Crispy Fried Milk Ingredients: 0.5 liter of fresh milk, 80 grams of butter, half a can of condensed milk, 110 grams of cornstarch, 1 can of coconut milk, 1 cup of water, 1 teaspoon of salt Crispy Ingredients: 1 cup of flour, 2 teaspoons of lemon juice, 4 tablespoons of cornstarch, 4 tablespoons of oil, 1 teaspoon of baking soda Cooking Procedure: Mix all the ingredients of the fresh milk, (except for the butter and the cornstarch), heat a pan and drop the butter, add the ingredients of the mixture to the water of cornstarch and stir while adding, slowly cook the ingredients, pour into a square plate and leave to cool. Stir well while adding, cook slowly, pour into a square plate and leave to cool, put it into the refrigerator to cool down. Stir in the crunchy ingredients and mix well. Remove cooled milk ingredients, cut into cubes and dip into crunchy ingredients. Heat oil over medium heat, add milk cubes to the pan and deep fry until golden brown and crispy. Guo Jin Xie Cai: Nutritious, milk helps to maintain the skin. Ingredients: 500ml milk, 100g cornflour, 1 cup self-raising flour (if you don't have it, you can mix it with plain flour), 70g sugar. Preparation: 1. Put milk, cornstarch and sugar in a pot to make a cream without powder, stirring over medium-low heat and cook until thick and solidified, then remove from the heat. 2. Pour into a container and smooth, refrigerate into frozen custard (can be put in the freezer time will be faster) 3. Frozen custard cut into small cubes. 4. Mix self-rising flour with 3/4 cup water, a pinch of salt and oil to make a crunchy batter. 5. Deep fry on medium heat until golden brown, then drain and serve. Crispy milk: Ingredients: oil, starch, flour, yeast, sweet milk powder, condensed milk. Production process: 1, do the batter: container into the noodles, condensed milk, oil, yeast, water together and mix well, the batter to be thicker, the ratio of water to oil is about four to one, the other moderate can be placed for 30 minutes or so; 2, do the milk paste: milk pot into the milk powder, water, condensed milk, boil into the water starch, slowly add until it becomes a paste to be a little thicker than the batter, and then poured into a bowl to cool; left is the batter, right is the milk paste, the milk powder is the milk paste, the right is the milk paste, the right is the milk paste, the left is the milk paste, the right is the milk paste, the right is the milk paste, the left is the milk paste, the right is the milk paste. batter, the right is milk batter. I don't know if I can tell. 3, the milk paste into an oval 4, pour the thick batter; 5, down the frying pan frying, oil must be more, with hot oil frying; 6, after turning brown out of the pan, about two or three minutes can be, do not fry old; finished outside the crispy, sweet inside. Instructions: 1, do milk batter to add more milk powder, less water, more condensed milk, if you use fresh milk, be sure to add sugar. 2, the batter must not be too thin, or hang too thin, when frying the milk will melt into water will be bad. 3, must be eaten while hot, if not sweet can be dipped in condensed milk. Dalian Fried Milk Dalian Fried Milk is a typical example of the Chinese cooking technique of "soft frying method", which has a history of more than 70 years. It is made by mixing egg white and fresh buffalo milk, adding shrimp and roasted duck threads, stir-frying with the best peanut oil, and then sprinkling fried olives on the plate, which is pure white in color, and can be eaten with chopsticks or spoons. Fried milk two tips: First, can not use ordinary milk, to use high quality fat heavy buffalo milk production and can not be watered down. Because buffalo milk fat content of up to 9%, while milk milk is only 2%, low fat content fried out of the easy water, milk flavor is not prominent; Second, the production should pay attention to the fire. Overcooked, milk is old, it is not delicious. In order to do this dish, a few days ago with the neighborhood dessert store booked fresh unadulterated buffalo milk, take home immediately to make, to ensure freshness. Unfortunately, there is no ready-made margarine at home, so I had to skip it. Ingredients: 6 spoons of buffalo milk (about 90 ml), 5 egg whites, 1 tael of shrimp, shredded roast duck (or shredded ham, shredded barbecued pork), fried olives (no need to save) Boil the buffalo milk and let it cool down, then add ? tsp of cornstarch and mix well Shrimp seasoned with a little salt, soak in oil and prepare Egg whites beaten, add the milk and cornstarch mixture, shrimp, shredded roast duck, seasoned with salt, chicken broth powder, and mix well Add a little more oil in the pan and cook until it reaches 50 percent of the heat. Stir fry in one direction, add 1 tbsp oil twice, stir fry to solidify and sprinkle fried olives on the plate. Ingredients: 5 taels of fresh milk, fresh shrimp, Chinese sausage, a little olive, 3 egg whites, cornstarch 6 money. Production: 1, the fresh milk add egg white, eagle cornstarch seasoning standby; 2, the shrimp, sausage flying water burst incense into the fresh milk; 3, burning wok oil, will be adjusted to the fresh milk with a soft frying method of fresh milk stir-fried on the plate, in the top of a little elemi, coriander on the can. Tip: To achieve the tender fried milk, pay attention to the fire is not too large, cooking action should be fast. To cite a three: clams fried milk, mixed fruit fried yogurt. Four treasures fried milk Ingredients: fresh milk, egg white, shrimp, fried olives, cooked chicken liver, ham, cornstarch, salt, monosodium glutamate, raw oil in moderation. Preparation: first 400 grams of milk heated to 8 mature waiting for use. Shrimp, chicken liver particles soaked in oil until cooked. Add 100 grams of milk with cornstarch, egg white, seasoning, then add shrimp, chicken liver, ham and rolled milk; fierce heat wok, oil wok, leaving a small amount of residual oil, pour in the milk has been mixed, with medium heat, slowly turn the shovel until coagulation, add a little oil, elemi a little turn a few times, on the plate into a mountain shape, sprinkled with minced ham. Mint Milk Ingredients: 1 cup of low-fat milk (in fact, how much does not matter, depending on how much you are ready to drink in one breath) 1 small spoon of freshly ground very fine coffee (not the kind of instant, it is ground with fresh coffee beans, not if the instant should also be able to do it, the aroma may be different) 3 to 4 pieces of mint leaves, torn or chopped Directions: Milk coffee in the ground coffee, heated (I am the use of the microwave oven), heat until almost boiling but still It's almost boiling but not quite. Add the mint and stir with a spoon. Let the milk cool down at room temperature, so that the coffee and mint can get a good flavor, and then drink it. I prefer to drink it when the milk is still warm, even though it's summer, because the coolness of the mint and the warmth of the milk have an unexpected synergy. Idea: The main thing to drink is the milk, the coffee is just to add a little flavor, so I did not use the way to make coffee first, then add milk. Coffee is freshly ground, not powdered, so there will be particles, and when the milk is heated, the particles will naturally settle; however, if you are invited to a party, you can use filter paper to remove the coffee particles, or slowly pour the milk from one container to another. Personally, I think the black color of the coffee adds visual flavor to the bland milk. The peppermint will turn black after soaking in hot milk for a long time, and that's fine, but if you're treating someone else to it, you can strain it out, as mentioned above.