when frying, the fire should not be high. If the fire is too big it is easy to paste and there will be no face.

3, when refrigerated, the container is best to choose a flat bottom, square or rectangular. So that the fried out also look good.

4, and then to the milk block cloaked in crunchy batter, you can also stick some bread crumbs. This way the appearance will be layered.