Step 1
A pound of milk
Step 2
40 grams of sugar
Step 3
Starch 60 g
Step 4
Stir well and cook over medium-low heat
Step 5
During the cooking process, you must keep stirring, otherwise there will be particles at the bottom of the paste
Step 6
Little by little, the milk became thicker
Step 7
Just turn it into a paste
Step 8
The look of not dripping down
Step 9
Pour into a container Cool cover with plastic wrap Refrigerate overnight or more than 2 hours Set
Step 10
Cut into long strips
Step 11
Prepare 3 eggs (2 at the beginning is not enough) starchy breadcrumbs
Step 12
Wrap in a layer of starch first
Step 13
Followed by egg mixture
Step 14
The last layer is chaff
Step 15
Wrap it all up
Step 16
Heat the oil to 60% (feel hot when you put it in your hand, or you can put the breadcrumbs in it and it will be paste) Put it in the milk and fry it over low heat
Step 17
Fry until golden brown fishing out time do not take long, otherwise the taste is not good, the color is not good
Step 18
Plating Perfect
Step 19
It feels like a bite, the outside is crisp and the inside is tender, and the cream is overflowing, so delicious