Chinese Food
Fried fresh milk
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Fried milk is a simple and delicious dish. It used to be bought in the supermarket. It can be fried or fried when you come back. Fried milk has a soft, waxy, sweet and fragrant milk flavor inside. Its skin is golden and crisp. It's very popular. This dish is made entirely at home. In fact, it's very simple and easy to learn. There are two points to master in making fried milk. One is how to make a smooth and granular milk paste. The other is how to control the temperature and time of fried milk. As long as you master these two points, you can make sure that you have no failure in making fried milk. Let me talk about the important points of fried milk and the specific production methods in detail. -
Cooking ingredients
Cooking Steps
Step1:First, prepare milk, sugar, corn starch, condensed milk (strawberry flavor is used in my family. This can be original or other flavor
Step2:Pour into a small non stick pot and stir evenl
Step3:Then boil the milk mixture into a paste. Turn on the small fire all the way and keep stirring to prevent the bottom from caking and paste the bottom of the pot. At first, only the bottom will gradually start caking. Later, it will quickly become sticky paste. At this time, the stirring speed will be fast. In this way, particles can be avoided (mixing can be done with a rubber scraper or an egg puff). When the milk paste is formed and bubbles, it can leave the fire
Step4:Find a rectangular container. Pour in the milk paste. Scrape the surface and cover with plastic wrap. Refrigerate for one hour. If the time is tight, refrigerate for half an hour
Step5:Set the milk past
Step6:The set milk paste is sweet. Take it out and cut it into the size and shape you like with a knife
Step7:Successively wrap corn starch, egg liquid and yellow rice bran. Each layer should be evenly wrapped
Step8:Then we take another small pot and pour it with oil. With a small pot, we can save some oil. If the pot is small, we don't need a lot of oil. The oil level will be very high. As long as the oil level is higher than the food to be fried, we can use chopsticks to try it in the oil first. There are dense bubbles around chopsticks, and then we can fry it. Because only the corn starch and egg liquid wrapped outside are raw, and the inner part is cooked, so we don't need to use them all the way Small fire. Medium fire. As long as the surface is colored, you can take it out and drain the oil and eat i
Step9:Don't bite when eating. Be careful not to get burned
Cooking tips:The container used for setting the paste of milk should be smooth and easy to demould. I'm afraid it's not easy to demould. I can brush a layer of oil in the container first, or lay a layer of preservative film. This will help demould. The mold I used is very good to demould. It's demoulded by directly turning it upside down. I am Si Mao, who shares every meal I make for my family every day. You who like my food share. Don't forget to share and collect my recipes. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
