The trick to stir-frying fresh milk
Stir-fried fresh milk is made by adding egg whites, starch and mushrooms to the milk and using a soft stir-fry technique. Its color is as white as jade, the texture is tender and soft, the fragrance is delicious, the oil is bright, and the milk fragrance is deeply loved by people, especially the elderly and children. In practice, it is common for some fried fresh milk to fail to meet quality standards, either the color is not beautiful, or the phenomenon of "scorched skin" or "tofu flower" appears. To this end, the author has compiled the experience of operating this dish into a document and discussed it with friends in the kitchen industry.
The ingredients used to make stir-fried fresh milk are fresh milk, egg white, dried corn starch, chicken puree, cooked lard, refined salt, monosodium glutamate, cooked lean ham and so on. Because the correctness of the selection of ingredients plays a decisive role in the quality of the dishes, the following principles should be mastered in the selection of materials:
1. Milk should be fresh. Normal milk color is milky white or light yellow. If other colors, such as red, yellow or blue, are found after heating and are accompanied by odors, they are all caused by contamination of different strains, and such milk is absolutely not used. Secondly, pay attention to the concentration, at least 36% to 38% to be able to do, otherwise the concentration is not enough, it is difficult to fry into a dish, and the milk flavor is not strong.
2. Egg whites should be made of fresh eggs with a rough shell, a layer of misty powder, no cracks, and no sound. Because of its large viscosity, it is easy to condense into pieces after heating and frying. Egg whites with shell caps and loose yellow harvests should not be used to make this dish.
3. The starch used is corn starch. Why is corn starch not selected in a variety of starches? We know that starch is mainly composed of two parts: amylose and pullulan. The higher the content of amylopectin, the greater the viscosity of the starch. This is because the amylopectin in the starch constitutes a continuous and ordered three-dimensional network, in which the amylose molecules are dispersed and in a disordered metastable state. When heated, the spiral linear molecules of amylose stretch into a straight line, escape from the network, and disperse in hot water. At this time, the amylopectin molecules maintain a highly ordered hydrated starch form. After the amylose is separated, when the swelling starch particles are heated, the amylopectin is dispersed into a viscous colloidal solution, which is the result of amylopectin gelatinization. Regardless of the starch, amylopectin is always the majority. For a dish of stir-fried fresh milk, the most ideal is the amylose and pullulan are relatively moderate starch. If the amylopectin content is too high, the finished product tastes sticky; the amylose content is too high, and the finished product will have starch precipitation and precipitation, which is not good. In contrast, corn starch contains less amylopolan, and its particle molecules are small, so the fresh milk fried with corn starch is smooth and tender and elastic.
4. Mushroom-like ingredients are indispensable for making this dish. Due to the operator's habits and the flavor of the dish, the selection of mushroom-like raw materials is also different. For example, crab meat and mushroom grains are added, some are fried olive kernels and walnut kernels, and some are shrimp and chicken mushrooms. The author often chooses chicken mushrooms, this is because the chicken mushrooms are white and fresh, and the shrimp and crab meat have a fishy taste, and some cooking wine must be added when operating, so that the effect of cooking is not as good as adding chicken mushrooms. If you choose walnut kernels, mushroom grains, etc., not only make the dish not bone tender, but also cause the surface to lack of smoothness.
5. The best oil is cooked lard, refined oil, salad oil can also be, because of its transparent color, no impurities, no odor, will make the finished product achieve a white crystal effect. Cooked lean ham is selected with bright red color and mellow smell, and fine salt and monosodium glutamate should also use excellent products.
The second is conditioning milk. The specific method is: chicken mushrooms into the bowl, stir with a little milk into a porridge; egg white with chopsticks to break; dry corn starch in a small basin, inject enough milk to let it naturally soak, stir well, and then add chicken porridge, egg white, salt, monosodium glutamate mix well, that is, ready. This process should support the following points:
1. The proportion of materials should be appropriate. According to the author's practice summary, the proportion of the main ingredients is 6 egg whites, 300 grams of fresh milk, 25 grams of dried corn starch, and 25 grams of chicken puree.
2. A certain amount of starch must be added, and its role is mainly to prevent the egg white from being denatured by heat and protein and shrinking out of water, resulting in the texture of the adult dish becoming older. The amount of starch used should be mastered, and it must not be too much or too little. If there is too much, the taste is hard, giving people the feeling of being sticky; too little, the finished product is not smooth and tender and lacks elasticity. In addition, the starch used must be passed first to remove the powder particles, otherwise, the finished product may be sandwiched with raw flour particles, and the quality is reduced.
3. When adjusting the milk, it is also necessary to add an appropriate amount of egg white, which has three functions: one is to make the finished product more white; the other is to make the milk have a certain viscosity, which is convenient for frying; the third is to reduce the water content in the fresh milk, withstand the hot frying, make it feel tender and smooth, and elastic. However, the dosage should be mastered, too much, it becomes scrambled egg white; on the contrary, the taste is not good.
4. Even if the proportion of starch and egg whites is appropriate, the amount of milk is out of control, and the operation will fail. Excessive use will increase the free water content of the egg white, which will affect the solidification connection of the bond chain between the proteins in the egg white after heating, so that the milk will fly into the oil, the vegetables will be fragmented and the shape is not good; on the contrary, it will lose the proper characteristics of fried fresh milk.
5. The mushroom ingredients are to increase the taste of the dishes; the cooked lean ham is to decorate the color of the dishes; the salt and monosodium glutamate play a role in flavoring and freshening. Therefore, the amount of these raw materials should master the principle of "less than more".
6. The method of mixing the milk liquid must be correct. Do not add corn starch, mushrooms and egg whites directly to milk for the sake of convenience. Otherwise, it is not easy to mix well, and it will reduce the quality of the dish, which should be noted.
Stir-fry. The detailed operation method is: slide the pot on medium heat, put 35 grams of cooked lard, pour in the prepared milk liquid with a hand spoon and stir-fry, while pushing and stir-frying, pour a little cooked lard along the pan, until it is fried until it is mushy and condensed into a pile and cooked, pour a little cooked lard, stir-fry well, plate into a mountain shape, sprinkle with minced ham, and serve. This process should pay attention to the following points:
1. The wok must be wiped clean, the cleaner the better, otherwise the dish will have black spots, affecting the beauty of the dish.
2. It is necessary to use the method of hot pan cold oil to fry, that is, heat the wok on the heat, inject an appropriate amount of cooked lard all over the inner wall of the pot, pour out the oil, put the pot on the fire, put the oil, and fry it with milk.
3. When frying, the milk should not be oiled too much before it starts to coagulation, otherwise, the oil is not easy to be absorbed by the milk, and some of the oil will overflow from the edge of the dish after being plated, which is not beautiful and greasy.
4. When the milk begins to coagulate, pour a small amount of cooked lard from time to time while stir-frying to increase the separation of the milk from the wok, keep the dish bright and clean, and be able to pile up into a beautiful shape.
5. When frying, it should go in one direction, and must not be stirred backwards, otherwise, not only can it not be piled into a mountain shape, but also dispersed into the shape of "tofu flower".
6. To master the firepower, it is advisable to reduce the fire. The fire is too small, it is not easy to condense into pieces; the fire is too large, the milk loses water too quickly, and the finished product is prone to the phenomenon of "scorched skin", which cannot achieve the effect of smooth and soft.
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