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1
Put 472g of fresh milk, 50g of sugar and 50g of cornstarch into the pot. -
2
Then turn on low heat and stir slowly until thickened. -
3
Pour the thick milk slurry into a plate, spread it to cool and then put it in the refrigerator for 2-3 hours. -
4
Take out the frozen milk cake and turn it upside down on the cutting board and cut it into small strips. -
5
Add cornstarch. -
6
Add egg liquid to it. -
7
Then coat with bread crumbs. -
8
Put it into the preheated oil pan and fry until crispy. Take it out and put it on the steaming rack. Let it cool slightly and enjoy!