[step diagram of frying fresh milk [fresh milk that can be directly taken to eat], how to cook fried fresh milk [fresh milk that can be directly taken to eat]

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Fried fresh milk [fresh milk that can be eaten directly]]

Are you tired of drinking milk? Then eat it differently.😏The first time I ate fried milk was in Quanjude. Grandma was sweet and delicious. However, this fried fresh milk is different from the method of wrapping batter. It is wrapped in bread crumbs to fry, and the skin is crispy. The inside is soft and waxy, rich in milk flavor, and the outer skin is golden, crisp and crisp. Combined, it is very rich in taste and will not be greasy at all. During the dinner, serve a plate of fried fresh milk as dessert, which can be CD-ROMs every minute.👏🏻❗️❗️❗(Please read the following text) In view of the fact that many wives and wives under the recipe are asking questions about flour replacement every day, "Can potato starch, sweet potato starch, wheat starch, sweet potato starch, pea starch, tapioca starch, etc. replace corn starch?"👉🏻👉🏻On this question, here is a unified answer: the above starch can replace the corn starch in the wrapping material part of the formula. And the corn starch in the milk paste is not recommended to be replaced! If you have to change it, you can try it. I can't help you try every starch. The viscosity, gelatinization temperature and performance after heating of each starch are definitely different, and the finished products will definitely be different. Needless to say. Besides, corn starch is really easy to buy. It is basically sold in large and small supermarkets and vegetable shops. It is very cheap and not a very expensive ingredient. Above, please understand. I will not reply to the above questions, thank you.

Food Ingredients

Milk paste

Milk 250g

corn starch 30g

white sugar 25-35g (adjust according to preference)

Wrapping material

corn starch right amount

whole egg liquid right amount

Bread Crumbs right amount

Osteless vegetable oils (corn oil, rapeseed oil, soybean oil, etc.…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… right amount

Step

Mix milk, cornstarch and sugar in a small saucepan (thick-bottomed milk pan is recommended).

Heat over a low heat and keep stirring. Keep the heat low and cook until it is thick and smooth.
❗Be careful to cook over a small fire and keep stirring. Do not be lazy, otherwise it is easy to agglomerate or paste the bottom,

The container is wrapped with a layer of plastic wrap for easy demoulding.

Pour in the milk paste, roughly smooth, then cover the surface with a layer of plastic wrap, be sure to cover the surface, not wrap it on top of the container. Put it in the refrigerator for 2-4 hours to solidify. If the time is tight, it can be frozen for about 1 hour. The purpose is to make it hard and easy to cut parts.‼️‼️‼More than n students are asking about this step. let's talk about it in a unified way. whether it is refrigerated or frozen, the purpose is to make the fresh milk hard and convenient for subsequent cutting and wrapping materials for frying. However, the power and temperature of each refrigerator are actually uncertain, and then the position where you put it in the refrigerator is also different, and there are! The degree of gelatinization of everyone's fresh milk paste heating is also different... so! Time is just a reference! The purpose is to freeze hard! Refrigeration is not hard to freeze! See.........

Remove the fresh milk bar from the refrigerator and cut it into long strips.

First wrap a layer of corn starch.

Wrap another layer of egg liquid.

Finally, wrap in a layer of bread crumbs.

All wrapped up for later use.

Heat the oil pan to 150 degrees Celsius (that is, about 50% hot), turn to medium and low heat, add fresh milk sticks, fry for 1-2 minutes until golden yellow, take it out, suck the oil on the kitchen paper, and let it cool a little.