Raw materials for crispy fried milk: 0.5 liter of fresh milk, 80g of butter, half a can of condensed milk, millet flour 1/0g, coconut juice 1 can, water 1 cup, and salt1teaspoon. Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder. Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil on medium heat, put the diced milk into the pot and fry until golden and crisp. Vegetables in Guo Jinjie: Rich in nutrition, milk helps to maintain the skin. Ingredients: 500ml milk, corn flour 100g, self-raising flour 1 cup (if not, it can be mixed with ordinary flour), and 70g sugar. Production method: 1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium and slow fire until it is thick and solidified, and turn off the heat. 2. Pour it into a container, smooth it, and put it in the refrigerator to become a frozen milk cake (it can be faster to put it in a quick-freezing room). 3. Cut the frozen milk cake into small long squares. 4. self-raising flour mixed 3/4 cup of water, a little salt and oil into a crisp paste, and covered the crisp paste on the milk cake. 5. Fry in medium heat until the skin is golden, drain and serve. Crispy fresh milk: Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk. Production process: 1. Making batter: put flour, condensed milk, oil, yeast and water into a container and mix well. The batter is thicker and the water-oil ratio is about 4: 1. Just leave it for about 30 minutes. 2. Making milk paste: put milk powder, water and condensed milk into a milk pot, add water starch after boiling, slowly add it until it becomes paste, thicker than batter, and pour it into a bowl to cool; There is batter on the left and milk paste on the right. I don't know if I can tell. 3. Knead the milk paste into an oval shape. 4. Pour in the thick batter; 5, oil frying, oil must be more, fried with hot; 6, after turning yellow, about two or three minutes, don't fry old; The finished product is crisp outside and sweet inside. Note: 1. When making milk paste, add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar. 2, the batter should not be too thin, otherwise it will be too thin, and the milk will turn into water when frying. 3. Be sure to eat it while it is hot. If it is not sweet, you can dip it in condensed milk. Daliang fried milk Daliang fried milk is a typical example of "soft frying" in China cooking technology, which has a history of more than 70 years. It is made by mixing egg white with fresh buffalo milk, adding shrimp and shredded roast duck, frying in high-grade peanut oil, putting on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. This kind of milk is fragrant and soft, which is suitable for all ages in Xian Yi. Two tips for frying milk: first, you should not use ordinary milk, but use high-quality and heavy-fat buffalo milk, and you should not mix it with water. Because the fat content of buffalo milk is as high as 9%, and the fat content of cow milk is only 2%, low fat frying is easy to produce water and the milk taste is not outstanding; Second, pay attention to the temperature when making. If you eat too much, the milk will get old and not taste good. In order to cook this dish, I ordered fresh buffalo milk from a nearby dessert shop a few days ago, and took it home to make it immediately to ensure freshness. Unfortunately, there is no ready-made plum kernel at home, so we have to save it. Ingredients: 6 spoonfuls of buffalo milk (about 90ml), 5 egg whites, shrimp 1 slice, appropriate amount of shredded roast duck (or shredded ham and barbecued pork), and shredded onion (no need to preserve). Boil buffalo milk and break it up, add half a spoonful of corn starch, mix well with a little salt to season shrimp, soak in oil to prepare egg white and break it up, add milk corn starch slurry, shrimp and shredded roast duck, and use salt. Ingredients: 5 Liang of fresh milk, fresh shrimp, sausage, a little vegetarian food, 3 pieces of protein, and millet flour 6 yuan. Production: 1, egg white with fresh milk, eagle corn flour seasoning for later use; 2. Stir-fry shrimps and sausages into fresh milk; 3. Heat the wok with oil, stir-fry the prepared fresh milk with soft frying method, and then put it on a plate with a little elemene and coriander on it. Tip: To make the fried milk tender, be careful not to use too much firepower and cook quickly. Draw inferences from others: China wood frog fried milk, mixed fruit fried yogurt. Four treasures stir-fried milk raw materials: fresh milk, egg white, shrimp, stir-fried elemene, cooked chicken liver, ham, corn flour, salt, monosodium glutamate and proper amount of raw oil. Methods: First, 400 grams of milk was heated to 80% heat for use. Soak shrimp and chicken liver in oil until cooked. Use 100g milk, add corn flour, egg white and seasoning and mix well, then add shrimp, chicken liver, ham and rolled milk; Heat the wok with high fire. After the wok is lined with oil, leave a small amount of residual oil, pour in the prepared milk, stir fry slowly over medium heat until it condenses, add a little oil and elemene, turn it over a few times, put it on a plate and pile it into a mountain shape, and sprinkle with chopped ham. Mint milk ingredients: 1 cup of low-fat milk (actually, it doesn't matter how much you are going to drink in one breath) 1 teaspoon of fresh finely ground coffee (not instant, but ground with fresh coffee beans, otherwise the instant one should be ok, and the taste may be different) 3 to 4 mint leaves, torn or chopped: put coffee powder in the milk and heat it (I just used it). Put the milk at room temperature and let the coffee and mint taste before drinking. I prefer to drink milk when it is still warm, even in summer, because there is an unexpected tacit understanding between cool mint and warm milk. Experience: I mainly drink milk, and coffee only adds a little flavor, so there is no way to make coffee first and then add milk. Coffee is freshly ground, not powdered, so there will be particles. When milk is heated, particles will naturally precipitate. But if it is a pleasure, you can use filter paper to remove coffee particles, or slowly pour milk from one container into another. Personally, I add visual flavor to pure milk for the black color of coffee. It doesn't matter if mint is soaked in hot milk for a long time, but if you invite others to drink it, you can filter it out according to the above.