Why do many people have to eat crispy fried fresh milk when they go to restaurants? Reveal the secret tips, let you eat at home and then wrap the cut custard first with a layer of starch, then dip the egg liquid, and then wrap the breadcrumbs, just do it one by one, don't be bothered... I think that's why men don't want to make desserts, and with this discovery, I'm ready to apply for the Nobel [Laugh Cry] meeting! To summarize:

Text/Old Horse/Original (Video link at the end)

Remember that the first time I ate this fried milk, I should have ordered it for my children almost three years ago when I was eating with a certain cow, and I laughed at myself for not seeing the world! In fact, think about it, there is nothing, a big boss has not eaten such a sweet, it should be reasonable, right? Haha, after self-deprecation, don't forget to find a suitable reason for yourself...

In fact, to be able to think of frying milk and eating it, I think only foodies will spend this brain...

In fact, in order to excuse itself, it is not very accurate to classify it as a dessert, which is not that its golden appearance itself is not tempting enough, but its taste is also quite different from ordinary desserts!

Take a bite in your mouth, the taste of the bursting juice has a rich milky aroma, but it is not greasy at all, so do you want to eat this dish without effort? Forget it, I don't want to sell Guanzi, it's not early, or do something serious...

Although we are born ordinary, but even ordinary life always needs some tricks, so let's start with making a fried milk, just to meet our desire for change!

Prepare a small pot, use three bags of pure milk in a luxurious way, and add two more bags to the family with mines, so that you should be addicted!

Then put some of the cheapest corn starch, and the ratio of milk, about 1:7 can be, if you don't understand, you can ask the next child, many times we have to do not shame to ask, O (∩ _ ∩) O haha ~

Then put white sugar, as much as the amount of starch, so it is not very brain-burning, right? But it doesn't matter if you have a little more sugar, it won't make you feel sweet when you eat it...

This is all an afterthought, now all you have to do is to find a handy stirring stick and mix these things that are put in it evenly!

At this time, you can open the fire and sit in the pot to boil milk, compared to boiling milk, the work in front of you is really a drizzle, but everyone who has cooked milk knows that there is not a little trouble, it is quite troublesome!

When cooking is the need for you to keep stirring, I responsibly remind you, if you do not plan to cook the second pot, then you have to play 12 points of spirit, man, do things or have to be a little patient...

In fact, it is also good, the process is about to cook for ten minutes, whether it is cooked in place, I teach you a way,

You can look at the viscosity of the milk, lift the churning stick, as long as the milk paste does not drip much, like this,

At this time, you can find a suitable vessel and pour it in, the advantage of this viscosity is that it is very suitable for this step of operation,

The next is to wait for it to cool and condense, if you are anxious, you can use cold water to ice at the bottom of the container, accelerate the cooling, close to room temperature, and then put it in the refrigerator for twenty minutes.

How to take it out of the refrigerator, how to buckle it to the board and cut it into pieces, don't need to elaborate? Believe in you guys, come on...

In fact, before this, you can knock two eggs in advance, beat the egg liquid well, and then prepare the starch and breadcrumbs, "the soldiers have not moved, the grain and grass have gone first", well, the time save a little is a little...

<h1>Then wrap the cut custard first in a layer of starch, then dip the egg liquid, and then wrap the breadcrumbs, just do it one by one, don't be bothered... I think that's why men don't want to make desserts, and with this discovery, I'm ready to apply for the Nobel Prize[ Laugh Cry].</h1>

In fact, the milk jelly is cut into rectangular strips or slender strips, which is definitely the best to look at, but it is not convenient for the operation behind, after all, this custard is still relatively soft,

Don't guess, you can understand when you do it yourself, I cut into small squares in the back, remember, be patient...

Everything is ready, start to heat the pan to renew the oil, it is best to use new oil that has not been fried, the oil can be slightly more,

Fifty percent of the oil temperature, you can fry under the pan, it is recommended not to fry too much at a time, you have to maintain the order of these custard, let them not be in a hurry, line up slowly, will definitely be fried... Hey!

Because the custard itself is cooked, it does not have to be fried for too long, basically ten or twenty seconds can be,

Different shapes of custard, you can compare yourself, which feels more convenient, there is a number in your heart,

After frying, put them on the plate one by one, and a legendary dish is completed...

Crispy on the outside, soft and tender on the inside, bite into the mouth, the rich milk aroma you can not stop its overflow, can let you really understand what is called delicious to burst,

Take advantage of the heat, just take such a big bite to eat, than go to the restaurant to enjoy too much...

Learned? Learned to move your little hand to the old horse to like, thank you for long-term support and attention, I am an old horse, share a home-cooked dish every day, we will see you tomorrow! If you feel that it is not detailed enough, you can watch the video review

<h1>Meeting! To make a small summary:</h1>

1. The ratio of starch and milk must be mastered, and starch should be slightly more;

2. Be patient when cooking, don't paste the pot;

3. It is recommended to divide into smaller pieces when doing it at home, and the time of frying should not be too long;

4. It will taste better if it is hot;