Fried Milk [teacher Kong to Cook]

Fried Milk [teacher Kong to Cook]

1.
Mix 100 grams of starch and 100 grams of cold water at a ratio of 1:1 and mix well. (Remember not to use hot water, otherwise the starch will solidify.)

2. Pour 500 ml of milk into a small milk pot and add sugar. (Boxed milk or fresh milk can be used, if buffalo milk is used, the taste will be better and richer.)

3. Bring to a boil on low heat.

4.
When the milk is boiled, pour the starch water into it.

5. Stir constantly and heat until the milk becomes viscous.

6.
Brush a little cooking oil in the bowl. Pour in the boiled milk.

7.
Give it a vigorous shake to eliminate the bubbles. Then cover with plastic wrap and put it in the refrigerator for 1 hour.

8. Beat 1 egg into egg liquid and set aside.

9. Remove the frozen milk from the refrigerator.

10. Dip some cold water on the knife and cut the milk cubes into 4 cm long strips.

11. Soak the Vietnamese spring roll skin for a few seconds and take it out. (Wrap the milk cubes in thin cicada-winged Vietnamese spring roll wrappers, and you will be more likely to succeed.)

12. Slowly roll up the sliced milk cubes with Vietnamese spring roll wrappers.

13. Wrap in egg liquid one by one.

14.
Then wrap them in breadcrumbs one by one.

15.
Bread crumbs must be evenly coated.

16.
Put an appropriate amount of oil in the pot and heat it to 50% oil temperature. Put the milk cubes into the oil pot one by one. (The oil is 50% hot, insert the chopsticks, there are small bubbles, it means that the oil temperature is right.)

17.
Fry on medium heat for 1 minute, wait until the milk cubes are fried until they are golden on the outside.

18.
Take out the oil control and you are ready to serve. The golden fried milk exudes a strong milky fragrance, and I want to eat it across the screen