Have you ever eaten fried fresh milk? The chef teaches you to make it at home, crispy on the outside and tender on the inside, and children love to eat it

——Crispy fried fresh milk——

Ingredients Required:

500 ml of pure milk, 50 grams of sugar, 60 grams of corn starch, 1 egg, appropriate amount of breadcrumbs, and a piece of oil-absorbing paper

Steps:

1. Pour 500ml of pure milk into the container, add 50 grams of sugar, stir evenly with an egg pump, then add 60 grams of corn starch, and stir again with an egg pump until the milk paste is delicate and particle-free.

Here everyone should pay attention to the fact that if you like to eat sweet, you can put more sugar; After adding the cornstarch, be sure to stir until there is no granular batter, otherwise it will become gnocchi.

2. Pour the good milk paste into the non-stick pan, heat it over low heat, heat it with low heat throughout the whole process, and keep stirring it with egg pump to prevent the milk paste from sticking to the bottom of the pan paste.

3. Pour the boiled milk paste into a container that has been brushed with oil in advance, spread the surface to a flat surface, cool it naturally, put it in the refrigerator, and freeze it for about an hour.

4. After an hour, take out the milk paste from the refrigerator, at this time the milk paste becomes a Q bomb milk cake, we change it to a knife and cut it into long strips, first pat a layer of cornstarch on the surface, then wrap it with a layer of egg wash, and finally roll it evenly on a layer of breadcrumbs.

5. Add wide oil to the pot, when the oil temperature is five or six hot, we will put the milk cake into the oil pot, fry it over medium-low heat until golden brown, remove the oil, and put it on a plate with oil-blotting paper, which can be served.

If you don't know what is the temperature of five or six percent of the hot oil, you can use a chopstick to put it into the oil pot, if the chopsticks are slightly bubbling, then the oil temperature can be.

Production Points:

1. When you pay attention to boiling the batter, you must turn on low heat throughout the whole process, and keep stirring with an egg whip, otherwise it will easily stick to the bottom of the batter.

2. When frying milk blocks, we must control the oil temperature, the oil temperature is too high, it is easy to fry black and mushy, if the oil temperature is too low, the breadcrumbs will fall off and cannot adhere to the milk block.