Fried milk: a recipe for an unusual dessert and more

Reviews (7)

14

Prepared by: Daria Vakulova

08/14/2016 Cooking time: 2 hours 0 minutes

Yes Yes! You read that right, fried milk! This dessert is very popular in Spain. Having seen this recipe, I decided to definitely make it, and I was not mistaken: the children really liked this dessert.

How to make Fried Milk

Choose milk with high fat content. If there is no such thing, replace 200 ml. milk with the same amount of cream.

Add cinnamon and lemon zest to milk (750 ml), bring to a boil, remove from heat and set aside for 10 minutes.

Mix 150 ml of milk with corn starch. Starch can be replaced with flour.

Take 3 eggs. For the cream we need 2 yolks. Leave the whites and 1 egg for breading and place them in the refrigerator.

Stir the yolks with a fork and pour into the starch mixture, stir. You don’t have to add yolks, but they make the dessert more tender.

Remove the lemon zest from the milk. Pour the starch-egg mixture into the hot milk in a thin stream, stirring.

Place over medium heat and bring until the mixture thickens, stirring constantly with a whisk. Don't let the cream boil!

Grease the pan with oil, pour the custard into it and smooth it out. My form measures 30x21cm. Leave the mold open at room temperature for several hours until the cream hardens. My cream froze in 1 hour.

Prepare flour and egg for breading. Heat the frying oil in a saucepan or heavy-bottomed saucepan over medium heat. There should be enough butter to cover the cream cube.

Place the frozen cream on the work surface, turning the mold over. Cut into equal cubes.

First roll the cream cube in flour...

...then in the egg and again in the flour. This will make the breading more tender.

Reduce heat to low, place the cream in hot oil and fry on both sides until golden brown.

Place the “fried milk” on a napkin to drain off excess fat. If desired, you can roll in sugar.

Serve the dessert chilled with fresh berries or fruit. Bon appetit!

Fried milk

Many people have an ambiguous attitude towards milk, but I just want to ask: have you eaten it at least once in your life? In fact, there are many lovers of this fish delicacy. Fried milk, in addition to being very delicate in taste, is extremely easy to prepare. You don’t need to peel them, separate them from the bones, or cut them. All you have to do is rinse and place in a frying pan.

How to fry milk?

If you have cooked fish at least once in your life, then frying milk will not be difficult for you. Fry the milk exactly as long as you fry the fish - about 8-10 minutes in a frying pan with a lid. Fry on each side and serve your family. Of course, the cooking time depends on the heat level and your favorite frying pan - here you will have to figure it out yourself.

Fried milk - recipe

Before putting the milk into the frying pan, it is recommended to remove the film from it, but some housewives don’t even bother with this process and cook with it. So, decide for yourself whether to clean the milk or not.

Ingredients:

• milk – 250 g;
• egg – 1 pc.;
• breadcrumbs - 2 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - to taste.

Preparation

First, you need to soak the milk in cold water, then peel off the film and rinse. Sprinkle each piece of milk with salt and pepper; you can use your favorite fish seasonings. Heat a frying pan, pour in vegetable oil. Dip the milk into the beaten egg, then roll it in breadcrumbs and send it to the frying pan to fry.

Fried milk in batter

Ingredients:

• milk – 500 g;
• egg – 2 pcs.;
• flour - 3 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil - to taste;
• water – 3 tbsp. spoons.

Preparation

We wash the milk, soak it in cold water for about 20 minutes, remove the film, then add salt and pepper. We make a batter from eggs, water and flour, dip each layer of milk into it and fry in a hot frying pan in vegetable oil.

Fried salmon milk

Of course, both the red fish itself and its by-products are quite a tasty delicacy. Try, for example, to buy milk from chum salmon or pink salmon; both of these fish belong to the salmon family. They are tender in taste and large. Whether you fry them in batter or simply throw them in a frying pan, then sprinkle them with lemon, you are guaranteed a delicious dinner in any case. Well, mashed potatoes, rice, and vegetables are perfect as a side dish for fried salmon milk.

Salmon milk, baked in the oven

Despite the fact that milk does not look as attractive as the fish itself, it can surpass the taste of salmon or trout steaks themselves.

Ingredients:

• 380 g milk;
• three potato tubers;
• onion and carrot;
• three tomatoes.

For dishes, it is important to choose a fresh and high-quality product.

When choosing milk, special attention is paid to its color. The milk of young fish should have a reddish or pink color, while that of mature fish should be light. The surface of the milk should be smooth and even, but not mushy.

Cooking method:

1. We wash the milk and cut it into pieces. We cut the potatoes into strips, tomatoes into slices, onions into half rings, and just grate the carrots.
2. Oil the pan, lay out the potatoes and onion on top. Season with spices, then distribute a layer of milk, carrots and tomatoes. Salt and pepper the food and sprinkle with any chopped herbs.
3. We make a mesh of mayonnaise and put it in the oven for 30 minutes (temperature - 180 ° C).

How to cook "Milk stew"

Rinse the milk well and dry with paper towels. Cut into small pieces.

Fry the milk rolled in a small amount of flour over medium heat for 10-15 minutes.

Transfer the milk to a separate container after frying.

Cut the onions, carrots and peppers into cubes and fry, stirring constantly, for 5-7 minutes.

Add tomato paste, sugar, salt, soy sauce and water to the vegetables. Mix everything well and simmer for another 15 minutes.

Add chopped garlic, chili pepper, ground pepper, add milk. Mix everything well and simmer for 5-7 minutes.

Add the greens at the end. Bon appetit!

What is milk?

These are the seminal glands of male fish; in a mature state, the milk has a whitish-milky hue, which is why they got their name.

Interesting! In Finland, milk is equal in nutritional value and usefulness to caviar.

So, how do I prepare salmon milt?

Not long ago, a fish store with products from Kamchatka and the Far East in general opened next to the house. There I bought a briquette of frozen salmon milt for 250 rubles per kilogram.

Important! Defrost fish and fish products correctly!

After defrosting, I placed the milk in a colander and rinsed it thoroughly under running cold water.

I dipped the milk in a paper towel and seasoned it in a large bowl with salt, pepper, paprika and added special grill seasoning to taste.

Let the milk marinate for 25 minutes.

Next, I rolled the milk in flour and simply fried it in a hot frying pan with the addition of sunflower oil for 10 minutes. The main thing is that for the first 5 minutes, after you put the milk in the pan, do not turn it over until it is browned on one side.

Next, the milk is laid out on a dish and served with fried rice or any pasta. You can serve fried milk with potatoes.

As nutritionists unanimously say, salmon milk is very good for health, especially for men!

Thank you

Milk rivers

In fact, fried milk is known not only to Chinese chefs. A similar dessert is made in Italy, India, and Spain. On the other hand, in China, too, not all residents are familiar with this dessert. Dairy products are just becoming popular in the country. The exception is perhaps the Guangdong province in southern China.

It must be said that the history, culture and even the language of Guangdong Province are quite different from other regions of the country. So the culinary features of these places are quite understandable. It is now one of the most industrialized provinces in China. And if we talk about the nutritional habits of local residents, then their diet has long contained quite a lot of dairy products.

The Shunde region is rightfully considered the center of culinary art here. It is part of Foshan City, Guangdong Province. It is here that you will be offered the most unusual and delicious dishes of not just Chinese, but Cantonese cuisine.

Since the 19th century, Cantonese cuisine has absorbed elements of European cooking, and today the Cantonese culinary style is at an unusually high level. Some seasonings common to Cantonese cuisine are not found anywhere else, even in China. For example, oyster sauce, shrimp paste, plum sauce. Some of the most popular Cantonese dishes include roast suckling pig, dragon and tiger snake and cat roast, salt baked chicken, dog meat goulash, and roast duck, chicken, geese and pork. And as an equal among equals in deliciousness - fried milk.

So if you're ready to try your hand at Cantonese cuisine, why not start now with fried milk? Moreover, preparing this dessert is not difficult, but it requires some time for the freezing stage in the middle of the process.

Step-by-step preparation

1. Prepare the ingredients.
2. Throw the butter into a saucepan and put it on the fire.
3. While it is melting, separate the yolks from the whites.
4. When the butter has melted, reduce the heat and pour about two-thirds of the flour sifted through a sieve into the saucepan, stirring continuously with a whisk.
5. Continue whisking for another two minutes without removing the pan from the heat.
6. Add sugar and mix well.
7. Add lemon peel and cinnamon to the mixture.
8. Now you need to crush it thoroughly with a whisk (you can even beat it) to extract all the aromatic oils from the zest.
9. Pour in the milk, stirring continuously.
10. Stir until the cream begins to boil, then remove from heat and cool slightly (five minutes is enough).
11. Beat in the egg yolks one at a time, stirring quickly so that they do not have time to curdle.
12. Wipe a large flat dish with vegetable oil and sprinkle a little with breadcrumbs.
13. Transfer the resulting cream, distributing it evenly throughout the container (optimal thickness is approximately 2 cm).
14. Cool and place the dish in the freezer for about 3 hours (the cream must harden completely to make it easy to cut).
15. Mix the egg whites thoroughly with a fork (do not beat them).
16. Next, cut the frozen cream into squares, diamonds or triangles.
17. Now, attention: a crucial moment! It is very important to act quickly so that the cream does not have time to defrost.
18. Dredge each piece thoroughly in flour, then dip into egg whites.
19. And finally, thoroughly bread it with breadcrumbs.
20. Fry the pieces in plenty of oil.
21. The oil should be very hot, and the frying itself should be very fast.
22. This is necessary so that the cream, “sealed” inside, does not have time to set.
23. Ideally, you should have a crispy crust and a liquid milk filling.
24. Transfer to a paper towel to absorb excess fat and serve hot with berry sauce or liquid jam.
25. Dessert is ready! Bon appetit! Tips: Making berry sauce is very simple: mix fruit and sugar in equal proportions in a blender and reduce by half over low heat (how to make orange sauce is described in detail here).
26. It’s convenient to store breaded pieces in the freezer, and as soon as guests are on the doorstep, take them out and quickly fry without defrosting.