Fried milk
Fried milk, as know as Daliang Fried Fresh Milk and Crispy Milk Curd,[1][2] is a dessert of Cantonese cuisine, which originated in the Shunde District of Guangdong, China.[3] The dish is golden and crisp on the outside, and soft and white on the inside, with a milky flavor. Milk is thickened with flour, cornstarch and eggs, and then covered with breadcrumbs and deep fried.[4] During the process, the milk is thickened and then refrigerated, which makes it easy to cut into desired shapes and finally put it into the oil for deep frying.[1]
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.[1] The taste of fried milk made with local buffalo milk, instead of regular milk, is noticeably different. Buffalo milk contains almost double the fat of other milks, such as goat milk and cow milk, and is relatively high in protein, making it more nutritious.[5]
It is similar to the Spanish dessert leche frita.[4] This is Spanish style fried milk and is a famous dessert. The ingredients are very similar to fried milk and it can be flavored with cinnamon sugar or lemon peel. The appearance of this dessert is in the form of quadrangular.[6]
Origins
[edit]Fried milk was developed in the mid to late 1970s by a chef named Dingwen He, borrowing from the practice of Fried Water Chestnut Cake. Dingwen He who was good at developing milk dish and insisted on using buffalo milk from Shunde for his gastronomic research. He went on to open a company that developed food related to buffalo milk.[7][8]
Influence and Adaptation
[edit]The appearance of fried milk became popular that other improved buffalo milk products or similar delicacies appeared in the Shunde. The Ginger Crispy Milk Roll, which was also developed by Dingwen He, is derived as a special milk dish with a unique flavor, and won the rank of "Gold Award of Lingnan Special Dish" .[9]
Many innovation have been developed in the way of eating fried milk, such as the fried milk dipped inn sliced almonds and fried in Cantonese restaurant, which adds a nutty flavor. [8]
See also
[edit]References
[edit]- ^ a b c Wei, Mei. Cantonese Cuisine. DeepLogic.
- ^ "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.
- ^ 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.
- ^ a b Yang, Ya-Roo (9 July 2008). "Fried Milk: A Crunchy, Ooze-Filled Delicacy". The New York Times. Retrieved 27 October 2021.
- ^ 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.
- ^ Haun, Melissa (2024-03-21). "Leche Frita - Spanish Fried Milk". Spanish Sabores. Retrieved 2024-10-19.
- ^ "【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.
- ^ a b "从一道炸牛奶，略窥顺德菜一二_风闻". user.guancha.cn. Retrieved 2024-10-19.
- ^ "Crispy Milk Curd: Stories and Secrets behind Shunde Delicacies-Foshan-Foshan China". www.foshannews.net. Retrieved 2024-10-19.
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