fried milk

Daliang fried milk method:

Raw materials for making Daliang fried milk:

250 grams of fresh milk, 25 grams of chicken liver, 25 grams of crab meat, 25 grams of salted shrimp, 25 grams of fried olive, 15 grams of cooked lean ham, 250 grams of egg white, 3.5 grams of monosodium glutamate, 4 grams of refined salt, 2 grams of dry starch, 500 grams of cooked lard.

Processing steps of Daliang fried milk:

1. Cut ham into small pieces about 1.5cm square. Cut the chicken liver into long, 2 cm wide slices.

2. Put the chicken liver into the boiling water pan and roll until it is just cooked. Pour in the colander and drain the water. Heat a wok over medium heat, add 250 grams of oil, heat to 40% heat, add prawns and chicken livers, oil until cooked, pour in walnuts, drain and remove oil.

3. Heat a frying pan over medium heat, add milk, bring to a slight boil, and stir in the dried starch, egg white, chicken liver, shrimps, crab meat and ham mixed with milk.

4. Heat the frying pan with medium heat, pour the oil back into the oil pan, add 25g of oil, add the mixed milk, stir fry and add oil for 2 times (20g each time), stir fry it into paste, then add the olive seed, pour oil for 1 yuan, stir well.

Characteristics of Daliang fried milk:

This product was first created in Daliang Town, Shunde County, hence its name. There are many hills and hills near Daliang, and the grass is luxuriant. Although the local buffalo produces little milk, it has high quality, low moisture, high fat and strong fragrance. It has always been respected by diners to make it into milk cakes, double skin milk and other drinks. In particular, Daliang fried milk is famous at home and abroad for its unique flavor. Daliang fried milk is a typical dish of soft fried method. Milk is a liquid. When it is used for stir frying, special attention should be paid to the technique, so that it does not leak or scorch. The finished product is like a mountain, milky white, bright and oily. All kinds of fillings wrapped in the milk skin can be seen. The milk is tender and smooth, and each material is fresh, soft and tough.

Attention should be paid to when making Daliang fried milk

Mix milk and dry starch well to avoid granulation of dry starch. Stir in the same direction when stir frying milk, and add moderate amount of oil, otherwise it can't keep bright and smooth. It is suitable to use medium fire or over fire, which is easy to drain water, and can not be piled into a mountain shape when loading, which affects the beauty and taste.

fried milk

Daliang fried milk is a famous traditional dish with Guangdong characteristics. It originated in Daliang Town, Shunde County, Guangdong Province, with a history of more than 100 years. It is mainly made of fresh milk, egg white and starch with unique taste. Because of its light taste and rich milk flavor, this dish has been favored by diners.

Main materials

Fresh milk 250g egg white 250g chicken liver 25g monosodium glutamate 3.5g

25g crab meat and 4G refined salt

25g breast shrimp, 2G dry starch

Fried olive 25g cooked lard 500g

Cooked lean ham 15g

Cooking method

Method 1

1. Cut ham into small pieces about 1.5cm square. Cut the chicken liver into long, 2 cm wide slices.

2. Put the chicken liver into the boiling water pan and roll until it is just cooked. Pour in the colander and drain the water. Heat a wok over medium heat, add 250 grams of oil, heat to 40% heat, add shrimps and chicken livers, oil until cooked, pour in walnuts, drain and remove oil.

3. Heat a frying pan over medium heat, add milk, bring to a slight boil, and stir in the dried starch, egg white, chicken liver, shrimps, crab meat and ham mixed with milk

4. Heat the frying pan with medium heat, pour the oil back into the oil pan, add 25g of oil, add the mixed medium milk, stir fry and add oil for 2 times (20g each time), stir fry into paste, then add the olive seed, pour oil for one money, and stir well on the plate.

Key technology

1. Mix milk and dry starch well to avoid starch granulation. Stir in the same direction when stir frying milk, and add moderate amount of oil, otherwise it can't keep bright and smooth.

2. It's suitable to use medium fire or excessive fire, which will cause water to drain easily. The plate can't be piled into a mountain shape, which will affect the beauty and taste.

Method 2

1. Cut the ham into small pieces about 1.5cm square;

2. Cut chicken liver into 2 cm long and 2 cm wide slices;

3. Put the chicken liver into the boiling water pot until it is just cooked, pour in the colander and drain the water;

4. Heat a wok over medium heat, add oil and heat to 40% heat. Add shrimps and chicken liver and oil until they are cooked. Pour in walnuts and drain;

5. Heat the frying pan with medium heat, add the milk, bring it to a slight boil, and mix the starch, egg white, chicken liver, shrimps, crab meat and ham that have been mixed with the milk; 6. Heat the frying pan with medium heat, add the oil into the oil pan, add the oil, add the mixed milk, stir and add oil for 2 minutes Stir fry 20 g each time into a paste, then add the olive seeds, pour oil, and stir well on the plate.

Flavor characteristics

1. This product was first created in Daliang Town, Shunde County, hence its name. There are many hills and hills near Daliang, and the grass is luxuriant. Although the local buffalo produces little milk, it has high quality, low moisture, high fat and strong fragrance. It is made into milk cake, double skin milk and other drink food, which is highly praised by diners. In particular, Daliang fried milk is famous at home and abroad for its unique flavor.

2. Daliang fried milk is a typical dish of soft fried method. Milk is a liquid. When it is used for stir frying, special attention should be paid to the technique, so that it does not leak or scorch. The finished product is like a mountain, milky white, bright and oily. All kinds of fillings wrapped in the milk skin can be seen. The milk is tender and smooth, and each material is fresh, soft and tough. 3. White, soft and tender, fresh and delicious.

Nutrients

Energy 631.81 kcal

Protein 54.19g

69 g fat, 18. 09 g carbohydrate

01 g dietary fiber

Vitamin a2664.85 μ G

Vitamin e3.57 μ G

Thiamine 0.26 mg

Riboflavin 1.39g

Vitamin C2 microgram

Cholesterol 294.4g

Potassium 795.38 mg

Sodium 3403.98 mg

Calcium 433.35 mg

Magnesium 133.2 mg

Iron 10.92 mg

Manganese 0.47 mg

Zinc 3 mg

Copper 1.17 mg

Phosphorus 463.7 mg

Selenium 58.2 μ G

Iodine 0.32 μ G

Nicotinic acid 6.01 mg

Folic acid 293.05 μ G

Related history

Daliang was called Fengcheng in ancient times, a land of fish and rice. People pay more attention to food, especially good at frying and steaming all kinds of dishes, so there is a saying of "Fengcheng speculation". Since the opening of Shanghai Xinya Cantonese restaurant in 1932, the dish "Daliang fried fresh milk" was available. At that time, it copied the practice of Guangdong Province. After mixing egg white, fresh milk and raw powder, it was directly put into a small oil pan to stir fry. In the jargon, it was called "hard stir fry". But the operation is more difficult, a little over a heat will fry, quality is old, and can not operate in large quantities. Xinya famous chefs Yin Jiu, Yin Guang, Shan Mingdao, Jiang Jiefu, etc. constantly explore, break through the traditional habits, absorb the practice of "Furong chicken slices", change "hard fried" to "soft fried", put the prepared fresh egg paste into a large warm oil pot, wait for it to naturally set, and then filter the oil to fry. The fresh milk made in this way is white and tender as tofu. As a result, this practice quickly spread in Shanghai. Because of its light taste and rich milk flavor, this dish has been favored by diners.

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