Materials:

250ml milk, 2 tablespoons condensed milk (occasionally strawberry condensed milk), 30g corn starch, 40g sugar,

Crispy pulp:

Appropriate amount of flour, baking powder 1/2 tsp, and appropriate amount of water.

Exercise:

1, milk, condensed milk in a large bowl, sift in corn starch, add sugar and stir until there are no particles.

2. Pour the stirred milk into a small pot, stir and heat it on a small fire until it becomes a solid paste and quickly leave the fire.

3. Put the boiled milk into a rectangular fresh-keeping box, cover it, and freeze it in the freezer for about 1 hour.

4. Add baking powder and water to a proper amount of flour to make a thick batter, which is crispy pulp. Take out the frozen milk and cut it into pieces.

5. Put more oil in the pot. When the oil is hot, put a layer of burnt milk and fry until golden brown. Hang it out and put it on a kitchen paper towel to absorb oil.

Tips:

1, when boiling milk, you must use a small fire and keep stirring, otherwise it will be easy to paste. Once solidified, leave the fire and stir for a while.

2. You can also add some custard powder to the batter to enhance the flavor.

3. The custard with pulp needs to be fried quickly by fire.

Because the custard is ready,

As long as fire can quickly shape the outer layer,

Otherwise,

If you use a small fire,

The outer layer has not yet been formed,

The inside melts and flows out.

Ingredients: a big bowl of Mengniu milk (about 400ml, I am greedy, so you can make it according to the proportion), two egg whites and two spoonfuls of sugar.

1)

First, pour the milk into the pot and just boil it (burning it for a long time will destroy protein and the milk skin will not form), and then pour it into a big bowl. At this time, you can see that there is a wrinkled skin on the surface of milk.

2)

In an empty bowl, put two egg whites (the separation method of egg whites and egg yolks must be known to everyone, not to mention) and two spoonfuls of sugar, and stir evenly until the sugar dissolves (don't stir for too long, otherwise the eggs will be soaked).

3)

When the milk is a little cold, pierce the milk skin with chopsticks, then slowly pour the milk into the big bowl filled with egg white, stir it evenly, and then slowly pour it back into the big bowl filled with milk skin along the edge of the bowl, and you can see that the milk skin will float by itself (backwards, think of magic).

4)

Finally, put the milk into the pot and steam it for about ten minutes, and pierce it from the middle with chopsticks. If there is no milk flowing out, it means that it is concentrated, and you are done.