Name: [cantonese Cuisine]-"daliang Fried Fresh Milk"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh milk; 250g Egg white; 2g Dry starch; 100g Fresh shrimp; 20g Cooked Jinhua Ham; 40g Cooked Pine Nuts; 20g Green peas; 2g salt; 2g MSG; 5g Sugar; Some Cooking oil

[cantonese Cuisine]-"daliang Fried Fresh Milk"

1. Cut Jinhua ham into small pieces.

2. Break the prawns into slices.

3. Rinse the sliced shrimp chips and make a simple paste with starch.

4. Boil the water in the stockpot, and fly the shrimp slices into water.

5. After the prawn crackers are put in the pot, pour the green peas into the water, and when the prawn crackers are curled, remove them and set aside.

6. Scoop a tablespoon of fresh milk to loosen 2 grams of dry starch.

7. Pour the fine starch into a large pot of milk.

8. Stir well with a stirring spatula.

9. Pour the whisked milk into the egg white.

10. Stir it with a stirring spatula (don't stir vigorously after adding the egg white, just stir it well).

11. Pour the sliced ham and pine nuts into the milk.

12. Pour the shrimp chips and green peas after flying water into the milk.

13. Simply stir it with a stirring spatula.

14. To start seasoning, first add 2 grams of salt.

15. Add a little MSG.

16. Spoon a small half teaspoon of sugar into the milk.

17. Stir again with a stirring spatula.

18. Heat up a frying spoon, pour in an appropriate amount of cold oil, and pour in the stirred milk when the oil is 30-40% hot.

19. After the milk is in the pot, use a wooden spoon to stir in one direction. At this time, you should switch to medium heat.

20. After the milk is shaped, pour a little cooked oil along the side of the pot again, and then continue to stir until it is cooked through and it can be taken out of the pot.

21. The serving plate can be served on the table. The operation is over.

Tips:
The characteristics of this dish: white color, gorgeous ingredients, long milky fragrance, tender and smooth food, delicious taste, unique in Lingnan.

Tips;

1. When making this dish, you must not use a wok that has boiled soup, even if it is a special pot for cooking, you must use oil to make it easier, otherwise it will be very easy to stick to the pan.

2. When frying this dish, the oil temperature should not be too low or too high, just control it at medium heat, so that the milk will always be in a sliding state. When the fat is exhausted and it will stick to the pan, it will be cooked through at this time, and a little will be poured. The cooked oil can be out of the pot by pushing it with a shovel or spoon on the bottom of the pot for a few more times. Therefore, the time, heat, and movement should be mastered consistently and effortlessly! As long as the operation skills are mastered, this dish is easy to make.

3. It is recommended to use better milk. The milk taste will be purer and thicker, and the taste will be better.

4. If you want to use some chicken liver or duck liver, you must fly water and pull oil in advance, and then put it into the milk. Fresh milk must be fried together.

This Cantonese-style stir-fry "Dalang Fried Fresh Milk" from the big stir-fry spoon is ready. This dish is very creamy and tender and delicious, adding more crab meat will make it even more beautiful, ha ha! For your reference!