How does the chef of Sichuan cuisine cook crispy fried milk? No bread crumbs ~ Guangdong bypass ~?

In the 1990s, crispy fried fresh milk was popular in hotels and restaurants in Chongqing. Chefs

How does the chef of Sichuan cuisine cook crispy fried milk? No bread crumbs ~ Guangdong bypass ~?

In the 1990s, crispy fried fresh milk was popular in hotels and restaurants in Chongqing. Chefs of Sichuan dim sum promoted it as dessert after dinner. Compared with Guangdong chef's crispy fried fresh milk, Chongqing chef's crispy fried fresh milk has the characteristics of simple materials, outstanding fresh milk flavor and easy operation.

Milk jelly making

1, two cans of Eagle Standard condensed milk are about 700g, one bag of noodles is about 450g, and water is 3000m.

2. Mix the water with the condensed milk of the eagle, then put it in a pot to boil, and break up the cooked noodles with water.

3. After the Eagle brand condensed milk is boiled, keep the fire low, and keep stirring with a spoon, so that it does not stick to the pan and does not agglomerate. Then slowly pour in the thick juice of the noodles until the condensed milk becomes liquid paste, and then pour it into the oiled stainless steel tray for cooling.

Preparation of crisp pulp

Mix 500 grams of low-gluten flour with 600 grams of water, fully stir and let stand for 6 hours. Then, 50 grams of baking powder, 50 grams of custard powder and 50 grams of vegetable oil are added and mixed evenly to form a crisp paste.

Fried fresh milk

1. Cut the cooled fresh milk into strips with a width of 1 cm and a length of 3 cm.

2. Put the pot on the stove, add about 2000g vegetable oil and heat it to 60% oil temperature.

3. Put the fresh milk cubes into the crisp paste, fully wrap them evenly, fry them in the oil pan, and turn them over while frying. When the pastry outside the fresh milk expands, it will turn into goose yellow. Pick it up and use scissors to cut off the need on the crisp milk. Serve the food.

abstract

Using eagle's milk to make fresh milk jelly, without sugar, contains sugar itself, is full of milk flavor, is convenient to operate and has remarkable effect. Crispy fried milk crisp slag, the milk inside is sweet and tender. If it is as refreshing as frozen, it is a dessert that adults and children like!

Thank you for reading and wish you a happy life!

Add egg white powder to milk and cook in a pot. Take it out, let it cool, set it, pat it with a knife, drag the egg with bread crumbs and fry it.

Crispy fried fresh milk has a unique flavor. With special cooking methods, milk has a special taste and mouthfeel. When the crispy skin is wrapped with rich fresh milk, it makes people memorable. And milk itself is a delicious and nutritious food. If you haven't tried frying milk, you can try this fresh method.

The first material to be prepared is:

Egg white 1

Flour spoon

500 grams milk

60 grams of corn starch

50 g sugar

Step 1: Add a little milk to melt the starch, mix the milk and white sugar evenly, heat to melt, add the starch and stir until there are milk bubbles, and add the egg white and stir quickly.

Step 2: Stir until it is sticky, and pour it into a sushi mold covered with plastic wrap.

Step 3: let it cool and put it in the refrigerator for two or three hours. I made it in the morning and in the afternoon.

Step 4: Refrigerate, adjust crispy skin: flour and starch 5: 1, add water and mix well, add a little salt and oil and mix well, and leave for a while to cut milk.

Step 5: Cut it and put it into the prepared crispy paste.

Step 6: fry in medium and small fire until golden brown.

Step 7: Take out the pan.

Step 8: Success