Fried milk

Overview

1. The milk should be fried as soon as possible after taking it out of the refrigerator and cutting it. Over time, it will become soft and difficult to fry. 2. When frying, be sure to control the heat. Take out the breadcrumbs when they change color. Over time, the milk in the middle will explode. For the first time, you can use the left hand shovel and the right chopstick. If you find that there are bubbles in the milk section, use the left hand shovel and the right chopstick to push, and quickly take it out.

Tags

• snacks
• afternoon tea
• egg
• fresh pure milk
• oil
• starch
• sugar
• yellow bread crumbs

Ingredients

Steps

1. 1 carton of pure milk, open it and put it into the milk pot.

   

2. 2 Add 25g of sugar and 30g of starch to the milk pot and stir evenly.

   

3. 3 Remove the pot, turn on low heat, and use a spatula (non-metallic) to stir constantly until thickened. Turn off the heat.

   

4. 4 Use an oil brush to apply a layer of cooking oil around the container (to facilitate demolding). Pour in the boiled milk.

   

5. 5 Place in the refrigerator to freeze for more than 4 hours, then take out and cut into strips. (You can also use a Lock lunch box, put it in the freezer, take it out when you want to eat, put the lunch box and the lunch box in cold water for 5 minutes, put it upside down on the chopping board, and it will be demoulded after a while.)

   

6. 6 Prepare 3 small bowls, put egg liquid, starch and bread crumbs respectively.

   

7. 7 Wrap the milk sticks in starch.

   

8. 8 Coat in egg wash and then in bread crumbs.

   

9. 9 Put oil in the pot, heat it to 50% over medium heat, then reduce the heat to low, add the milk segments and fry.

   

10. 10 Use chopsticks to flip the milk segments, fry until golden brown and remove from the pan immediately.