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Crispy fresh milk is a special snack in Guangdong, golden appearance, taste crisp, deeply loved by the majority of friends, I believe that many people will buy to eat when shopping, today learn this snack can also be done at home, in fact, do crispy fresh milk is also very simple, two boxes of pure milk, a bowl of starch, and then remember the small skills, you can make crispy and delicious crispy fresh milk, the following for everyone to introduce the detailed steps, so you want to eat at any time can do.
Ingredients: Pure milk, starch
Excipients: flour, vegetable oil
1. Prepare the ingredients below
First of all, we put 30 grams of starch in a bowl, add an appropriate amount of water, stir well, and prepare two boxes of pure milk (about 500 grams) for later.
Boil water in the pot, after the water boils, pour the milk into the pot, cook until the milk boils, pour in the prepared water starch, use the starch preheating gelatinization characteristics, increase the viscosity of the milk, facilitate the later finishing and molding, and it is not easy to loosen.
Keep on low heat, stir constantly to prevent the paste, simmer for about 5 minutes, boil out the moisture in the milk, and start the pan when the milk is a viscous paste.
Put it in a clean crisper box, let it cool, put it in the refrigerator for 2 hours and let the milk paste gel fixate.
After 2 hours, the milk paste had frozen into milk cubes, so we buckled it upside down on the board and cut it into 2 cm thick even small pieces for later.
2. Prepare the crispy paste below
Put a handful of flour, a handful of starch, and then add 20 grams of vegetable oil, vegetable oil can make the fried fresh milk taste more crisp and shiny, and then add a small amount of water many times, and adjust the flour into a delicate batter that can be drawn.
Then pour the fresh milk cubes into the batter and wrap the batter evenly for later.
3. Start frying below
Burn oil in the pot, when the oil temperature is 50% hot, put the fresh milk pieces into the pot in turn, so as to avoid the phenomenon of different colors of the fresh milk that has been entered successively, keep the low heat and fry for 2 minutes, fish out the fresh milk after setting, and fry the remaining fresh milk pieces according to this method.
Drain the scum in the pan, raise the oil temperature to 60% heat, then turn to a low heat to pour the fresh milk into the pot, quickly re-fry for 20 seconds Pour out the control oil, after the re-frying of the fresh milk is golden in color, the taste is scorched, and the crispy fresh milk that has been controlled by oil can be placed on the plate to be eaten.
Well, a golden brown crispy milk is ready.
Technical highlights:
Milk is boiled with water starch, one is to remove excess water; the other is to increase the viscosity of milk, so that crispy fresh milk is easier to form and will not be loose. If the phenomenon of non-forming occurs, it is recommended to reheat to remove excess moisture.
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