Fried milk: Difference between revisions
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{{Short description|Deep-fried Cantonese dessert}} |
{{Short description|Deep-fried Cantonese dessert}} |
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[[File:炸鲜奶 Zha xian nai.png|thumb|Fried milk]] |
[[File:炸鲜奶 Zha xian nai.png|thumb|Fried milk]] |
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'''Fried milk,''' as know as Daliang Fried Fresh Milk,<ref name=":0">{{Cite book |last=Wei |first=Mei |url=https://www.google.com/books/edition/Cantonese_Cuisine/DS2KDwAAQBAJ?hl=en&gbpv=1&dq=shunde+fried+milk&pg=PT226&printsec=frontcover |title=Cantonese Cuisine |publisher=DeepLogic |language=en}}</ref> is a dessert of [[Cantonese cuisine]], which originated in the [[Shunde District]] of [[Guangdong]], China.<ref>{{Cite web|title=顺德炸牛奶的速冻研究|url=http://www.cnki.com.cn/Article/CJFDTotal-SPXD201718035.htm|accessdate=2020-07-01|author=王俊光，王红梅|date=2017|format=|publisher=|language=|archive-date=2021-10-27|archive-url=https://web.archive.org/web/20211027174824/http://www.cnki.com.cn/Article/CJFDTotal-SPXD201718035.htm|url-status=dead}}</ref> The dish is golden and crisp on the outside, and soft and white on the inside, with a milky |
'''Fried milk,''' as know as Daliang Fried Fresh Milk,<ref name=":0">{{Cite book |last=Wei |first=Mei |url=https://www.google.com/books/edition/Cantonese_Cuisine/DS2KDwAAQBAJ?hl=en&gbpv=1&dq=shunde+fried+milk&pg=PT226&printsec=frontcover |title=Cantonese Cuisine |publisher=DeepLogic |language=en}}</ref> is a dessert of [[Cantonese cuisine]], which originated in the [[Shunde District]] of [[Guangdong]], China.<ref>{{Cite web|title=顺德炸牛奶的速冻研究|url=http://www.cnki.com.cn/Article/CJFDTotal-SPXD201718035.htm|accessdate=2020-07-01|author=王俊光，王红梅|date=2017|format=|publisher=|language=|archive-date=2021-10-27|archive-url=https://web.archive.org/web/20211027174824/http://www.cnki.com.cn/Article/CJFDTotal-SPXD201718035.htm|url-status=dead}}</ref> The dish is golden and crisp on the outside, and soft and white on the inside, with a milky flavor. Milk is thickened with flour, cornstarch and eggs, and then covered with [[breadcrumbs]] and [[deep fried]].<ref name="nyt"/> During the process, the milk is thickened and then [[Refrigerator|refrigerated]], which makes it easy to cut into desired shapes and finally put it into the oil for [[deep frying]].<ref name=":0" /> |
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It is similar to the Spanish dessert ''[[leche frita]]''.<ref name="nyt">{{cite news |last1=Yang |first1=Ya-Roo |title=Fried Milk: A Crunchy, Ooze-Filled Delicacy |url=https://www.nytimes.com/2008/07/09/dining/09fried.html |access-date=27 October 2021 |work=The New York Times |date=9 July 2008}}</ref> |
It is similar to the Spanish dessert ''[[leche frita]]''.<ref name="nyt">{{cite news |last1=Yang |first1=Ya-Roo |title=Fried Milk: A Crunchy, Ooze-Filled Delicacy |url=https://www.nytimes.com/2008/07/09/dining/09fried.html |access-date=27 October 2021 |work=The New York Times |date=9 July 2008}}</ref> |
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Revision as of 19:55, 18 October 2024
Fried milk, as know as Daliang Fried Fresh Milk,[1] is a dessert of Cantonese cuisine, which originated in the Shunde District of Guangdong, China.[2] The dish is golden and crisp on the outside, and soft and white on the inside, with a milky flavor. Milk is thickened with flour, cornstarch and eggs, and then covered with breadcrumbs and deep fried.[3] During the process, the milk is thickened and then refrigerated, which makes it easy to cut into desired shapes and finally put it into the oil for deep frying.[1]
It is similar to the Spanish dessert leche frita.[3]
See also
References
- ^ a b Wei, Mei. Cantonese Cuisine. DeepLogic.
- ^ 王俊光，王红梅 (2017). "顺德炸牛奶的速冻研究". Archived from the original on 2021-10-27. Retrieved 2020-07-01.
- ^ a b Yang, Ya-Roo (9 July 2008). "Fried Milk: A Crunchy, Ooze-Filled Delicacy". The New York Times. Retrieved 27 October 2021.
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