What you are talking about is the fried fresh milk dish. Fried fresh milk is a traditional snack with full color, flavor and flavor. It belongs to Cantonese cuisine.

For the Lingnan style table beet.

This dish is golden on the outside and white on the inside; crispy on the outside and soft and tender on the inside.

The crispy skin is wrapped in rich fresh milk. Fried fresh milk is not really about frying the milk in a pan, but there is a trick.

Main Ingredients and Accessories Sterilized fresh milk 500g protein 25g starch 250g pineapple essence 0.1g sugar 150g butter 50g baking powder 25g flour 500g stink powder 5g peanut oil 1000g salt 2.5g Method 1. Put the milk in a copper pot and heat it

, add pineapple essence, 50 grams of butter, and 50 grams of white sugar. After boiling the pot, add 100 grams of water starch to thicken it. Use a wooden spatula to stir in one direction. When the milk thickens, pour it into a square plate brushed with butter. After it cools down slightly, place it

Put in refrigerator.

2. Mix 500 grams of flour, 50 grams of starch, 5 grams of stink powder, 50 grams of baking powder, 2.5 grams of salt, 25 grams of egg white, 50 grams of peanut oil, and an appropriate amount of water. Stir evenly to make a crispy paste.

3. Put the pot on the fire, add peanut oil, and when it is 5-60% hot, cut the milk base into small diamond-shaped pieces, first dip them in dry starch, then add crispy paste, fry them in oil until golden brown and take them out.

4. Pour the fried milk onto a plate, sprinkle with sugar and serve.

Key points of the process: 1. Stir the fresh milk in one direction, otherwise the milk will stick to the pan.

2. Strictly control the ratio of water starch to fresh milk to make the milk base moderately soft and hard.

3. After aligning the crisp paste, let it rest for a while before using it.

4. Gently push the milk base with a spoon to avoid sticking, so that it can be heated evenly and the color will be consistent. Oil it again to make it crispy on the outside and tender on the inside.

5. Add 10 grams of agar, add a little water to steam it, add the milk slurry, mix well, and then freeze it to make the milk texture tough, which makes it easier to change the knife and paste. After frying, the agar melts and the fresh milk becomes softer.