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Fried milk

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Deep-fried Cantonese dessert
Fried milk
TypeDessert
Place of originDaliang, Shunde
Region or stateGuangdong
Invented1970s
Main ingredientsCow milk or buffalo milk, sugar, flour, cornstarch, egg, oil

Fried milk (simplified Chinese: 炸鲜奶; traditional Chinese: 炸鮮奶; pinyin: zhà xiān nǎi), also known as "Daliang fried fresh milk" and "crispy milk curd", is a dessert from Cantonese cuisine, which originated in the Shunde District of Guangdong, China. Fried milk is deep-fried, with a golden crispy outer skin and a soft white texture on the inside, and a milky flavor. It is similar to the Spanish dessert leche frita. The ingredients of leche frita are similar to those of fried milk, but it is additionally flavored with cinnamon sugar or lemon peel.

Production

Cow or buffalo milk is combined with flour, cornstarch, and sugar and thoroughly mixed. The milk mixture is cooked over low heat, and stirred constantly until thickened and sticky. The mixture is then poured into a container and refrigerated until it solidifies. Once firm, the mixture is cut it into rectangular pieces and coated in a batter typically made from cornstarch, water, and eggs. The pieces are then deep fried in hot oil until golden brown.

Origin

Shunde's milk-based dishes are highly renowned. In one of its areas, Daliang, the fertile land supports the raising of buffaloes that produce high-quality milk. The taste of fried milk made with local buffalo milk, instead of cow, is noticeably different. Buffalo milk contains almost double the fat as other milks, such as goat milk and cow milk, and is relatively high in protein, making it more nutritious.

Fried milk was developed in the mid to late 1970s by a chef named He Dingwen, borrowing from the style of water chestnut cake. He Dingwen created numerous buffalo milk-based dishes, including types of biscuits and egg tarts.

Contemporary versions

The creation of fried milk became so popular that buffalo milk dishes and similar delicacies appeared in the Shunde region. The "ginger crispy milk roll", which was also created by He Dingwen, is described as having a unique gingery flavor, and won the rank of "Gold Award of Lingnan Special Dish".

Many versions of fried milk have been created, such as fried milk dipped in sliced almonds, adding a nutty flavor. Another version uses breadcrumbs instead of batter to cover the outside of the thickened milk rectangles, giving the dish a crunchier texture.

In 2020, the art of making fried milk was included on the eighth intangible cultural heritage list of Shunde District.

See also

References

  1. ^ Wei, Mei. Cantonese Cuisine. DeepLogic.
  2. "脆皮炸牛奶有了英文名--24小时滚动新闻--人民网". www.people.com.cn. Retrieved 2024-10-19.
  3. 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.
  4. Yang, Ya-Roo (9 July 2008). "Fried Milk: A Crunchy, Ooze-Filled Delicacy". The New York Times. Retrieved 27 October 2021.
  5. "别具心思的勒流炸牛奶". wap.ycwb.com. Retrieved 2024-11-01.
  6. Mak, Sau-Wa (2014-10-02). "The Revival of Traditional Water Buffalo Cheese Consumption: Class, Heritage and Modernity in Contemporary China". Food and Foodways. 22 (4): 322–347. doi:10.1080/07409710.2014.973797. ISSN 0740-9710.
  7. ^ "【粤菜师傅】佛山顺德名厨何定文：与水牛奶结下不解之缘_南方网". news.southcn.com. Retrieved 2024-10-19.
  8. ^ "从一道炸牛奶，略窥顺德菜一二_风闻". user.guancha.cn. Retrieved 2024-10-19.
  9. "Crispy Milk Curd: Stories and Secrets behind Shunde Delicacies-Foshan-Foshan China". www.foshannews.net. Retrieved 2024-10-19.
  10. "顺德非遗聚焦". sdmuseum.com.cn (in Chinese). Retrieved 17 January 2025.
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