How to make a cold milk fan, how to make a milk fan?

It is very suitable for the Chinese New Year's snacks, I like to eat small scallops, and the cold salad is simple, fast and delicious! Scallops have the effect of inhibiting the synthesis of cholesterol in the liver and accelerating excretion.

Ingredients: 3 servings.

300 g of scallops.

60 grams of coriander.

Accessories. 25 ml of spicy salad dressing.

Half a carrot.

1 cucumber. 8 shiitake mushrooms.

5 ml of sesame oil.

1 gram of salt. 2 cloves of garlic.

Step 1: How to make cold scallops.

Wash the parsley and the small scallops.

Step 2: Prepare the small scallops coldly.

Blanch the scallops in a pot of water.

Step 3: Homemade cold scallops.

Remove the cool water and set aside.

Step 4: A simple way to make a cold scallop salad.

Small scallops are all in two.

Step 5: How to eat cold salad with small scallops.

Add minced garlic. Step 6: How to make cold scallops.

Add the coriander segments.

Step 7: How to fry small scallops in cold salad.

Add the spicy salad dressing and stir to combine.

Step 8: How to cook cold scallops.

Add salt. Step 9: How to stew small scallops in cold salad.

Put sesame oil. Step 10: How to stir-fry small scallops in cold salad.

Make coconut leaves from cucumbers, trunks with shiitake mushrooms, and coconut from carrots.

Step 11: How to stir-fry small scallops in cold salad.

Serve. Cooking skills.

Add the spicy salad dressing and don't need to put any condiments.

Ingredients to be prepared: half a slice of milk fan (about 60g), 150g of heartless rice balls, 2 3 spoons of rice wine, 1 egg, 15 white sugar.

1. Cut the nipple fan into shreds (not very thin).

3. Put the cut milk fan into the baking tray and bake at 160 degrees for 5 8 minutes until it turns yellow.

4. Boil the prepared heartless rice balls until they float to the surface of the water.

5. Prepare rice wine.

6. Turn off the low heat, put in 2 3 tablespoons of rice wine, stir the rice wine evenly, or pour in an appropriate amount of rice wine juice, so that it is more flavorful.

7. Beat the prepared eggs into egg liquid, pour them into rice wine glutinous rice balls, stir well, cook for 2 3 minutes, and add white sugar.

8. Add an appropriate amount of baked milk fan shreds and cook for 4 to 5 minutes before cooking.

The general practice of the milk fan is: boil the fresh milk, add edible vinegar, and use bamboo chopsticks to spread the milk into thin slices and hang it on the bamboo frame. When it is dried, it becomes a milk fan with white in yellow, pure and bright, fragrant and sweet, and thin as a paper fan.

The milk fan is easy to carry and store, with high nutritional value and easy to eat. The milk fan can be eaten raw, fried, and made into sweet tea. When brewing sweet tea, put the milk fan on the stove and bake it into rolls, knead and cut it into pieces, put white sugar, and brew fresh boiling water to eat.

If this way of eating is added with tea, it is the second tea in the "three teas" of the Bai nationality. In the Bai area, housewives like to entertain distinguished guests with milk fans, and Chinese and foreign tourists who come to Dali always want to try the special milk fans of the Bai nationality. Milk fans are well-known at home and abroad for their good color, fragrance, taste and shape, and are deeply loved.

1. First add half a spoon of sour water made of papaya to the pot, heat it to about 70, and then pour the milk into the pot in a bowl (about 500 ml), and the milk will quickly solidify under the action of acid and heat. At this point, it is quickly stirred to turn the milk into a filamentous curd.

2. Then take out the curd with bamboo chopsticks and knead it into a cake shape by hand, then roll its wings into the chopsticks, and stretch one end of the chopsticks outwards to make the curd roughly fan-shaped, and finally hang it on a fixed shelf to dry, that is, a milk fan. It must be loosened once by hand in the middle of hanging, so that it is easy to remove after drying.

3. According to this method, when making milk fans, after each milk fan, the sour water in the pot needs to be poured out and the new sour water should be re-inserted. However, the used sour water is collected and fermented and can be used for later use. Generally, the ratio of sour water and fresh milk in the pot is about 1 2, and about 1 kg of milk fan can be made for every 10 kg of fresh milk.

4. Preparation of sour water: After boiling fresh papaya or dried papaya with water, the acid solution is sour water after a certain period of time. In the season when papaya is not available or in northern regions, black plum can be used instead of papaya.

When making, it can be boiled for half an hour according to the ratio of black plum and water 1 3, and then take its clear liquid to be the sour water of the shouting feast.

Milk fanGenerally, it is frozen in the refrigerator, and when you want to eat it, you should first take it out to unfreeze the book and thaw it naturally. Fry the thawed milk fan into lumps, put oil in a hot pan, bend the oil and turn it off. Put the nipple fan in the hot oil, the nipple fan will quickly expand and turn yellow, remove and serve.

Ingredients: 2 slices of nipple fan.

10 grams of sugar. 1. Milk fans are generally frozen in the refrigerator, and when you want to eat, take them out and thaw them first, and thaw them naturally.

2. Fry the thawed milk fan into lumps.

3. Put oil in a hot pan, bring the oil to a boil, and turn off the heat.

4. Put the Zhou Qi milk fan in the hot oil, the milk fan will quickly expand and turn yellow, take it out and put it on a plate.

5. Finished product drawing.

Milk fans can be fried and eaten.

The method of frying the milk fan is as follows:

Ingredients preparation: 200g milk fan, appropriate amount of oil.

1. Prepare fresh milk fans.

2. Cut the nipple fan into pieces with a knife.

3. Cut the nipple fan for later use.

4. Put oil in the pot.

5. When the oil temperature is 6-7 hot, put the milk fan into the pot and start frying over low heat.

6. Fry and bubble, pay attention to the reverse side can be turned over and fried, so that it can be fried thoroughly and fried until golden on both sides.

7. The nipple fan is fried. After frying, you can also dip it in sugar and eat it.

Fried roll nipple fan.

Ingredients: Milk fan seasoning: 5 grams of pepper salt, 50 grams of cooked lard.

Method: 1Wash the milk fan and wrap it in the dehydrated leaves for about two hours. Wait for the milk fan to soften, open it one by one, and then take the damp gauze and spread it on the cutting board. Put on the nipple fan and wrap it in gauze, press on the weight, and flatten the nipple fan.

2.Inject 200 grams of cooked lard into the wok (the actual consumption of oil is 50 grams), heat it on a low fire (keep it hot for 30 percent, it is easy to paste if it is too large), hold one end of the milk fan with the left hand, hold the other end of the milk fan with the bamboo chopsticks in the right hand, and then put it in the pot, turn the bamboo chopsticks while frying, the milk fan is rolled into a cylinder shape on the bamboo chopsticks when it is heated and contracted, and the milk fan is fried until golden brown (can not be burned), a roll of geocode is placed in the plate, sprinkled with pepper and salt.

Characteristics: Yellow color, very crispy texture, fresh and fragrant. The cream has a strong aroma and is a dish with national characteristics.

Milk fan Saqima material.

500 grams of milk fan, 200 grams of roasted white sesame seeds, 1 kg of sugar, 800 grams of starch sugar, 130 grams of honey, 70 grams of cooked lard, 2 grams of peanut oil (about 50 grams).

Features of the milk fan Sachima:

It not only has the characteristics of crispy, loose, soft, easy to melt, sweet and fragrant, red face and yellow body, but also adds frankincense and aftertaste.

Teach you how to make a milk fan sakima, how to make a milk fan sakima.

1.Cover the nipple fan with damp gauze to soften it and cut it into strips 3 mm wide. Heat the pot on the heat and move it to low heat, add peanut oil, and quickly turn the lower milk fan strip to heat it evenly, fry it into egg yolk, and take it out and put it into the wooden frame mold.

2.Put sugar, honey, starch syrup, cooked lard, and water into the pot, and when the heat is burned until the silk can be pulled out, pour it into the fried milk fan strips, sprinkle with sesame seeds, fully mix and shape (large blocks) out of the mold, cut into rectangular squares with a knife that are 4 cm wide and 5 cm long, and serve on a plate after cooling.

Essentials of making a milk fan Saqima:

The milk fan should be selected with high-quality products, and the temperature should not be too high when frying to ensure that the milk fan is white in color.

Stir-fried milk fan shreds. Ingredients: 60 grams of milk fan, 30 grams of leek sprouts, 120 grams of pork tenderloin, 3 shiitake mushrooms, 2 green peppers, 1 red pepper. Seasoning: (1) 2 3 teaspoons salt, 1 teaspoon starch. (2) 1 3 bowls of broth, 1 3 teaspoons of sugar, 2 bowls of lard.

Method: (1) Wrap the milk fan with wet gauze for about 20 minutes, open and spread it one by one after softening, cut it into shreds with the width of leek leaves, cut the leek sprouts and green and red peppers into segments, and cut the pork loin into shreds.

2) Put the shredded pork loin in a bowl, add starch and salt and mix well.

3) Heat the pot, add 2 bowls of lard, add the shredded meat when the oil is hot for three minutes, remove and drain.

4) Leave a tablespoon of lard in the wok, stir-fry the leek sprouts, green chili peppers, red peppers, and shredded mushrooms, add shredded meat and milk fan and stir-fry, thicken with broth, sugar and starch, and put them on a plate.

The nipple fan is rolled on a bamboo skewer, then grilled on a charcoal fire until soft, and eaten with a special sauce!

Milk fan is a kind of cheese eaten among the Bai nationality and other ethnic groups in northwest Yunnan. The shape is more unique, it is a thin slice with less water, which is milky white and milky yellow, roughly like the shape of a water chestnut-shaped bamboo fan, and there are feet at both ends. Milky white, flaky, rolled, like a folding fan, so it is named milk fan.

It can be eaten raw, dried or fried. It is a good dish to accompany the sake. It can also be used in cooking with ingredients such as cloud legs.

Chop it and add it to the second sweet tea of the three courses. I will introduce you to 8 kinds of milk fan to eat today, don't drool, come to Dali to try it!

Roasted milk fan: The most common snack on the streets of Dali, chopsticks are split in half, a milk early split fan is sandwiched in the middle, coated with sauce or honey according to the taste, and roasted on the fire until golden brown.

Fried milk fan: Put the milk fan into the oil pan and fry for a while, the skin is brown, then take it out and sprinkle it with white sugar or pepper and salt to eat, the taste is crispy, similar to the fried shrimp chips in the south. The milk fan can also be wrapped in bean paste and fried and cut into a cylindrical shape, which is called the sand milk fan by the locals.

Steamed milk fan: Put the rough milk fan into the retort to steam softly, sprinkle with white sugar and eat, the frankincense is rich.

Milk fan: After frying the milk fan, knead it into pieces and put it in a cup, add sugar and water to boil and drink.

Dish: Fry the milk fan and small noodles to make fake purple covered pork, which is a famous dish for vegetarian dishes. The dishes made with mountain mushrooms and wild vegetables and milk fans are the home cooking of Dali people.

Milk fan Shaqima: It is made of pure milk fan slices and pressed baking, which not only preserves the original taste of the milk fan, but also improves the storage time of the milk fan.

Eaten raw: A milk fan is actually cheese, which can be eaten raw and in its original flavor.

Cold milk fan shreds: completely break the traditional taste of the original milk fan. Sweet and nutritious.