Crispy bread
Materials:
500ml unsweetened fresh milk
60g cornstarch
40g sugar
1 chicken egg
Flour, frying flour
Cooking oil
How to make: Put fresh milk, sugar and cornstarch in a pot, stir well until the mixture is completely dissolved.
Boil over low heat, continuously stir to make the mixture thick and smooth, then pour into molds or boxes lined with food wrap.Let cool, then put in the refrigerator for about 2 hours for the cake to solidify.
Take the cake out, cut into bite-sized pieces. Roll the cake through flour and beaten chicken eggs one by one, then spread the breadcrumbs evenly. Heat the oil, fry the cake until golden brown on all sides, then take it out to drain the oil. The cake meets the requirements when it is slightly crispy on the outside, soft and smooth on the inside, fragrant with milk flavor.
Sweet potato chips with cheese
Materials:
2 large potatoes
100g mozzarella cheese or cheese sticks
1 chicken egg
Crispy frying flour
Pan-fried dough
Salt, pepper
Cooking oil
Peel potatoes, cut into pieces and then steam or boil until cooked.
Puree until hot, add a little salt and pepper, mix well and let cool.Cut cheese into small pieces.
Take a sufficient amount of sweet potatoes, spread thinly, place cheese in the middle and then roll it into rounds, wrap the filling tightly. Roll each sweet potato ball through crispy frying flour, dip it in beaten chicken eggs and then coat the breadcrumbs.
Heat the oil, fry it over medium heat until the potato balls turn golden brown. Take them out, place them on oil blotting paper and enjoy while they are hot to feel the melted cheese inside, combined with the crispy crust and the buttery aroma of potatoes.
