Milk fan is a kind of dairy product produced in Eryuan, Dali, with a more unique shape. It is a kind of thin slice with less water, milky white and yellow color, roughly like a water chestnut-shaped bamboo fan with feet at both ends.

Suitable crowd: suitable for people with calcium deficiency or lactose intolerance. Not suitable for obese people.

Nutritional value of milk fan

The calcium content is high, and after dehydration, the fat content is also high. It is rich in B vitamins, magnesium, etc.

Fried milk fan

Heat the wok, drain the oil, heat it to 30%, and switch to low heat. Hold one end of the breast fan in the left hand, hold the other end of the breast fan in the right hand, put it in the pot, and turn the bamboo chopsticks while frying. The milk fan is heated and shaped into a tube on the bamboo chopsticks. When the bamboo chopsticks are fried to golden brown, the bamboo chopsticks are pulled out, rolled into a flat plate, and sprinkled with salt or sugar. It tastes crisp and fragrant, and it has no flavor. Or dipped in condensed milk and eaten in rose sauce, all are delicious.

Baked breast fan

First, put the breast fan on the stove and press one end of the breast fan with a small wooden stick. When the milk fan is slowly browned and softened, apply condensed milk, rose sauce, honey and other sauces according to the taste, slowly wrap the milk fan with a small stick and put it on the stove for several turns.

The baked milk fan not only preserves the original flavor of the milk fan, but also has the fragrance of sugar and flowers.

Peach kernel with sand and milk fan

Soften the breast fan, remove the fan ears and spread it out. Blanch the peach kernel with boiling water, remove the fine skin, fry it in an oil pan until golden brown, remove the drained oil, and put the sand washing, white sugar, rose sugar and minced ham into a bowl and mix well. Add water and starch to the egg liquid to form an egg paste, and make an egg floss. The breast fan is laid on the pier and spread with sand washing stuffing. Add oil to the pan, cook until it is medium-cooked, hold the milk fan with chopsticks, and roll it into a tube shape while frying, which is light yellow. Peach kernel with sand and milk fan is crisp and sweet, with abnormal milk fragrance and rich nutrition.

Cold milk fan

After softening the milk fan, cut it into thick shreds, and cook it with leek moss, shredded pork, shredded mushrooms, shredded old eggs and shredded green peppers. The cooking of this dish requires that the fire is strong and the pan is hot, and the action is accurate and rapid, so as to achieve the harmony of color and luster, the milk cake is soft and tough, lubricated and delicious, and salty and spicy. After the pot, the milk smells fragrant and intoxicated.

Milk fan shaqima

Cover the breast fan with wet gauze to make it soft, and then cut it into strips with a width of 3 mm. When the pot is hot, move it to a low fire, pour cold peanut oil into the milk fan strips, turn them quickly, heat them evenly, fry them until they are egg yellow, take them out and put them into a wooden frame mold.

Put white sugar, honey, sugar, lard and water pot on fire. When the silk can be pulled out, pour it into the fried milk fan strips, remove the sesame seeds, mix well and shape (block), take out the mold, cut it into long squares with a knife of 4 cm width and 5 cm length, and put it on the plate after cooling.